Juryl is a former engineer, now a Japanese chef from Hungry/Ukraine. Following his passion for cooking, he became a chef and has worked as a sushi chef for seven years. He engaged in the academy’s sushi masterclass program with his unlimited enthusiasm for the art Read More
It is always nice to know our students’ backgrounds and receive some feedback from them regarding our courses. Today, we will introduce Mateus, one of our previous students whose dream is to open his Japanese restaurant in Macau. Let’s hear what his experience with us Read More
(Previous story: read from here) This is my third trial of making miso salmon. My previous try looked like this: And the feedback from the chef was: Should be more browned Slice the fillet diagonally. Then the surface of the meat gets bigger and the Read More
Hi, this is Kazumi from Master of Japanese Cuisine Academy. Our master chefs and I are now working on making a new “Kappou” course which includes many a-la-carte Japanese dishes. One of the signature dishes from this new course is “black cod/salmon miso”. Grilled cod/salmon Read More
Hi. This is Kazumi. As a founder of “Master of Japanese Cuisine Academy“, it is my lifework to search for schools and programmes across the world to train international culinary talents for Japanese cooking. Therefore, I sometimes receive a question from international chefs/food enthusiasts about Read More
Hi, this is Kazumi, a founder of the academy. We have just completed the trial of the sushi foundation course. So, we interviewed one of our trial participants, Katja (her Instagram, blog). Katja is a cooking coach of The Tasty Table by bofrost and campaign expert Read More