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Summary Japanese Cookery with Yuki Gomi


  • Fri 27 Jan 2023   10.00 - 14.30
  • Fri 24 Mar 2023   10.00 - 14.30

Join Japanese cookery expert and cookbook author Yuki Gomi for an introduction to everyday, healthy Japanese cookery.

In this hands-on class, Yuki will introduce you to the key ingredients and flavours used in Japanese cookery. You will learn how to make a variety of Japanese sauces, how to cook with kombu (kelp) and hijiki seaweed; the secret to cooking perfect soba noodles. In addition Yuki will show you how to prepare a delicious Dashi broth, the base for miso soup.

So that you can use your new found skills at home, Yuki will recommend her favourite Japanese grocery suppliers, helping you to create a pracitcal store cupboard of mainstay ingredients.

This class is a wonderful opportunity to learn more about the essence of Japanese cuisine, its health benefits, knowledge of the specific ways to present Japanese dishes and a greater understanding of Japanese food culture in general.

Typical recipes may include:

  • Kenchinjiru (Soup of Japanese winter vegetables, such as daikon and kabocha squash, with miso based kombu and kombu dashi)
  • Shira-ae salad (Tofu and tahini sauce with vegetable and hijiki seaweed)
  • Gomaae (Green beans and sugar snap beans with black sesame sauce)
  • Stir fried soba noodles with vegetables
  • Roasted aubergine with sweet miso sauce “Miso dengaku”

Please note, recipes and ingredients may change.

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too.

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info Japanese Cookery with Yuki Gomi

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Yuki Gomi

Yuki Gomi

Yuki Gomi from Yuki’s kitchen is a Japanese chef and cookery writer who has taught thousands of people Japanese cooking and how to make their own sushi. After studying Cordon Bleu in Chicago she trained under Japanese master chefs and Western chefs, before moving to London and beginning to teach Japanese cooking classes in UK. “Sushi at Home “by Penguin is her first book.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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