Japanese Cooking and Sushi Making Classes in London | Sozai
cooking class >> scheduled classes >> summer miso making - kinzanji miso

This class is fully booked.

Summer Miso Making - Kinzanji Miso

21 Aug 2022 (Sun)
15:00 120 minutes
£85 per person

Miso you make is unique, no other miso will be like yours.

Kinzanji Miso is a very special miso made with plenty of seasonal vegetables and three different kind of koji: rice koji, barley koji and soybean koji to create complexity and depth of umami. It is typically made during the summer months, matured within a relatively short fermentation period of 2-3 months.

It is a type of ‘Namemiso’, suitable for eating rather than for cooking.
Delicious as an accompaniment with any steamed vegetables, meat and fish dish, or enjoy simply with thick slices of crunchy cucumber and celery or a warm bowl of rice. Kinzanji miso is perfect to accompany cheese board, too.

During the class you will make your own original Kinzanji miso with the seasonal vegetable and tree fruits of your choice from the selection available in the kitchen, typically, aubergine, ginger, cucumber, carrot, fennel, apple and pear, among others.

You will learn about:

* Koji, the fermentation starter for miso
* The fermentation mechanism of miso
* How to make kinzanji miso
* Different types of miso and how to use them

You will take home a jar of freshly made Kinzanji miso to mature at home.

Special Vegetarian

Instructor

Akemi Yokoyama

(317 reviews)

Akemi Yokoyama has a background in Japanese food provenance, nurtured from her Father, who along with his family foraged and fished throughout the Island of Hokkaido. She is now a Japanese food specialist, chef, presenter and writer based in London. Her regular Japanese cookery classes at Sozai have received very favourable reviews in the UK’s national media, including Time Out and The Telegraph. She has also appeared on the popular TV programmes, C4’s Sunday Brunch and CBBC's Saturday Mash-Up, teaching the presenters how to make sushi. She is also an in demand private chef. She has cooked for celebrities including Tina Turner and Rina Sawayama.

She demonstrates authentic Japanese cooking in the UK and Europe at many diverse events, and she regularly works with the Japanese government’s related organizations promoting Japanese cuisine and sake to the media and public. Her latest culinary interests include all aspects of fermentation and flavour experimentation across multiple food cultures. .

Akemi is a member of the Japanese Culinary Academy UK, is a certified miso sommelier. She has judged Sake category at International Wine Challenge in 2020/2021/2022.


by Max
Essential Ramen - Ramen Level 1 ❤️Valentine Special❤️
15 Feb 2024
Amazing class

I would very highly recommend this incredible class, full of knowledge and expertise, and also extremely fun to do! :)

by Helene
Black Cod, Tempura and Japanese Home Cooking
13 Feb 2024
Enjoyable and Instructive

Had a wonderful time and the good was amazing! Very well organised and great, relaxed atmosphere. X

by Marie
Black Cod, Tempura and Japanese Home Cooking
12 Feb 2024
Japanese Home Cooking with Sozai is the best

Thank you for an informative, interesting and delicious insight to Japanese home cooking. I enjoyed your warm and engaging style of talking about the food, demonstrating the techniques and the explanation about the chemistry of flavours. You have encouraged me to try the recipes at home and incorporate into my own home cooking.