Special cooking class on making a party style vegan menu using regional specialities, taught by Miyumi Chiba, veggie-food producer.
This year, Miyumi is happy to share her knowledge, passion and experience with Japanese and world vegan cuisine and teach you the details, recipes and tricks in preparing a party style presentation.
This class will provide a unique opportunity to discover the specialities and characteristics of different prefectures in Japan, the basic seasonings and also the original fusion ideas with which Miyumi has experimented throughout her years as a food caterer.
We will prepare the food, the presentation and the table decorations as if we were organizing a party together.
The menu is also designed for people who wish to continue cooking overseas, so we choose seasonal vegetables and certain ingredients which are easy to find outside of Japan as well.
We wish to have this special cooking class for a party to share and exchange the many ideas about living a healthy lifestyle among participants of different backgrounds as well as the chef and staff.
Speciality of AKITA prefecture is the theme of Miyumi's creative cooking lesson on sunday February 9.
Kiritanpo, Iburigakko, Inaniwa udon, sake-kasu…
Sunday February 9 [Akita prefecture]
Speciality of AKITA prefecture is the theme of Miyumi's creative cooking lesson. Kiritanpo, Iburigakko, Inaniwa udon, sake-kasu…
Explanation of the ingredients, seasonings and characteristics of the region.
11h30: Start the preparations. Tasting and comparing.
12h30: Table decorating.
13h: Enjoy party style food and conversation
14h: Dessert and drinks. Questions and answers. Exchange information.
NEXT> Sundays: March 15 [Yamagata prefecture], April 12 [Miyagi], May 17 [Fukushima], June 28 [Ibaraki].
Participation fee: 4500 yen.
For reservation, please contact us by e-mail : email@example.com
**Miyumi Chiba, a veggie-food producer who has received the Vegetarian Award in 2019 for her activity in Tokyo Smile Veggies and Vegewel.For the past 5 years, Miyumi has visited more than 1500 restaurants and has been devoted to popularize vegetarian meals at local restaurants and/or delis producing the menu with various vegetarian dishes.
CULINARY PROGRAM 2020
in English, Japanese, French
Cooking classes at Kamakura & Harajuku
Jan 25 (sat): Shojin style cooking, “Stuffed cabbage roll” with Yuba, tofu skin and beans by Mari Fujii
Feb 9 (sun): Special cooking class for a lunch party with regional specialities
Feb 16 (sun): OYAKI, healthy style baked gluten-free bun making ヘルシーな「おやき」 by Akemi & Satsuki
March 15(sun): Special cooking class for a lunch party with regional specialities 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 12(sun): Special cooking class for a lunch party with regional specialities by Miyumi
May 16 (sat): Shojin style cooking, “Egg” with tofu and spice by Mari Fujii
May 17(sun): Special cooking class for a lunch party with regional specialities by Miyumi
June 28 (sun): Special cooking class for a lunch party with regional specialities by Miyumi
Atelier Cafe Culture アトリエ・カフェ・カルチャー