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Dashi SomRie 1 ~ 3th grade course, held one after another! Click here for details
Dashi-Soup Academy
Schedule list (1st to 3rd grade)
Sat, May 18株式会社ボニト ４F 名古屋市May 18, 2024, 10:30 AM – 12:00 PM株式会社ボニト ４F 名古屋市, 日本、〒450-0002 愛知県名古屋市中村区名駅３丁目１８−３- Sat, May 25新宿区May 25, 2024, 10:30 AM – 12:00 PM新宿区, 日本、〒162-0814 東京都新宿区新小川町４−２１ 光風ビル Sabori 飯田橋301
- Wed, May 29新宿区May 29, 2024, 10:30 AM – 12:00 PM新宿区, 日本、〒169-0073 東京都新宿区百人町２丁目２４−９ アマシオビル
![[Dashi Sommelier 1st Class] @ Tokyo November 25th (Sat) and 26th (Sun)](https://static.wixstatic.com/media/7f802e_3f65c75987d94a1aa8248f6d014b2fc3~mv2.jpg/v1/fill/w_147,h_110,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/7f802e_3f65c75987d94a1aa8248f6d014b2fc3~mv2.jpg)
Sat, Jun 15Tokyo Chef KaikanJun 15, 2024, 10:00 AM – Jun 16, 2024, 5:40 PMTokyo Chef Kaikan, 3-6-22 Shibakoen, Minato-ku, Tokyo JC Building Basement 1FJun 15, 2024, 10:00 AM – Jun 16, 2024, 5:40 PMTokyo 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- Sun, Jun 16大阪市 オプティマルキッチン欒(おうち)Jun 16, 2024, 1:30 PM – 3:00 PM大阪市 オプティマルキッチン欒(おうち), 日本、〒532-0032 大阪府大阪市淀川区三津屋北１丁目３５−１５
![[Dashi Sommelier Level 2] @ Tokyo October 21st (Sat) and 22nd (Sun)](https://static.wixstatic.com/media/7f802e_4e912570449747b2a3c1760516ab9900~mv2.jpg/v1/fill/w_147,h_110,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/7f802e_4e912570449747b2a3c1760516ab9900~mv2.jpg)
Sat, Jul 27Tokyo metropolitan areaJul 27, 2024, 10:30 AM – Jul 28, 2024, 5:40 PMTokyo metropolitan area, Scheduled to be announced on the homepage one month in advanceJul 27, 2024, 10:30 AM – Jul 28, 2024, 5:40 PMTokyo metropolitan area, Scheduled to be announced on the homepage one month in advanceLet'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
- Sat, Sep 07Osaka City Optimal Kitchen OuchiSep 07, 2024, 10:30 AM – Sep 08, 2024, 5:40 PMOsaka City Optimal Kitchen Ouchi, Japan, 1-35-15 Mitsuya Kita, Yodogawa Ward, Osaka City, Osaka Prefecture 532-0032Sep 07, 2024, 10:30 AM – Sep 08, 2024, 5:40 PMOsaka City Optimal Kitchen Ouchi, Japan, 1-35-15 Mitsuya Kita, Yodogawa Ward, Osaka City, Osaka Prefecture 532-0032■Dashi sommelier 2nd grade■ https://www.dashi.style/class2 ◆Dashi sommelier 2nd grade◆ https://dashi.style/lecture/class2/ Let's focus on Japanese "dried food stock"! ! Learn more about Japanese dashi, such as bonito flakes and kombu seaweed, which you learned in Level 3, and about dried foods that make up dashi. We invite professionals working on the front lines of markets and wholesale to give lectures that give a sense of realism. Dried bonito flakes, kombu seaweed, dried sardines, and stem shiitake mushrooms, Japanese dried ingredients, local Japanese cuisine, world cuisine, umami and nutrition, and application to cooking recipes.
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