【课程介绍】

和风入门 —— 日本料理综合班

您是否向往日料的精致，却苦于无从下手？是否复刻过食谱，却总觉得少了地道的“和风灵魂”？我们为您量身打造【和风入门——日本料理综合班】！这不仅仅是一系列菜品教学，更是一次深入日料文化与烹饪逻辑的沉浸式体验。11次课，20+款经典菜品，我们将从基础到进阶，系统解锁日料的核心技法，带您从“日料爱好者”蜕变为“家庭日料达人”。

【Course Introduction】

Japanese Culinary Essentials – Comprehensive Japanese Cooking Course

Do you admire the delicacy of Japanese cuisine but feel overwhelmed about where to start? Have you tried recreating recipes at home, only to find them missing that authentic "Washoku soul"? We have meticulously designed the "Japanese Culinary Essentials – Comprehensive Japanese Cooking Course" just for you! This is more than just a series of cooking lessons; it's an immersive experience into the culture and logic of Japanese cuisine. Over 11 sessions featuring 20+ classic dishes, we will systematically unlock the core techniques of Japanese cooking, guiding you from a "Japanese food enthusiast" to a "Home Japanese Cooking Expert."

一、课程核心亮点

1. 系统全面，覆盖主流日料门类：课程涵盖沙拉、寿司、蒸烤炸煮、锅物、主食、甜品等所有日料经典类别，一站式构建完整知识体系。

2. 即学即用，聚焦家庭可操作性：精选餐厅人气菜品进行家庭化改良，所有技巧均适合家庭厨房操作，学完就能在家完美复刻。

3. 原理剖析，不止于“步骤教学”：深入讲解“出汁”（日式高汤）的应用、调味公式、火候控制等底层逻辑，让您真正理解并能够举一反三。

4. 经典与创新并举：既学习茶碗蒸、照烧鸡排等传统经典，也掌握加州卷、亲子丼等流行款式，满足全家人的口味。

【Course Highlights】

1. Systematic and Comprehensive, Covering Mainstream Japanese Cuisine Categories: The course covers all classic Japanese culinary categories including salads, sushi, steaming, grilling, frying, simmering, hot pots, staple foods, and desserts, building a complete knowledge system in one place.

2. Learn and Apply Immediately, Focused on Home Kitchen Practicality: Selects popular restaurant dishes and adapts them for home cooking. All techniques are suitable for home kitchen operations, allowing you to perfectly recreate dishes at home after learning.

3. In-Depth Principle Analysis, Beyond Mere "Step-by-Step Teaching": Provides thorough explanations of the application of "Dashi" (Japanese stock), seasoning formulas, heat control, and other fundamental logic, enabling true understanding and the ability to apply principles to new situations.

4. Balance of Classics and Innovation: Learn traditional classics like Chawanmushi and Teriyaki Chicken, while also mastering popular styles like California Rolls and Oyakodon, satisfying the tastes of the whole family.

二、课程总目标

通过本课程的系统学习，您将能够：

1. 独立操办一桌地道的日式家宴，从容应对亲友聚会。

2. 熟练掌握日料基础刀工、调味原理及蒸、烤、炸、煮核心技法。

3. 深刻理解日料风味构成，懂得如何搭配出和谐的和风菜单。

4. 建立自信，能够根据所学原理，尝试创作属于自己的日式风味料理。

【Overall Course Objectives】

Through systematic study in this course, you will be able to:

1. Independently prepare an authentic Japanese home-style feast, confidently hosting gatherings with friends and family.

2. Master basic Japanese knife skills, seasoning principles, and core techniques for steaming, grilling, frying, and simmering.

3. Deeply understand the flavor composition of Japanese cuisine and learn how to assemble a harmonious Japanese menu.

4. Build confidence to experiment and create your own Japanese-style dishes based on the principles learned.

三、课程安排

第一课：日式前菜 · 冷与温的开场艺术
学习菜品：日式土豆沙拉、鲷鱼南蛮渍
核心知识点：调味逻辑；如何利用简单食材打造清爽开胃的前菜。

第二课：寿司进阶 · 米饭的极致艺术
学习菜品：加州卷、彩虹卷、炸物卷
核心知识点：寿司醋饭的黄金比例与搅拌手法；多种食材在卷制中的平衡与固定技巧；创意寿司的造型与色彩搭配美学。

第三课：蒸物本味 · 感受温柔的鲜味
学习菜品：茶碗蒸、软蒸鲍鱼、大虾土瓶蒸
核心知识点：如何蒸出平滑如镜、无蜂窝的完美蛋羹；“出汁”在蒸物中的核心地位与灵活运用；不同食材的蒸制火候与时间控制。

第四课：烤物技法 · 火焰上的风味魔法
学习菜品：照烧鸡排、盐烤青花鱼、幽庵烧三文鱼
核心知识点：经典照烧酱的熬制与使用时机；“盐烤”如何激发鱼类本味；“幽庵烧”独特风味的融合奥秘。

第五课：炸物艺术 · 追求极致的酥脆
学习菜品：大虾天妇罗、香酥炸猪排、唐扬炸鸡
核心知识点：天妇罗面衣的调配法与酥脆秘诀；炸猪排的面粉、蛋液、面包糠“三重奏”技巧；唐扬炸鸡的入味与多汁控制。

第六课：煮物慢味 · 时间沉淀的温暖
学习菜品：日式红烧肉（豚の角煮）、亲子鸡肉煮、筑前煮
核心知识点：日式“煮物”的调味顺序与火候阶梯；调味汁的万能公式；根茎类食材在炖煮中保持形态的诀窍。

第七课：锅物暖食 · 关东关西的风味对决
学习菜品：牛肉寿喜锅、日式味增汤
核心知识点：如何熬制美味高汤；锅物食材的摆放顺序与风味融合逻辑。

第八课：特色主食 · 国民盖饭的奥秘
学习菜品：日式肥牛饭、日式蛋包饭
核心知识点：肥牛饭甜咸酱汁的精准调配；掌握最终的组装与造型技巧：如何将炒饭完美塑形，并让柔软的蛋皮如丝绸般顺滑地覆盖其上，实现餐厅级的出品效果。

第九课：面食经典 · 汤面与冷面对决
学习菜品：牛肉乌冬面、日式荞麦面
核心知识点：乌冬面汤底的调制与温度控制；荞麦面的吃法及蘸汁调配原理。

第十课：和风甜品 · 甜蜜的日式收官
学习菜品：红豆羊羹、月见团子、铜锣烧
核心知识点：羊羹的凝固原理与层次口感打造；三种口味团子的制作与酱汁搭配；铜锣烧饼皮的完美烘烤与红豆馅的甜度把控。

【Course Schedule】

Lesson 1: Japanese Appetizers · The Art of Cold and Warm Openings
Dishes: Japanese Potato Salad, Marinated Sea Bream Nanban-zuke
Core Concepts: Seasoning logic; how to create refreshing and appetizing appetizers using simple ingredients.

Lesson 2: Advanced Sushi · The Ultimate Art of Rice
Dishes: California Rolls, Rainbow Rolls, Fried Rolls
Core Concepts: The golden ratio for sushi vinegar rice and mixing techniques; balancing and securing multiple ingredients in rolls; aesthetics of shaping and color coordination in creative sushi.

Lesson 3: Steamed Delicacies · Experiencing Gentle Umami
Dishes: Chawanmushi (Savory Egg Custard), Soft-Steamed Abalone, Shrimp Dobin Mushi (Teapot Soup)
Core Concepts: How to steam a perfectly smooth, honeycomb-free egg custard; the central role and flexible application of "Dashi" in steamed dishes; controlling heat and timing for steaming different ingredients.

Lesson 4: Grilling Techniques · The Magic of Fire-Infused Flavor
Dishes: Teriyaki Chicken, Salt-Grilled Mackerel, Soy-Marinated Grilled Salmon (Yuanyaki)
Core Concepts: Preparing classic teriyaki sauce and its ideal application timing; how "salt-grilling" enhances the natural flavor of fish; the secrets behind the unique flavor profile of "Yuanyaki."

Lesson 5: The Art of Frying · In Pursuit of Ultimate Crispiness
Dishes: Shrimp Tempura, Crispy Fried Pork Cutlet (Tonkatsu), Japanese Fried Chicken (Karaage)
Core Concepts: Tempura batter mixing and secrets to crispiness; the "trio technique" of flour, egg, and panko for tonkatsu; flavor infusion and juiciness control for karaage.

Lesson 6: Simmered Flavors · Warmth Precipitated by Time
Dishes: Japanese-Style Braised Pork Belly (Kakuni), Chicken and Egg Simmer (Oyakodon), Chikuz-en (Simmered Chicken and Vegetables)
Core Concepts: Seasoning order and heat levels in Japanese "Nimono" (simmered dishes); the universal formula for simmering sauces; tips for maintaining the shape of root vegetables during simmering.

Lesson 7: Hot Pot Warmth · A Flavor Showdown Between Kanto and Kansai
Dishes: Beef Sukiyaki, Japanese Miso Soup
Core Concepts: How to brew delicious dashi stock; the arrangement order of hot pot ingredients and the logic behind flavor integration.

Lesson 8: Signature Staples · The Secrets of Japan's National Rice Bowls
Dishes: Japanese Beef Bowl (Gyudon), Japanese Omelette Rice (Omurice)
Core Concepts: Precise balancing of the sweet and savory sauce for Gyudon; mastering final assembly and plating techniques: how to perfectly shape the fried rice and achieve a silky, smooth omelet drape for restaurant-quality presentation.

Lesson 9: Noodle Classics · A Clash of Soup Noodles and Cold Noodles
Dishes: Beef Udon Noodles, Japanese Soba Noodles
Core Concepts: Preparing the udon soup base and controlling temperature; the proper way to eat soba and the principles of preparing the dipping sauce.

Lesson 10: Japanese Sweets · A Sweet Conclusion in Japanese Style
Dishes: Red Bean Yokan, Tsukimi Dango (Moon-Viewing Dumplings), Dorayaki (Red Bean Pancakes)
Core Concepts: The setting principle and layering texture of Yokan; making three-flavored Dango and sauce pairing; perfect baking of Dorayaki pancakes and balancing the sweetness of the red bean filling.

【学期与学习方式】

1. 学期：10次精品课

2. 模式：小班预约制，全程实操，包教包会

【Duration and Learning Format】

1. Duration: 10 premium sessions

2. Format: Small group classes by appointment, full hands-on practice, guaranteed mastery.