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Japanese escabeche - Nanban-zuke -

Marinting method, frying technique and plating principles

This course is available only with membership plan

The perfect summer dish! Japanese style escabeche: fried fish or meat marinated in the sour marinade

In his course, you can learn:

  • The useful marinating method leveraging the temperature 
  • Effective usage of potato starch for frying in Japanese cuisine.
  • Appropriate frying temperature of raw vegetables & salmon
  • Plating principles (mounting, choice of garnish for color contrast)


Your Instructor


Anonymous chef
Anonymous chef

Anonymous chef
Curriculum supervisor, Chief Chef mentor

  • 10+ years at “Tokyo Kitcho”, a most-renowned Kaiseki (traditional Japanese cuisine) restaurant
  • Several years of experience working at other top Japanese restaurants in Tokyo
  • Former head chef at Japanese embassy

Frequently Asked Questions


When does the course start and finish?
The course starts now and never ends! It is a completely self-paced online course - you decide when you start and when you finish.
What if I am unhappy with the course?
We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.

Do you want to try this course? Then join our membership!