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Dashi Professional Training Course

What is a dashi professional?

We train specialists who know "dashi" and can utilize it in "cooking", "product development" and "menu development". In addition, it is a private qualification that aims to develop human resources who value the local cuisine and food culture of various parts of Japan and can spread the food culture of the region, starting with "dashi".

25種類以上の「だし」を試飲するとともに素材を深く学び、だしを使い分けて"おいしい"が実現できる人材を育成！

そして、「料理」「商品開発」「メニュー開発」に活かせる専門家を育成します。
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​​Introduction of each class

日本のだしの専門知識と
テイスティングを極める！

一流のシェフから学ぶ！

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[Dashi Professional 3rd grade]

Learn the basics of dashi, the foundation of umami and Japanese cuisine.

Learn about the synergistic effect of umami and dashi made from dried foods such as kelp, dried sardines, and bonito flakes. It's a 3 hour course. After completing the course, you will receive a 3rd grade certificate.

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Details & Application

Please tap the desired location below to proceed.

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【だしソムリエ2級】

日本の乾物の様々なだしや、郷土料理、水との関係などを学びます。

This is a two-day intensive course given by specialists in each material. You can enroll by applying as a set with the 3rd class. After the final lecture, you will be required to submit a report and receive a certificate of completion.

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[Dashi Professional 1st class]

You will learn how to use Japanese, Chinese, and Western cuisine professionals' dashi and how to use it in cooking.

From a first-class chef One of the attractions is learning with all five senses, from how to make dashi stock to how it develops into cooking. This is a two-day intensive course. After the lecture, you will have to submit practical assignments and take an online exam. A certificate of completion will be given to those who meet certain criteria. 3rd and 2nd grade set application OK

セットお申し込み

​通信通学ミックスOK

Set application is profitable

​開催日一覧

講座開催日一覧
  • [Dashi Sommelier 1st Class] @ Tokyo November 25th (Sat) and 26th (Sun)
    [Dashi Sommelier 1st Class] @ Tokyo November 25th (Sat) and 26th (Sun)
    Sat, Jul 18
    Tokyo Chef Kaikan
    Jul 18, 2026, 10:00 AM – Jul 19, 2026, 5:40 PM
    Tokyo Chef Kaikan, 3-6-22 Shibakoen, Minato-ku, Tokyo JC Building Basement 1F
    ■ Dashi Sommelier 1st Class ■ https://www.dashi.style/class1 Let's master "Dashi" and make use of it in cooking! ! Develop a sense of making use of the specialized knowledge of "dashi" learned in Level 2 in "cooking". Lecturers invite first-class chefs working at famous restaurants serving Japanese, Western, and Chinese cuisines from around the world to give lectures on the relationship between dashi and seasonings and how to apply dashi to cooking recipes. . First day (1) Nutrition (2) Relationship between dashi and seasonings (3) Japanese food and dashi (4) Ramen soup stock the 2nd day (1) Western cuisine and dashi (2) Chinese cuisine and dashi Submission of practice assignments (within 1 month) + Online multiple-choice test January 6, 2024 (Sat) 11:00, about 30 minutes
  • ☆通学☆【だしソムリエ３級講座】　2月14日（土）＠東京 麻布十番
    ☆通学☆【だしソムリエ３級講座】　2月14日（土）＠東京 麻布十番
    Sat, Feb 14
    BIRTH 麻布十番　
    Feb 14, 2026, 10:30 AM – 12:30 PM
    BIRTH 麻布十番　, 日本、〒106-0045 東京都港区麻布十番２丁目２０ 麻布十番髙木ビル
    だしソムリエ３級講座では　だしの基本と　だし関連商品を知り、使い分ける知識を養うことで、だし選びが楽しくなる講座です。だしに大きく関係する水やうま味について、だし関連商品、だしが活躍する飲食店もご紹介します。
  • ☆通学☆【だしソムリエ３級講座】　1月12日（祝月）＠東京三鷹
    ☆通学☆【だしソムリエ３級講座】　1月12日（祝月）＠東京三鷹
    Mon, Jan 12
    三鷹市民協働センター
    Jan 12, 2026, 1:30 PM – 3:30 PM
    三鷹市民協働センター, 日本、〒181-0013 東京都三鷹市下連雀４丁目１７−２３
    だしソムリエ３級講座では　だしの基本と　だし関連商品を知り、使い分ける知識を養うことで、だし選びが楽しくなる講座です。だしに大きく関係する水やうま味について、だし関連商品、だしが活躍する飲食店もご紹介します。 会場アクセス↓ https://kyodo-mitaka.org/introduction/access.html
  • [Dashi Sommelier Level 2] @ Tokyo October 21st (Sat) and 22nd (Sun)
    [Dashi Sommelier Level 2] @ Tokyo October 21st (Sat) and 22nd (Sun)
    Sat, Mar 14
    Tokyo metropolitan area
    Mar 14, 2026, 10:30 AM – Mar 15, 2026, 5:00 PM
    Tokyo metropolitan area, Scheduled to be announced on the homepage one month in advance
    Let's focus on Japanese "dried food stock"! ! Those who have already acquired the 3rd class or apply for a set with the 3rd class can take this course. First day (1) “Dashi” in Japan and around the world (2) Japanese Dried Stock Material “Konbu” (3) Japanese Dried Stock Material “Katsuo” (4) Japanese Dried Stock Material “Dried Shiitake” the 2nd day (1) Umami of "Dashi" and "Food" (2) Japanese Dried Stock Material “Niboshi” (3) Dried bonito other than dried bonito and soba/udon (4) Application to various soup stocks and recipes
  • ☆通学☆【だしソムリエ３級講座】　1月10日（土）＠名古屋
    ☆通学☆【だしソムリエ３級講座】　1月10日（土）＠名古屋
    Sat, Jan 10
    名古屋市 柳橋　マルナカ食品センター内　ボニト
    Jan 10, 2026, 10:00 AM – 12:00 PM
    名古屋市 柳橋　マルナカ食品センター内　ボニト, 日本、〒450-0002 愛知県名古屋市中村区名駅４丁目１５−１５
    だしソムリエ３級講座では　だしの基本と　だし関連商品を知り、使い分ける知識を養うことで、だし選びが楽しくなる講座です。だしに大きく関係する水やうま味について、だし関連商品、だしが活躍する飲食店もご紹介します。

・３級は東京名古屋大阪２か月に1回程度で開催
　（３級の他開催地は不定期開催にてお問い合わせください。）
・２級通学は年２回東京
・１級通学は年１回東京
 

通信教育

Correspondence education introduction

オンラインニュース閲覧
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自分のペースで好きな時間に資格を取得

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だしソムリエアカデミーでは、3級講座〜１級の全てが通信教育で資格を取得していただけます。いつでもご都合のいいときにアクセスし、ご視聴ください。何度でも復習していただけます。

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​ご視聴形式：スマートフォン等により、マイオンラインプログラムにアクセスしてご視聴いただく形式です。Wifi環境にてご視聴ください。

(離島・外国には素材送付対応しておりませんのでご了承ください）

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通信講座のメリット

  • 空いた時間に学ぶことができる

  • 講座の動画は何度でも見返せるので、反復して学べる

  • ​だし取りも自分で出来るのでテイスティングがじっくりできる

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資格取得すると

  • 通信教育でも、試験を合格することで正規のだしソムリエとして活躍することが可能

  • 認定講師まで進むと自分で３級講座が開催できる（認定講師はリアルでの研修が必要）

  • ​だしのスペシャリストとして、仕事や活動に活かすことができる

See the dashi ingredients with your own eyes and feel the amount of water. Let's try the ingredients as well.

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[Flow of dashi Professional distance learning]

①Purchase
↓
Within 2 days after purchase (excluding holidays)


(2) Information on viewing by email from the secretariat
(This format is for viewing by accessing the URL from a smartphone, etc.)
↓
Within 7 days after purchase (excluding holidays)


③ Text arrival
(The 3rd grade will contact you with data along with the viewing guide) 
↓
④ Watch

 ↓
Within 10 days after purchase (excluding holidays)


⑤ Material arrival
(The 1st grade arrives around the 10th of the month following the month of purchase)
↓
⑥Look at the attached explanation document, and make soup stock and tasting
↓
⑦ Online assignment submission
(For Grade 1, there is an online exam on the specified date + submission of practice assignments)　　
↓

Within 10 days after submission of the assignment (excluding holidays)


⑧ Issuance of completion certificate (data version)
(Those who have passed the practical training assignment + exam for the 1st grade)

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Contact Us

LLC Dashi Sommelier Academy
〒105-0013　
2-2-2-404 Roppongi, Minato-ku, Tokyo, Japan


info@dashi.style

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