Summer Miso Making Workshop - Kinzanji Miso
Summer Miso Making Workshop - Kinzanji Miso
Your homemade miso is truly unique, with a flavour profile that sets it apart from any other.
Kinzanji Miso, in particular, is an exquisite creation crafted with a medley of seasonal vegetables and a trio of distinct koji varieties—rice, barley, and soybean, each one takes 3 days to prepare and ferment immediately before the class by the chef.
This harmonious blend creates a symphony of umami flavours, showcasing both complexity and depth. Traditionally crafted during the warmer months, Kinzanji Miso reaches maturity within a relatively brief fermentation period of 3 months, although it could improve over the following few months.
This variety of miso, known as 'Namemiso,' is best enjoyed as 'accompaniment to food' rather than a cooking ingredient. Its versatility shines when paired with steamed vegetables, meats, or fish, but it's equally delightful with crisp slices of cucumber and celery or a comforting bowl of rice. Surprisingly, Kinzanji miso also makes a delightful addition to a cheese board.
In our class, you'll embark on a journey to create your own signature Kinzanji miso using a selection of seasonal vegetables and fruits sourced from our kitchen. Expect to work with ingredients such as aubergine, ginger, cucumber, carrot, fennel, apple, pear, and more.
Throughout the session, you'll delve into:
- Understanding the role of koji as the fermentation starter for miso.
- Exploring the intricate fermentation process of miso.
- Hands-on instruction on crafting Kinzanji miso.
- Learning about various types of miso and their culinary applications.
Following a variety of food tasting with the Kinzanji Miso from the previous year, you'll take home a jar of freshly prepared Kinzanji miso, ready to mature and develop its rich flavours in the comfort of your own home.
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
Thank you. An amazing introduction to ramen making. And a delicious result!
Myself and my partner really enjoyed this class! It was well presented, enjoyably interactive and a very enjoyable evening. We can’t wait to cook more ramen from scratch with everything we learnt. Thank you so much Akemi!
I had been wanting to take a workshop in miso making for a long time and my 1-1 class with Akemi was everything I’d hoped for and more.
She took me through all the steps to make miso after which we made three snacks with some of her home made miso and then enjoyed eating them with a glass of wine. That’s my idea of a perfect cooking class!
The class was well organised and Akemi is a fermentation master who is an excellent teacher. She’s very friendly and makes you feel relaxed and welcome in her home. I took home my jar of miso along with a goodie bag and the recipes for miso and the snacks we made.
I’m so pleased I signed up for the class and am hoping to take a tofu class with her soon.