Example classes / workshops
Hands on classes
Traditional Japanese
Learn about the traditional eating style called ichi ju san sai which means one soup with three dishes including rice. Learn how to make miso soup, cook Japanese rice alongside seasonal vegetables and fish dishes
Sushi
Learn how to cook sushi rice, prepare various kinds of fillings and toppings including raw fish to be used in different types of sushi including temaki, roll and gunkan
Shojin Ryori (Japanese vegetarian)
Shojin cuisine was established in Buddhist temples. Learn how to make vegetarian stock, cook Japanese rice and seasonal vegetable dishes. Buddhist thinking behind Shojin cuisine will also be touched upon during the class
Tofu making
Creating tofu from scratch. Making soya milk and learning about tofu science. Learn how to make different types of tofu to cook various tofu dishes. I hold a Tofu Meister Advanced certification
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Soba noodle
Soba noodle is gluten free and highly nutritious. Learn noodle making techniques alongside buckwheat dumplings. Learn about and make Japanese liquid stock for noodles
Ramen noodle
Ramen has become hugely popular in the West. The course enables you to enjoy freshly cooked noodles at home. Learn how to make vegetarian and chicken stock. Create interesting and beautiful toppings to complete your ramen dish
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Gyoza
Learn how to make gyoza pastry. Explore different fillings and ways to cook gyoza. Make chilli oil and dipping sauce, popular accompaniments that pair well with gyoza
Japanese Curry
Learn how to make the spice mix that goes into the curry paste and curry sauce. Cooking Japanese rice and pickles that accompany the curry dish
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Fish for Sashimi and Curing
Learn how to fillet fish and cut sashimi. Learn how to cure fish in a Japanese style
Japanese Sake Tasting workshop
Tasting 7 different types of sake
Workshop includes a talk that discusses:
• how sake is categorised
• how sake is made currently and in the past
• the ingredients used
• how to drink sake, the affect of vessel shape on the drinking experience and the types of food that are considered to pair well
Sachiko holds a SSI International Kikisake-shi (sake sommelier) certification
Japanese Fermentation
Learn about koji. Making miso, koji soya sauce and koji salt