An innovative immersion into the cuisines and culture of Japan joined the CIA course listings this fall. Advanced Cooking: Japanese Cuisine is a multi-faceted discovery of Japanese flavors, techniques, and food culture. The class, offered to juniors and seniors, is jointly taught by CIA Chef Martin Matysik and Chef Hiroki Murashima of Tsuji Culinary Institute of Osaka. Chef Murashima is the inaugural Suntory Visiting Professor of Japanese Studies, a position created with the support of Suntory Group, one of the world's leading consumer product companies.
Chef Hiroki Murashima, Suntory Visiting Professor of Japanese Studies at the CIA, explains to students the different knives used by Japanese chefs during the first session of the new Advanced Cooking: Japanese Cuisine course.
The curriculum covers Japanese history and culture, along with the ingredients, flavors, textures, and techniques of authentic Japanese cooking. It delves into dashi stocks, rice and noodles, sushi, tempura, and the principles of umami, as well as kaiseki cuisine and the cultural aspects of the Japanese dining table. The 16-student class filled up the first day it was offered to CIA students.
CIA students learning about the new Advanced Cooking: Japanese Cuisine course.
The course and the launch of a broader CIA Japanese studies initiative are underwritten by a multi-year grant from Suntory. As the initiative expands, it will include a greater depth of instruction in Japanese agriculture and the production of traditional foods and beverages, as well as ways to adapt Japanese flavors and products into innovative American menus. Opportunities for international travel/study experiences in Japan as part of the CIA's bachelor's degree programs are also under development.