Course Syllabus

Lessons: 13- 24

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Creative presentation of food is part of the fun of preparing Japanese food
Beautiful presentation is an essential ingredient in Japanese cooking.

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Lesson 23: Poultry

First introduced into Japan near the end of the 19th century, poultry has quickly become a popular ingredient in Japanese cooking.

This lesson demostrates how to prepare chicken for use with traditional Japanese cooking methods.

Techniques in This Lesson

  • Proper chicken preparation and handling techniques
  • Traditional Japanese method to prepare chicken stock

Recipes from Lesson 23:

  • Soft-Simmered Chicken
  • Chicken One-Pot
  • Deep-Fried Chicken
  • Broiled Chicken, Yuan-Style



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