Idées Kamakura offers Japanese style vegan cooking workshops and Atelier-Dinner by specialists to learn many aspects of Japanese cuisine.
We also offer vegan friendly culinary & tourist information to help you explore Kamakura, the birthplace of the Samurai government, rich in history and nature.
PROGRAM 2024 Details on the page "cuisine-communication"
Explanation & recipe/references in English.
Information & Inscription by email (ateliercafekamakura@gmail.com)
OCTOBER
Saturday Oct 12, 16h - 19h30: Miyumi’s creative veggie fusion cooking
workshop
Sunday Oct 20, 11h - 14h: TOFU & seasonal vegetables WS
Sunday Oct 27, 16h30 - 19h30: OYAKI dumpling WS
NOVEMBER
Saturday Nov 2, 16h30 - 19h30: Atelier-Dinner "Taste of Grandma" & cultural experience
Saturday Nov 9, 16h30 - 19h30: TOFU & seasonal vegetables WS
Saturday Nov
16, 16h30 - 19h30: Atelier-Dinner Shojin style "Autumn Menu" by Mari Fujii
Saturday Nov 23, 16h - 19h30: Miyumi’s
creative veggie fusion cooking workshop
Sunday Nov 24, 11h - 14h: OMOCHI for meal & dessert WS
DECEMBER
Saturday Dec 7, 16h30 - 19h30: Atelier-Dinner "Taste of Grandma" & cultural experience
Sunday Dec 15, 11h - 14h: TOFU & seasonal vegetables WS
Saturday Dec 21, 16h - 19h30: Miyumi’s creative veggie fusion cooking workshop
Sunday Dec 22, 16h - 19h: OYAKI dumpling WS
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DETAILS on the pages>
Atelier-Dinner & cultural experience, Tofu, Oyaki, Omochi, Veggy Sushi
Atelier-Dinner Shojin style "Autumn Menu" by Mari Fujii
Miyumi’s creative veggie fusion cooking workshop
Schedule2025
Atelier-Dinner "Taste of Grandma" & cultural experience
Saturdays Feb 2, March 2, April 6, May 4, June 1, 16h30 - 19h30
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