Reviews

Good course although slightly too fast when having to look at a screen and then focus on what I was doing at home particularly as I went wrong on the inside out roll. The instructions did not tell us to have a bamboo mat so I assumed that we would be rolling using a towel and cling film in the manner of a Swiss roll. A mat would have made life a lot easier. It would be helpful to have a print out giving the quantities of ingredients needed for the sushi vinegar along with the initial instructions. The sushi tasted good and I am looking forward to practising at home. Overall good course.

It was a very good class. I love udon and was delighted to be able to learn how to make it at home. Kinu was very knowledgeable, and very helpful in answering all the questions that we had. It was an incredibly satisfying to sit down for dinner with the food freshly made in class. I really enjoyed the course and I strongly recommend it if you want to learn to cook Japanese food.

I just wanted to say thank you for another brilliant class, I was super nervous about frying and these classes has given me the confidence to try new things. We made a 2nd batch later in the day, and was eagerly helped by my 10 year old sous chef!

Great class, recipe simple and very tasty- will be making again with matcha to try different flavours.

Thanks for sharing and innovating tofu dishes as usual! Love it!

I really enjoyed this class. There were few participants, which is unusual in an online course, and it was great, since the teacher could follow us properly and answer our questions while still working on the demonstration. Kinu's instructions were clear and she made it look very easy. in fact i managed to do some quite passable mochi and I am delighted with the class. I will definitely take more classes.

This was a great class, Akemi is very passionate about Japanese food and shared the background of the ingredients and the dish. It was a very relaxed class and went along at a nice pace. The end result was delicious, even though its common in Japan to eat the noodles and leave the soup, this recipe is too good not to finish it all!

Such a wonderful class! Went at an excellent pace so I didn't feel overwhelmed but also didn't feel too easy. Really interesting information about the history of ramen and kombu too. Thank you so much for a really great two hours (also the food tasted incredible!!)