In Japanese Fermented Culinary Study Abroad of “耀 Hikari”, Encounter flavors and techniques you’ve never known—and awaken the creator within you. Japanese fermentation is where those seeking true craft converge. Through a rich, multi-sensory journey of scent, sound, and touch, you’ll gain more than skills—you’ll gain a new lens on your work. What you bring back isn’t just knowledge. It’s the foundation to create your future.
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Benefits & Outcomes
Work confidently with Japan’s most exceptional ferments — Master the handling of artisanal miso, soy sauce, sake lees, and more, sourced from over 100 natural fermentation producers nationwide.
Learn through all five senses — Integrate tasting, aroma, touch, sight, and sound into your craft for a deeper culinary intuition.
Create recipes for your market — Transform Japanese fermented flavors into dishes tailored to your own customers, keeping authenticity while fitting your supply chain.
By the end of this 8-day immersion, you’ll master the fundamentals of Japan’s fermented seasonings through direct, hands-on practice with the country’s finest artisanal products. You’ll taste, compare, and cook with real miso, shoyu, sake lees, and more—then learn to adapt these techniques to your own market. The result: skills, recipes, and sourcing connections to create authentic, localized Japanese-inspired menus that stand out.
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Proof of Excellence
While this is our first full-scale program dedicated to international professionals, Hikari has already:
- Taught fermentation-focused cooking classes to culinary enthusiasts from Europe, North America, and Asia.
- Hosted intensive miso masterclasses for foreign chefs visiting Kyoto.
- Trained hundreds of Japanese students through professional-level fermented cuisine workshops.
These experiences have shaped a program refined for professionals who demand both depth and practicality.
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Program Overview
Format:
- 8 thematic modules, 9:00–12:00 — one per day (sample topics below, full details in PDF)
- 3 visits to master craftsmen — sake brewery, miso maker, soy sauce producer (1 hour each)
Language: Japanese fermented cuisine instructor with an English interpreter specializing in fermentation.
Class Size: 1–4 participants.
Location: Kyoto, Japan.
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Course Dates
2025: Sep 1–9 | Oct 10–18
2026: Apr 1–9 | May 11–19
Japanese Fermented Culinary Study Abroad, Cooking study abroad, Japanese Cooking Course, Culinary Course, Japanese Fermentation, Japanese Cooking School, 耀Hikari, Kyoto, Japan
Request the Full PDF Syllabus
Get the complete program syllabus, including all module details and full menus.
When registering:
- Check “Request Syllabus”
- Write your motivation for joining
- We will review all submissions; competing companies will not be accepted.
Approved applicants will receive the PDF via email.
Japanese Fermented Culinary Study Abroad, Cooking study abroad, Japanese Cooking Course, Culinary Course, Japanese Fermentation, Japanese Cooking School, 耀Hikari, Kyoto, Japan
Why professionals choose Hikari
(Short, high-impact statements — each appears as a card on the page)
Ingredients you can’t get from textbooks ー We work only with producers we’ve visited and vetted—over 100 fermentation breweries and artisans across Japan. Every seasoning is chosen for purity, process, and flavor integrity.
A learning flow designed for professionals ー Each day starts with a sensory masterclass (structured tasting + theory) and ends in application. You’ll compare results, adjust technique, and learn the “why” behind each method.
Method over memorization ー Instead of a fixed recipe list, we teach principles that let you adapt Japanese ferments into your own cuisine. Graduates return home ready to design market-ready, culturally relevant menus.
Kyoto as your classroom ー Training takes place in Japanese cultural capital, with on-site visits to master brewers of soy sauce, and miso and other breweries. Every encounter adds depth to your craft.
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How to Appry
Japanese Fermented Culinary Study Abroad, Cooking study abroad, Japanese Cooking Course, Culinary Course, Japanese Fermentation, Japanese Cooking School, 耀Hikari, Kyoto, Japan
FAQ
Q: Is the course taught in English?
A: Yes — English interpretation available.
Q: Do I need to bring ingredients or tools?
A: No. All ingredients and most tools are provided. For more details, please refer to the PDF file provided after registration.
Q: Are meals included?
A: Includes a tasting session in class (equivalent to lunch)
Q: Can I attend only the craftsman visits?
A: Craftsman visits are part of the 8-day program. Limited single-day public tours may be offered separately (contact us).
Japanese Fermented Culinary Study Abroad, Cooking study abroad, Japanese Cooking Course, Culinary Course, Japanese Fermentation, Japanese Cooking School, 耀Hikari, Kyoto, Japan