Idées Kamakura offers ideas for visitors to discover the city of Kamakura through “Human Tourism” by meeting people and having cultural
experiences.
We are also offering ethical and vegan friendly culinary information to make the stay in Kamakura comfortable and pleasant.
PROGRAM 2024 Detail on the page "cuisine-communication"
JANUARY
Sunday Jan 14, 11h - 14h: OMOCHI for meal & dessert WS
Saturday Jan 20, 16h30 - 19h30: OYAKI dumpling WS
Saturday Jan 27, 16h30 - 19h30: SHOJIN-STYLE Atelier-Dinner by Mari Fujii
FEBRUARY
Sunday Feb 4, 11h - 14h: TOFU & seasonal vegetables WS
Saturday Feb 10, 16h30 - 19h30: OYAKI dumpling WS
Sunday Feb 18, 11h - 14h: OMOCHI for meal & dessert WS
Saturday Feb 24, 16h30 - 19h30: SHOJIN-STYLE Atelier-Dinner by Mari Fujii
MARS
Saturday March 2, 16h30 - 19h30: Atelier-Dinner by Miyo sensei
Sunday March 10, 11h - 14h: OMOCHI for meal & dessert WS
Saturday March 16, 16h30 - 19h30: TOFU & seasonal vegetables WS
Saturday March 23, 16h30 - 19h30: SHOJIN-STYLE Atelier-Dinner by Mari Fujii
Sunday March 31, 11h - 14h: OYAKI dumpling WS
AVRIL
Saturday April 6, 16h30 - 19h30: Atelier-Dinner by Miyo sensei
Sunday April 14, 11h
- 14h: TOFU & seasonal vegetables WS
Saturday April 20, 16h30 - 19h30: Veggie Sushi variety WS
Saturday April 27, 16h30 - 19h30: SHOJIN-STYLE Atelier-Dinner by Mari Fujii
MAY
Saturday May 4, 16h30 - 19h30: Atelier-Dinner by Miyo sensei
Saturday May 11, 16h30 - 19h30: TOFU & seasonal vegetables WS
Saturday May 18, 16h30 - 19h30: SHOJIN-STYLE Atelier-Dinner by Mari Fujii
Sunday May 26, 11h - 14h: OMOCHI for meal & dessert WS
JUNE
Saturday June 1, 16h30 - 19h30: Atelier-Dinner by Miyo sensei
Sunday June 9, 11h - 14h: TOFU & seasonal vegetables WS
Saturday June 22, 16h30 - 19h30: SHOJIN-STYLE Atelier-Dinner by Mari Fujii
Sunday June 30, 11h - 14h: OYAKI dumpling WS
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 One day Shojin Style workshop 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.