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 plenty of 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
We really enjoyed our ramen making class with Akemi. It ended up being a private session which was great! Akemi gave us an interesting culinary history of ramen across Japan, guided us through all the preparation and cooking steps of making ramen, and overall was just incredibly friendly and encouraging! We’ve taken a lot away from the session, both as tips for cooking and for devices/utensils we want to buy for our own kitchen!
We’d really recommend taking a class with Sozai and will definitely consider booking onto another session in the future.
Thank you, Akemi!
We had a fantastic time learning to make sushi - the class was really fun and relaxed. I'm not a very good or confident cook but I found the whole experience very enjoyable and satisfying! Would definitely recommend.
Had a great time.
Excellent teacher and team.
Relaxed environment.
Definitely recommend.