FOOD & COMMUNICATION

Japanese style vegan cooking class by Akemi & Satsuki sisters



Akemi & Satsuki, authors of “Obaachan no Shojin Ryori”,
“Grandma’s Shojin Ryori – Japanese Vegetarian Home Cooking”.

For the program, please see below. 

Participation fee : 4500 yen.

Lesson in English and Japanese. Recipes in both languages.

13 min from Kamakura sta. (About 1 hour from Tokyo sta.)

Please reserve your place by e-mail.

ateliercafekamakura@gmail.com


Osechi ryori, New Year speciality

Sunday December 15, 10h30 - 13h30.

Osechi ryori, new year's speciality in Vegan style.

You will learn the way of making Ozoni with rice cake Mochi and typical dishes ; vinegared salad, vegetable simmering, caramelized vegetable...

Oyaki, healthy baked bun making

Sunday Februay 16, 10h30 - 13h30.

OYAKI, healthy style baked gluten-free bun making. We prepare 3 differents ingredients with eggplant, radish/carrot/aburaage and sweet potatos or pumpkin. Also tsukemono, pickles and soup with tofu and mushrooms.

variety of obento,     lunch box

Sunday April 19 : 10h30 - 13h30

Obento cooking class by Akemi & Satsuki

Gluten-free & vegan

Variety of Bento, lunch box recipes ideas to enjoy at the work, school, park...




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