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.

As an initiative with Corona, we will hold a mini classroom where you can learn about seasonal ingredients by connecting your home and Ajiwaikan online. This time's menu is sakuramochi. Let's make cute pink sweets together.

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.

A fish handling class was held by the Kyoto Fisheries Commercial Cooperative Association. It is a hands-on class where participants are handed a fish and have them cut it according to the instructions of the instructor.
You can bring home the fish you have cut and use it separately for cooking or grilling. There is one instructor for every 3 or 4 people, and they will guide you carefully, so even if you are trying for the first time, you can participate with confidence.

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.

Reception period / March 5, 2023 (Sunday) 8:30 to 17:00 one week before each class date
Application/online payment serviceSTORES” to apply (payment)
Payment methods: Credit card payment, PayPay balance payment, PayPal, convenience store payment, bank transfer, carrier payment, Rakuten Pay
*For other details, please see each STORES page