[Additional Recruitment Due to Numerous Inquiries] Tsuyoshi Inoue, the Thoroughbred of the Spice World, Generously Shares Knowledge 'From Soil to Table'! Special Course 'Curry University Spice Specialization Course' - Master Professional Blending Techniques in One Day!
Curry University announced additional recruitment for its special 'Spice Specialization Course' aimed at fostering spice professionals. Led by Tsuyoshi Inoue, this intensive one-day course allows participants to acquire practical spice blending techniques.
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- 📰 Published: May 9, 2026 at 18:00
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Curry University (President: Takehisa Inoue), a professional training institution for curry, will hold a special course focused on spice exploration, "Curry University General Faculty Special Edition: Spice Specialization Course," at Shibuya Cultural Center Owada on Saturday, May 16, 2026. Due to numerous inquiries, we are adding 2 more recruitment slots.
This course is not just about acquiring knowledge; it is a one-day intensive program that dramatically improves participants' spice handling skills by fully utilizing their five senses through a cycle of "eating, making, learning, and eating again."
■ Background and Purpose of the Event
In recent years, consumer knowledge has dramatically increased through the spice curry boom. However, there have been limited opportunities to systematically and practically learn how to "freely manipulate spices and create one's own unique flavors." This course aims to help everyone, from general curry fans to those in the restaurant industry, step up to become spice professionals by scientifically (culinarily) understanding spices and developing a multifaceted perspective that includes history and product studies.
■ The Course's "Three Pillars" and Benefits
1. "Super Practical Spiceology" by Tsuyoshi Inoue, the Next-Generation Leader of the Spice World
・Tsuyoshi Inoue, President of Inoue Spice Industry, who has traveled to production areas around the world, will be on stage.
・Participants will gain a deep understanding of the life and role of spices not just by looking at textbooks, but through firsthand experiences of "seeing, touching, biting, and smelling" actual spices.
2. "Ultimate Spice Curry" Practical Training Based on Culinary Science
・Participants will be taught how to construct spice curry based on theory, including how to bring out aromas and combine ingredients.
・They will acquire logical cooking skills to maximize the potential of spices by actually experiencing their reactions with heat and oil.
3. Impressive! "Taste Bud Update" through Tasting Over 10 Types of Curries
・Over 10 types of retort curries, from classic staples to local specialties nationwide, will be thoroughly analyzed.
・Participants will develop a keen eye as food connoisseurs by learning the "correct answers" of diverse spice blends through actual tasting.
■ One-Day Schedule (Total 7 hours)
With a highly dense curriculum, participants will acquire a professional perspective in a short period.
10:00~ Curry Overview and History (from basics to world history)
11:00~ Spice Productology (thorough tasting of over 10 types of curries)
13:00~ Spice Culinary Science Practical Training (practical explanation and cooking by Tsuyoshi Inoue)
15:30~ Sociology (trend analysis, health impact)
16:00~ Certification Exam (successful candidates will be awarded professional certification)
■ Event Outline
Course Name: Curry University General Faculty Special Edition "Spice Specialization Course"
Date: Saturday, May 16, 2026, 10:00-17:00
Venue: Shibuya Cultural Center Owada
Participation Fee: 35,000 JPY (excluding tax) *Additional ingredient fee of 1,000 JPY (excluding tax)
Capacity: 10 people (first-come, first-served)
Instructors: Tsuyoshi Inoue (President, Inoue Spice Industry), Takehisa Inoue (President, Curry University)
Application Method: Via the official website [https://www.currydaigaku.jp/school/]
■ About Curry University
Curry University is a specialized educational institution for deeply understanding the charm of curry by learning it from multiple angles. It aims to develop and pass on curry culture to the next generation not just by "eating," but also by "making," "learning," and "sharing."
This course is a groundbreaking initiative as a special program within our general faculty, allowing participants to intensively acquire knowledge and skills related to curry in one day.
■ Instructor Profile
Special Lecturer: Tsuyoshi Inoue, President of Inoue Spice Industry Co., Ltd. Having received a "spice prodigy education" from an early age, he is a thoroughbred of the spice world who has traveled to farms around the globe. He is a cutting-edge researcher who consistently observes "from soil to table," "scientifically analyzes spices, and creates dishes."
Special Lecturer Profile / Tsuyoshi Inoue
President, Inoue Spice Industry Co., Ltd. / Spice Researcher
Under his father, Kazuto Inoue (current Chairman of Inoue Spice Industry), a doyen of the spice industry with numerous achievements, he grew up receiving a thorough "spice prodigy education" from an early age. As a true thoroughbred of the spice world, he has honed all aspects of theory, sensibility, and technique in his daily life. Furthermore, he has traveled to spice production areas around the world, including India and Sri Lanka, and through fieldwork at local farms and markets, he has deeply researched the characteristics of spices by country and the differences in aroma brought about by climate and soil. Beyond mere knowledge, he delves into the complex flow of spices.
This course is not just about acquiring knowledge; it is a one-day intensive program that dramatically improves participants' spice handling skills by fully utilizing their five senses through a cycle of "eating, making, learning, and eating again."
■ Background and Purpose of the Event
In recent years, consumer knowledge has dramatically increased through the spice curry boom. However, there have been limited opportunities to systematically and practically learn how to "freely manipulate spices and create one's own unique flavors." This course aims to help everyone, from general curry fans to those in the restaurant industry, step up to become spice professionals by scientifically (culinarily) understanding spices and developing a multifaceted perspective that includes history and product studies.
■ The Course's "Three Pillars" and Benefits
1. "Super Practical Spiceology" by Tsuyoshi Inoue, the Next-Generation Leader of the Spice World
・Tsuyoshi Inoue, President of Inoue Spice Industry, who has traveled to production areas around the world, will be on stage.
・Participants will gain a deep understanding of the life and role of spices not just by looking at textbooks, but through firsthand experiences of "seeing, touching, biting, and smelling" actual spices.
2. "Ultimate Spice Curry" Practical Training Based on Culinary Science
・Participants will be taught how to construct spice curry based on theory, including how to bring out aromas and combine ingredients.
・They will acquire logical cooking skills to maximize the potential of spices by actually experiencing their reactions with heat and oil.
3. Impressive! "Taste Bud Update" through Tasting Over 10 Types of Curries
・Over 10 types of retort curries, from classic staples to local specialties nationwide, will be thoroughly analyzed.
・Participants will develop a keen eye as food connoisseurs by learning the "correct answers" of diverse spice blends through actual tasting.
■ One-Day Schedule (Total 7 hours)
With a highly dense curriculum, participants will acquire a professional perspective in a short period.
10:00~ Curry Overview and History (from basics to world history)
11:00~ Spice Productology (thorough tasting of over 10 types of curries)
13:00~ Spice Culinary Science Practical Training (practical explanation and cooking by Tsuyoshi Inoue)
15:30~ Sociology (trend analysis, health impact)
16:00~ Certification Exam (successful candidates will be awarded professional certification)
■ Event Outline
Course Name: Curry University General Faculty Special Edition "Spice Specialization Course"
Date: Saturday, May 16, 2026, 10:00-17:00
Venue: Shibuya Cultural Center Owada
Participation Fee: 35,000 JPY (excluding tax) *Additional ingredient fee of 1,000 JPY (excluding tax)
Capacity: 10 people (first-come, first-served)
Instructors: Tsuyoshi Inoue (President, Inoue Spice Industry), Takehisa Inoue (President, Curry University)
Application Method: Via the official website [https://www.currydaigaku.jp/school/]
■ About Curry University
Curry University is a specialized educational institution for deeply understanding the charm of curry by learning it from multiple angles. It aims to develop and pass on curry culture to the next generation not just by "eating," but also by "making," "learning," and "sharing."
This course is a groundbreaking initiative as a special program within our general faculty, allowing participants to intensively acquire knowledge and skills related to curry in one day.
■ Instructor Profile
Special Lecturer: Tsuyoshi Inoue, President of Inoue Spice Industry Co., Ltd. Having received a "spice prodigy education" from an early age, he is a thoroughbred of the spice world who has traveled to farms around the globe. He is a cutting-edge researcher who consistently observes "from soil to table," "scientifically analyzes spices, and creates dishes."
Special Lecturer Profile / Tsuyoshi Inoue
President, Inoue Spice Industry Co., Ltd. / Spice Researcher
Under his father, Kazuto Inoue (current Chairman of Inoue Spice Industry), a doyen of the spice industry with numerous achievements, he grew up receiving a thorough "spice prodigy education" from an early age. As a true thoroughbred of the spice world, he has honed all aspects of theory, sensibility, and technique in his daily life. Furthermore, he has traveled to spice production areas around the world, including India and Sri Lanka, and through fieldwork at local farms and markets, he has deeply researched the characteristics of spices by country and the differences in aroma brought about by climate and soil. Beyond mere knowledge, he delves into the complex flow of spices.