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Exploring the Essential Features of “Niki Nakayama Teaches Modern Japanese Cooking – MasterClass “
Title: MasterClass with Niki Nakayama: Modern Kaiseki Cooking
Description:
Join Chef Niki Nakayama, the acclaimed chef and owner of the two-Michelin-starred restaurant n/naka in Los Angeles, on a culinary journey as she shares her expertise in modern kaiseki, a contemporary twist on traditional Japanese cuisine. Together with her partner and sous chef, Carole, Chef Niki will guide you through 18 video lessons, totaling 4 hours and 7 minutes, where you’ll learn essential techniques for preparing sashimi, perfecting tempura, cooking rice, and much more.
Lesson Plan:
- Meet Your Instructor: Niki Nakayama
- Explore Chef Niki’s culinary journey, challenges, and triumphs on her path to earning two Michelin stars.
- Kaiseki Cooking
- Discover the origins of kaiseki and Chef Niki’s modern interpretation of this elaborate, Zen-inspired multicourse meal.
- Japanese Pantry Essentials
- Gain insights into sourcing and selecting authentic Japanese ingredients to elevate your culinary creations.
- Ichiban Dashi: Kombu and Bonito Stock
- Master the art of making dashi, a fundamental broth in Japanese cuisine, and the base for many dishes.
- Japanese Culinary Tools
- Get acquainted with specialized tools essential for the techniques covered in the class.
- Rockfish: Whole Fish Preparation
- Learn professional tricks for handling and preparing a whole fish, along with key knife skills.
- Balance in Kaiseki
- Understand the importance of order and composition for creating a balanced dining experience.
- Zukuri: Modern Rockfish Sashimi
- Witness the fusion of Western ingredients with Japanese techniques in preparing rockfish sashimi.
- Owan: Soup With Bone Broth
- Master the art of creating a delicious, no-waste soup with Chef Niki’s secrets for a perfect broth.
- Tuna: Portions for Otsukuri and Yakimono
- Explore the prized Japanese ingredient, tuna, and learn ethical sourcing, sectioning, and identification.
… and more lessons covering various aspects of kaiseki cooking, from traditional tuna sashimi to grilled tuna, steamed rockfish, tempura, rice traditions, and a final lesson on the philosophy of “Ichigo Ichie.”
Immerse yourself in the world of modern kaiseki with Chef Niki Nakayama and elevate your culinary skills with care and gratitude for fresh ingredients.
Please see the full list of alternative group-buy courses available here: https://lunacourse.com/shop/
