Online Class

Japanese Classics: Teriyaki, Tempura & More

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Excite everyone at the dinner table when you whip up miso soup, vegetable tempura, teriyaki-glazed salmon and more.

Skill Level


What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes and a guide to the Japanese kitchen
  • Hours of close-up instruction
  • Answers to student questions from instructor Elizabeth Andoh
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Master timeless Japanese cooking techniques for quick, easy and incredibly flavorful dishes any night of the week. IACP Award-winning cookbook author Elizabeth Andoh is your guide as you learn how to build flavor with Japanese stocks and make your first dish: savory dashi-steeped green beans. Then, uncover the secrets to perfectly cooked rice for quick and nutritious meals, including salmon-stuffed rice bundles and rainbow bowls. Miso soup may get all the attention, but in your next lesson, Elizabeth shows you how miso can impart its flavor to a variety of dishes, including Japanese meatballs. And, she shares her simple tricks for pickled veggies, the perfect accompaniment to any meal. Plus, get comfortable cooking Japanese dishes on your stovetop, from salmon teriyaki to blistered peppers and even skillet-seared steak. And deep-fry your way to crispy tempura anytime you wish.

Lesson Breakdown

1. Building Flavor the Japanese Way
Start by exploring Japanese stocks and get comfortable with dashi (a basic sea stock) and umami essence. Then, master ohitashi, a delicious dish of dashi-steeped green beans. Along the way, discover the secrets to temperature and timing in stocks, and create deep flavors with umami essence.
2. Rice Basics & Beyond
3. Cooking With Miso
4. Salads & Quick Pickles
5. Skillet Skills
6. Deep-Frying the Japanese Way

Taught by

Elizabeth Andoh
Elizabeth Andoh
Elizabeth Andoh has called Japan home for more than 40 years. She trained at the Yanagihara School of Classical Japanese Cuisine in Tokyo and subsequently wrote six books on Japanese cooking. Two of her cookbooks, An Ocean of Flavor and Washoku, are IACP award winners. Additionally, Elizabeth is the director and chief instructor at A Taste of Culture culinary arts program in Tokyo.

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