1) Hello again, please remind us what you do and who you are!
I’m a Japanese professional chef, teaching and training students in Japanese cooking at Yuki’s Kitchen and Leiths here in London, as well as online. I am a cookery writer, author of Sushi at Home by Penguin.

Soba Noodles. Photo by Keiko Oikawa
2) What do you always have in your pantry for knocking up a quick meal?
3) Do you have a favourite secret ingredient or cooking tip that you could share with us?
All of these vital ingredients are fermented with Koji and it is this that gives them their distinctive depth of flavour, a.k.a. umami.
I keep a mixture of koji and soy sauce, “Shoyu koji” which I use for everyday cooking. The blend is my own secret Umami sauce.
“…There are many different types (of miso) and occasions when you’d use one instead of the other. I love to make a simple, classic miso soup and also I use it for ramen broth…. “
4) Do you use miso in your cooking? If so, how do you use it?
5) Has your cooking changed during lockdown? What are you making that’s different?

Miso Making class, available at Yuki’s Kitchen
6) What dish do you make the most at home?
7) Which restaurant do you miss the most?

Sushi at Home. Published by Penguin Books
Find out more about Yuki Gomi on her website at www.yukiskitchen.com and be sure to check out her fantastic range of Japanese gifts and kitchenware on her online shop. Follow this link for Yuki’s Kitchen Classes and here for Yuki’s Kitchen Online Classes. Keep up to date with Yuki on her Instagram @yukiskitchen.
Oh, I would love to take a miso making class! The Korean version of miso is fantastic but required such a long fermenting process. And the neighbours might not appreciate its pungent smell! 🙂
I always have dried Japanese noodles in my pantry as well. Definitely going to try the miso yogurt marinade sauce!