Summer Miso Making - Kinzanji Miso
Summer Miso Making - Kinzanji Miso
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.
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
I had been wanting to take a workshop in miso making for a long time and my 1-1 class with Akemi was everything I’d hoped for and more.
She took me through all the steps to make miso after which we made three snacks with some of her home made miso and then enjoyed eating them with a glass of wine. That’s my idea of a perfect cooking class!
The class was well organised and Akemi is a fermentation master who is an excellent teacher. She’s very friendly and makes you feel relaxed and welcome in her home. I took home my jar of miso along with a goodie bag and the recipes for miso and the snacks we made.
I’m so pleased I signed up for the class and am hoping to take a tofu class with her soon.
My husband and I attended the Ramen lesson and a fantastic evening. The teacher made the whole thing engaging and simple, answered all my daft questions with patience and we ended up eating the most delicious food. Also had a little goody bag to take home. I would thoroughly recommend- you won’t regret it!
I’ve taken a couple of classes (miso/Tofu making) and both have been really useful. The classes are structured so that you learn a lot and try a few recipes. The setting is friendly and relaxed. I highly recommend these classes.