CAIBOK 5207 Japanese Cuisine: Fundamentals and Modern Applications evaluates a chef’s knowledge of Japan’s diverse food traditions, techniques, and ingredients. The exam covers regional styles from Hokkaido to Okinawa, foundational elements like rice, noodles, soy, and seaweed, and techniques such as knife skills, grilling, steaming, frying, and dashi-making. Chefs are also tested on their ability to prepare sushi, sashimi, hotpots, pickles, and fusion dishes, while showing an understanding of Japanese food culture, seasonality, and aesthetics.
The exam also includes menu planning, traditional service etiquette, and guest experience in Japanese restaurants. Candidates must demonstrate the ability to plate dishes with balance and beauty, pair foods with tea or sake, and explain customs like omakase and kaiseki. Passing this exam shows the chef can represent Japanese cuisine with accuracy and creativity while meeting the demands of modern restaurant operations.
