We are delighted to welcome Sachiko Saeki to Leiths for this hands-on Japanese workshop.
Sachiko learnt to cook in her parent’s sushi restaurant in Japan, before becoming a professional chef and more recently appearing on River Cottage Veg; where she taught Hugh Fearnley Whittingstall the art of making sushi.

Sachiko will teach you the skills and techniques that have been in her family for generations. As well as perfecting maki (rolled) and Nigiri sushi, Sachiko will teach you to create a selection of simple dishes such as Japanese sea trout salad with mizuna leaf and yuzu dressing, Tumire soup with sardine fish balls, Grilled miso marinated seasonal fish and King tiger prawn with vegetable tempura.
The class will be a combination of demonstration and cooking.

At the end of the morning, you will sit down to enjoy the lunch that you have created, with a cool glass of Japanese beer.

What the day involves:

•Coffee & pastries on arrival
•All ingredients are provided and weighed out for you in advance
•Unless otherwise specified, classes are a combination of a talk or demo, then plenty of hands-on cooking
•Wine is supplied at lunch to accompany the meal you have cooked
•Any food not eaten can be taken home
•Unless otherwise stated, a light lunch is provided for classes where students have not cooked a meal
•A recipe booklet
•All guests are assisted by Leiths teachers
•We do the washing up

What you need to bring:

•An apron
•A notebook

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