Overview
Learn to transform readily available ingredients into simple, healthy Japanese dishes with Japanese cookery expert Yuki Gomi. This class will introduce you to the key flavours and ingredients of Japanese cuisine. You’ll learn how to make a variety of sauces, how to cook with kombu (kelp) and hijiki seaweed, and how to prepare a delicious Dashi broth, the base for miso soup.
Yuki will also share her years of expertise, highlighting her favourite Japanese grocery suppliers, helping you to create a practical store cupboard of mainstay ingredients at home. This class is a wonderful way to learn more about the essence of Japanese cuisine, its health benefits, presentation, and food culture.
Menu:
- Kombu Dashi – demonstration
- Kenchin Jiru (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)
- Steam-baked salmon with ginger and shitake mushrooms
- Shitake mushroom rice
Menu may be subject to change
Course 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. Regardless, there is always more than enough food to go around, and often food to take home too.
Your day will comprise of a mixture of practical cookery and demonstrations performed by the teacher 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.
Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.
Practicalities
What’s 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, with wines or other refreshments
- We do the washing up
What 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. However, some classes are unsuitable for people with particular intolerances as the menu would need to be completely different. We require 10 days’ notice to check requests are possible and adjust our ordering. Please read our full policy on allergies and dietary restrictions here.
Your Teacher
Yuki Gomi
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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.
www.yukiskitchen.com
