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 in 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 few years she cooked at Warehouse Café in Birmingham where she learnt about western methods with vegetables as well as vegetarianism. Through her allotment she tested how Japanese vegetables would fare on foreign soil, such as mizuna, shungiku and gobo, with mixed results. To inform her green fingers she spent a week with Nama Yasai, Japanese vegetable growers in Sussex, filming, conversing and learning about the growing popularity of Japanese vegetables in British food culture. 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 were sought by the production team behind Hugh Fearnley Whittingstall where she featured in River Cottage Veg. Japanese food culture remains central to Sachiko’s interests. In 2011 she visited Japan to research Kobe Beef and was given access to film and document different layers of the industry visiting farms and farmers, auction houses, specialist butchers and restaurants. Most recently Sachiko has worked as an assistant to the Head Chef at Umu, a Michelin star Japanese restaurant in Mayfair, London, moving on to learn the art of sashimi fish at Atatri-Ya, a Japanese fishmonger. Sachiko continues to teach Japanese cooking at Leith’s and Bath Cookery school.
|Class Name||Duration||Start Date|
|Modern Japanese – June||11.00 - 14.00||June 3, 2018|
|Sushi Masterclass – May||11.00 - 14.00||May 6, 2018|
|Let’s Make Ramen Noodles from Scratch – April||11.00 - 14.00||April 15, 2018|
|Spring Clean with Shojin Ryori (Japanese Budhist Vegetarian) – March||11.00 - 14.00||March 4, 2018|