ONLINE Tofu and Soy Milk Making Master Class
ONLINE Tofu and Soy Milk Making Master Class
Do you want to stay healthy by making your own soy milk, tofu and make mochi with tofu pulp?
In this class you will make fresh soy milk and tofu from dry soybeans in the most authentic Japanese method. An amenable and versatile, light enough to be paired with a variety of ingredients and seasoning. Homemade tofu is the most elegant and delicate of flavours, yet it can go happily with much bolder characters like ginger, garlic, and chilli.
During the class you will learn the following:
*How to make fresh soy milk from scratch
*How to make Japanese style fresh tofu
*How to make soybean pulp mochi
Your shopping list - Please make sure you have the following prior to the lesson. The full shopping list, recipes, and pre class instruction will be sent to you prior to the class. You will need to wash and soak the soybeans in water in the morning of the lesson.
200g dried soy beans
8g food grade epsom salt
100g potato starch (or katakuriko)
60ml soy sauce
60ml mirin
1 tablespoon sugar
2 sheets of nori seaweed
Tools
• Large pot 5L+
• Large bowl + medium bowl
• Wooden spatula + Silicon spatula
• Food processor or blender
• Large sieve + Small to medium sieve
• Small glass + teaspoon
• White tea towel
• Ladle
Useful but not essential
• Waterproof/heat resistant kitchen/oven glove
• Kitchen thermometer
Please contact the instructor below for any questions.
Akemi@sozai.co.uk
Instructor
Akemi Yokoyama
Akemi Yokoyama is a highly respected Japanese food specialist, chef, presenter, writer, and educator based in London. Her deep knowledge of Japanese food provenance stems from her father’s influence, having grown up foraging and fishing across the island of Hokkaido during her childhood.
As Principal of Sozai Cooking School, she leads acclaimed Japanese cookery classes, earning praise from UK national media. Her expertise has also been featured on major TV and radio programs, including Channel 4’s Sunday Brunch, CBBC’s Saturday Mash-Up, and BBC Radio 4’s Front Row. Most recently, she appeared on Channel 5's Faking It as a panel judge to spot the fake sushi chef.
In addition to teaching, she is a sought-after private chef, known for creating authentic and refined Japanese dining experiences.
A passionate advocate for Japanese food culture, Akemi frequently collaborates with Japanese government-related organisations and projects to promote washoku and sake across the UK and Europe. Her culinary expertise extends to Japanese fermentation, crafting a variety of miso at home and exploring traditional preservation techniques.
With a unique ability to blend historical knowledge, technical skill, and engaging storytelling, Akemi is a dynamic force in the world of Japanese cuisine, ensuring its traditions continue to thrive on an international stage.
Member of Japanese Culinary Academy, UK
Certified miso sommelier, Japan
Certified koji making instructor, The Koji Academy, Japan
International Wine Challenge Sake Judge
British Sake Association Culinary Committee
This was the second Sozai cooking class I have done with Akemi. Both were brilliant. Akemi is extremely knowledgeable about Japanese food, and I left both classes with lots of new information about Japanese food.
We made loads of delicious food, most of which we ate at the end of the class but we also got additional to take home. I would definitely recommend this class. The recipes are very approachable but still tasty, and I'm excited to try and replicate them at home. In three hours we managed to cook five dishes, which was really impressive.
I used to love sushi before going to class, but now I'm fully obsessed. I learnt a lot of new ways to prepare sushi. And the teacher was incredibly polite and helpful, explaining everything with great commitment. It was unthinkable that you couldn't understand something! If you don't know what to give for your close friends or family, this is the greatest gift to attend the roll & roll sushi class.
Cooking Ramen with Akemi was brilliant! We loved the insights and the final Ramen we cooked was delicious. The class size and atmosphere was perfect.