Dashi is a type of broth that is considered the very soul of Japanese cuisine. Discover the key to unlocking the umami flavor. Watch a demonstration on bonito flakes and find out why it is considered the hardest ingredient in the world. After learning how to make dashi, you'll use it to make a soup. You'll also find out how to reuse the dashi ingredients by making a dish that truly reduces waste. The dashimaki courses will show you how to make dashimaki, which is a Japanese rolled omelet.

The classroom is located in the center of Osaka, just 8 minutes from Shinsaibashi Station. It is usually used to teach French cuisine and sweet-making to Japanese students, so it is fully stocked with cooking utensils and can accommodate large groups of learners. Even if a recipe uses utensils specific to Japan, we'll show you how to make it with what's available in your country.

Apart from soup, you can also use dashi to make a rolled omelet called dashimaki. The Dashimaki Course also includes tsukudani, a stewed dish made from the ingredients used to prepare the dashi. Try it with steaming hot rice!
In the Deluxe Dashimaki Course, which includes everything above, you will also learn how to prepare matcha green tea.

Why is dashi considered the soul of Japanese cuisine? We'll approach this topic from a scientific perspective. You'll also be able to experience the real taste of the umami flavor!

Many Osaka dishes use dashi and bonito flakes: takoyaki, okonomiyaki, udon, soba, etc. The Dashi Stock Course will focus on the base ingredient in all of these, the dashi stock. Let's learn how to create the essence of Japanese cuisine!