Tofu and Soy Milk Making
Tofu and Soy Milk Making
Make Your Own Fresh Tofu at Home
Discover the art of tofu making in this unique, hands-on class with chef and culinary educator Akemi Yokoyama.
From the silky smoothness of chilled hiyayakko to the golden crunch of agedashidōfu, tofu is a cornerstone of Japanese cuisine—delicate, nourishing, and endlessly versatile. Now you can learn how to make it completely from scratch in your own kitchen.
You’ll master the craft of transforming soybeans into creamy soy milk and fresh, authentic tofu. In the true Japanese spirit of mottainai (“nothing is wasted”), Akemi will also show you how to turn the tofu by-product okara into two delicious and sustainable dishes—ensuring every part of the bean is enjoyed.
In this class, you’ll learn how to:
Prepare soybeans and make your own soy milk
Craft smooth, fresh tofu from scratch
Cook two creative recipes using okara (tofu by-product)
Perfect for:
Food lovers, sustainability enthusiasts, and anyone curious about Japanese cooking who wants to bring authentic flavours into their kitchen.
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
My husband and I attended the Ramen lesson and a fantastic evening. The teacher made the whole thing engaging and simple, answered all my daft questions with patience and we ended up eating the most delicious food. Also had a little goody bag to take home. I would thoroughly recommend- you won’t regret it!
I’ve taken a couple of classes (miso/Tofu making) and both have been really useful. The classes are structured so that you learn a lot and try a few recipes. The setting is friendly and relaxed. I highly recommend these classes.
Incredibly thorough and comprehensive Japanese cooking experience,
I learnt so much more than I was expecting in Akinmi’s beautiful kitchen. She is a great teacher and very detailed ‘and knowledgeable. It was a very fun experience and the results were delicious.
I would thoroughly recommend learning Japanese cooking from her and I would love to do more lessons.