ATELIER CAFE CULTURE アトリエ・カフェ・カルチャー


PRIVATE LESSON

COURS PRIVE

PRIVATE COOKING 

LESSON (in English)
Please contact us by

e-mail with the date of your choice. ateliercafekamakura@gmail.com

 

ATELIER CUISINE  STYLE JAPONAIS  

(en Français)

Merci de nous contacter par email avec la date de votre préférence.

ateliercafekamakura@gmail.com


KAMAKURA FOOD EXPERIENCE

Visites culinaires, rencontres avec des spécialistes, apprentissage de la cuisine...

Découvrir des magasins d'alimentations variés, rencontrer des spécialistes de domains différents, apprendre des recettes, visiter le supermarché, déguster des pâtisseries wagashi, thé, biscuits au riz...

En savoir plus,contacter par email.

ateliercafekamakura@gmail.com

GROUP COOKING CLASSES

 

By specialists of Japanese style vegan cuisine

 

Mari Fujii, author of many recipes books about Shojin Ryori including the one in English, “Enlightened Kitchen Fresh Vegetable Dishes from the Temples of Japan”, teaches more than 30 years.

For detail, page Mari-Fujii

Program: Nov 16, Jan 25, March 28, May 23.

 

Akemi & Satsuki

authors of “Obaachan no Shojin Ryori" Grandma’s Shojin Ryori – Japanese Vegetarian Home Cooking.

 

>>For detail, page Akemi & Satsuki 

Program: Oct 20, Dec 15, Feb 16, Apr 19.

 

Place:Kamakura 鎌倉 

At Espace privé, 13 min from Kamakura sta.

 (1 hour from Tokyo sta.)

 

 

Information and reservation by e-mail.

ateliercafekamakura@gmail.com

 

SPECIAL DINNER

DINER RENCONTRE

Special Dinner with a regional speciality theme and an original menu proposed by Miyumi Chiba.

This is  a series of dinners introducing vegan cuisine inspired by specialities from each prefecture in Japan.

Once a month, Miyumi presents the unique idea of appreciating the variety of tastes.

 

 

**Miyumi Chiba, a veggie-food producer who has received the Vegetarian Award in 2019 for her activity in Tokyo Smile Veggies and Vegewel.

 

>>For detail, page Miyumi Chiba

Program: Wednesdays: Nov 13, Dec 18, Jan 29, Feb 26, Mar 25, April 22, May 20, June 24.

 

Place: Harajuku 原宿

 

Cafe Espace Langue Tokyo. 

 

Information and reservation by e-mail.

ateliercafekamakura@gmail.com

RECIPES IDEAS 

IDEES RECETTES

 

Various Japanese style vegan recipes ideas are introduced in English and in French.

Recipes come from the menu taught in the cooking lessons and some from the cooking books of Mari Fujii don’t in English “Enlightened Kitchen”, Fresh Vegetable Dishes from the Temples of Japan.

 

The recipes are considered for the people who wish to continue cooking in overseas. So we choose the seasoning, seasonal vegetables and certain ingredients which are easy to find outside Japan as well.

 

 

New recipes ideas and presentation of Japanese ingredients will be added once a month.

 

>> page RECIPES

KAMAKURA HISTORICAL GUIDE 

Monthly lecture by Francesco Baldessari, author of Kamakura HIstorical Guide about the history of Kamakura as well as Japan's cultural and historical background. Also to learn about the interesting spots to visite during your stay in Kamakura.

>>For detail, page Kamakura Historical Guide

 

Program 2019: Oct 26, Nov 24, Dec21, Jan 26, Feb 29, Mar 29, Apr 25, May 24, June 27.
10h30 - 13h30. At Kamakura, 13 min walk from Kamakura sta.

英語で学ぶ鎌倉 :

「鎌倉歴史ガイド」の著者、フランチェスコ・バルデッサリ氏による特別講座。[Kamakura: A Historical Guide]英語版をテキストブックとして、鎌倉の歴史や名所を学びます。

 

日程:10月26日、11月24日、12月21日、1月26日、2月29日、3月29日、4月25日、5月24日、6月27日。10時半~13時半

会場:鎌倉駅から徒歩約13分。一の鳥居横。

 >>詳細は、Kamakura Historical Guideページ 



CULINARY PROGRAM 2019 - 2020 

in English, Japanese, French

・Cooking classes at Kamakura  ・Monthly dinner at Harajuku

Series of MODOKI ryori (MOCK cuisine) and seasonal vegetables by Mari Fujii, [in Kamakura]

Author of many books including the one in English, “Enlightened Kitchen, Fresh Vegetable Dishes from the Temples of Japan. (Kodansha International)

藤井まり先生の精進スタイル(もどき料理)料理講座 

  • “Abalone” and “Oyster” made of tofu and mushroom (November 16).
  • “Stuffed cabbage roll” with Yuba, tofu skin and beans (January 25)
  • “Eel” with potato and Nori seaweed (March 28)
  • “Egg” with tofu and spice (May 23)

 

Series of dinners introducing vegan cuisine inspired by specialities from each prefecture in Japan by Miyumi Chiba. [in Harajuku]

千葉芽弓シェフの郷土食や伝統食材をテーマにしたヴィーガン創作料理ディナー  

  • November 13, December 18, January 29, February 26, March 25, April 22, May 20, June 24. 18h30 – 21h.

 

Workshop by Akemi & Satsuki, authors of [Grandma's Shojin ryori, Japanese Vegetarian Home Cooking] [in Kamakura]

「おばあちゃんの精進ごはん」著者、暁美さんと五月さん姉妹による料理教室

  • Osechi ryori, new year's speciality in Vegan style (Sunday December 15)
  • OYAKI, healthy style baked gluten-free bun making ヘルシーな「おやき」 (Sunday, February 16)
  • Variety of Bento cooking さまざまなお弁当アイディア (Sunday April 19)

2019 

 

Nov 13 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

Nov 16 (sat): Shojin style cooking, “Abalone” and “Oyster” made of tofu and mushroom by Mari Fujii

 

Dec 15 (sun): Osechi ryori, new year's speciality in Vegan style by Akemi & Satsuki

Dec 18 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

 

2020

Jan 25 (sat): Shojin style cooking, “Stuffed cabbage roll” with Yuba, tofu skin and beans by Mari Fujii

Jan 29 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

 

Feb 16 (sun): OYAKI, healthy style baked gluten-free bun making ヘルシーな「おやき」 by Akemi & Satsuki

Feb 26 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

 

March 25 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

March 28 (sat): Shojin style cooking, “Eel” with potato and Nori seaweed by Mari Fujii

 

April 19 (sun): Variety of Bento cooking さまざまなお弁当アイディア by Akemi & Satsuki

April 22 (sat): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

 

May 20 (wed):Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

May 23 (sat): Shojin style cooking, “Egg” with tofu and spice by Mari Fujii

 

June 24 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi



アトリエ・カフェ・カルチャーについて

アトリエ・カフェ・カルチャーは「食とコミュニケーション」をテーマに様々な分野の専門家と共に企画を提案しています。

フランスの日仏協会Jipango「ジパンゴ」が2006年にパリで開催した藤井まり先生の精進料理講習会がきっかけになっており、現在でも年2回、6月と12月にパリで催しがおこなわれてます。2016年からは鎌倉にて、2017年からは原宿で開催し始めました。

<和テーストや和の食材>を使用した料理を、海外でも楽しめるようにレシピは工夫されてます。

資料は英語でも作成され、外国からの人たちにもわかりやすく、また海外で料理をふるまう機会のある日本人にも便利な内容になっています。

ベジタリアン、ビーガンや宗教的背景の異なる人々、食物アレルギーのある人達、皆がいっしょに食事ができる料理を提案することが目的の一つでもあります。

about Atelier cafe CULTURE

 

 

Atelier Cafe Culture propose the activities with the concept of "Food and Communication".

 

It started in 2006 when the specialiste of Shojin cooking, Mari Fujii came to Paris.

Since last year, we organise the workshop in Kamakura as well.

 

We program the cooking classes with several specialistes to introduce the japanese vegan cooking that people can preparer easily even outside Japan.

We try to present the cooking ideas that everybody can appreciate together even with the different background.

 

And also the visit in Kamakura to discover many different style of food stores, to meet the specialists, to taste the various types of food, to guided visite the supermarket...



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