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【課程介紹】

和風入門 —— 日本料理綜合班

您是否向往日料的精致，卻苦於無從下手？是否複刻過食譜，卻總覺得少了地道的“和風靈魂”？91免费视频APP為您量身打造【和風入門——日本料理綜合班】！這不僅僅是一係列菜品教學，更是一次深入日料文化與烹飪邏輯的沉浸式體驗。11次課，20+款經典菜品，91免费视频APP將從基礎到進階，係統解鎖日料的核心技法，帶您從“日料愛好者”蛻變為“家庭日料達人”。

【Course Introduction】

Japanese Culinary Essentials – Comprehensive Japanese Cooking Course

Do you admire the delicacy of Japanese cuisine but feel overwhelmed about where to start? Have you tried recreating recipes at home, only to find them missing that authentic "Washoku soul"? We have meticulously designed the "Japanese Culinary Essentials – Comprehensive Japanese Cooking Course" just for you! This is more than just a series of cooking lessons; it's an immersive experience into the culture and logic of Japanese cuisine. Over 11 sessions featuring 20+ classic dishes, we will systematically unlock the core techniques of Japanese cooking, guiding you from a "Japanese food enthusiast" to a "Home Japanese Cooking Expert."

一、課程核心亮點

1. 係統全麵，覆蓋主流日料門類：課程涵蓋沙拉、壽司、蒸烤炸煮、鍋物、主食、甜品等所有日料經典類別，一站式構建完整知識體係。

2. 即學即用，聚焦家庭可操作性：精選餐廳人氣菜品進行家庭化改良，所有技巧均適合家庭廚房操作，學完就能在家完美複刻。

3. 原理剖析，不止於“步驟教學”：深入講解“出汁”（日式高湯）的應用、調味公式、火候控製等底層邏輯，讓您真正理解並能夠舉一反三。

4. 經典與創新並舉：既學習茶碗蒸、照燒雞排等傳統經典，也掌握加州卷、親子丼等流行款式，滿足全家人的口味。

【Course Highlights】

1. Systematic and Comprehensive, Covering Mainstream Japanese Cuisine Categories: The course covers all classic Japanese culinary categories including salads, sushi, steaming, grilling, frying, simmering, hot pots, staple foods, and desserts, building a complete knowledge system in one place.

2. Learn and Apply Immediately, Focused on Home Kitchen Practicality: Selects popular restaurant dishes and adapts them for home cooking. All techniques are suitable for home kitchen operations, allowing you to perfectly recreate dishes at home after learning.

3. In-Depth Principle Analysis, Beyond Mere "Step-by-Step Teaching": Provides thorough explanations of the application of "Dashi" (Japanese stock), seasoning formulas, heat control, and other fundamental logic, enabling true understanding and the ability to apply principles to new situations.

4. Balance of Classics and Innovation: Learn traditional classics like Chawanmushi and Teriyaki Chicken, while also mastering popular styles like California Rolls and Oyakodon, satisfying the tastes of the whole family.

二、課程總目標

通過本課程的係統學習，您將能夠：

1. 獨立操辦一桌地道的日式家宴，從容應對親友聚會。

2. 熟練掌握日料基礎刀工、調味原理及蒸、烤、炸、煮核心技法。

3. 深刻理解日料風味構成，懂得如何搭配出和諧的和風菜單。

4. 建立自信，能夠根據所學原理，嚐試創作屬於自己的日式風味料理。

【Overall Course Objectives】

Through systematic study in this course, you will be able to:

1. Independently prepare an authentic Japanese home-style feast, confidently hosting gatherings with friends and family.

2. Master basic Japanese knife skills, seasoning principles, and core techniques for steaming, grilling, frying, and simmering.

3. Deeply understand the flavor composition of Japanese cuisine and learn how to assemble a harmonious Japanese menu.

4. Build confidence to experiment and create your own Japanese-style dishes based on the principles learned.

三、課程安排

第一課：日式前菜 · 冷與溫的開場藝術
學習菜品：日式土豆沙拉、鯛魚南蠻漬
核心知識點：調味邏輯；如何利用簡單食材打造清爽開胃的前菜。

第二課：壽司進階 · 米飯的極致藝術
學習菜品：加州卷、彩虹卷、炸物卷
核心知識點：壽司醋飯的黃金比例與攪拌手法；多種食材在卷製中的平衡與固定技巧；創意壽司的造型與色彩搭配美學。

第三課：蒸物本味 · 感受溫柔的鮮味
學習菜品：茶碗蒸、軟蒸鮑魚、大蝦土瓶蒸
核心知識點：如何蒸出平滑如鏡、無蜂窩的完美蛋羹；“出汁”在蒸物中的核心地位與靈活運用；不同食材的蒸製火候與時間控製。

第四課：烤物技法 · 火焰上的風味魔法
學習菜品：照燒雞排、鹽烤青花魚、幽庵燒三文魚
核心知識點：經典照燒醬的熬製與使用時機；“鹽烤”如何激發魚類本味；“幽庵燒”獨特風味的融合奧秘。

第五課：炸物藝術 · 追求極致的酥脆
學習菜品：大蝦天婦羅、香酥炸豬排、唐揚炸雞
核心知識點：天婦羅麵衣的調配法與酥脆秘訣；炸豬排的麵粉、蛋液、麵包糠“三重奏”技巧；唐揚炸雞的入味與多汁控製。

第六課：煮物慢味 · 時間沉澱的溫暖
學習菜品：日式紅燒肉（豚の角煮）、親子雞肉煮、築前煮
核心知識點：日式“煮物”的調味順序與火候階梯；調味汁的萬能公式；根莖類食材在燉煮中保持形態的訣竅。

第七課：鍋物暖食 · 關東關西的風味對決
學習菜品：牛肉壽喜鍋、日式味增湯
核心知識點：如何熬製美味高湯；鍋物食材的擺放順序與風味融合邏輯。

第八課：特色主食 · 國民蓋飯的奧秘
學習菜品：日式肥牛飯、日式蛋包飯
核心知識點：肥牛飯甜鹹醬汁的精準調配；掌握最終的組裝與造型技巧：如何將炒飯完美塑形，並讓柔軟的蛋皮如絲綢般順滑地覆蓋其上，實現餐廳級的出品效果。

第九課：麵食經典 · 湯麵與冷麵對決
學習菜品：牛肉烏冬麵、日式蕎麥麵
核心知識點：烏冬麵湯底的調製與溫度控製；蕎麥麵的吃法及蘸汁調配原理。

第十課：和風甜品 · 甜蜜的日式收官
學習菜品：紅豆羊羹、月見團子、銅鑼燒
核心知識點：羊羹的凝固原理與層次口感打造；三種口味團子的製作與醬汁搭配；銅鑼燒餅皮的完美烘烤與紅豆餡的甜度把控。

【Course Schedule】

Lesson 1: Japanese Appetizers · The Art of Cold and Warm Openings
Dishes: Japanese Potato Salad, Marinated Sea Bream Nanban-zuke
Core Concepts: Seasoning logic; how to create refreshing and appetizing appetizers using simple ingredients.

Lesson 2: Advanced Sushi · The Ultimate Art of Rice
Dishes: California Rolls, Rainbow Rolls, Fried Rolls
Core Concepts: The golden ratio for sushi vinegar rice and mixing techniques; balancing and securing multiple ingredients in rolls; aesthetics of shaping and color coordination in creative sushi.

Lesson 3: Steamed Delicacies · Experiencing Gentle Umami
Dishes: Chawanmushi (Savory Egg Custard), Soft-Steamed Abalone, Shrimp Dobin Mushi (Teapot Soup)
Core Concepts: How to steam a perfectly smooth, honeycomb-free egg custard; the central role and flexible application of "Dashi" in steamed dishes; controlling heat and timing for steaming different ingredients.

Lesson 4: Grilling Techniques · The Magic of Fire-Infused Flavor
Dishes: Teriyaki Chicken, Salt-Grilled Mackerel, Soy-Marinated Grilled Salmon (Yuanyaki)
Core Concepts: Preparing classic teriyaki sauce and its ideal application timing; how "salt-grilling" enhances the natural flavor of fish; the secrets behind the unique flavor profile of "Yuanyaki."

Lesson 5: The Art of Frying · In Pursuit of Ultimate Crispiness
Dishes: Shrimp Tempura, Crispy Fried Pork Cutlet (Tonkatsu), Japanese Fried Chicken (Karaage)
Core Concepts: Tempura batter mixing and secrets to crispiness; the "trio technique" of flour, egg, and panko for tonkatsu; flavor infusion and juiciness control for karaage.

Lesson 6: Simmered Flavors · Warmth Precipitated by Time
Dishes: Japanese-Style Braised Pork Belly (Kakuni), Chicken and Egg Simmer (Oyakodon), Chikuz-en (Simmered Chicken and Vegetables)
Core Concepts: Seasoning order and heat levels in Japanese "Nimono" (simmered dishes); the universal formula for simmering sauces; tips for maintaining the shape of root vegetables during simmering.

Lesson 7: Hot Pot Warmth · A Flavor Showdown Between Kanto and Kansai
Dishes: Beef Sukiyaki, Japanese Miso Soup
Core Concepts: How to brew delicious dashi stock; the arrangement order of hot pot ingredients and the logic behind flavor integration.

Lesson 8: Signature Staples · The Secrets of Japan's National Rice Bowls
Dishes: Japanese Beef Bowl (Gyudon), Japanese Omelette Rice (Omurice)
Core Concepts: Precise balancing of the sweet and savory sauce for Gyudon; mastering final assembly and plating techniques: how to perfectly shape the fried rice and achieve a silky, smooth omelet drape for restaurant-quality presentation.

Lesson 9: Noodle Classics · A Clash of Soup Noodles and Cold Noodles
Dishes: Beef Udon Noodles, Japanese Soba Noodles
Core Concepts: Preparing the udon soup base and controlling temperature; the proper way to eat soba and the principles of preparing the dipping sauce.

Lesson 10: Japanese Sweets · A Sweet Conclusion in Japanese Style
Dishes: Red Bean Yokan, Tsukimi Dango (Moon-Viewing Dumplings), Dorayaki (Red Bean Pancakes)
Core Concepts: The setting principle and layering texture of Yokan; making three-flavored Dango and sauce pairing; perfect baking of Dorayaki pancakes and balancing the sweetness of the red bean filling.

【學期與學習方式】

1. 學期：10次精品課

2. 模式：小班預約製，全程實操，包教包會

【Duration and Learning Format】

1. Duration: 10 premium sessions

2. Format: Small group classes by appointment, full hands-on practice, guaranteed mastery.