Master of Japanese Cuisine Academy

Not many people know this fact, but there are many variations of sushi. Today, we introduce how to make maki (sushi rolls). Sushi rolls, famous as a home dish, are also one of the most common and popular menus at sushi or Japanese restaurants, especially Read More

If you are a Japanese food lover and try to make a Japanese dish at home, you might already have found tons of recipes available online. However, how can you tell that the dish you made actually tastes the way it is supposed to? How Read More

As Japanese cuisine is getting popular, there is also a demand for Japanese cooking schools. If you are serious about becoming a professional chef in Japanese cuisine, learning the skills at a Japanese cooking school is always an option. However, you might think that it Read More

Good news for those wishing to go to Japan sometime soon to learn more about Japanese cuisine in Japan! If you are fully-vaccinated and the purpose of entry is business or study (not sightseeing!), then the quarantine period will be shortened from 10 days to Read More

MJCA’s initiative to provide a Japanese cuisine experience to German junior Para-athletes on September 3rd was featured by a leading local newspaper, Koelner Stadt Anzeiger. MJCA partnered with German National Paralympic Committee/Deutscher Behindertensportverband e.V. (DBV) to provide a Japanese cooking event for 30 junior athletes with Read More

Original article (German) L’école de cuisine en ligne qui élève la cuisine japonaise en Europe au niveau supérieur Les sushis peuvent être de la restauration rapide bon marché ou bien une cuisine sophistiquée, selon les compétences du chef. Afin de mettre l’expertise nécessaire à la Read More

The very first article about our online courses is published in Japan Digest! Japan digest is a magazine in Germany featuring food, trip, cultures of Japan. I am a big fan of both paper & online versions of their articles because there are always new 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