Time & Location
About the Event
Served in a bowl of concentrated broth, Ramen is a simple dish that gives complex flavours and a lot of joy. There are more than 30,000 ramen shops in Japan and it has become a popular form of fast yet nutritious food in the UK.
This class will introduce how to make homemade fresh noodle along with a quick and easy broth with deep umami. We will work with popular toppings - char sui, boiled egg and bean sprouts.
You will learn how to:
- Make noodle from scratch
- Cook pork broth
- Cook chair sui
- Make soy runny eggs
In an often surprising yet enjoyable (and sensual) part of the class we’ll be using the traditional technique of foot kneading the noodle dough. Each participant will take off their shoes and knead on a mat.
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.