Chef Bernadete Megumi’s Japanese Home-Cooking Roots

Field notes

The curriculum is organized around a creator-defined method called “Técnicas das Raízes,” which emphasizes transferable base techniques over memorizing individual recipes. The listed program contains 17 dishes, from missoshiru and futomaki to sekihan, tsukemono, korokke, tempurá, ohagi, and onigiri. Lessons are described as live Zoom sessions with recordings and a student discussion community, while ingredient substitutions are handled through the chef and classmates.