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KINSARYU Online Entry Course Level 1
Prologue
About washoku (3:11)
Section1 | Principles of Japanese cuisine
1. How to wash and cook rice (15:17)
2. The ingredients of dashi (8:37)
3. About seasonings (8:27)
4. How to measure ingredients (5:42)
5. About knives (15:04)
6. Saucepans and otoshibuta (5:55)
7. About table manners (5:59)
8. About hygiene (3:54)
Section2 | Rice
9. Tekka-don / Tuna sushi bowl (14:38)
10. Go-moku takikomi-gohan / Rice cooked with variety of ingredients (17:30)
11. Oyako(Nishiki)-soboro / Crumbled chicken and egg bowl (14:11)
Section3 | Soup
12. Spinach and shiitake kaki-tama soup (8:18)
13. Tofu and wakame miso soup (11:39)
Section4 | Simmered food
14. Niku-jaga / Simmered Beef and Potato (16:35)
15. Simmered pumpkin (12:35)
Section5 | Grilled / Stir fried food
16. Shigi-yaki eggplant / Grilled eggplant with miso paste (7:50)
17. Two kinds of kimpira / Two kinds of stir fried vegetables (14:17)
Section6 | Dressed food with sauce
18. Asparagus and carrot shira-ae / Asparagus and carrots in tofu dressing (13:02)
19. Cucumber and whitebait su-no-mono / Cucumber and whitebait in vinegar sauce (12:06)
Section7 | Raw food
20. Horse mackerel seiso-ae / Horse mackerel mixed with shiso leaves (19:59)
21. Sardine san-bai-zu / Sardines sashimi in vinegar (19:12)
Section8 | Fried food
22. Age-dashi-dofu / Deep fried tofu (10:48)
23. Tonkatsu / Breaded pork cutlet (14:02)
Section9 | Steamed food
24. Tomato chawan-mushi / Savoury steamed egg wtih tomato (15:00)
25. Manila clam saka-mushi / Sake-steamed clams (9:10)
Section10 | Noodle
26. Kaki-tama soba / Egg drop soba (11:41)
Section11 | Sweets
27. Awa zenzai / Sweet red bean paste over fox millet (10:05)
28. Mizu-yokan / Red bean jelly (15:55)
Epilogue
Thank you for having done our course!
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18. Asparagus and carrot shira-ae / Asparagus and carrots in tofu dressing
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