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 has a background in Japanese food provenance, nurtured from her Father, who along with his family foraged and fished throughout the Island of Hokkaido. She is now a Japanese food specialist, chef, presenter and writer based in London. Her regular Japanese cookery classes at Sozai have received very favourable reviews in the UK’s national media, including Time Out and The Telegraph. She has also appeared on the popular TV programmes, C4’s Sunday Brunch and CBBC's Saturday Mash-Up, teaching the presenters how to make sushi. She is also an in demand private chef. She has cooked for celebrities including Tina Turner and Rina Sawayama.
She demonstrates authentic Japanese cooking in the UK and Europe at many diverse events, and she regularly works with the Japanese government’s related organizations promoting Japanese cuisine and sake to the media and public. Her latest culinary interests include all aspects of fermentation and flavour experimentation across multiple food cultures. .
Akemi is a member of the Japanese Culinary Academy UK, is a certified miso sommelier. She has judged Sake category at International Wine Challenge in 2020/2021/2022/2024.
My husband booked this class for me which was on my birthday wish list. I cannot describe what an amazing experience it was, it has opened my culinary world to a whole set of new ingredients and the class was so well thought out with the opportunity to make numerous dishes.
Akemi has a wealth of experience and knowledge and I feel lucky to have probably only experienced a small part of this. Will be following her recipes and look forward to new adventures in my kitchen. She is a true grand master.
I enjoyed the course, I thought it was very well prepared and taught, I learned a lot about how to put together a ramen dish and I loved eating the results.
We booked a private lesson for eight, and it was everything we hoped for and more. Akemi (instructor) was welcoming, patient and a great teacher. Lots of really interesting background/context to Japanese cuisine; easy to follow guidance, techniques and tips; great ingredients and food; and, excellent follow-up materials on recipes, where to shop, etc. Highly recommended and we will be back for other courses.