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 make the 3 simple miso recipes:
(1) Baked aubergine with miso paste
(2) Perfect everyday miso soup
(3) Yuzu miso dip
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. Full recipes are 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 understanding of Japanese food provenance stems from her upbringing in Hokkaido, where, under her father's guidance, she spent her childhood foraging, fishing, and developing a profound appreciation for Japan's seasonal ingredients and culinary traditions.
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As Principal of Sozai Cooking School, Akemi leads acclaimed Japanese cookery classes that have earned praise from UK national media. Her expertise has been featured on major television and radio programmes, including Channel 4's 'Sunday Brunch', CBBC's 'Saturday Mash-Up,' BBC Radio 4's 'Front Row,' and Channel 5's 'Faking It!', where she appeared as a panel judge identifying the fake sushi chef. Alongside teaching, she is also a sought-after private chef, creating authentic and refined Japanese dining experiences.
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A passionate ambassador for Japanese food culture, Akemi regularly collaborates with Japanese government organisations and industry partners to promote washoku, sake, and traditional Japanese culinary techniques throughout the UK and Europe. She has a particular passion for Japanese fermentation, producing a wide range of traditional Japanese seasonings at home—including multiple styles of miso, shoyu-based condiments, and other fermented foods—while continually researching and practising time-honoured fermentation and preservation techniques.
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Combining historical insight, technical expertise, and engaging storytelling, Akemi brings Japanese cuisine to life for both professionals and home cooks alike. Her mission is to preserve and share the depth, craftsmanship, and cultural significance of Japan's culinary heritage with audiences around the world.
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Professional Affiliations & Qualifications
* Committee Member, Japanese Culinary Academy EU
* Certified Miso Sommelier, Japan
* Certified Koji Making Instructor, The Koji Academy, Japan
* International Wine Challenge (IWC) Sake Judge
* Culinary Committee Member, British Sake Association
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!