Tofu Making Class - 21st January, 13:00 – 16:00

Tofu Making Class - 21st January, 13:00 – 16:00

Regular price
Sale price
Regular price
Sold out
Unit price
Tax included. Shipping calculated at checkout.

Fri 21 Jan | The Farm Stratford upon Avon

Ramen Masterclass

Time & Location

21 Jan, 13:00 – 16:00
The Farm Stratford upon Avon, King's Ln, Snitterfield, Stratford-upon-Avon CV37 0QA, UK.

About the Event

In this class Sachiko will explain about different types of tofu with tips on how to use and how to cook this wonderful food. Then you will learn to prepare soy milk from soy beans and go on to prepare both firm and silken fresh tofu. Sachiko will explain the ingredients and techniques required in detail. You will then be taught how to use soy pulp (a high fibre by product) and cook a dish with it.

Sachiko will introduce you to key Japanese ingredients including firm and silken tofu, soy beans, different coagulants, shoyu, miso, abura-age and konnyaku.

You will learn to make and cooking

  • Soy milk
  • Firm and silken tofu
  • okara (soy pulp)
  • Stewed okara

Sachio will demonstrate how to make

  • Agedashi tofu (deep fried tofu in broth)
  • Tofu miso cream dip

Please bring take-home boxes.

Sachiko Saeki’s Profile

It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part of Sachiko’s upbringing.

Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a couple of years she cooked at the popular Warehouse Café in Birmingham where she learnt about Western methods of cooking vegetables as well as learning about vegetarianism. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences with vegetables were sought by the team behind Hugh Fearnley Whittingstall where she featured in Channel 4’s River Cottage Veg.

Several years were spent in some of London’s Japanese kitchens most notably as an assistant to the Head Chef at Umu, a Michelin star Japanese restaurant in Mayfair, moving on to learn the art of sashimi fish at Atari-Ya, a Japanese fishmongers. At the same time she ran Kinome Japonica a Japanese pop up restaurant serving Kaiseki in various eateries across Birmingham whilst also catering for public and private events. Also, she is an experienced teacher since 2010 at Leiths in London, Demuths Vegetarian Cookery School in Bath, Harborne Food School in Birmingham, many other schools and privately.

Sachiko has just returned from Japan after spending an extended period of time conducting further research on Shojin Ryori by visiting numerous nationally renowned food producers and chefs. Whilst here she also received a Tofu Meister qualification, became a qualified International Sake Sommelier and attended training workshops in soba noodle making. 

Sachiko continues to share her passion for Japanese food whilst contributing knowledge and experiences to the growing food culture in the UK. 

We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.

Refreshments will be available. All ingredients, equipment and recipes will be provided.

Photo credit: Pak Keung Wan