Black Cod and Japanese Home Cooking
Black Cod and Japanese Home Cooking
Black Cod was made famous by the restaurant NOBU for it's exotic aroma and intensive taste that melts in the mouth. It's buttery, mild and rich flavor enhanced by the sweet miso marinade has captured the heart of so many food-lovers all over the globe. It is typically served in the high-end restaurants at a price of £20 to £45, but in reality, the black cod is very easy to prepare and cook, you just need to know how!
In this class, you will learn to cook the following delicious dishes, our favourite home cooking dishes. You will also get 2 black cods, 1 to cook during the class, and another to take home to cook at home. It really cannot get better than this!
You will learn to make the following:
*Black Cod
*Ginger rice with sake and miso
*Spinach with roasted sesame seeds
*Japanese omelette
*Salad dressing with miso
*The most authentic miso soup with seasonal vegetables
Please note that the Black Cod need to be marinated and rest in the fridge for 48-72 hours. Pre-marinated fish is cooked during the class.
Including a glass of drink of your choice with the dinner.
We stock authentic Japanese sake, Japanese beer, white and red wine and various soft drinks to offer.
※The full address of the venue is confirmed on booking.
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
We really enjoyed our ramen making class with Akemi. It ended up being a private session which was great! Akemi gave us an interesting culinary history of ramen across Japan, guided us through all the preparation and cooking steps of making ramen, and overall was just incredibly friendly and encouraging! We’ve taken a lot away from the session, both as tips for cooking and for devices/utensils we want to buy for our own kitchen!
We’d really recommend taking a class with Sozai and will definitely consider booking onto another session in the future.
Thank you, Akemi!
We had a fantastic time learning to make sushi - the class was really fun and relaxed. I'm not a very good or confident cook but I found the whole experience very enjoyable and satisfying! Would definitely recommend.
Had a great time.
Excellent teacher and team.
Relaxed environment.
Definitely recommend.