In this class you will make fresh soy milk and tofu from dry soybeans in the most authentic Japanese method. An amenable and versatile, light enough to be paired with a variety of ingredients and seasoning. Homemade tofu is the most elegant and delicate of flavours, yet it can go happily with much bolder characters like ginger, garlic, and chilli.
During the class you will learn the following:
*How to make fresh soy milk from scratch
*How to make Japanese style fresh tofu
*How to make soybean pulp mochi
Your shopping list - Please make sure you have the following prior to the lesson. The full shopping list, recipes, and pre class instruction will be sent to you prior to the class. You will need to wash and soak the soybeans in water in the morning of the lesson.
200g dried soy beans
8g food grade epsom salt
100g potato starch (or katakuriko)
60ml soy sauce
1 tablespoon sugar
2 sheets of nori seaweed
• Large pot 5L+
• Large bowl + medium bowl
• Wooden spatula + Silicon spatula
• Food processor or blender
• Large sieve + Small to medium sieve
• Small glass + teaspoon
• White tea towel
Useful but not essential
• Waterproof/heat resistant kitchen/oven glove
• Kitchen thermometer
No need to pay extra fee for your house members up to 2 people to join you.
A smaller party less than 6 participants will be requested with the price from £180.
Full ingredients & equipment list and the ZOOM online class link will be emailed to participants after the booking.
Any requests and queries, please let us know in the form.