Yuki Gomi is a Japanese chef, food writer and cookery teacher. Her mission is to educate and share just how simple, nourishing and delicious Japanese food can be. Her first book Sushi at Home was published in 2013 by Penguin, and taught readers a more accessible way of making sushi.
Udon is served in many different ways, according to season and available ingredients. In Summer this dish will be served cold, in Winter it will be piping hot to warm your bones. The class menu changes according to season. Cooking your Udon ‘al dente’ is a must and it is served immediately, with no excuses! Yuki will introduce a very traditional method to knead the dough and produce your own Udon.
Similarly Tempura celebrates the season’s ingredients, a light batter is the key to your success and Yuki will guide you through her secret tips to do this perfectly.
These Japanese cookery classes are a tasty introduction to traditional seafood recipes. During the class you will learn how to prepare a range of dishes for example steam-baked seasonal fish with mushroom and ginger sauce, using an easy papillote technique.
Use different types of Japanese stock to make sauces
Prepare side dishes selected to accompany fish & seafood
These classes are a fantastic introduction to sushi rolling. The focus of the class is on ‘Maki Sushi’. Maki means roll and you will learn four different type of Maki sushi in this class as well as Te Mari sushi which is rolled in the hand. Yuki will teach you how to roll sushi, make sushi vinegar, preparing sushi rice step-by-step alongside presentation techniques and other skills.
Making perfect sushi rice: making Japanese rice and home made sushi vinegar
Making sushi fillings: – Japanese omelet “dashimaki” cooked with square pan
Alternative fillings such as cooked shiitake mushroom and carrots