Wagyu
This Wagyu Short Course covers how to handle the wagyu beef from cutting to cooking. You will be learning with professional Chef Instructor from Tsuji. After taking this course, you will know not only the characters of each part of wagyu, but also the best way to cut, slice, plate, and cook wagyu beef.
Course Schedule
| Class Date | 18 May 2024 / 19 May 2024 |
| Class Session | 2-Day Class with 2 Sessions per day |
| Class Hour | Morning 08:30-12:30 / Afternoon 13:30-17:30 |
| Total Hours | 16 hours |
| Class Capacity | 14 Seats |
| Qualified Age | Minimum 18 years old |
| Delivery Language | Japanese with English/Thai translation |
| Suitable For | Upskillers, reskillers and food enthusiasts who have basic cooking experience |
| Accomplishment | Certificate of attendance by The Food School and Tsuji |
What you will learn :
- Character of each part of Wagyu beef
- Beef cutting techniques
- Match certain part of wagyu beef with various cooking styles & recipes
- Various Japanese cooking techniques for beef dishes
- Authentic Japanese plate decorations
Wagyu recipes by Tsuji
- Beef steak bowl
- Deep-fried beef Tenderloin with kadiaf
- Beef tenderloin with red wine sauce and ponzu sauce
- Beef Bowl
- Wagyu serloin cutlet sandwich
- Wagyu top blade gohan with thick starchy yuba sauce
- Simmered beef and tofu
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