Tofu and Soy Milk Making
Tofu and Soy Milk Making
Delicate and delicious, tofu is a versatile staple of Japanese cuisine, featured in dishes ranging from silky, chilled 'hiyayakko' to crispy, deep-fried 'agedashi tofu'.
In this hands-on class, we will guide you through the process of making fresh, authentic tofu and creamy soy milk at home.
Embracing the Japanese philosophy of 'mottainai' ("too good to waste"), you’ll also learn how to transform tofu by-product 'okara' into two delightful treats: 'okara mochi' and crunchy 'okara biscotti'.
What you’ll learn:
- How to prepare soybeans to make soy milk and tofu.
- How to craft tofu entirely from scratch.
- Creative ways to use 'okara' with two delicious recipes: 'Okara-Mochi' made with potato starch and 'Okara Biscotti'.
Who should join:
This class is perfect for anyone interested in making tofu and soy milk from scratch while exploring sustainable cooking with 'okara'.
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
Akemi was a great teacher - very patient and welcoming. Her kitchen is a great space to hold the class - we all sat around a huge island so there was plenty of room for everyone to work. We covered all the steps for making nerikiri including preparing the dough, shaping it, adding red bean paste as a filling, and decorating. Then we tried one of our creations with a drink. I would love to try one of her other classes.
Thank you. An amazing introduction to ramen making. And a delicious result!
Myself and my partner really enjoyed this class! It was well presented, enjoyably interactive and a very enjoyable evening. We can’t wait to cook more ramen from scratch with everything we learnt. Thank you so much Akemi!