PR
2023.6.5
[Notice from Ajiwaikan] Information about cooking class in July 2023
This is information about a cooking class scheduled to be held in July 2023 at Ajiwaikan, a museum that promotes Kyoto's food culture, a 2-minute walk from JR Tambaguchi Station.
This month too, we will be learning from a Kyoto chef, including a fish handling class - introductory & simple cooking - easy and filling! A full lineup of vegetable-rich rice classes and online classes. Please take advantage of Ajiwaikan.
Contents of this article
1.What is Kyoto Food Culture Museum Ajiwaikan?
This museum was established in the Kyoto City Central Market, a treasure trove of food ingredients, in order to let people experience the splendor of traditional and creative Kyoto food culture and to revitalize the market and the region.
2.[Online event] Create with professionals! Dinner in Kyoto/July 6th (Thursday)
We have prepared a support system that includes confirmation of receipt before taking the course so that even those who are uneasy about taking the course for the first time can take it with peace of mind.
The lecturers of this series, “Kyoto Ryori Meisei”, are young chefs from long-established restaurants in Kyoto. Don't miss this precious opportunity to learn the techniques of Kyoto cuisine from young chefs who will lead the next generation.
[Online] Make with a professional! Dinner in Kyoto
- Date/Time/Thursday, July 6, 2023 14:00-16:00 Scheduled to end
Lecturer/Kyoto Cuisine Meseikai Izuu Katsugo Sasaki
Menu/undecided
Ingredients to be sent/undecided
Entry fee/
Ingredients sent in advance: 4,000 yen
2000 yen without pre-delivery ingredients
*This classroom is an online classroom with simultaneous cooking and delivery of ingredients.
*A review video will be distributed after the class ends. - Ingredients sent in advance:https://ajiwaikan.stores.jp/items/6472e4f8f27b52003b94c1b0
No ingredients sent in advance:https://ajiwaikan.stores.jp/items/6472e50684ab9a00746f1ce6
3.Fish handling class/Sunday, July 23rd
[Kyoto Fisheries Commercial Cooperative Association] held a class on how to cut fish. It is a hands-on class where participants are handed a fish and have them cut it according to the instructions of the instructor.
Once you have cleaned the fish, you can take it home and use it separately for boiling or grilling. Every 3 or 4 people will be accompanied by an instructor who will carefully guide you, so even first-timers can participate with confidence.
Fish handling class
- Date/Time: July 23, 2023 (Sun) 10:00-12:00 Scheduled to end
Lecturer/Kyoto Fisheries Commercial Cooperative Association
Fish to be prepared/undecided Please note.
Participation fee / 3000 yen
*Since the class is held at Ajiwaikan, ingredients will not be sent in advance. Please note. - https://ajiwaikan.stores.jp/items/6472e513b0a3020034d8f0af
4.Kyoto cooking class to learn from the next generation of Kyoto chefs/Tuesday, July 25th
The instructors of this series, “Kyoto Ryori Meisei”, are young chefs from long-established restaurants in Kyoto. This is a unique opportunity to learn the techniques of Kyoto cuisine from young chefs who will lead the next generation, so please join us.
Kyoto cooking class to learn from the next generation of Kyoto chefs
- Date and time: Scheduled to end from 14:30 to 16:30 on Tuesday, July 25, 2023
Lecturer: Kyoto Cuisine Meseikai Arashiyama Nishiki Hironori Tanaka
Menu: Kamo eggplant with minced shrimp sauce, Yamashina eggplant and Fushimi chili pepper with sesame dressing, eel zake, white rice
Participation fee / 3000 yen - https://ajiwaikan.stores.jp/items/64730a82b0a302002bd92359
5.Kyoto cooking class at home/Friday, July 28th
Yoshiko Matsunaga, the owner of the cooking class [Matsunaga Cooking Class] in Shimogamo, Kyoto, will hold a class to make Kyoto cuisine at home. A chance to get to know the taste of Kyoto's home, perfect for a little hospitality.
Kyoto cooking class at home
- Date and time: Scheduled to end from 13:00 to 15:30 on Friday, July 28, 2023
Lecturer/Matsunaga cooking class Ms. Yoshiko Matsunaga
Menu/undecided
Participation fee / 3000 yen - https://ajiwaikan.stores.jp/items/6472e541f27b5210a99497db
6.Easy & filling! Rice with plenty of vegetables ~ Menu of 1/2 vegetables required for a day ~ / Saturday, July 29
A senior professional vegetable sommelier and cooking researcher, Mr. Akiu Nishimura, will teach you how to eat plenty of vegetables with simple cooking.
This class is perfect for those who are new to cooking.
Easy & satisfying! Rice with plenty of vegetables ～Menu of 1/2 vegetables necessary for a day～
- Date/Time: Saturday, July 29, 2023, scheduled to end from 11:00 to 12:30
Lecturer/Vegetable sommelier senior professional chef Akiyasu Nishimura
Menu (planned): European-style boiled summer vegetables, gazpacho (cold vegetable soup), raw ham and bean salad, baguette, melon (dessert)
Participation fee / 3000 yen
*Comes with a souvenir of vegetables (1-2 types) used in the classroom
*Since the class is held at Ajiwaikan, ingredients will not be sent in advance. Please note - https://ajiwaikan.stores.jp/items/6472e52ef27b52003b94c1c6
7.About reception and application for cooking class
Reception period: June 5, 2023 (Friday) 8:30 to 17:00 one week before each class date
Application/online payment serviceSTORES” to apply (payment)
Payment method: Credit card payment, PayPal, convenience store payment, bank transfer, carrier payment, Rakuten Pay
*For other details, please see each STORES page
Kyoto Food Culture Museum / Ajiwaikan
- Today's Economy Museum 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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