Tofu and Soy Milk Making
Tofu and Soy Milk Making
Delicate and delicious, tofu is a versatile staple of Japanese cuisine, featured in dishes ranging from silky, chilled 'hiyayakko' to crispy, deep-fried 'agedashi tofu'.
In this hands-on class, we will guide you through the process of making fresh, authentic tofu and creamy soy milk at home.
Embracing the Japanese philosophy of 'mottainai' ("too good to waste"), you’ll also learn how to transform tofu by-product 'okara' into two delightful treats: 'okara mochi' and crunchy 'okara biscotti'.
What you’ll learn:
- How to prepare soybeans to make soy milk and tofu.
- How to craft tofu entirely from scratch.
- Creative ways to use 'okara' with two delicious recipes: 'Okara-Mochi' made with potato starch and 'Okara Biscotti'.
Who should join:
This class is perfect for anyone interested in making tofu and soy milk from scratch while exploring sustainable cooking with 'okara'.
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
We loved the workshop and are already looking into booking another. Part was demonstration and part was hands on, so it was not intimidating to join in as someone who is not confident in the kitchen. We really enjoyed the small group setting and the friendly, casual atmosphere. It felt effortless and we learnt a lot! Highly recommended.
Such a lovely evening learning to make tofu! A wonderful atmosphere and a fantastic teacher. I left inspired and eager to try it at home.
I really enjoyed attending the Sozai - Essential Ramen Course yesterday. Akemi is a great teacher - learning how to make delicious food in a relaxed atmosphere was a lovely way to spend a Sunday morning and lunchtime.
Highly recommended.