Japanese Cuisine:
Prof. Mihoko Tominaga (University of Nagasaki / Hiroshima University) is a nutrition scientist specializing in cookery science and home economics. Since 2014, she has regularly visited the Taste Lab in Graz, where she offers workshops on special topics in Japanese cuisine. These workshops provide participants with an exciting introduction to Japanese cooking and dining culture.
Dr. Atsuko Yoshioka has also been teaching Japanese cooking courses at the Taste Lab since 2018. These intercultural cooking classes are seasoned and rounded off with scientific insights from Dr. Fritz Treiber.
All courses can be combined or booked individually. No prior knowledge is required.
Course Fee & Duration
- €69
- €59 (reduced rate for students, University of Graz staff, pupils, and seniors)
- The course starts at 6 p.m. and lasts approximately 3 hours.
Course Content
Shojin Ryori – The Buddhist Zen Cuisine (Vegetarian)
In Japan, Shojin Ryori—which translates to “cuisine of devotion”—is most commonly prepared in Zen temples and their surroundings, especially in Kyoto. Despite its various restrictions, Buddhist cuisine is rich in ingredients and flavors. In this course, participants prepare different variations of tofu (fried or in soup), as well as vegetables and soba (Japanese noodles) with a variety of sauces.
Japanese Summer Cuisine
In Japan’s hot and humid summers, cold dishes are especially popular. Seasonal summer dishes are light and full of vegetables. In this course, participants will get a glimpse into Japanese summer cuisine and, together with Dr. Atsuko Yoshioka, prepare Hiyashi Chuka (cold ramen noodles with chicken and vegetables) and various salads.
Sushi – With a Twist
There are many different types of sushi beyond the well-known maki and nigiri.
- Chirashi Sushi: A colorful sushi mix with hearty toppings, refined with a variety of sauces
- Inari Sushi: Delicious rice fillings wrapped in fried tofu
- Futo Maki: A special type of maki with 5–6 different fillings
- Lunch in Japan – Bento & Gyudon
The bento box is a Japanese lunch box taken to school or work. It comes in countless shapes and colors. The colorful contents and portion sizes vary depending on age and gender. When composing a bento, the balance between carbohydrate-rich and protein-rich foods, as well as vegetables and fruits, plays an important role.
Participants will prepare a bento box and the classic Japanese beef stew Gyudon to take home after the course. - Izakaya & Sake
In traditional sake bars, small dishes are also served. These are known for their refined combinations and beautiful presentation. Our guest lecturer and scientific cooperation partner from Hiroshima University, Dr. Atsuko Yoshioka, will provide insight into the diverse cuisine of the Izakaya. Among other dishes, participants will prepare Chikuwa no isobe itame (fish cake) and Gyoza. The course also includes an introduction to the fundamentals of sake culture. - Japanese Cuisine – Fundamentals of Japanese Cooking Methods
Preparing Japanese rice differs from European methods through washing, soaking, and careful temperature control. Dashi, a Japanese soup stock, is made from dried seaweed, while miso, made from fermented soybeans, is one of Japan’s most essential seasonings. In this course, participants will prepare various types of dashi and miso.
The course also explains why Japanese cuisine is considered very healthy. A traditional Japanese meal, Ichijyu Sansai, consists of one cup of soup, three dishes, and one serving of rice. - Japanese Cuisine – Yoshoku
One way to categorize Japanese cuisine is Washoku and Yoshoku. Washoku refers to traditional Japanese dishes, typically using fish, seafood, and vegetables cooked with dashi. Yoshoku means “Western-style dishes” (Yo = Western, Shoku = dish). However, Yoshoku is not the same as hamburgers, pizza, or schnitzel. The Japanese adapted Western cooking techniques—such as frying meat in oil—and reinvented Western cuisine to better complement rice rather than bread.
Throughout the courses, cultural and scientific insights are provided about the dishes, their origins, and their often unique flavor combinations. - Japanese Christmas Bakery and Soba Noodles – Toshikoshi Soba
We will bake a selection of sweets with a Japanese twist, including cookies flavored with matcha (green tea powder) and kinako (roasted soybean flour).
We’ll also prepare soba noodles (buckwheat noodles), traditionally eaten on New Year’s Eve in Japan. This dish is called Toshikoshi Soba, meaning “crossing over to the new year.” It is said that the long noodles symbolize a long life. Japanese people eat Toshikoshi Soba in gratitude for good health in the past year and in hope of a healthy new one. - Nabemono Shabu Shabu – Japanese Hotpot
Thin slices of beef and pork are cooked together with vegetables in a hearty dashi broth. After fishing the pieces out of the hot pot with chopsticks, they are dipped into ponzu sauce and eaten. The name shabu shabu comes from the swishing motion of dipping the meat into the hot pot. A traditional Japanese dessert, matcha roll cake, will also be prepared.
- Ramen Noodles
Ramen originally come from Chinese cuisine. The Chinese ramen noodles were adapted to suit Japanese tastes and have since become one of Japan’s most popular dishes. There are many types of Japanese ramen noodles. In this course, we will cook one variation called Tanmen. The soup is a combination of chicken broth and dashi (a Japanese base stock). - Sukiyaki
In winter, Japanese people enjoy different kinds of hot pot. It’s a wonderful opportunity to sit together around a table on a cold winter night and share a warm meal. Sukiyaki is one of the most popular hot pot dishes. Meat and vegetables are cooked together in a flavorful soy-based sauce. - Tori Tsukune Nabe – Hot Pot 2
For our second hot pot, we will prepare Tori Tsukune Nabe. Tori Tsukune are chicken meatballs. They, along with vegetables and tofu, are cooked in dashi (a Japanese base broth) and eaten with ponzu sauce – a refreshing blend of soy sauce and citrus juice. - Recipes may vary depending on the seasonal availability of specific ingredients.
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