Despite its modest beginnings, the first Japanese government-certified culinary school to open in Britain is promising big things, offering a course in the techniques and culture of Japan’s increasingly popular washoku cuisine.
The London branch of the Tokyo College of Sushi & Washoku, offering an officially recognised washoku chef certification, opened last month to great fanfare, albeit with only six students enrolled thus far in the first expansion of the institute overseas.
Operated by Mizuno Gakuen, a Tokyo-based corporation, the four-days-a-week, six-month course provides instructions in fish filleting and practical Japanese cooking methods, as well as lessons in making fermented seasonings such as miso and soy sauce.
Washoku, designated in 2013 by Unesco as an intangible cultural heritage, is a Japanese term derived from the kanji characters wa, meaning Japan, and shoku, meaning food.
However, the term does not just encompass preparation methods but includes broader cultural aspects such as presentation, etiquette and the dishes used to serve the food.
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