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
The masterclass is excellent in so many ways I don't know where to start! A maximum of 5 or 6 students in an informal kitchen setting means it is very personal, with lots of time to ask questions and get help; a fantastic chef who guides you through every step of filleting fish, making the all-important rice, slicing the fish, preparing condiments and assembling each piece; plus an abundance of background knowledge, experience and culture.
All in all, a fantastic course for beginners like me, or experienced chefs looking to expand their horizons.
Akemi was fantastic - thank you for a great afternoon!!
A really brilliant class with Akemi - learnt to so much through hands on experience and expert tuition. Highly recommended!
I am very happy to have attended this workshop. Ideal for begginers that want to learn nerikiri modeling. Personnel was very sweet and helpful. All materials were available. If you like nerikiri this is a good place to start!