Niki Nakayama Teaches Modern Japanese Cooking

Salepage : [Masterclass Course] Niki Nakayama Teaches Modern Japanese Cooking

Courses Content

Niki Nakayama is renowned for her contemporary take on the classic Japanese dish kaiseki and is the chef and proprietor of the two-Michelin-starred restaurant n/naka in Los Angeles. Niki will show you how to make sushi, tempura, faultless rice, and other dishes with her partner and sous chef Carole. As Niki demonstrates how to prepare meals with care and thankfulness, you will discover how to honor fresh foods.

18 lessons in video (4h 7m)
Peruse the lesson plan
1. Welcome to the Class: Nakayama Niki
Chef Niki Nakayama reinvents kaiseki food by fusing Californian ingredients with Japanese heritage. Niki will discuss the struggles and triumphs she overcame on route to receiving two Michelin stars in her first lecture.
Cooking Kaiseki
3. Japanese Kitchen Basics
4. Ichiban Dashi: Bonito Stock and Kombu
5. Japanese Cooking Equipment
6. Rockfish: How to Prepare Whole Fish
7. Kaiseki’s Balance
8. Zukuri: Modern Sashimi of Rockfish
9. Owan: Bone Broth Soup
10. Tuna: Portion for Yakimono and Otsukuri
11. Otsukuri: Conventional Sashimi of Tuna
Grilled tuna from Yakimono
13. Mushimono: Rockfish, steamed
14. Agemono: Vegetable and Rockfish Tempura
Agemono: Tuna Karaage 15.
Donabe: Japanese Rice Customs 16.
17. Rice and pickles: Shokuji
Ichigo Ichie 18.

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[Masterclass Course] Niki Nakayama Teaches Modern Japanese Cooking

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