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

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.

Special Vegetarian
INSTRUCTOR

Akemi Yokoyama

Akemi Yokoyama is a Japanese food specialist, chef and presenter. Akemi’s regular classes at Sozai Cooking School have received very favourable reviews in national media, including Time Out and The Telegraph. She has also appeared on the popular TV programme, C4’s Sunday Brunch and children’s popular TV programme, Saturday Mash Up on CBBC teaching the presenters how to make sushi.

Akemi’s enthusiasm for gastronomy originated early in her childhood in Sapporo, where enjoying the spoils of wild vegetable foraging and sea fishing were regular family activities. This drove her understanding regarding the importance of the freshest, highest quality ingredients together with exquisite taste pairings in Japanese food.

She demonstrates Japanese cooking at various diverse events and she regularly works with the Japanese government’s related organizations promoting Japanese cuisine to the media and public. Akemi was recently invited to the prestigious cruise ship MS Queen Elizabeth as the guest chef to entertain guests with the authentic Japanese cuisines and to train their chefs.

Akemi is a member of the Japanese Culinary Academy UK, is a certified miso sommelier, and has the professional sake qualification WSET Sake Level 3.

REVIEWS
by Jacqui
Essential Ramen - Ramen Level 1
Absolutely loved it

I couldn't recommend the class more highly, it was great fun and there was also so much to learn. Akemi's knowledge and passion are so apparent and her attention to detail made everything very easy to understand. And the food we made was just devine!

15 Mar 2022
by Andrea Del Rio
Essential Ramen - Ramen Level 1
Ramen Course

Amazing! I couldn't be happier with the course.
The teacher is super passionate about what we are doing and the taste of the food was impressive .

14 Mar 2022
by Duarte
Dinner Party Sushi 1
Great experience

Fantastic way to learn special sushi techniques in a very welcoming, friendly and detailed manner. Thank you very much for the great experience.

01 Mar 2022
by Eva
Ramen Class: Valentine Special
Japanese CharSiu Ramen noodles class

It was a fun class that I enjoyed very much. Looking forward to join next interesting class soon.

18 Feb 2022
UPCOMING CLASSES
It is the perfect experience gift for a birthday, anniversary, wedding, valentine, graduate, Christmas, Mother's day, or any special occasion! The lucky recipient can choose from our various yummy cooking classes and private dining experiences.