17 Nov 2019 (Sun) 15:00
120 minutes
£75 per person

Fermentation: Make Your Own Miso Workshop

Miso is one of the most essential condiments in Japanese diet, along with soy sauce. It provides the gut with beneficial bacteria that help us to stay healthy, good gut health is known to be linked to our overall mental and physical wellness. Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid.

Aspergillus oryzae, known as koji, a filamentous fungus is used to ferment the soy beans. Koji is also responsible for the fermentation of sake and soy sauce, so it is sometimes affectionally called 'Japan's national fungus'.

Miso is extremely regional and diverse in Japan, some are pale while others are red, and some are almost black. Miso varies in sweetness and saltiness.

During the class, you will learn:

*How miso is made
*What determines the colour and taste of miso
*What Koji is
*How to prepare the soy beans before cooking
*How to cook the soy beans
*How to mix the ingredients
*How best to store the miso and ferment
*How to make the 3 simple miso recipes:
(1) Baked aubergine with miso paste
(2) Perfect everyday miso soup
(3) Yuzu miso dip

At the end of the class, you will enjoy a wonderfully homely miso soup and the delicious miso dishes we made during the class, along with a glass of refreshment of your choice. Full recipes are provided by email after the class.

You will take home about 1kg of fresh miso to ferment at home which will mature over the following 6 months before they are ready to be used.

The class size is small and it is held at the instructor Akemi's own kitchen, in an intimate environment where you will feel at home. Akemi is a certified Japanese miso sommelier.

Vegetarian Vegan Weekend
INSTRUCTOR

Akemi Yokoyama

Akemi Yokoyama is a Japanese chef, presenter and culinary instructor based in London. Her regular classes at Sozai Cooking School have received very favourable reviews in national media, including Time Out and The Telegraph. She has also appeared on the popular TV programme, C4’s Sunday Breakfast, teaching the presenters how to make sushi. Her friendly teaching style is easy to follow and informative, she will teach the art of healthy Japanese home cooking to students at all levels.

Akemi’s enthusiasm for gastronomy originated early in her childhood in Sapporo, where enjoying the spoils of wild vegetable foraging and sea fishing were regular family activities. This drove her understanding regarding the importance of the freshest, highest quality ingredients together with exquisite taste pairings in Japanese food.

She demonstrates Japanese cooking in the UK and Europe at various diverse events and she regularly works with the Japanese government’s related organizations promoting Japanese cuisine to the media and public. Akemi was recently invited to the prestigious cruise ship MS Queen Elizabeth as the guest chef to entertain guests with the authentic Japanese cuisines and to train their chefs.

Akemi is a member of the Japanese Culinary Academy UK, is a certified miso sommelier and has the professional qualification WSET Sake Level 3.

REVIEWS
by Andrew
Ramen Class
One of the best cooking classes I have done!

I have done many cooking courses in my life but this ranks as one of the best. Akemi has a true passion for the food being made and this manifests itself through her detailed instructions, inside tips and personal experiences. As a small class, Akemi ensured that we were all well looked after - assisting us where required and answering any and all questions we threw at her. I honestly could not fault it! I would definately attend a class she hosts again!

03 Aug 2019
by Anna
Ramen Class
Ramen class

Wonderful teacher and course , with fantastic attention to detail and just amazingly tasty result! Would highly recommend. A.

02 Aug 2019
by Katharina
Ramen Class
A lovely evening with a delicious ending

We took this class with a couple of friends. The class was really well structured and timed. Akemi explained each step in great detail so it was easy to replicate. We all ended up with a delicious bowl of Ramen! I highly recommend it.

27 Jul 2019
by Russell
Ramen Class
Russell Fenton

I loved this class. Teaching was really friendly and gives out a ton of information. They took a dish I personally found to intimidating to try and cook and gave me the confidence to cool this at home.

11 Jul 2019
ALL CLASSES
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