Andrew Kojima

Japanese Cuisine

  • Recommended

    $299

    Includes personal feedback and tuition. More

  • $99

    Learn in an online classroom with no more than 20 classmates. More

Course Description

Did you know that less than 10% of restaurants in Japan serve sushi? Make a culinary journey across Japan with Andrew Kojima - also known as Chef Koj, the award-winning British-Japanese chef and author of No Sushi.

This Japanese cookery course features everything you’ll need to master authentic Japanese dishes at home.

Choose Expert option for personal feedback from Koj on the Japanese dishes you make on this course.

From delicious, slurp-worthy Ramen to the art of Tonkatsu or making perfect Gyoza dumplings, these are dishes you will want to cook again and again.

Koj will give you the tools to work confidently with Japanese ingredients, and the opportunity to put your own spin on his staple dishes.

Koj will introduce you to some of Japan’s most iconic foods, taking you on a journey from East to West Japan. He will present each dish in the context of its history and inspire you to continue its evolution in your own kitchen, as you immerse yourself in Japanese culture.

You'll share your culinary journey with 20 other students in the online classroom, and have the opportunity to get personal feedback from Koj on your culinary skills, and to ask him questions as you cook.

What you will learn

During this course you will learn to cook five iconic Japanese dishes - Tonkatsu, Ramen, Gyoza, Okonomiyaki and Yakitori.

Once you've mastered the basic techniques Koj will encourage you to come up with your own modifications and interpretations, and to put your own spin on these staple dishes.

Who is the course for?

This course is for the avid home cook, the enthusiastic amateur, the professional chef and everyone in between.

It equips students with the knowledge and confidence to cook iconic Japanese dishes and to understand them in their own context.

The more experienced chef can take this opportunity to expand their culinary repertoire and experiment with this iconic cuisine - challenge yourself by experimenting with daring flavours and get personal feedback from a master chef on your choices.

“There’s a lot more to cooking Japanese food than simply following a recipe of ingredients and methods. It is a chance to immerse yourself in Japan and its culture, as you learn about ingredients, regional specialities, artisanal producers, etiquette and the history of bilateral foreign influence.” - Koj

Course outline

  • Tonkatsu

    The journey begins with a dish first popularised by one of Tokyo’s oldest restaurants and one of the first things Koj learned to cook as a child.

    Originally considered a western import, tonkatsu has now been fully adopted into Japanese cuisine through over 100 years of refinement.

    It is a perfect start to the course, as it introduces some key Japanese ingredients in a dish that is bound to be a crowd pleaser when you reproduce it at home.

    Lesson length: 37 minutes

    Assignment: There are three things to master for this dish; the stock, Japanese rise and the perfect crispy Tonkatsu.

  • Ramen

    After leaving Tokyo, the first stop on the Shinkansen line that runs east to west is Yokohama, home to the ramen museum and theme park.

    Another dish borne of foreign influence, these noodles were first introduced to Japan in the late 19thcentury via the large Chinese population that settled in this major trading port.

    Ramen’s popularity and status increased when Japan was suffering post-war food shortages (it could be made from imported wheat) and it became a hit instant food in the 1960s.

    What originated as a humble bowl of noodles, soup and scraps has achieved iconic cult food status to get the whole world slurping in excitement.

    Lesson length: 31 minutes

    Assignment: Master the Tokyo style chicken ramen.

  • Gyoza

    Next stop is Hamamatsu, on the south coast between Shizuoka and Nagoya, renowned across Japan as one of the pre-eminent “Gyoza towns” with restaurants competing to produce the best gyoza.

    Virtually every culture across the world has its own version of a dumpling, from Cornish pasties to empanadas.

    Gyozas originated in China, but have won a special place in the hearts and minds of Japanese and are a guaranteed crowd pleaser on any menu.

    Koj will teach you how to make a filling, how to pleat the thin dough, how to cook them and how to make a dipping sauce.

    Lesson length: 23 minutes

    Assignment: Make as many Gyoza as you can, and take care over the presentation.

  • Okonomiyaki

    Osaka prides itself as the home of okonomiyaki, a street food that became popular after the war in Japan as a cheap but delicious and filling comfort food.

    Sometimes described as Japanese pancake or Japanese pizza, Koj thinks of it more as a Japanese bubble and squeak, with vegetables and meat or fish held together by a savoury batter of flour and eggs.

    It is served with various sauces and toppings and is a great dish to have in your repertoire as it can be adapted to use up virtually leftovers and ingredients.

    Lesson length: 20 minutes

    Assignment: Create your own Okonomiyaki pancake - pay particular attention to the Umami and the batter, and bring in some variation with the fillings and toppings.

  • Yakitori

    The final visit on this culinary tour across Japan celebrates the street food stalls of Hakata serving various examples of kushiyaki.

    Around the world things get grilled on skewers, from kebabs to shashlik in the Middle East, asados to anticuchos in Latin America.

    Japan’s most famous grilled skewer is yakitori. Koj will teach you how to prepare and grill the skewers and how to achieve the perfect balance of sweet and salty teriyaki sauce that makes these skewers so addictive.

    Lesson length: 24 minutes

    Assignment: Make an assortment of skewers, and focus on which combinations will work well with a teriyaki sauce.

Choose how you want to learn

  • The Expert option

    Recommended

    Develop your learning further with marked assignments and personal tuition from Andrew Kojima

    • Start course whenever you like
    • 5 weeks tutor access for personalised assignment feedback & coaching
    • 5 assignments marked by Andrew Kojima
    • Certificate of completion
    • Online classroom with up to 20 classmates
    • 5 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $299
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course whenever you like
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 5 lessons with expert videos & notes
    • 5 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $99

Why choose Learning with Experts?

  • Online classroom

    Start anytime and join a class of no more than 20 students

    Start anytime and join a class of no more than 20 students
  • Test yourself

    Practice what you learn with assignments after each lesson

    Practice what you learn with assignments after each lesson
  • Personal tuition

    Exclusive assignment feedback from Expert Tutors

    Exclusive assignment feedback from Expert Tutors
  • Share

    Share ideas with classmates from around the world

    Share ideas with classmates from around the world

Meet Andrew Kojima

Andrew Kojima - Food & Drink
Koj learned to cook Japanese food from a young age. After impressing MasterChef judges such as Michel Roux Jr, he has become an expert in teaching Japanese cuisine, combining technical ability with passion, enthusiasm and fascinating knowledge. His restaurant was reviewed by national restaurant critics, won awards such as Best Newcomer and Best Restaurant and was one of only two Japanese restaurants outside London in the Michelin Guide.

“Koj’s food reflects his heritage and an understanding of what brings joy to the palate”
- Michel Roux Jr, Chef Patron, Le Gavroche

Our community loves us

Proud to work with...