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Japanese Language Correspondence Course

Delicate, bold, and beautiful.
The more you learn, the more you want to know.


Study anytime, anywhere with your smartphone,
Lessons in your own kitchen.


In each session, you will learn the basic techniques and cooking methods of Japanese cuisine.You can learn techniques as well as theory at your own pace.


Five days full of Japanese cuisine.
Schooled at Osaka Cooking and Confectionery College.
Tuition fee 1 day; 10,000 yen


Five days of stimulating schooling in a professional space and equipment.Direct guidance by a top chef is a series of discoveries!


Osaka Cooking Confectionery College
I highly recommend the correspondence course.

GUEST Chef, Osaka Cooking and Confectionery College
Chef Nobuyuki Tamari [Kitashinchi Honokawa]

(In addition to traditional Japanese cuisine, we also offer dishes that actively incorporate new cooking methods. Head chef who will lead the future of Japanese cuisine)

I highly recommend the correspondence course at Osaka Cooking and Confectionery College.You can learn the basics of Japanese cuisine from the comfort of your own home from the instructors at the Osaka Cooking and Confectionery College, so you can make the most of your time.As a special lecturer at the school, I would like you to challenge Honokawa's cuisine based on the basics you have learned.We will also tell you the importance of the basics through special classes.


A total of 6 programs
About 50 items
Japanese cuisine can be learned.

Part1 Botan pike conger soup

Vol.1 Soup with botan pike conger

You will learn how to make dashi stock that maximizes the flavor of various ingredients.

Basic menu

● How to draw soup stock(bonito, kelp, dried sardines, chicken, etc.)
Udon/soba soup hot and cold
● Clam soup ● Sea bream soup
Shiratama dango with white miso
●Fukusa miso miso soup (pork soup)
●Kenchin soup

Applied menu

Botan pike conger soup

Part2 Jibu-ni of Ebi-imo and Aigamo

Part 2 Ebi-imo and Aigamo Jibuni

Learn how to use a kitchen knife, the right hand of a chef, and basic techniques to bring out the deliciousness of the dish.

Basic menu

● How to sharpen thin blade ● Basic cutting method
Peeled daikon radish, plum-shaped carrot, cut cucumber
Dried daikon radish, Kano greens(hijiki),
 Kinpira burdock(Standing dish)
Dutch-simmered eggplant Chikuzen-simmered
Boiled vegetables(potato, octopus, Nanjing)
● Flying dragon head(Hiryouzu, Hirozu)

Applied menu

●Shrimp taro and aigamo jibuni
Boiled seasonal encounters such as sea bream turnip and boiled young bamboo

Part3 Grilled Spanish Mackerel, Murasame Egg

Part 3 Grilled Spanish Mackerel, Murasame Egg

Knowing the coagulability of eggs brings out a smooth texture.

Basic menu

● Kinshi tamago
●Dashi rolled omelet
●Egg tofu
●Date roll

Applied menu

●Sandwich of mackerel(Kenchin)Grilled Murasame egg
●Eel rolled egg

Part4 Shiogama grilled sea bream

Season 4 Grilled sea bream with salt

Master the basics of how to wholesale fish, how to cook it, and how to grill it to improve its taste.

Basic menu

● How to sharpen a Deba knife
Roughly grilled sea bream
Simmered mackerel in miso
Salt-grilled sweetfish
Teriyaki yellowtail
Grilled Mackerel with Yuan

Applied menu

Grilled sea bream with salt
Shiba-boiled shrimp

Part5 Conger eel dust

Vol.5 Conger eel paste

You will learn how to cut different types of fish, and how to present them beautifully, such as sashimi.

Basic menu

How to sharpen Yanagi knives
●Basic 3 piece wholesale
●Tuna sashimi and diced
Sogi-zukuri of sea bream
Squid thread making
Horse mackerel namero

Applied menu

● Conger eel dust
Matcha Washed Sea Bream

Part6 Deep-fried Shrimp

Episode 6 Shrimp Minoage

By knowing the temperature of the oil and how to make the batter, you can fry the tempura without stickiness.

Basic menu

Deep-fried squid with seaweed
Kakiage of shrimp and corn
Deep-fried chicken Tatsuta
●Fried soup stock tofu
Horse mackerel pickled in Nanban

Applied menu

● Deep-fried prawns
Deep-fried scallop and corn spring rolls