Niki Nakayama – MasterClass – Teaches Modern Japanese Cooking

Niki Nakayama – MasterClass – Teaches Modern Japanese Cooking

Niki Nakayama of two-Michelin-starred n/naka teaches you how to honor fresh ingredients with her innovative take on Japanese home cooking techniques.

The chef and owner of two-Michelin-starred restaurant n/naka in Los Angeles, Niki Nakayama is celebrated for her modern interpretation of kaiseki, a traditional Japanese cuisine. With her partner and sous chef, Carole, Niki will teach you techniques for preparing sashimi, tempura, perfect rice, and more. Learn how to make dishes that honor fresh ingredients as Niki shows you how to cook with care and gratitude.

Browse Lesson Plan

1. Meet Your Instructor: Niki Nakayama

2. Kaiseki Cooking

3. Japanese Pantry Essentials

4. Ichiban Dashi: Kombu and Bonito Stock

5. Japanese Culinary Tools

6. Rockfish: Whole Fish Preparation

7. Balance in Kaiseki

8. Zukuri: Modern Rockfish Sashimi

9. Owan: Soup With Bone Broth

10. Tuna: Portions for Otsukuri and Yakimono

11. Otsukuri: Traditional Tuna Sashimi

12. Yakimono: Grilled Tuna

13. Mushimono: Steamed Rockfish

14. Agemono: Rockfish and Vegetable Tempura

15. Agemono: Tuna Karaage

16. Donabe: Japanese Rice Traditions

17. Shokuji: Rice and Pickles

18. Ichigo Ichie