Fermentation: Make Your Own Miso Workshop
Fermentation: Make Your Own Miso Workshop
Miso is one of the most essential condiments in Japanese diet, along with soy sauce. It provides the gut with beneficial bacteria that help us to stay healthy, good gut health is known to be linked to our overall mental and physical wellness. Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid.
Aspergillus oryzae, known as koji, a filamentous fungus is used to ferment the soy beans. Koji is also responsible for the fermentation of sake and soy sauce, so it is sometimes affectionally called 'Japan's national fungus'.
Miso is extremely regional and diverse in Japan, some are pale while others are red, and some are almost black. Miso varies in sweetness and saltiness.
During the class, you will learn:
*How miso is made
*What determines the colour and taste of miso
*What Koji is
*How to prepare the soy beans before cooking
*How to cook the soy beans
*How to mix the ingredients
*How best to store the miso and ferment
*How to cook the following 4 simple miso recipes:
(1) Baked aubergine with miso paste
(2) Perfect everyday miso soup
(3) Miso rice ball
(4) Miso dip with veg sticks
At the end of the class, you will enjoy a wonderfully homely miso soup and the delicious miso dishes we made during the class, along with a glass of refreshment of your choice. Miso making recipe is provided by email after the class.
You will take home about 1kg of fresh miso to ferment at home which will mature over the following 6 months before they are ready to be used.
The class size is small and it is held at the instructor Akemi's own kitchen, in an intimate environment where you will feel at home. Akemi is a certified Japanese miso sommelier.
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!