Essential Japanese Home Cooking
Essential Japanese Home Cooking
If you would like to discover the flavours of authentic Japanese home cooking, this class is the perfect introduction.
In this hands-on class, you will prepare a complete Japanese meal featuring six iconic dishes that showcase the balance, simplicity and seasonality at the heart of everyday Japanese cuisine.
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The highlight of the class is **Dashimaki Tamago**, Japan's famous rolled omelette made with dashi stock. Hugely popular on social media, it is admired for its delicate layers, light texture and beautifully rolled appearance.
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Although it looks deceptively simple, mastering Dashimaki Tamago requires the right technique. Guided step by step by Japanese chef Akemi Yokoyama, you will learn the traditional rolling method and gain the confidence to recreate this iconic Japanese dish in your own kitchen.
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You will also prepare **Salmon Saikyo Yaki**, a classic Kyoto-style dish in which salmon is marinated in sweet white miso before being gently cooked. The miso marinade gives the salmon a delicate sweetness, beautiful aroma and wonderfully tender texture, creating a dish that is both elegant and surprisingly easy to recreate at home.
As the salmon requires two to three days to marinate, you will prepare your own portion to take home and cook later. During the class, we will cook a pre-marinated portion so you can enjoy the finished dish as part of your meal.
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During the class, you will prepare:
• Dashimaki Tamago (Japanese Rolled Omelette)
• Salmon Saikyo Yaki (Sweet Miso-Marinated Salmon)
• Ginger Rice with Sake and Miso
• Spinach with Tofu and Sesame
• Vegetable Tempura
• Traditional Miso Soup
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At the end of the class, you will sit down to enjoy the complete Japanese meal you have prepared, accompanied by a glass of refreshment.
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By the end of the class, you will have the skills and confidence to recreate these authentic Japanese dishes at home for your family and friends.
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DIETARY REQUIREMENTS & ALLERGIES
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We are happy to accommodate the following dietary requirements, provided we receive at least 14 days' notice before the class.
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Vegetarian
We can provide a vegetarian alternative to the salmon on request.
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Gluten-Free
Gluten-free soy sauce can be provided for most dishes. However, as wheat-containing ingredients are used in the kitchen, we cannot guarantee that cross-contamination will not occur. For this reason, the class is not suitable for people with coeliac disease.
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Other Dietary Requirements
If you have any questions regarding allergies or other dietary requirements, please don't hesitate to get in touch before booking.
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Instructor
Akemi Yokoyama
Akemi Yokoyama is a highly respected Japanese food specialist, chef, presenter, writer, and educator based in London. Her deep understanding of Japanese food provenance stems from her upbringing in Hokkaido, where, under her father's guidance, she spent her childhood foraging, fishing, and developing a profound appreciation for Japan's seasonal ingredients and culinary traditions.
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As Principal of Sozai Cooking School, Akemi leads acclaimed Japanese cookery classes that have earned praise from UK national media. Her expertise has been featured on major television and radio programmes, including Channel 4's 'Sunday Brunch', CBBC's 'Saturday Mash-Up,' BBC Radio 4's 'Front Row,' and Channel 5's 'Faking It!', where she appeared as a panel judge identifying the fake sushi chef. Alongside teaching, she is also a sought-after private chef, creating authentic and refined Japanese dining experiences.
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A passionate ambassador for Japanese food culture, Akemi regularly collaborates with Japanese government organisations and industry partners to promote washoku, sake, and traditional Japanese culinary techniques throughout the UK and Europe. She has a particular passion for Japanese fermentation, producing a wide range of traditional Japanese seasonings at home—including multiple styles of miso, shoyu-based condiments, and other fermented foods—while continually researching and practising time-honoured fermentation and preservation techniques.
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Combining historical insight, technical expertise, and engaging storytelling, Akemi brings Japanese cuisine to life for both professionals and home cooks alike. Her mission is to preserve and share the depth, craftsmanship, and cultural significance of Japan's culinary heritage with audiences around the world.
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Professional Affiliations & Qualifications
* Committee Member, Japanese Culinary Academy EU
* Certified Miso Sommelier, Japan
* Certified Koji Making Instructor, The Koji Academy, Japan
* International Wine Challenge (IWC) Sake Judge
* Culinary Committee Member, British Sake Association
The masterclass is excellent in so many ways I don't know where to start! A maximum of 5 or 6 students in an informal kitchen setting means it is very personal, with lots of time to ask questions and get help; a fantastic chef who guides you through every step of filleting fish, making the all-important rice, slicing the fish, preparing condiments and assembling each piece; plus an abundance of background knowledge, experience and culture.
All in all, a fantastic course for beginners like me, or experienced chefs looking to expand their horizons.
Akemi was fantastic - thank you for a great afternoon!!
A really brilliant class with Akemi - learnt to so much through hands on experience and expert tuition. Highly recommended!
I am very happy to have attended this workshop. Ideal for begginers that want to learn nerikiri modeling. Personnel was very sweet and helpful. All materials were available. If you like nerikiri this is a good place to start!