The Culinary Academy of India, Hyderabad, recently hosted an immersive Japanese cuisine masterclass for third-year students, led by Chef Anmol Gupta of Niyat Hospitality Solutions. The session commenced with a concise and insightful presentation, introducing students to the fundamentals and philosophy of Japanese cooking.
Following this, students actively participated in preparing a refined six-course Japanese menu under the chef’s guidance, gaining hands-on experience in techniques such as tempura frying, dumpling preparation, and balancing delicate flavours. The exercise emphasized precision, knife skills, and presentation, reinforcing the discipline required in Japanese cuisine.
A key highlight of the masterclass was the detailed exploration of sushi, where students learned and practiced various styles including maki, uramaki, nigiri, gunkan, and temaki. The session provided a comprehensive understanding of precision, technique, and presentation, offering valuable exposure to authentic Japanese culinary practices.
Overall, the masterclass served as an enriching and practical learning experience, equipping students with both technical skills and a deeper appreciation for the artistry and simplicity of Japanese cooking.
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