Japan Culinary Arts Academy

Japan Culinary Arts Academy We are a culinary school for foreigners in Tokyo.

We specialize in training students in Washoku, including eel kabayaki, sushi, yakitori, kaiseki, wagashi and ramen noodles.

12/08/2026

The Secret Behind a Luxurious Japanese Katsu Curry 🍛🇯🇵

Japanese curry is deeply loved in Japan — even luxury hotels create elaborate, special curry dishes.

One of JCAA’s instructors has also created curry dishes in a luxury hotel kitchen.

At JCAA Bronze Training, chefs learn that a truly satisfying Japanese-style curry is all about balance.

🌶️ 6 spices are carefully blended to understand Japanese-style spice balance.

🍛 Curry paste + aged Japanese curry roux create depth and richness.

🍎 Apple jam made with the skin gently softens the heat while adding natural sweetness.

🐖 Kagoshima Black Pork Tonkatsu adds richness and texture.

🔥 The Tonkatsu is fried once in advance, then fried a second time just before serving — creating a crisp exterior while keeping the inside juicy.

🥚 And the tartar sauce is carefully balanced with salt, spice, acidity and texture.

This is what makes this dish special.

It may look like a simple plate of curry and Tonkatsu, but behind it is a combination of Japanese culinary techniques:

Spice balance.
Umami.
Sweetness.
Acidity.
Salt.
Temperature.
And texture.

Japanese cuisine is not only about following a recipe.

It is about learning how to create balance.

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08/08/2026

Udon is more than just a traditional Japanese dish.

The secret to creating udon with a beautiful elasticity and satisfying chew starts with understanding the flour.

By combining bread flour and cake flour, we can balance strength, elasticity, and a lighter texture.

Then comes the technique.

Knead. Rest. Step. Stretch. Rest. Repeat.

The dough is gradually developed through repeated pressure and resting, creating the characteristic chewy texture of handmade udon.

But why stop with traditional flavors?

This time, we paired the handmade udon with a rich miso-curry meat sauce, then added French balsamic vinegar and freshly grated frozen tomato to bring acidity, freshness, and balance.

The result is rich, yet surprisingly refreshing.

Udon can be enjoyed in its traditional Japanese style—but when we understand the characteristics of the flour and the fundamentals of the dough, we can take it in a completely different direction.

Learn the technique. Understand the ingredients.
Then create beyond tradition.

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01/08/2026

The Secret Behind Perfect Japanese Kushiage

Kushiage may look simple, but every detail is intentional.

The difference between ordinary and professional kushiage is not the ingredients—it’s the technique.

Today, our instructor shares the fundamentals every chef should master.

1. Skewer through the exact center in one motion.

A centered skewer keeps the ingredient balanced while frying, allowing it to cook evenly and maintain a beautiful presentation.

2. Coat generously with a smooth, even layer of batter.

An even batter creates an even crust.
This consistency is one of the keys to a professional finish.

3. Never press the fresh breadcrumbs.

Instead, gently roll the ingredient so the breadcrumbs attach naturally.

This preserves the air between the crumbs, creating a lighter, crispier texture while giving the kushiage a richer, more luxurious appearance.

Japanese chefs understand that texture begins long before the food enters the fryer.

One more lesson from our instructor:

Although kushiage can be made with seasonal vegetables, seafood, or meat, the traditional serving order is:

Vegetables → Seafood → Meat

Why?

Because Japanese cuisine is designed to let flavors gradually become richer.
Starting with delicate vegetables allows diners to appreciate subtle sweetness before moving to seafood, then finishing with the deeper richness of meat.

This philosophy appears throughout Japanese cuisine—not only in kushiage.

Finally, season each skewer with salt or your own signature sauce.

One technique.
Endless creativity.

That is the beauty of Japanese street food.

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28/07/2026

Teacher ’s Tips #1

Every great fillet starts with proper knife control.

Don’t hold the knife too upright.
The knife won’t glide smoothly along the bones.

Don’t lay it too flat.
You’ll leave more meat attached to the bones.

Professional Japanese chefs create the perfect angle by using both the cutting edge and about 1 cm of the shinogi (the ridge of the knife blade).

This allows the knife to follow the bones naturally, producing clean fillets with minimal waste.

Although demonstrated with flounder, this is one of the fundamental techniques used when filleting most fish in Japanese cuisine.

Knowledge creates precision.
Precision creates quality.

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26/07/2026

One Base, Many Dishes

Every Japanese chef learns techniques.
But before the techniques comes the foundation.

This simple combination of sake, cane sugar, soy sauce, and Ichiban Dashi is one of the most important seasoning bases in Japanese cuisine.

It isn’t just for sukiyaki.

Master this one base, and you can adapt it to create:

* Sukiyaki
* Teriyaki
* Donburi sauces
* Simmered fish
* Nikujaga
* Vegetable simmered dishes

The proportions may change depending on the dish, but the foundation remains the same.

In this recipe, we also use Ichiban Dashi. Rather than relying only on sweetness and soy sauce, professional Japanese chefs layer umami with dashi to create greater depth, balance, and elegance. This is one of the defining principles of authentic Japanese seasoning.

Japanese cuisine is not about memorizing hundreds of recipes.

It is about mastering a few essential foundations—and applying them with precision.

One Base. Dashi. Endless Possibilities.

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26/07/2026

Fresh Tuna Meets Kombu Umami.

Most sushi tuna in Japan is carefully aged before serving.
Aging allows the tuna’s natural enzymes to develop deeper umami, creating a richer flavor and smoother texture.

But what if only very fresh tuna is available?

Instead of waiting days for aging, Japanese chefs may choose another traditional technique—kombu-jime.

Wrapping lean tuna with kombu gently adds glutamates from the kelp, removes excess moisture, softens the blood aroma, and creates a cleaner, more balanced flavor.

These are not competing techniques.

Aging develops umami from within.
Kombu-jime adds umami from outside.

Japanese cuisine is not about following one method.
It is about understanding the ingredient in front of you and choosing the right technique.

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24/07/2026

Japan Says “Thank You” with Wagashi. 🍵

In Japan, gratitude has long been expressed not only through words, but also through seasonal food and thoughtful gifts.

Wagashi has been cherished for generations as a way to celebrate special occasions, honor the seasons, and share appreciation with others.

To celebrate 20,000 followers, I’d like to share that beautiful tradition with all of you.

Join me for a FREE LIVE Wagashi Training, where we’ll create a refreshing Summer Matcha Yokan together.

This is more than a cooking class.
It’s an opportunity to experience the spirit of Japanese hospitality, seasonality, and gratitude through traditional confectionery.

🍵 Event Details

📅 Date: Tuesday, August 4
🕑 Time: 2:15 PM (Japan Standard Time / JST)
🎥 Platform: Instagram Live
🍃 Theme: Summer Wagashi – Matcha Yokan

Can’t join us live?
Don’t worry. We’ll do our best to make a replay available so everyone can enjoy the experience.

Thank you for being part of this incredible journey.
Let’s celebrate this milestone together—the Japanese way.🇯🇵✨

📧

22/07/2026

Garlic is loved around the world.
But what happens when you combine it with kombu?

Most chefs use garlic to build aroma and richness.

Japanese chefs often go one step further.

By adding kombu to a soy sauce base, you don’t just add umami. Kombu softens the sharp edges of soy sauce, creates a smoother flavor, and builds greater depth.

Garlic brings aroma and richness.
Kombu brings balance and umami.

Together, they create a versatile foundation that can be used for:
• Spicy miso ramen
• Meat sauces
• Pasta sauces
• Stir-fries
• And many other dishes.

Understanding why ingredients work together is what transforms recipes into techniques.

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21/07/2026

A few seconds can transform the flavor.

Before marinating, briefly dip the tuna into boiling water until the surface just begins to turn white.

Don’t cook it—only set the surface.

This traditional Japanese technique helps to:

✔ Lightly set the surface proteins, allowing the marinade to coat the fish more evenly.
✔ Reduce unwanted fishy aromas for a cleaner, more refined taste.
✔ Reduce surface bacteria and improve hygiene during preparation.
✔ Keep the tuna firm, creating cleaner slices after marinating.
✔ Create a beautiful contrast in texture—lightly set on the outside while remaining perfectly raw inside.

Immediately cool the tuna in ice water, pat it completely dry, and then marinate.

Classic Zuke Marinade

* 2 parts soy sauce
* 1 part mirin
* 1 part sake (boiled to evaporate the alcohol)

Optional seasonal aromatics:

* Fresh ginger
* Yuzu
* Sudachi
* Kabosu

These subtle additions enhance the tuna while adding a seasonal Japanese touch.

This technique isn’t just for tuna sushi. It is also used in zuke-don (marinated tuna rice bowls), sashimi, yaki-shimo preparations, clear soups, and simmered fish dishes to refine flavor, texture, and presentation.

In Japanese cuisine, excellence is often created by the smallest details.

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20/07/2026

Most chefs make one broth.

Japanese chefs make two.

Not because one isn’t enough—but because each has a different purpose.

① Niban Dashi — Maximum Umami

After making Ichiban Dashi, the used kombu and bonito flakes are simmered again to extract every last bit of umami.

When the liquid has reduced by about half, fresh bonito flakes are added to restore the aroma.

Purpose
✔ Maximum umami
✔ More depth and body
✔ Respect every ingredient by extracting its full potential

② Oi-Katsuo — Maximum Aroma

An already-seasoned broth is gently heated, then fresh bonito flakes are added.

Chef’s Tip: Heat the broth to around 75°C (167°F).

This is enough to extract both the delicate aroma and umami from the fresh bonito flakes—without boiling.

Purpose
✔ Maximum aroma
✔ Delicate umami enhancement
✔ A refined finish

Japanese cuisine isn’t simply about making broth.

It’s about designing flavor with purpose.

🌍 How would you use these techniques in your own cuisine?

🇮🇹 Italy — Risotto, seafood pasta, beurre monté

🇫🇷 France — Velouté, beurre blanc, consommé

🇪🇸 Spain — Seafood paella, fish stew

🇮🇳 India — Seafood curry, vegetable curry

🇹🇭 Thailand — Clear seafood soup, steamed fish

🇰🇷 Korea — Noodle broth, seafood soup

🇨🇳 China — Wonton broth, steamed fish sauce

Master Japanese dashi, and you’ll elevate far more than Japanese cuisine.

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住所

Tokyo
Chuo-ku, Tokyo
1030001

電話番号

+818087083002

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