2022.12.19
Studying the taste of Kyoto's food culture "Brand Kyoto Vegetables Winter Cuisine Fair" commemorative lecture will be held on January 7th and 8th at Ajiwaikan
``Brand Kyo Yasai'' offers a special menu using ``Brand Kyo Yasai'' that bears the ``Kyo Mark'' (proof of Kyoto brand products), which is affixed to only the finest agricultural, forestry, and fishery products from Kyoto that have been carefully selected for their quality. "Winter Cooking Fair" will be held at 25 restaurants in Kyoto Prefecture from Saturday, January 21, 2023.
To commemorate this occasion, a lecture will be held on ``The History, Culture, and Health Functionality of Kyoto Vegetables'' by Professor Nakamura of Kyoto Prefectural University, and a lecture with tastings will be held where the chef will talk about Kyoto vegetables while tasting them.
As a bonus for participating, you will receive a ``2000 yen coupon'' that can be used at the ``Brand Kyoto Vegetables Winter Cooking Fair'' and Kyoto Vegetables souvenirs!
For more information on “Brand Kyoto Yasai Winter Cuisine Fair”herefrom.
Delicious study Kyoto food culture "Brand Kyoto vegetables winter cuisine fair" commemorative lecture "Historical culture and health functionality of Kyoto vegetables"
- Period: January 7th (Sat) and 8th (Sun), 2023
Time/14:00-16:00
Venue: Kyoto Food Culture Museum Ajiwaikan
Participation fee / 2000 yen
Capacity/30 people each day
Date ①/Saturday, January 7, 2023
Part 1 lecture: “Historical culture and health functionality of Kyoto vegetables”
Lecturer: Kyoto Prefectural University, Faculty of Letters, Department of Japanese Food Culture, Japanese Food Science Laboratory
Professor Takashi Nakamura
Part 2 - Story and tasting of Kyoto vegetables -
Lecturer: Mr. Yoshinori Tanaka of Kyoto Cuisine Toriumi
Menu: Shogoin radish mochi, fried and soaked flower greens, Kyoto Mibu greens with sesame dressing, Kyoto mizuna with sesame dressing, Horikawa burdock kinpira, Kintoki carrot simmered, rice (Kyoto rice)
Detail isFrom here
Date ②/Sunday, January 8, 2023
Part 1 lecture: “Historical culture and health functionality of Kyoto vegetables”
Kyoto Prefectural University, Faculty of Letters, Department of Japanese Food Culture, Japanese Food Science Laboratory
Lecturer/Professor Takashi Nakamura
Part 2 - Story and tasting of Kyoto vegetables -
Lecturer: Kyoto Cuisine Matsumasa Masayoshi Ozasa
Menu: Shogoin radish mochi, fried and soaked flower greens, Kyoto Mibu greens with sesame dressing, Kyoto mizuna with sesame dressing, Horikawa burdock kinpira, Kintoki carrot simmered, rice (Kyoto rice)
Required time/approx. 2 hours
Detail isFrom here
Kyoto Food Culture Museum / Ajiwaikan
- Today's Economy Museum and Ajiwaikan
- Kyoto Prefecture Kyoto City Shimogyo Ward Chudoji Minamicho 130 Kyoto Fruits and Vegetables Center Building 3F
- 5 minute walk from JR Tambaguchi Station
- Tel.075-321-8680
- https://www.kyo-ajiwaikan.com/
*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.
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