Japanese Knife Skills: Fish Preparation
One-Day Course: Mastering the Japanese Sea Bream (Tai). In this six-hour course, participants will discover the full culinary potential of Tai, the prized Japanese sea bream—celebrated for both its flavour and cultural significance. Each student will work with their own whole fish, gaining hands-on experience in essential techniques such as filleting, sashimi preparation, and utilising all parts of the fish to create delicious, zero-waste dishes. Guided by traditional Japanese methods and seasonal ingredients like burdock root and kombu, students will craft a well-balanced menu including: Sashimi, Ara-ni (Simmered Bony Fish Parts), and Sea Bream Rice (Tai Meshi). Perfect for culinary enthusiasts and professionals alike, this course offers a deeper understanding of Japanese knife skills, sustainable cooking, and the art of respectful ingredient use.
Course Schedule
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Class Date14 June 2025
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Class Hour09:00 - 16:00
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Total Hour6 Hours
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Class Capacity10 Seats
| Qualified Age | Minimum 18 years old |
| Delivery Language | Japanese with translation |
| Suitable For | Upskilled |
| Accomplishment | Certificate of Achievement by The Food School Bangkok |
What you will learn:
- How to fillet Tai (Sea Bream)
- How to store the filleted fish – learn proper storage techniques to maintain freshness and quality.
- How to prepare Sashimi – Master the art of slicing Tai for beautiful and authentic sashimi.
- How to maximize the use of all parts for sustainability – Discover how to turn the head, bones, and trimmings into delicious dishes, minimizing waste.
Recipes
- Sea Bream Rice (Tai Meshi)
- Sashimi
- Simmered Dish (Ara-ni)
Lecturers
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