Traditional Japanese Miso Making Class
Traditional Japanese Miso Making Class
Miso is one of the cornerstones of Japanese home cooking, alongside soy sauce. Made from fermented soybeans, it has been an essential part of the Japanese diet for centuries, bringing rich umami, depth of flavour and nutritional benefits to everyday meals.
Rich in beneficial microorganisms created during fermentation, miso also contains essential minerals and is a good source of B vitamins, vitamins E and K, and folic acid. As interest in gut health continues to grow, miso has become increasingly appreciated as a naturally fermented food that supports a balanced diet.
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At the heart of miso making is *Aspergillus oryzae*, better known as **koji**—the remarkable mould responsible for fermenting many of Japan's most iconic foods, including miso, soy sauce, sake, mirin and rice vinegar. So important is koji to Japanese food culture that it is affectionately known as "Japan's national fungus."
Miso is wonderfully diverse, with each region of Japan producing its own distinctive styles. Some miso are pale and delicately sweet, while others are deep red or almost black, with rich, robust flavours developed through longer fermentation.
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During the class, you will learn how to:
• Understand how miso is made and fermented
• Discover how ingredients, fermentation and time influence the colour, aroma and flavour of miso
• Learn what koji is and why it is essential to Japanese fermentation
• Prepare and cook soybeans correctly
• Mix and prepare your own miso for fermentation
• Store and mature your miso at home for the best results
• Make 3 delicious miso dishes:
• Perfect everyday miso soup
• Wakame seaweed and cucumber salad with miso and rice vinegar
• Miso-yaki onigiri (grilled miso rice ball)
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At the end of the class, you will enjoy the freshly prepared miso dishes together with a glass of refreshment in a relaxed and friendly setting.
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You will also take home approximately 1kg of freshly made miso to ferment in your own home. Over the following six months, you will be able to watch your miso mature into a deeply flavourful seasoning unique to your own kitchen.
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Classes are kept small and are held in Akemi's own kitchen, creating a warm and intimate learning environment with plenty of individual guidance throughout the session.
Akemi Yokoyama is a certified Japanese Miso Sommelier and fermentation specialist with a passion for sharing the traditions of authentic Japanese fermentation.
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DIETARY REQUIREMENTS & ALLERGIES
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This class is vegetarian.
Please note that soybeans are used throughout the class.
If you have any questions regarding allergies or other dietary requirements, please don't hesitate to get in touch before booking.
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Instructor
Akemi Yokoyama
Akemi Yokoyama is a highly respected Japanese food specialist, chef, presenter, writer, and educator based in London. Her deep understanding of Japanese food provenance stems from her upbringing in Hokkaido, where, under her father's guidance, she spent her childhood foraging, fishing, and developing a profound appreciation for Japan's seasonal ingredients and culinary traditions.
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As Principal of Sozai Cooking School, Akemi leads acclaimed Japanese cookery classes that have earned praise from UK national media. Her expertise has been featured on major television and radio programmes, including Channel 4's 'Sunday Brunch', CBBC's 'Saturday Mash-Up,' BBC Radio 4's 'Front Row,' and Channel 5's 'Faking It!', where she appeared as a panel judge identifying the fake sushi chef. Alongside teaching, she is also a sought-after private chef, creating authentic and refined Japanese dining experiences.
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A passionate ambassador for Japanese food culture, Akemi regularly collaborates with Japanese government organisations and industry partners to promote washoku, sake, and traditional Japanese culinary techniques throughout the UK and Europe. She has a particular passion for Japanese fermentation, producing a wide range of traditional Japanese seasonings at home—including multiple styles of miso, shoyu-based condiments, and other fermented foods—while continually researching and practising time-honoured fermentation and preservation techniques.
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Combining historical insight, technical expertise, and engaging storytelling, Akemi brings Japanese cuisine to life for both professionals and home cooks alike. Her mission is to preserve and share the depth, craftsmanship, and cultural significance of Japan's culinary heritage with audiences around the world.
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Professional Affiliations & Qualifications
* Committee Member, Japanese Culinary Academy EU
* Certified Miso Sommelier, Japan
* Certified Koji Making Instructor, The Koji Academy, Japan
* International Wine Challenge (IWC) Sake Judge
* Culinary Committee Member, British Sake Association
I had such a fantastic experience at this ramen cooking class. Akemi is an amazing chef and teacher — clearly incredibly knowledgeable, but also genuinely brilliant at sharing that knowledge and making everything feel accessible.
She makes ramen-making look almost effortless, which obviously comes from a huge amount of skill and experience, and guides you through making your own ramen in a way that feels surprisingly achievable even for a first-timer.
The class itself is extremely well thought out and prepared. Everything happens at exactly the right time and for a reason, so there’s no standing around or wasted time, but equally it never feels rushed. The whole thing just flows.
The ingredients were excellent, the atmosphere was lovely, and Akemi’s explanations were thorough throughout. I particularly enjoyed learning not just how to make the ramen in front of us, but also about the wider world of ramen — the different styles, techniques, ingredients and possibilities. You really get a sense of just how much depth there is to it.
Akemi was also simply a joy to talk to. Her knowledge and enthusiasm really come across, and I could happily have listened to her talk about ramen for much longer!
A fantastic class for anyone who wants to understand ramen and learn how to make it at home. Highly recommended.
The masterclass is excellent in so many ways I don't know where to start! A maximum of 5 or 6 students in an informal kitchen setting means it is very personal, with lots of time to ask questions and get help; a fantastic chef who guides you through every step of filleting fish, making the all-important rice, slicing the fish, preparing condiments and assembling each piece; plus an abundance of background knowledge, experience and culture.
All in all, a fantastic course for beginners like me, or experienced chefs looking to expand their horizons.
Akemi was fantastic - thank you for a great afternoon!!
A really brilliant class with Akemi - learnt to so much through hands on experience and expert tuition. Highly recommended!