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.

[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.
This class is perfect for those who bought some fish but don't know how to cook it deliciously or don't know the basics of cooking fish. Recommended for those who have never done fish handling before.
Master the basics of Sanmai-oroshi, expand your repertoire of fish dishes, and incorporate it into your daily diet.

As part of our efforts to combat the coronavirus, we will be holding mini-classes where you can learn about seasonal ingredients by connecting your home and Ajiwai-kan online. This time's menu is an omelet rice that you can easily make for Halloween. Let's make cute pumpkin shapes with chicken rice on top of melty scrambled eggs and mushroom sauce.

[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 also great that you can take the fish you've cleaned and use it separately for boiling or grilling. Every 3 to 4 people will be accompanied by an instructor who will guide you carefully, so even first-timers can participate with peace of mind.

Even if you are nervous about taking an online course for the first time, there is no need to worry as there is a support system that includes confirmation of receipt before taking the course.
The lecturer for this series is the “Kyoto Ryori Meisei”, a gathering of young chefs from long-established restaurants in Kyoto. Don't miss this valuable opportunity to learn Kyoto cuisine techniques from young chefs who will lead the next generation.

Mr. Akiho Nishimura, a senior professional vegetable sommelier and cooking expert, will teach you how to prepare a menu that is easy to prepare and has plenty of vegetables.
This class is perfect not only for those who don't have enough vegetables, but also for those who are new to cooking.

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.

A cooking class by Ms. Yoshiko Matsunaga, the owner of [Matsunaga Cooking Class] in Shimogamo, Kyoto. A chance to learn the taste of Kyoto's home that is perfect for a little hospitality.

Reception period / Saturday, September 5, 2023 from 8:30 to 17:00 one week before each classroom date
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