Akemi Yokoyama is a Japanese chef, presenter and culinary instructor based in London. Her regular classes at Sozai Cooking School have received very favourable reviews in national media, including Time Out and The Telegraph. She has also appeared on the popular TV programme, C4’s Sunday Brunch, teaching the presenters how to make sushi. Her friendly teaching style is easy to follow and informative, she will teach the art of healthy Japanese home cooking to students at all levels.
Akemi’s enthusiasm for gastronomy originated early in her childhood in Sapporo, where enjoying the spoils of wild vegetable foraging and sea fishing were regular family activities. This drove her understanding regarding the importance of the freshest, highest quality ingredients together with exquisite taste pairings in Japanese food.
She demonstrates Japanese cooking at various diverse events and she regularly works with the Japanese government’s related organizations promoting Japanese cuisine to the media and public. Akemi was recently invited to the prestigious cruise ship MS Queen Elizabeth as the guest chef to entertain guests with the authentic Japanese cuisines and to train their chefs.
Akemi is a member of the Japanese Culinary Academy UK, is a certified miso sommelier, and has the professional sake qualification WSET Sake Level 3.
It was great and Akemi was very friendly and adaptable to just the two participants and end result delicious. I really enjoyed the history and culture behind ramen making. I suppose my only comment about the course was that the course could be shortened by suggesting the two lengthy parts of the dish be cooked beforehand? I had to do this anyway as I had difficulty in obtaining a chicken carcass but had ready made stock in the freezer and had to pre-cook the belly pork but preferred to do this so I could skim off excess fat.
Thank you akemi-sensei for hosting such a wonderful class. Lots and lots of new discoveries (Started with purchasing unfamiliar items from local butcher!) This simple ramen dish is comprised of so many components, boiled pork slice, seasoned egg, aromatic oils, let alone tonkotsu soup and noodle making. After 6 hours of hard work, the ramen was extremely tasty and I couldn't believe that it was possible to make this kind of authentic tonkotsu ramen in humble family kitchen!!
I was so surprised to know that one can make Tonkotsu Ramen with such a simple ingredients. The taste was truly deep and rich Tonkotsu soup!
Akemi was going to very much in details that I learnt so much. Much more than what I was expected on my Ramen class. I truly enjoyed cooking along and I forgot the time. I even did not feel it was 6 hours. It was almost pity to eat my Ramen at the end.
If you would like to learn how to make real Tonkotsu Ramen, you should not miss!
I cannot wait to try another Akemi's course not only Ramen but all other course. She was just amazing. I highly recommend her class.
Thank you so much for the deep knowledge and I am looking forward to the next course!
What an amazing class and the final dish was phenomenal! Akemi was such a great teacher, very attentive and made sure that each student was keeping up with each step. The class was really fun. My noodles rolled by hand were not great however Akemi troubleshooted straight away and told me how to improve. The final result was amazing, best ramen ever. With the ramen making broken down by broth, meat, egg and noodles, it makes the dish ramen so simple. It was also nice to have an insight into the history and culture of ramen. Great class! I really highly recommend the Ramen class. Thank you Akemi.