Black Cod, Tempura and Japanese Home Cooking
Black Cod, Tempura and Japanese Home Cooking
If you want to learn the Japanese home cooking, this class is for you.
During the class, you will make 6 iconic dishes.
The highlight of the half-day class is undoubtedly Black Cod. It is probably the most expensive fish on the menu in Japanese restaurant, the price could be as much as £45 a portion. The legendary restaurant NOBU made it famous for its intense aroma and melt in mouth texture, it's buttery and rich flavor enhanced by the sweet miso marinade has captured the heart of so many food-lovers all over the globe. During the class you learn how to prepare and marinade the fish, and how to cook to its perfection. As marination takes 2-3 days, you will prepare and marinade a slice of black cod to take home and cook in your own time. As for your dinner, we will cook the pre-marinated black cod with you, so you will taste the fish with your lunch. You get 2 black cods!!
You will also prepare and cook the following dishes:
Ginger rice with sake and miso
Spinach with tofu and sesame
Japanese dashi omelette
Vegetable kakiage tempura
Miso soup
At the end of the class, you will enjoy a full meal you have created, assisted by a great sip of sake or your choice of drink.
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
A lovely intimate ramen cooking class. Our host Akemi was very friendly and knowledgable while running the class. We went through every stage of making a ramen and the end result was delicious. The cherry on top being a goodie bag to take home!
Thanks for the great time
The master class was extraordinary! Akemi is not only a renowned expert but also incredibly passionate and knowledgeable about the culinary arts. What made this experience truly unforgettable was how kind, welcoming, well-organized, and encouraging she was throughout.
Even though the class was intense and we learned a lot, we felt fully engaged, and the time just flew by. It was a real pleasure and even a privilege to sit at the cozy kitchen table with such an expert and gain so much knowledge.
Thank you, Akemi, for this amazing experience!