Summer Miso Making - Kinzanji Miso
Summer Miso Making - Kinzanji Miso
Miso you make is unique, no other miso will be like yours.
Kinzanji Miso is a very special miso made with plenty of seasonal vegetables and three different kind of koji: rice koji, barley koji and soybean koji to create complexity and depth of umami. It is typically made during the summer months, matured within a relatively short fermentation period of 2-3 months.
It is a type of ‘Namemiso’, suitable for eating rather than for cooking.
Delicious as an accompaniment with any steamed vegetables, meat and fish dish, or enjoy simply with thick slices of crunchy cucumber and celery or a warm bowl of rice. Kinzanji miso is perfect to accompany cheese board, too.
During the class you will make your own original Kinzanji miso with plenty of seasonal vegetable and tree fruits of your choice from the selection available in the kitchen, typically, aubergine, ginger, cucumber, carrot, fennel, apple and pear, among others.
You will learn about:
* Koji, the fermentation starter for miso
* The fermentation mechanism of miso
* How to make kinzanji miso
* Different types of miso and how to use them
You will take home a jar of freshly made Kinzanji miso to mature at home.
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
I had such a fantastic experience at this ramen cooking class. Akemi is an amazing chef and teacher — clearly incredibly knowledgeable, but also genuinely brilliant at sharing that knowledge and making everything feel accessible.
She makes ramen-making look almost effortless, which obviously comes from a huge amount of skill and experience, and guides you through making your own ramen in a way that feels surprisingly achievable even for a first-timer.
The class itself is extremely well thought out and prepared. Everything happens at exactly the right time and for a reason, so there’s no standing around or wasted time, but equally it never feels rushed. The whole thing just flows.
The ingredients were excellent, the atmosphere was lovely, and Akemi’s explanations were thorough throughout. I particularly enjoyed learning not just how to make the ramen in front of us, but also about the wider world of ramen — the different styles, techniques, ingredients and possibilities. You really get a sense of just how much depth there is to it.
Akemi was also simply a joy to talk to. Her knowledge and enthusiasm really come across, and I could happily have listened to her talk about ramen for much longer!
A fantastic class for anyone who wants to understand ramen and learn how to make it at home. Highly recommended.
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!