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From dashi and knife work to sushi rice and plating philosophy — a practical introduction to Japanese technique for working cooks.
Contenido del curso
1 secciones · 2 lecciones · ~5 min de lectura
5207 2 lecciones
Acerca del instructor
Instructor Afiliado
Professional chef and culinary instructor with 15 years of experience in Latin American and Asian kitchens. CAIBOK Brown Belt.
Reseñas — 4.0 ★★★★☆ (1)
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Guest Buyer2026-07-2
★★★★☆
★★★★☆
Great introduction to Japanese technique. Would love more knife-work drills. (demo review)
