Sample Videos from the Japanese Cooking Fundamental Skills Certification Course
Watch part of the course free before you enroll: two sample lessons narrated in English, and two recipes by a Michelin-starred Japanese chef from our YouTube channel.
Sample videos
All 81 videos in the course are narrated in English, so that you can follow every step without any Japanese language ability.
Here are two sample lessons and two recipes from our chefs.
Pork-wrapped asparagus
A sample lesson from the Japanese Cooking Fundamental Skills Certification Course, narrated in English.
Two-colored miso-glazed eggplant
A sample lesson from the Japanese Cooking Fundamental Skills Certification Course, narrated in English.
Scallop chawanmushi (Japanese egg custard)
A recipe by Michelin-starred chef Yoshitsugu Suzuki of Kappo Suzuki.
Aji fry (fried horse mackerel)
A recipe by Michelin-starred chef Yoshitsugu Suzuki of Kappo Suzuki.
Japanese Cooking official YouTube channel
Japan’s renowned top chefs periodically introduce delicious dishes that can easily be reproduced outside Japan.
Mr.
Yoshitsugu Suzuki, owner-chef of Kappo Suzuki, awarded one Michelin star for 13 consecutive years, shares his recipes on the channel.
Ready to learn the full curriculum?
Courses from Beginner to Advanced Intensive, with or without the MAFF Bronze certification, from $220 per person, with a certification supervised by The Association for the Advancement of the Japanese Culinary Art.
Frequently asked questions
Are these videos part of the course?
Yes.
The first two videos are sample lessons from the Japanese Cooking Fundamental Skills Certification Course, narrated in English like all 81 course videos.
The other two are recipes by Michelin-starred chef Yoshitsugu Suzuki from our YouTube channel.
How many videos does the course contain?
The full program contains 81 cooking videos, all narrated in English, together with textbooks, assignments and examinations.
Where can I see more videos?
On the official Japanese Cooking YouTube channel, where renowned Japanese chefs periodically introduce dishes that can easily be reproduced outside Japan.
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