FOOD EXPERIENCE & COMMUNICATION

    Special cooking class on making a party style vegan menu using regional specialities, taught by Miyumi Chiba, veggie-food producer. 

    郷土食や伝統食材をテーマにしたヴィーガン創作料理講座

    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… 

    Program

    Sunday February 9 [Akita prefecture]

    Speciality of AKITA prefecture is the theme of Miyumi's creative cooking lesson.  Kiritanpo, Iburigakko, Inaniwa udon, sake-kasu… 

    11h: Reception.

    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.

    15h/15h30: Finish.

     

    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 : ateliercafekamakura@gmail.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.

     

    https://vegewel.com/en/ https://www.facebook.com/tokyosmile.veggies


    DINNER ON WEDNESDAY NOVEMBER 13

    DINNER ON WEDNESDAY OCTOBER 23

    Dinner on wednesday September 25

    Lunch Party on sunday July 15

    CULINARY PROGRAM 2020 

    in English, Japanese, French

    Cooking classes at Kamakura & 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 

    • “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)

     

    Special cooking class on making a party style vegan menu using regional specialities, taught by Miyumi Chiba, veggie-food producer.  [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教室

    • February 9, March 15, April 12, May 17, June 28. 12h-15h30.

     

    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

    • 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)

    2020

     

    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

    by Miyumi

     

    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