PR
2023.8.5
[Notice from Ajiwaikan] September 2023 cooking class information
This is a guide to the September 2023 cooking class scheduled to be held at Ajiwai-kan, a museum that presents the food culture of Kyoto, a 2-minute walk from JR Tambaguchi Station.
This month we will also have a class where you can learn from Kyoto chefs, a fish handling class, and a simple & full stomach! A full lineup of vegetable-rich rice classes and online classes. Please take advantage of the Ajiwaikan.
Contents of this article
1.What is Kyoto Food Culture Museum Ajiwaikan?
A museum opened in the Kyoto City Central Market, a treasure trove of food ingredients, in order to experience the splendor of traditional and creative Kyoto food culture and to revitalize the market and the region.
2.[Online] Create with professionals! Dinner in Kyoto / Thursday, September 7
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/September 7, 2023 (Thursday) 14: 00-16: 00 Scheduled to end
Lecturer/Mr. Tomoharu Murata, Kyoto Cuisine Meseikai [Kikunoi]
Menu: Stir-fried konnyaku, mushroom rice, instant pickled eggplant, ginger-grilled pork
Ingredients to be sent/undecided
Entry fee/
Ingredients sent in advance 3,500 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/64bb64b27beeeb268d24c5c3
No ingredients sent in advance:https://ajiwaikan.stores.jp/items/64bb64a77beeeb1b7224e154
3.Fish handling class/September 10th (Sun)
[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.
It's nice to be able to bring home the fish you've cut and use it separately for cooking or grilling. Every 3 to 4 people will be accompanied by an instructor who will carefully guide you, so even first-timers can participate with peace of mind.
Fish handling class
- Date/September 10, 2023 (Sunday) 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. - https://ajiwaikan.stores.jp/items/64bb6e297c149e00359a1254
4.Easy & satisfying! Rice with plenty of vegetables ~ A menu with half the amount of vegetables required per day ~ / Saturday, September 16th
A senior professional vegetable sommelier and culinary researcher Akiu Nishimura will teach you how to cook a lot of vegetables with simple cooking.
This class is perfect for those who are new to cooking.
Easy & satisfying! Rice with plenty of vegetables ~ A menu with half the amount of vegetables required for a day ~
- Date/September 16, 2023 (Saturday) 11:00-12:30 Scheduled to end
Lecturer/Vegetable sommelier senior professional chef Akiyasu Nishimura
Menu／Grilled meat with plenty of vegetables Mushroom and vegetable egg soup Microwaved eggplant with sesame paste
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. - https://ajiwaikan.stores.jp/items/64bb646d5ab45e23f8a1f05e
5.Kyoto cooking class at home / September 22nd (Friday)
A cooking class by Ms. Yoshiko Matsunaga, who presides over [Matsunaga Cooking Class] in Shimogamo, Kyoto. A chance to get to know the taste of Kyoto's home, perfect for a little hospitality.
Kyoto cooking class at home
- Date/September 22, 2023 (Friday) 13:00-15:30 Scheduled to end
Lecturer/Matsunaga cooking class Ms. Yoshiko Matsunaga
Menu: Grilled eggplant with miso, eel in Yanagawa hotpot, fried minced chicken stuffed with Manganji chili peppers
Participation fee / 3000 yen - https://ajiwaikan.stores.jp/items/64bb6485117e11307f3f5098
6.Kyoto cooking class to learn from the next generation of Kyoto chefs/September 26th (Tue)
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/September 26, 2023 (Tuesday) 18:30-20:30 Scheduled to end
Lecturer / Kyoto Cuisine Meseikai [Otobun] Mr. Kazutomo Kimura
Menu／Sushi rice ball sushi with grilled saury, soup of sardine ball soup, grilled barracuda with grated radish
Participation fee / 3000 yen - https://ajiwaikan.stores.jp/items/64bb7652117e11322d3f50bd
7.About reception and application for cooking class
Reception period / August 5, 2023 (Saturday) 8:30 to 17:00 one week before each class date
Application/online payment serviceSTORESApply (payment) from
Payment method: Credit card payment, PayPal, convenience store payment, bank transfer, carrier payment, Rakuten Pay
*For other details, please check 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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