The Dashi Sommelier's Secret: Why Our Online Japanese Cooking Class is Different
The origins of our cooking classes lie in our own experiences living abroad. There, we experienced firsthand how deeply loved Japanese food is around the world, and at the same time, we keenly felt the difficulty of conveying its true appeal, particularly the delicate flavor of dashi stock and the profound depth of miso and soy sauce, using words alone.
This frustration became the source of our passion. To give shape to this passion, we began our quest to deeply and accurately convey the "why" of Japanese cuisine. And as a result of this quest, we obtained certification as "Dashi Sommeliers." This is why our courses are not simply recipes, but proof that we are specialists who can deliver a true Japanese food experience.
The Soul of Japanese Cuisine – Learning More Than Just Recipes
In Japanese cuisine, dashi is not just soup, it is the lifeblood of the dish. It is the invisible foundation that brings out the natural flavor of the ingredients and creates a deep umami taste. While seasonings and fresh ingredients are important, it is the quality of the dashi that determines the individuality of a dish. That is why we place dashi at the heart of all our instruction.
What is a "Dashi Sommelier"
So what exactly is a dashi sommelier? This is not a title we just came up with. It is a highly prestigious qualification that can be obtained through the Dashi Sommelier Academy, a prestigious institution that conducts in-depth, systematic, and comprehensive research into dashi.
The Academy's Guiding Philosophy: Beyond Umami
The Dashi Sommelier Academy aims to provide a deeper understanding of umami, not just as a flavor element, but the essence of dashi, including its role in regional Japanese cuisine, its historical context in global culinary history, and its practical application in modern food settings and businesses.
A Curriculum Built on Depth and Breadth
We'll delve into the key ingredients of dashi: kelp, bonito flakes, dried sardines, and dried shiitake mushrooms. You'll learn not only how to properly extract dashi from these ingredients, but also their history, production methods, and regional variations.
The Art of "Kikidashi": Training the Palate
This is a "kikidashi," or dashi tasting. This is more than just a taste test; it's a rigorous training exercise to hone your palate. You'll learn to distinguish subtle differences in flavor, aroma, and color that arise from different ingredients, processing methods, and extraction conditions.
Learning from the Industry's Best
The instructors are not just academics, but active culinary professionals. In addition, marketing staff from food manufacturers will also participate as instructors, providing instruction on dashi from both a scientific and business perspective.
Our Story: Why We Became Dashi Sommeliers
Authentic flavors, affordable ingredients
One of the biggest misconceptions about Japanese cuisine is that it requires rare, expensive, and hard-to-find ingredients. That's simply not true. All you need are the basic principles of dashi, a little advice, and familiar ingredients.
Beyond the "how": Understanding the "why"
Have you ever followed the perfect recipe only to be disappointed with the results because you didn't know what went wrong? Our approach carefully explains the why behind every step.
Experience and Culture Culinary Experience
Our lessons are more than just cooking classes - they are designed to be an experience that stimulates the senses and deepens understanding of Japanese culture.
Your Journey to Japanese Cooking Mastery Starts Here
Understanding dashi is the essence of Japanese cuisine. It's the key to unlocking a whole new world of flavors. We're here to support your learning! Online cooking classes? Community? Crowdfunding? Come join us on this journey.