PR
2023.5.5
[Notice from Ajiwaikan] June 2023 cooking class information
A 2-minute walk from JR Tambaguchi Station, this is a guide to the June 2023 cooking class scheduled at Ajiwaikan, a museum that promotes the food culture of Kyoto.
This month we also have a class to learn from a Kyoto chef, a fish handling class-introductory & simple cooking-, easy & filling! A full lineup of vegetable-rich rice classes and classes that can be taken online. Please make use of the 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.Easy & satisfying! Rice with plenty of vegetables ~ Menu of 1/2 vegetables necessary for a day ~ / June 6 (Tue)
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: June 6, 2023 (Tuesday) 19:00-20:30 Scheduled to end
Lecturer/Vegetable sommelier senior professional chef Akiyasu Nishimura
Menu (tentative)/undecided
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/641d2a63a49922002a7baccb
3.[Online] Create with professionals! Dinner in Kyoto / Sunday, June 11
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 rare 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: June 11, 2023 (Sun) 14:00-16:00 Scheduled to end
Lecturer: Mr. Yoshinori Tanaka, Kyoto Cuisine Meseikai
Menu: Chilled soup of okra and Chinese yam, Kamo eggplant and Manganji red pepper seasoned with chicken miso, grilled asparagus and chicken shichimi
Ingredients to be sent: Kamo eggplant, Manganji red pepper, etc.
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/641d2d15b69459002856f401
No ingredients sent in advance:https://ajiwaikan.stores.jp/items/641d3956a49922002a7bb9f2
4.Fish handling class/June 18th (Sun)
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.
This class is perfect for those who have bought fish but don't know how to cook it deliciously or don't know the basics of cooking fish. It is also recommended for those who have never done fish handling before.
Master the basics of sanmai-oroshi and increase your repertoire of fish dishes, and try incorporating them into your daily dining table.
Fish handling class
- Date/Time: June 18, 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.
Cooking is beginner level (even those who are new to cooking can participate) - https://ajiwaikan.stores.jp/items/641d2c21508a1003478a3b9b
5.Kyoto cooking class at home / June 23 (Fri)
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/Time: June 23, 2023 (Friday) 13:00-15:30 Scheduled to end
Lecturer/Matsunaga cooking class Ms. Yoshiko Matsunaga
Menu: Boiled spinach with grilled beef, gyudon, yuba (soybean skin) surinagashi (changed from red soup stock), minazuki
Participation fee / 3000 yen - https://ajiwaikan.stores.jp/items/641d3ad21d03e902a71de9e3
6.Kyoto cooking class to learn from the next generation of Kyoto chefs / June 27 (Tue)
The lecturers of this series, “Kyoto Ryori Meisei”, are young chefs from long-established restaurants in Kyoto. This is a once-in-a-lifetime 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/Time: June 27, 2023 (Tuesday) 18:30-20:30 Scheduled to end
Lecturer/Kyoto Cuisine Meisei
Menu/Theme/Simmered conger eel and Kamo eggplant, jako chili pepper, lotus root and arare soup
Participation fee / 3000 yen - https://ajiwaikan.stores.jp/items/641d3a301d03e902a71de95c
7.Click here to register for the cooking class
Reception period/May 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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