Placeholder image

Sachiko Saeki

10 years

Bio

Sachiko Saeki presents Japanese cooking classes and food experiences both in the UK and Japan. In her home of Birmingham she teaches at the local Harborne Food School. She has also taught at Leiths Food and Wine, London and Demuths Cookery School, Bath. Her range includes traditional cuisines such as sushi, tofu and Japanese vegetarian Shojin to modern ramen and soba noodle making. Such skills were acquired through time spent working in some of London's top Japanese kitchens and fishmongers as well as through her own continuing research and exchanges with food producers in Japan. In addition, she ran a Japanese pop-up restaurant and catered for private dinner parties and art events in the UK. Most recently, Sachiko gained a sake sommelier qualification and during her current research trip to Japan she introduced a series of sake tasting workshops at Kokoromi Standing Bar in Himeji, Hygo.

What was your inspiration to get into cooking, food and teaching how to cook?

Japanese food culture has a profound influence on people's thinking and behaviour. Connections to art and craft, tradition and ideas around localism plays an important role in many peoples lives in both Japan and the UK. This connectivity and meaning found within Japanese food culture continues to inspire me.

What excites you the most about your work?

Sharing my history, experiences and roots.

How do you select the menu for you classes?

Authenticity yet dishes that can be cooked and enjoyed at home.

What do you love the most about cooking?

Peeling and chopping! The meditative process of prep. Meeting food producers and experiencing the environments and landscapes that the foods are grown and sold.

Additional information

Sake sommelier qualification issued by the Sake Service Institute International