BPSE-441: Japan As Inspiration

This course will allow students to develop menus and recipes that align with Japanese tradition and cooking techniques, while considering local and sustainable dining trends in the American market. Lessons will evolve from tradition to adaptability, incorporating a Japanese mindset of seasonal, local, and sustainable practices. The use of Japanese ingredients and Western substitutions will be practiced, allowing recipes that call for an unavailable ingredient to use an acceptable substitute. The exercise provides students with practice in repeating a variety of Japanese cooking techniques in a production setting. They will continue to learn advanced techniques for preparing Japanese cuisine, combined with today's innovative Japanese food and sake pairings. Students will also explore the rich history of fermented beverages in Japanese culture, with particular emphasis, and learn to pair dishes with beverages. Integrated with the CIA's Japanese Cuisine concentration, this course will provide students with a basic-level certification in the knowledge and skills necessary to discuss and serve sake at a professional level.