Black Cod and Miso

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  • Date: 24/10/2017 18:30
  • Duration: 120min
  • Place: 5 Middlesex Street London , E1 7AA
  • Price: £75.00 / pp
  • Black Cod and Miso

    Black Cod was made famous by the restaurant Nobu. It's buttery, mild & rich flavour enhanced by the sweet miso mixture has captured the heart of the food-lovers all over the world.
    They are served in many high end Japanese restaurants with a price tag between £20 and £30 a plate, but Black Cod is surprisingly easy to prepare and cook.

    In this class you will learn where to buy fresh Black Cod, how to make the miso mixture, how best to prepare and grill them at home*.

    Miso mixture can be used for many other ingredients such as pork and salmon.

    You will learn to make the following lovely 'miso flavoured' dishes.
    Black Cod
    Fried asparagus with home-made miso dressing
    'Kinoko-Gohan' Japanese mushroom rice
    'Buta-Jiru' Pork miso soup
    At the end of class you will enjoy the feast of your creation with the fellow students.

    *Black Cod needs to rest in fridge for 1-3 days in miso mixture. Pre-marinated fish is cooked in the class, and you will take home a Black Cod in miso mixture you prepared during the class to 'rest and grill' at home.
Booking as a Gift?
It is also the perfect experience gift for a birthday or anniversary!
We can supply either an e-card or a real card sent via post inviting your chosen person to this class.
Simply tell us who and how you want to send it at checkout.
If you are unsure which class you should book as a gift, why don't you try our Gift Voucher here.
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* We may cancel the class if there are less than 4 participants.

Instructors

Akemi Yokoyama
Average Customer Review
(4.9)
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  • Profile:
  • Akemi Yokoyama is a Japanese culinary instructor, chef, presenter and writer/photographer who has orchestrated many gastronomic events in London and taught sushi making to both children and adults. Her friendly teaching style is easy to follow and informative, she will teach the art of healthy Japan......
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