This module is about Mastering 3 types of Japanese Cooking wich is Suimono (Water based), Yakimono (Pan Fried Based), and Nimono (Appetizer). In this course, we will be looking into the common types of ingredients and tools used in Japanese cooking. The goal is to get learners to be able to get a holistic understanding of the Japanese Culinary covering 3 different types of dishes. We will also look into presentation, assembly, and of course taste. For example, our Oyako-don is different. We create a deep taste by simmering the chicken with the sauce as well as broth longer in this session. Learners will be learning the following points: 

1. Learners will get an introduction of Japanese Culinary from the different types of cooking method, the history, the developments, the common ingredients, and the fun facts about the cuisine. 

2. Learners will be learning the Mise En Place of the Japanese Food Preparation including for Ready to Eat and also the emphasis on the Food Preparation Techniques. 

3. Learners will learn on how to make Spinach Namuru as Japanese Appetizer or Nimono

4. Learners will learn on how to make Sukiyaki from scratch starting from making the sauce and broth and then focusigng on the process as well as the presentation.

5. Learners will learn on how to make Oyako-Don from scratch using Walker Enterprise Academy curated recipe.