CourseEstablished

Asian Mushroom Cuisine

Learn how Japanese, Chinese, Korean and Southeast Asian kitchens use fresh and dried mushrooms in broths, stir-fries and hot pots.

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Level

Course

Modules

Duration

3 months · 72 h

Next start

January 11, 2027

Fee

$450

Format

Live online

Certificate

Course Certificate

Language

English US

School

Culinary Mycology

Program identification

1.1Program name: Asian Mushroom Cuisine
1.2Type of qualification: Course
1.3Provider / endorsing institution: Fungaris – International Institute of Mycology, School of Culinary Mycology & Foraging. A Fungaris program of its own, not endorsed by a university.
1.4Mode of study: Online, with live sessions in a small group, recordings and a virtual campus.
1.5Duration (hours / ECTS credits): 3 months (12 weeks) · 72 hours in total · 6 modules of 12 hours · 12 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own program, not an official university degree).
1.6Language: English
1.7Start and end dates / intake: Next intake: January 11, 2027 to April 2, 2027. Enrollment closes on January 4, 2027. Following intake: March 8, 2027. How intakes work →

asian mushroom recipesshiitake dashijapanese mushroom cookingchinese mushroom dishesmatsutake cooking

Overview

2.1Program description

This course explores how Japanese, Chinese, Korean and Southeast Asian kitchens use fresh and dried mushrooms. Students begin with the place of mushrooms in Asian culinary traditions, then build dashi and mushroom broths from kombu and shiitake. They practice stir-fry and wok techniques, make hot pots, soups and noodle dishes, and learn to rehydrate and use dried mushrooms such as shiitake, wood ear and snow fungus. The final module looks at matsutake and other seasonal specialties and how they are treated with restraint.

Asian kitchens have centuries of experience with cultivated and dried mushrooms, and their techniques are valuable for any chef looking to deepen umami without heavy sauces. The program suits chefs and adventurous cooks who want to cook authentically and respectfully. It is taught live by chefs trained in Asian cuisines. In the final project, each student prepares a themed Asian mushroom menu, documenting broth bases, techniques and cultural context.

2.2Why it matters / what need it meets

It meets a practical need: applied, up-to-date knowledge in culinary mycology, useful in areas such as restaurants, plant-based food service, culinary education, food media.

Mycology is moving fast and good practical training is still scarce. This program gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgment and safety.

Objectives and competences

3.1General objective

To finish the program able to apply its content professionally and with judgment. In short:

Learn how Japanese, Chinese, Korean and Southeast Asian kitchens use fresh and dried mushrooms in broths, stir-fries and hot pots.

3.2Specific objectives

Build the foundations: Mushrooms in Asian Culinary Traditions; Dashi and Mushroom Broths.
Put them into practice: Stir-Fry and Wok Techniques; Hot Pots, Soups and Noodles.
Apply everything to a real case: Dried Mushrooms: Rehydration and Use; Matsutake and Seasonal Specialties.
Complete a final project reviewed by your instructor.

3.3Competences you will gain

Explain how mushrooms are used across major Asian culinary traditions.
Prepare dashi and mushroom broths with balanced umami.
Use wok and stir-fry techniques suited to different mushrooms.
Rehydrate dried mushrooms and use their soaking liquid well.
Handle matsutake and seasonal specialties with appropriate restraint.

Student profile

4.1Who it is for (entry profile)

Chefs and adventurous cooks.

4.2Entry requirements

No prior knowledge is required. Basic cooking skills and access to a kitchen with a wok or large pan are recommended.

4.3Career paths (exit profile)

Chef in an Asian or fusion restaurant
Ramen or noodle bar cook
Vegetarian and plant-based chef
Cooking class instructor in Asian cuisines
Recipe developer for food brands

Sectors

restaurantsplant-based food serviceculinary educationfood media

Outcomes depend on your experience and on your local market.

Study plan

5.1Overall structure (modules and workload)

Module	Title	Phase	Topics	Hours
01	Mushrooms in Asian Culinary Traditions	Foundations	3	12
02	Dashi and Mushroom Broths	Foundations	3	12
03	Stir-Fry and Wok Techniques	Practice	3	12
04	Hot Pots, Soups and Noodles	Practice	3	12
05	Dried Mushrooms: Rehydration and Use	Application & project	3	12
06	Matsutake and Seasonal Specialties	Application & project	3	12
	Total			72

6 modules × 12 hours = 72 hours: 24 hours of live sessions, and the rest for campus study, exercises and the final project.

5.2Content by module

Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.

5.3Company placement

This program does not include a company placement. Practice is built into every module through exercises, case studies and the final project.

5.4Final project

A themed Asian mushroom menu documenting broth bases, techniques and cultural context.

Methodology

6.1How it is taught

Live online sessions, usually weekly, with a working professional and a small group.
Recordings of every session, so you can catch up if work or time zones get in the way.
Exercises and real case studies in every module.
Tutoring: your instructor answers questions and gives feedback on your exercises and project.

6.2Platform and resources

A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.

Technical requirements →

6.3Estimated weekly workload

About 6 hours a week for 12 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.

Assessment

7.1Assessment system and weighting

Progress is assessed through participation in live sessions, cooking exercises in each module and a final project reviewed by the instructor.

40%Participation and module exercises

60%Final project

7.2Requirements to pass

Complete every module, by attending the live sessions or watching the recordings.
Hand in the module exercises.
Have your final project approved by your instructor.

Teaching team

8.1Academic direction

At Fungaris, the Culinary Mycology school coordinates the content and quality of this program. The academic director of each intake is named in the intake guide.

8.2Faculty

Taught by professionals who work in the field. The instructor for each intake is confirmed before the start.

Meet our faculty →

Certificate

9.1Certificate awarded

Course Certificate

On completing the program and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognizes them depends on that organization and on local rules in each country.

9.2Issuing body / recognition

Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.

About our certificates →

Admission and enrollment

10.1Admission process (steps)

Send your request through the form or write to admissions.
Admissions reviews your profile and confirms the start date, the session schedule and the fee.
You secure your place with full payment or a 40% reservation.
You receive your campus access and welcome guide before the first session.

10.2Documents required

A valid identity document.
Contact and billing details (personal or company).

10.3Deadlines

Enrollment for the intake starting on January 11, 2027 is open until January 4, 2027, or until the group is full (maximum 20 students).

10.4Fee and payment options

Fee: $450

Full payment before the start: $360 (20% reduction).
40% reservation ($180) and 3 monthly installments of $90.

Fees and financing →

10.5Grants, discounts and funding

Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organization. Discounts cannot be combined with each other or with the full-payment reduction.

Your employer can pay for the program and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them.

10.6Cancellation policy

The conditions for canceling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrollment confirmation. Nothing there limits your rights under the consumer law that applies to you.

Cancellation and refunds →

Additional information

11.1Frequently asked questions

Do I need experience to study Asian Mushroom Cuisine?

No prior knowledge is required. Basic cooking skills and access to a kitchen with a wok or large pan are recommended.

How is Asian Mushroom Cuisine taught?

Live online, in 6 modules with a working professional, a small group and a final project.

How am I assessed?

Progress is assessed through participation in live sessions, cooking exercises in each module and a final project reviewed by the instructor.

What is the final project?

A themed Asian mushroom menu documenting broth bases, techniques and cultural context.

What certificate do I get?

What can I study after Asian Mushroom Cuisine?

The natural next step is Diploma in Culinary Mycology.

11.2Alumni testimonials

We only publish verified testimonials from real students. This program does not have any published yet; they will appear here once its first intakes finish.