Summary Japanese Cookery with Yuki Gomi

    £155.00

  • Fri 24 Nov 2017   10.00 - 14.30
    PLACES AVAILABLE - BOOK NOW
  • Sat 24 Feb 2018   10.00 - 14.30
    PLACES AVAILABLE - BOOK NOW

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 and explain the use of core Japanese ingredients, such as miso and mirin. 

You will learn how to make different types of Japanese sauce and how to prepare the perfect steamed rice and Dashi stock. In addition, Yuki will teach you cutting techniques for vegetables as well as fish preparation skills and how to prepare seasonal vegetable side dishes.

So that you can use your new found skills at home, Yuki will recommend local Japanese grocery suppliers, giving you some suggestions for how to shop there. 

You'll leave the class with a new repertoire of recipes, knowledge of the specific ways to present Japanese dishes and a greater understanding of Japanese food culture in general.

Typical recipes might include:

  • Shitake mushroom and oriental mushroom rice 
  • 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) 
  • Steam-baked salmon with ginger soy sauce

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 (foil containers and bags provided). 

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 for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy a delicious Leiths Ploughman’s. 

weekday

weekend

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 a Leiths Ploughman’s 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 intolerances:

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.

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.

www.yukiskitchen.com

* 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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