Miso Making Workshop
Miso Making Workshop
Miso is one of the most essential seasonings in everyday Japanese home cooking, alongside soy sauce. It provides the gut with beneficial nutrients that support overall health, as good gut health is linked to both 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, is a type of mould (fungus) that is responsible for the fermentation of miso, sake, mirin, soy sauce and rice vinegar, earning it the affectionate nickname "Japan's national fungus."
Miso is regional and diverse in Japan. Some varieties are pale, others red, and some 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 soybeans before cooking
* How to cook the soybeans
* How to mix the ingredients
* How best to store the miso and ferment it
* How to make three simple miso recipes:
1. Perfect everyday miso soup
2. Wakame seaweed and cucumber salad in miso and rice vinegar
3. Miso yaki onigiri (rice ball)
At the end of the class, you will enjoy a wonderfully homely miso soup and the delicious miso dishes made during the class, along with a glass of refreshment of your choice. Full recipes will be 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 six months before it is ready to be used.
The class size is small and held in the instructor's own kitchen, creating an intimate environment where you will feel at home. Akemi is a certified Japanese miso sommelier.
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!