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
MARCH
Saturday March 23, 16h30 - 19h30: TOFU & seasonal vegetables WS (fully reserved)
APRIL
Saturday April 6, 16h30 - 19h30: Atelier-Dinner & cultural experience (fully
reserved)
Sunday April 14, 11h - 14h: TOFU & seasonal vegetables WS
Sunday April 21, 11h - 14h: Veggie Sushi variety WS
Saturday April 27, 16h30 - 19h30: SHOJIN-STYLE Atelier-Dinner by Mari Fujii "Special Spring Menu"
MAY
Saturday May 4, 16h30 - 19h30: Atelier-Dinner & cultural experience
Saturday May 11, 16h30 - 19h30: Atelier-Dinner Shojin style "Autumn Menu" by Mari Fujii
Saturday May 18, 16h30 - 19h30: TOFU & seasonal vegetables WS
Sunday May 26, 11h - 14h: OMOCHI for meal & dessert WS
JUNE
Saturday June 1, 16h30 - 19h30: Atelier-Dinner & cultural experience
Sunday June 9, 11h - 14h: TOFU & seasonal vegetables WS
Saturday June 22, 16h30 - 19h30: Atelier-Dinner Shojin style "Autumn Menu" by Mari Fujii
Sunday June 30, 11h - 14h: OYAKI dumpling WS
JULY
Saturday July 6, 16h30 - 19h30: Atelier-Dinner & cultural experience
Saturday July 13, 16h30 - 19h30: TOFU & seasonal vegetables WS
Saturday July 20, 16h30 - 19h30: Atelier-Dinner Shojin style "Autumn Menu" by Mari Fujii
Sunday July 28, 11h - 14h: Veggie Sushi variety WS
AUGUST
Sunday August 4, 11h - 14h: TOFU & seasonal vegetables WS
SEPTEMBRE
Saturday Sept 7, 16h30 - 19h30: Atelier-Dinner & cultural experience
Saturday Sept 14, 16h30 - 19h30: TOFU & seasonal vegetables WS
Saturday Sept 21, 16h30 - 19h30: Atelier-Dinner Shojin style "Autumn Menu" by Mari Fujii
Sunday Sept 29, 11h - 14h: OMOCHI for meal & dessert WS
OCTOBER
Saturday Oct 5, 16h30 - 19h30: Atelier-Dinner & cultural experience
Sunday Oct 13, 11h - 14h: TOFU & seasonal vegetables WS
Saturday Oct
19, 16h30 - 19h30: Atelier-Dinner Shojin style "Autumn Menu" by Mari Fujii
Sunday Oct
27, 11h - 14h: OYAKI dumpling WS
NOVEMBER
Saturday Nov 2, 16h30 - 19h30: Atelier-Dinner & 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
Sunday Nov 24, 11h - 14h: OMOCHI for meal & dessert WS
DECEMBER
Saturday Dec 7, 16h30 - 19h30: Atelier-Dinner & cultural experience
Sunday Dec 15, 11h - 14h: TOFU & seasonal vegetables WS
Saturday Dec 21, 16h30 - 19h30: 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
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.
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.