アセルカデ

Dashi Professional Level 2 Course
Thoroughly Learn Dashi Ingredients and Face Your Taste
Professionals working on the front lines of marketing and sales will be invited to give lectures on katsuobushi, kombu, dried sardines, dried shiitake mushrooms, and other katsuobushi. Over the course of two days, you will learn more about ingredients while tasting more than 20 types of dashi.

Recommended for people like this
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Those who are active as product development and buyers in manufacturers and distributors
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Those who are involved in recipe development at the cooking site
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Those who want to learn about and convey Japanese dried food stock
What you can learn when you reach the 2nd grade
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You can taste a lot of dashi at once and deepen your knowledge of dashi, including the manufacturing method.
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You can listen to real stories from instructors who work on the front lines of manufacturers.
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Lots of recipes and tips for product development.
Course content
Tuition fee
Course format
Lecturer introduction
Course content



日本と世界のだし
日本各地のその土地の素材を生かした、だしを味わえる郷土料理、水の性質とだし、世界のうま味、世界のだしについて学びます。

You will learn about the types and characteristics of representative knots, as well as knots that are not generally distributed, while touching the actual item. You will also learn about soba and udon broth.
Umami of "Dashi" and "Food"

dried bonito
You will also learn about the types of bonito, how to manufacture it, how to shave it, its nutritional components, its scientific aspects such as its aroma components, how to make dashi, and its history.

kelp
You will learn about seven representative types of kelp, their characteristics, how to use them, and their nutritional content.

dried sardines
You will learn about typical dried sardines, characteristics, friends of dried sardines, production methods, nutrients, and the brand Ibuki Iriko.

dried shiitake mushrooms
Learn about types, characteristics, standards, manufacturing methods, nutrients, etc.

Sections other than dried bonito
You will learn about the types and characteristics of typical knots, as well as knots that are not generally distributed, while touching the actual item. You will also learn about soba and udon broth.
If you submit a report after completing the two-day course,
You are also a second-class professional
(no exam)

※オンライン版の修了証はデザインが異なります
Tuition fee
目から
ウロコの
2日間
延長中!早期お申し込み割引 99,000円に
通学/通信教育 (オンライン)
110,000円(税込)
再受講
55,000円(税込)
開催は2日間。10時30分~17時頃終了となります。
*A certificate of completion will be issued for all courses *You cannot apply from Level 2 without obtaining a Dashi Professional Level 3
お得なセット購入
迷ったら
コレ!
通学と通信を各級によって変更希望の方は通学からお申し込みください。お申し込み画面途中で各級通信に変更いただけます。
【3級+2級】でダブル割引
通常価格合計118,800円のところ
ダブル 割引特別価格106,000円に
【2級+1級】でダブル割引
通常価格合計242,000円のところ
ダブル 割引特別価格198,000円
【3級+2級+1級】でトリプル割引
通常価格合計242,000円のところ
トリプル割引特別価格198,000円
※法人会員はさらに2~10%OFFとなります。
Schedule (1st to 3rd grade)
Course format


通学
通信教育(オンライン)
I will choose the nearest course and take it. The date, time and location of the event will be announced on our website.
You can watch the recorded video from your PC or smartphone and take the course at your favorite time. A dashi tasting kit will be sent to you.
Both are equivalent and it is possible to acquire a sommelier level 2 qualification.
Lecturer introduction
Class 2 Dashi Professional instructors invite experts from each field to give detailed lectures on bonito flakes, kombu seaweed, dried shiitake mushrooms, dried sardines, other flakes, and lectures that cannot be heard anywhere else. It is held about 2_2200000-0000-0000-0000-000000000222_ times a year in Tokyo, Nagoya, and Osaka, and the instructor in charge of each region changes.
