PROFILE

Akemi’s enthusiasm for gastronomy originated early in her childhood in Sapporo, Hokkaido, where she grew up surrounded by the nature.  The spoils of wild vegetable foraging and sea fishing were regular family activities. This drove her understanding regarding the importance of the freshest, highest quality ingredients together with exquisite taste pairings in Japanese food. 

Akemi's regular classes at Sozai Cooking School have received very favourable reviews in national media, including Time Out and The Telegraph. She has also appeared on the popular TV programme, C4’s Sunday Brunch and children’s popular TV programme, Saturday Mash Up on CBBC teaching the presenters how to make sushi.

 

Akemi demonstrates Japanese cooking in the UK at various diverse events and regularly works with the Japanese government’s related organizations promoting Japanese ingredients and cuisine to the media and public.  Akemi is a member of Japanese Culinary Academy UK, is a certified miso sommelier and International Wine Challenge Sake Judge. She was trained in Tsuji Culinary Academy in Osaka and Yamato Ramen School in Tokyo. She is also a certified koji making instructor at The Koji Academy, Japan, and enjoys making her own miso, soy sauce and other essential Japanese condiments.

 

*Koji is a vital ingredient and the fermentation starter for essential Japanese condiments and beverages, such as miso, soy sauce, mirin, rice vinegar, sake and shochu.

 

 

ロンドンで和食文化を広める和食講師、シェフ、コンサルタント、プレゼンター。英国初の和食料理学校、ソザイ料理教室で教えるクラスはタイムアウト、テレグラフなど英国メイディアで高い評価を得ており、テレビの人気料理番組チャンネル4の「サンデー・ブランチ」、BBCの子供向けチャンネルCBBCの「Saturday Mash-Up!」で司会者に寿司づくりを教えるなどして活躍。多様なイベンドで和食のプロモーションを務め、日本政府関連機関の和食PR事業でも調理やデモンストレーションを行う。

 

2018年にGohan.Londonを立ち上げ、ケータリングサービスなど開始。2018年と2019年には豪華客船クイーンエリザベス号に和食のゲストシェフとして乗船、日本に向かうインバウンド客に和食イベントを通じて料理を提供し食文化のセミナーや料理教室を行う。日本料理アカデミーUK会員。味噌ソムリエ、IWC日本酒部門審査員。麹の学校認定講師。