Japanese Cuisine Initiative Hits the CIA

The growing popularity of Japanese cuisine in North America is clear to see, but we're not the only ones who've noticed. In most major cities, restaurants serving sushi, ramen, tempura, etc. are in abundance and, inevitably, the Culinary Institute of America has stepped up its game by launching an advanced Japanese cuisine initiative.Offered to junior and senior students pursuing a bachelor's degree at the CIA, 'Advanced Cooking: Japanese Cuisine' is taught by CIA Chef Martin Matysik (who previously lived and worked in Japan) and Chef Hiroki Murashima of Tsuji Culinary Institute in Osaka. This course and the launch of a broader Japanese studies initiative are underwritten by a grant from Suntory.In addition to learning about Japanese culture and history, students will also be taught Japanese cooking techniques, including the preparation of dashi, kaiseki dining, and the principles of umami. The course is meant to showcase Japanese cuisine, its influence in the culinary world, and how it transcends taste, technique, and design. It's currently held once a week during the semester and includes field trips to Japanese restaurants and retail locations in New York City. Plans to expand the depth of the curriculum are on the way, including study and research opportunities in Japan. Image Courtesy CIASource: FSR