Idées Kamakura offers Japanese style vegan cooking workshops and Atelier-Dinner
to learn many aspects of Japanese cuisine.
3 more cooking classes this year by 3 specialistes
Saturday Oct 18, 16h - 19h
Creative veggie fusion cooking workshop by Miyumi, veggie-food producer, who has visited more than 2,500 veggie/vegan restaurants and works as a food caterer as well.
Well-balanced VEGGIE BOWL ベジ丼 Veggy-don with Koji
We learn how to prepare Shio-Koji!
www.ideeskamakura.com/cuisine/creative-fusion-style/
Saturday Nov 1, 16h - 19h
Vegan Bento & fermentation recipes ideas by Yuko Ose sensei, specialist of HAKKO fermentation and author of more than 40 recipe books in Japanese.
www.ideeskamakura.com/cuisine/fermentation-cuisine/
Sunday Dec 7, 11h - 14h
Atelier-Lunch: SHOJIN-Style Vegetarian Cuisine "The Ideas to adapt Shojin Ryori to your daily cooking"
by Mari Fujii, author of Enlightened Kitchen, who's been teaching Shojin ryori more than 40 years.
www.ideeskamakura.com/cuisine/shojin-style-cuisine/
(Participation: @5000 yen)
We also offer vegan friendly culinary & tourist information to help you explore Kamakura, the birthplace of the Samurai government, rich in history and nature.
4 specialists!
Shojin style Cuisine
Mari Fujii is a specialist and author of many cook books about Shojin Ryori including the one in English, “Enlightened Kitchen : Fresh Vegetable Dishes from the Temples of Japan”. She gives special Atelier-Dinner "seasonal menu" to learn about the basics of Shojin Ryori from its history and variations of seasoning, to the practical method of cooking it.
Cuisine & Communication
Miyo Sensei has a lot of experience in traditional Japanese cooking. She has cooked for many people at events and special occasions. She has taught as well as demonstrated the art of the Japanese tea ceremony for more than 30 years.
She gives the workshop Vegetarian & vegan Japanese home cooking to prepare together with the participants.
Creative & Fusion style
Miyumi Chiba, a veggie-food producer, has received the Vegetarian Award in 2019 and was nominated many times for her activity in Tokyo Smile Veggies. For the past 10 years she has visited more than 2,500 restaurants and delis and worked on popularizing vegetarian meals.
Fermentation cuisine
Yuko Ose is a specialist in Japanese fermentation and Koji. With over 35 years of teaching experience and more than 40 published books, including works on miso, she is also active in educational programs.
In this cooking class, a variety of miso-based recipes are introduced. Yuko is happy to answer all your questions about miso.