PR
2024.2.5
PR
［Cooking Class in March 2024
Information about the March 2024 cooking class scheduled to be held at the Ajiawaikan Museum of Kyoto's food culture, a 2-minute walk from JR Tambaguchi Station.
This month's lineup includes a class taught by a Kyoto chef, a class on fish handling, a class on "easy and full meal! Vegetable-Packed Gohan" class, and online classes. Check out the classes that interest you and make the most of the Ajiawaikan.
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.Monday, March 4 / [Online] Cooking with Professionals! Dinner in Kyoto
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 lecturers for this series will be from the Kyoto Ryori Meisho-kai, a group of young chefs from Kyoto's long-established restaurants. Don't miss this rare opportunity to learn the art of Kyoto cuisine from the young chefs who will lead the next generation.
［Online] Cooking with Professionals! Dinner in Kyoto
- Date/Time: Monday, March 4, 2024, 14:00 - 16:00 to be completed
Lecturer/Mr. Tomoharu Murata, Kyoto Cuisine Meseikai [Kikunoi]
Menu: tofu paste with greens, rice with beans and sakura shrimp, simmered bamboo shoots in Tosa sauce, clear soup with asari
Ingredients to be sent/undecided
Entry fee/
Ingredients to be sent in advance: 3,500 yen + shipping costs
No food ingredients to be sent in advance: 2000 yen
This is an online class with simultaneous cooking and sending of ingredients.
*A review video will be available after the class. - Ingredients to be sent in advance:https://ajiwaikan.stores.jp/items/65ab959c8168c317d83307b2
No ingredients sent in advance:https://ajiwaikan.stores.jp/items/65aba05b29196f2e0b4f0947
3.Monday, March 11 / Kyoto Cooking Class with the next generation of Kyoto chefs
The lecturers for this series will also be from the Kyoto Ryori Meiseikai, a group of young chefs from Kyoto's long-established restaurants. This is a unique opportunity to learn the art of Kyoto cuisine from the young chefs who will lead the next generation, so be sure to attend.
Kyoto cooking class to learn from the next generation of Kyoto chefs
- Date/Time: Monday, March 11, 2024, 14:30 - 17:00 to be completed
Lecturer: Mr. Katsuyuki Nakahigashi, Kyoto Culinary Meibokai [Soshokui Nakahigashi
Menu/undecided
Participation fee / 3000 yen - https://ajiwaikan.stores.jp/items/65abb67f3ffd8e4c5bc73169
4.March 17 (Sun.) / How to Handle Fish Class
The Kyoto Seafood Commercial Cooperative offers a hands-on fish-cutting class in which participants are given a fish and asked to follow the instructor's instructions.
One instructor is assigned to every three to four people, and the instructor provides detailed instruction, so even first-timers can participate without worry.
Fish handling class
- Date/Time: Sunday, March 17, 2024, 10:00 a.m. to 12:00 p.m. (scheduled to end at 12:00 p.m.)
Lecturer/Kyoto Fisheries Commercial Cooperative Association
Fish to be caught: Undecided *The availability of fish is undecided as it will not be known until the day of the event. Please understand in advance.
Participation fee / 3000 yen
*We will not send foodstuffs in advance as the class will be held at Ajiawaikan. - https://ajiwaikan.stores.jp/items/65ac73dffafd8b01836e2ff0
5.Friday, March 22 / Kyoto cooking class at home
Yoshiko Matsunaga, head of the Matsunaga Cooking School in Shimogamo, Kyoto, will hold a cooking class. This is a chance to learn Kyoto's home-style cooking that can be used for entertaining.
Kyoto cooking class at home
- Date/Time: Friday, March 22, 2024, 13:00 - 15:30 to be completed
Lecturer/Matsunaga cooking class Ms. Yoshiko Matsunaga
Menu/undecided
Participation fee / 3000 yen
*We will not send foodstuffs in advance as the class will be held at Ajiawaikan. - https://ajiwaikan.stores.jp/items/65ac76cfaf9b6b0032165829
6.Tuesday, March 26 / Easy & Full! Vegetable-rich rice -Menu with 1/2 vegetable required per day
Ms. Akiyasu Nishimura, an advanced professional vegetable sommelier and cookery expert, will teach you how to eat plenty of vegetables in a simple cooking style. This class is perfect for those who are deficient in vegetables as well as for beginners in cooking. A souvenir of the vegetables used in the class is also included.
Easy & Full! Vegetable Plentiful Gohan - 1/2 Vegetable Menu Needed for the Day!
- Date/Time: Tuesday, March 26, 2024, 19:00 - 20:30 to be completed
Lecturer/Vegetable sommelier senior professional chef Akiyasu Nishimura
Menu/undecided
Participation fee / 3000 yen
*Comes with a souvenir of vegetables (1-2 types) used in the classroom
*We will not send foodstuffs in advance as the class will be held at Ajiawaikan. - https://ajiwaikan.stores.jp/items/65aba4448168c31b14330a20
7.About reception and application for cooking class
Registration Period / Monday, February 5, 2024 from 8:30 a.m. to 5:00 p.m. one week prior to the date of each class.
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 refer to 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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