The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture
The Japanese Culinary Academy FLAVOR AND SEASONINGS: Dashi, Umami, and Fermented Foods
The Japanese Culinary Academy MUKOITA I, Cutting Techniques: Fish
The Japanese Culinary Academy MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables
IBC Teaching Japanese Cooking in English (Japanese and English)
