Japanese Rolled Egg, Tamagoyaki LIVE DEMO

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ABOUT INSTRUCTOR 
Chiyomi Kawasaki

Ms Chiyomi believes in delicious and healthy food that people could eat every day and feel warm, satisfied and relieved after their meals. Japanese food is often considered difficult to prepare but her style of teaching makes it simple.

Her lessons are crafted upon the philosophy of having 3 dishes and 1 soup for a complete meal and her technique to bring out the umami flavor is by using high-quality kelp and bonito dashi which enhances her recipes to be more flavourful and every day’s food much healthier as they are lower in saturated fat!

Chiyomi sensei teaches from basic to advanced levels. It is her passion to cook and teach Japanese home cooking, especially to people all over the world.

Career

Chiyomi has been an official Japanese culinary teacher at The Japanese Association since 2017.

She is also a professional and certified decorative sushi master passing the certification course from Tokyo Sushi Academy with the highest record!

Over the course of her career, Chiyomi has taught more than 2,000 students from domestic helpers, to professional chefs-to-be and has been approached by many schools and corporations, to be a part of their Japanese culinary events as a culinary instructor.

In 2021, she developed and created original Japanese cooking recipes for Kikkoman in their campaign launching new sauces across South-East Asia.

Qualifications

Chef Qualification (Japan)

First Class Decoration Sushi Instructor Qualification

The Food Hygiene Manager (Japan)

Activity

Ambassador of Sushi in the year 2017

Kelp Ambassador from year 2017

Retrieve Miso Soup Culture Committee member from 2017

Celebrating 55 years of Singapore-Japan Relations