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JCAA Virtual Kitchen

Authentic Washoku. Anywhere in the World.

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Your Path to Certification

JCAA Virtual Kitchen โ€” Where Tradition Meets the World

 

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JCAA Virtual Kitchen brings authentic Japanese culinary education beyond the walls of our classroom. Built on the same professional curriculum that earned Bronze certification from Japan's Ministry of Agriculture, Forestry and Fisheries, it makes the depth of our in-person program accessible to anyone, anywhere.

Two Masters. One Tradition. Your Kitchen.

Learn from two masters with two distinct approaches.

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Chef Sugiura has devoted 50 years to teaching washoku, preserving the true foundations of Japanese cuisine.

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Chef AI-JIRO brings real-world expertise from launching hotel restaurants overseas โ€” practical skills and adaptability proven in international kitchens.

Together, they offer what no single instructor can: uncompromising tradition and global application, side by side.

Learn Your Way

Unlike our in-person courses, the Virtual Kitchen is yours to shape.

Take a single subject.

Watch-only, if you prefer โ€” a format available exclusively online. Study at your own pace, on your own terms.

Master the fundamentals properly,
and gain flavors and techniques that hold up anywhere
โ€” in Japan, and on the world stage.

Your Path to Certification

JCAA Virtual Kitchen is more than a place to learn โ€” it's a path to professional recognition.

The Belt System

Start with a single subject, and progress the way of judo. Each subject you complete advances your belt color, step by step, all the way to black belt. Your belt is a visible record of how far you've come โ€” and how deep your washoku knowledge runs.

WHITE
โ†’
YELLOW
โ†’
ORANGE
โ†’
BLUE
โ†’
BROWN
โ†’
BLACK COMING SOON Certification Program
in Progress
White Belt
Free. Ichiban dashi and kakitama-jiru โ€” the foundation every Japanese kitchen is built on.
Yellow Belt
Knife skills and teppan. Katsuramuki and icho-giri, then okonomiyaki, yakisoba and omurice.
Orange Belt
Agemono. Tempura from vegetables to seafood, and tonkatsu, with Ai-Jiro Sensei.
Blue Belt
Japanese comfort food. Dashi and donburi, ramen, gyoza and yakuzen katsu curry.
Brown Belt
Fish and sushi. Sanmai-oroshi of aji and tai, sebiraki, and sushi.
Black Belt
COMING SOONBronze certification program โ€” currently in progress.

Bronze Certification

Coming Soon


Complete the full curriculum, then take the live practical exam and written exam. Pass both, and you earn Bronze certification โ€” the same MAFF-recognized credential awarded through our in-person program.

Belt-system learners who go on to purchase the complete curriculum and exam eligibility can also advance to Bronze assessment.

BLACK BELT Curriculum Complete
โ†“
LIVE PRACTICAL EXAM
+
WRITTEN EXAM
โ†“
BRONZE BRONZE CERTIFICATION

Beyond Bronze: Silver


Bronze is only the beginning. Silver certification builds on it โ€” Bronze is a prerequisite โ€” and includes approximately 60 hours of hands-on internship training in Japan.

It's where online learning meets the real Japanese kitchen.

Hands-on kitchen training in Japan
SILVER
START FROM Bronze
โ†“
Approx. 60 Hours Hands-on Internship
in Japan
โ†“
ADVANCE TO Silver

Learn Washoku the Right Way โ€”
Wherever You Are.

Explore the Virtual Kitchen