Dashi SomRie 1 ~ 3th grade course, held one after another! Click here for details
Dashi-Soup Academy
アセルカデ
Dashi Professional Level 2 Course
Thoroughly Learn Dashi Ingredients and Face Your Taste
Professionals working on the front lines of marketing and sales will be invited to give lectures on katsuobushi, kombu, dried sardines, dried shiitake mushrooms, and other katsuobushi. Over the course of two days, you will learn more about ingredients while tasting more than 20 types of dashi.
Recommended for people like this
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Those who are active as product development and buyers in manufacturers and distributors
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Those who are involved in recipe development at the cooking site
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Those who want to learn about and convey Japanese dried food stock
What you can learn when you reach the 2nd grade
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You can taste a lot of dashi at once and deepen your knowledge of dashi, including the manufacturing method.
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You can listen to real stories from instructors who work on the front lines of manufacturers.
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Lots of recipes and tips for product development.
Course content
Tuition fee
Course format
Lecturer introduction
Schedule
Course content
Dashi from Japan and the World
You will learn about local cuisine that makes use of the ingredients of each region in Japan, the properties of water and dashi, the world's umami, and the world's dashi.
dried bonito
You will also learn about the types of bonito, how to manufacture it, how to shave it, its nutritional components, its scientific aspects such as its aroma components, how to make dashi, and its history.
kelp
You will learn about seven representative types of kelp, their characteristics, how to use them, and their nutritional content.
dried sardines
You will learn about typical dried sardines, characteristics, friends of dried sardines, production methods, nutrients, and the brand Ibuki Iriko.
dried shiitake mushrooms
Learn about types, characteristics, standards, manufacturing methods, nutrients, etc.
Sections other than dried bonito
You will learn about the types and characteristics of typical knots, as well as knots that are not generally distributed, while touching the actual item. You will also learn about soba and udon broth.
You will learn about the types and characteristics of representative knots, as well as knots that are not generally distributed, while touching the actual item. You will also learn about soba and udon broth.
Umami of "Dashi" and "Food"
If you submit a report after completing the two-day course,
You are also a second-class professional
(no exam)
Tuition fee
It is advantageous to apply for 1st and 3rd grade as a set. For more informationhere
General
84,000 yen (tax included)
Corporate member
75,600 yen (tax included)
Retake
42,000 yen (tax included)
*A certificate of completion will be issued for all courses *You cannot apply from Level 2 without obtaining a Dashi Professional Level 3
Advantageous set discount
[3rd class + 2nd class] double discount
Regular price 16,400 yen (3rd class) + 84,000 yen (2nd class) = 100,400 yen
Save about 10% from here discounted price90,400circle
Save 10,000 yen
Save ¥32,400
[3rd class + 2nd class + 1st class] triple discount
16,400 yen (3rd class) + 84,000 yen (2nd class) + 110,000 yen (1st class) = 210,400 yen
About 15% off from herediscounted price178,000circle
Save ¥19,400
[2nd class + 1st class] double discount
84,000 yen (2nd class) + 110,000 yen (1st class) = 194,000 yen
10% discount from herediscounted price174,600circle
Course format
Commuting to school
I will choose the nearest course and take it. The date, time and location of the event will be announced on our website.
通信教育
You can watch the recorded video from your PC or smartphone and take the course at your favorite time. A dashi tasting kit will be sent to you.
Application for correspondence educationhere
Both are equivalent and it is possible to acquire a sommelier level 2 qualification.
Lecturer introduction
Class 2 Dashi Professional instructors invite experts from each field to give detailed lectures on bonito flakes, kombu seaweed, dried shiitake mushrooms, dried sardines, other flakes, and lectures that cannot be heard anywhere else. It is held about 2_2200000-0000-0000-0000-000000000222_ times a year in Tokyo, Nagoya, and Osaka, and the instructor in charge of each region changes.