Aya Mori

Fresh fish is important.But in Japanese cuisine, freshness is only the beginning. The way a fish is handled, cleaned, prepared, and cut can greatly affect its flavor, texture, aroma, and final presentation. One reason some people dislike fish is its fishy smell. However, this smell is not only about the fish itself. It can also be affected by how the fish is treated before cooking. At JCAA, students learn Japanese fish handling techniques step by step, depending on their training level. In...

Some chefs come to Japan expecting to learn new recipes. Instead, they often find themselves rethinking the way they cook entirely. Japanese cuisine includes many techniques that appear quiet and simple at first glance. Katsuramuki — the practice of peeling vegetables into long, paper-thin sheets — and carefully preparing dashi are some of the most well-known examples. At first, these techniques may seem almost too simple. In fact, many chefs who study in Japan for the first time wonder why...