Tofu and Soy Milk Making
Tofu and Soy Milk Making
**************************************
In person class in Shepherds Bush
**************************************
Delicate and delicious, tofu is a versatile food enjoyed in many Japanese dishes, from silky, chilled hiyayakko to deep-fried agedashidofu.
You will learn how to make fresh, authentic tofu and delicious soy milk at home with chef and culinary educator Akemi Yokoyama.
In the spirit of sustainability embodied by the Japanese concept of 'mottainai (too good to waste)', the tofu by-product 'okara' is used to make tasty okara mochi and okara biscotti.
You will learn:
*How to prepare soy beans to make soy milk and tofu
*How to make tofu from scratch
*How to make use of the tofu-byproduct, 'Okara' with 2 tasty recipes, Okara-Mochi with potato starch and Okara Biscotti.
Suitable for:
Anyone who wants to make tofu and soy milk from scratch and learn how to make use of the tofu-byproduct 'Okara'.
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!