Cooking Class: Sushi and Miso Soup with Yoko Inagaki

Cooking Class: Sushi and Miso Soup with Yoko Inagaki


Regular price $36.50 Save $-36.50
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Only 72 items in stock!
(3 learners booked)

Japanese cuisine is increasingly popular around the world, with sushi arguably leading the way as the most famous and beloved of Japanese foods. But did you know that it’s not too difficult to make sushi at home? Join a local Japanese chef live from her kitchen as you learn the tricks of the trade, including a side of the perfect miso soup.
On the menu today is rolled sushi with delicious seafood and cucumber. We’ll also learn how to make the most basic and authentic miso soup, a dish that can be found at all meal times in Japan.
Led by cooking instructor Yoko Inagaki, this interactive lesson will have participants making rolled sushi like a true expert. Designed to inform curiosity as well as future travels, participants will come away with increased knowledge and confidence to tackle this Japanese favorite at home.

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class, so that you can pre-measure ingredients before joining.
Ingredients
Makes 32 pieces, serves 2 
  • 370g sushi rice (short grain Japanese rice or sushi rice, Yume Nishiki recommended brand)
  • 470 ml water
  • 4 sheets nori (20cm x 20cm, or 10cm x 10cm)
  • 300 g fish (participants choice - salmon, tuna, smoked salmon, or other)
  • 1 cucumber
  • Optional - any additional filling (avocado, paprika, ham, crabstick, cream cheese)
  • Seasoning options (rice vinegar, “sushi su”, soy sauce, wasabi)
Miso soup (Easier recipe) 
  • Any dashi pack or Umami powder, MSG powder, chicken stock, beef stock (Not seaweed salt)
  • 1 tbsp. miso
  • Any vegetable you like (potato, onion, carrot, spring onion....anything OK)
  • Optional: tofu
Miso soup (Authentic recipe) 
  • Kombu seaweed
  • Katsuo Bushi, bonito flakes (only Kombu or Katsuobushi is OK)
  • 1 tbsp. Miso
  • Any vegetable you like (potato, onion, carrot, spring onion....anything OK)
  • Optional: tofu
Special equipment
We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen, and alternatives where possible. 
  • One thick pot for rice
  • One thick pot for miso soup
  • Big bowl or plate for cooling rice down
  • Rice scooper or big spoon
  • Optional: Fan or dryer for cooling rice
  • Wet kitchen towel
  • Bamboo mat (replaceable with plastic wrap, thick cooking paper, very thin magazine)

Yoko studied Chinese at the University of Osaka, which led her to working with various trading companies in Japan. After 12 years, she decided to leave this career behind to pursue her real passion: cooking. She started her own cooking school, gained her official tour guide license and has not looked back. She aims to show Japan to tourists through not only food, but also history and culture. She has won awards from the Osaka Convention and Tourism Bureau and has been featured in the UK newspaper 'The Telegraph'. Her recent learning obsession is fermentation and her kitchen has pots of miso, soy sauce, and Koji bacteria powder packets. She believes that food has the power to make the world a more peaceful place. "May food be with you!"

Not suitable for children under age 13 (sensitive content).

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 1 review
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C
Celeste (Athens, US)
Fun and useful class!

I’ve taken many classes from Context Conversations and this is the one I have enjoyed most so far. Finally I know how to use my bamboo mat to roll sushi! The teacher showed important details to get it right. She also shared history about bonito, an heirloom bonito box from her grandmother, and showed her homemade miso. Best of all, she was funny! She told jokes and I will definitely dance with my sushi. I had a great time.

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
C
Celeste (Athens, US)
Fun and useful class!

I’ve taken many classes from Context Conversations and this is the one I have enjoyed most so far. Finally I know how to use my bamboo mat to roll sushi! The teacher showed important details to get it right. She also shared history about bonito, an heirloom bonito box from her grandmother, and showed her homemade miso. Best of all, she was funny! She told jokes and I will definitely dance with my sushi. I had a great time.