Find a class - search by:

Japanese Tofu Making

Japanese Tofu Making

Dates coming soon

Japanese, Vegetarian, Vegetables, Tofu

Chef Tutor, Sachiko Saeki, has received a ‘Tofu Master’ qualification from Japan to promote knowledge and cultural understanding of Japanese foods.

Tofu is the one of the most important food ingredients in Japan.

Existing in different varieties, this complex and delicate food has become very popular in other modern food cultures.

For the vegetarian tofu is a good quality source of protein and calcium which is low in fat and helps to reduce cholesterol. Tofu is a great addition to a healthy diet.

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 soy beans, different coagulants, shoyu, abura-age and konnyaku.

You will learn to make

  • Soy milk
  • Firm and silken tofu
  • Yuba (tofu skin)
  • Okara (soy pulp)

You will learn to cooking

  • Stewed okara

Sachiko will demonstrate how to make

  • Agedashi tofu (deep fried)

You will eat a final meal of the food prepared accompanied by drink. Please bring take-home boxes.

Photo credit Pak Keung Wan @pkeungw (Instagram)

"Three times I had the chance to be invited at the Harborne Food School, three times I had the luck to experience a kind of magic. Southern Indian Cuisine, The Perfect English Dinner, Japanese Tofu Making. Hands-on cooking and there you are: actually seeing materialise in front of your eyes a masala dosa, a traditional English delicacy and a solid white block of soft tofu! Always in the company of curious and easy going fellow learners, we were guided by competent chefs (three times, three wonderful women), every class interspersed with lots of fun and humour. At the end of your class you'll eat what you cooked and share stories about flavours, spice and what tastes different around the world."

David Di Martino. A visitor to Birmingham from Milan