Cuisine & Communication

4 types of workshops : TOFU variety, OMOCHI for meal & dessert, OYAKI traditional dumplingVeggie SUSHI,

and Atelier-Dinner & Cultural Experience by Miyo Sensei. 

She has a lot of experience in Japanese home cooking. In addition to various hobbies such as calligraphy, flower arrangement, haiku, and Noh songs, she has taught as well as demonstrated the art of the Japanese tea ceremony for more than 30 years. 

For several years, she has been giving Japanese cooking lessons to foreign visitors. Now at 92, she enjoys sharing her years of culinary experience and her savoir-faire for Japanese culture. 
The workshop (& Atelier-Dinner) are interpreted in English or French by experienced assistant. Various explanations, video projections and food-related resources about the ingredients and dishes will also be provided.

It will be held at a very convenient location, a 13-minute walk from Kamakura Station (7 minutes to the beach). Attending the workshop could be a dinner after visiting Kamakura's interesting sites, or a lunch during a stroll.

Reservation by e-mail: ateliercafekamakura@gmail.com

 

Atelier-Dinner & Cultural Experience 

July 6, Aug 3, Sept 7, Oct 5, Nov 2, Dec 7, 16h30 - 19h30

Participation fee: 4000 yen.


OMOCHI for meal & dessert

Omochi is made of Mochigome, glutinous rice. 

Sundays Sept 29, Nov 24, 11h-14h

Participation fee: 3500 yen.


VEGGIE SUSHI : 7 kinds of veggie sushi workshop

Sunday July 28, 11h - 14h

Participation fee: 4000 yen.


TOFU VARIETY with seasonal vegetables cooking workshop

Saturdays May 25, 11h - 14h.
July 13, Aug 10, Sept 14, Nov 9, 16h30 
- 19h30

Sundays June 9, Oct 13, Dec 15,11h - 14h

Participation fee: 4000 yen.

 


OYAKI, vegetarian dumpling workshop
Sundays Oct 27, 11h - 14h

Saturday Dec 21, 16h30 - 19h30

Participation fee: 3000 yen.



Atelier-Dinner & Cultural Experience by Miyo sensei

Taste of Grandma is the new Atelier-Dinner starting from April by 92 years old Miyo sensei who is happy to share her savoir-faire. 

Once a month, she will prepare the dishes which she likes and she's been eating for a long time. 

She will give some demonstrations, explain the details of how they are made and also give some ideas to arrange at your home. The ingredients are based on vegetables and beans. (No meat, fish and dairy used)

In addition to culinary preparation, she will teach you the cultural aspects: tea ceremony, ikebana, calligraphy to enrich the table art.

- Demonstrations, explanation of the menu, ingredients and related information

- Dinner (about 10 dishes including rice & soup)

- Learning session [Ideas to entertain the guests] 

To prepare the tea matcha with whisk Chasen (by each participant)

How to write the name in Japanese (Katakana) with sumi brush

The basic of simple style of Ikebana flower arrangement 

Making a simple hashi bukuro paper for chopsticks

Saturdays July 6, Aug 3, Sept 7, Oct 5, Nov 2, Dec 7, 16h30 - 19h30 

The number of participants is limited to 5 persons. Participation fee: 4000 yen.
Please reserve your place in advance by e-mail. ateliercafekamakura@gmail.com

 

TOFU VARIETY with seasonal vegetables : Vegetarian & vegan Japanese home cooking workshop

Learn about the basics of making traditional Japanese style vegetarian/vegan cooking.

We will make 10 dishes with seasonal vegetables and Tofu with various flavors and cooking methods. 

You will also learn many sauces and dressings ideas using soy sauce, miso, vinegar, and other seasonings, which can be arranged and applied in a variety of ways.

The dishes will be presented in various styles with small bowls, plates, bento boxes…

Saturday May 25, 11h - 14h

Saturdays July 13, Aug 10, Sept 14, Nov 9, 16h30 - 19h30.

Sundays June 9, Oct 13, Dec 15,11h - 14h

The number of participants is limited to 8 persons. Participation fee: 4000 yen.
Please reserve your place in advance by e-mail. ateliercafekamakura@gmail.com

OMOCHI for meal & dessert

Omochi is made of Mochigome, glutinous rice.

In the workshop, we will make : Ozo-ni, mochi in the soup with vegetables, Abekawa mochi wrapped with nori seaweed, Ohagi and Oshiruko with azuki sweet red beans, Zunda with Edamame beans, Daifuku with strawberry, Kinako soy beans powder...

We will enjoy the Mochi freshly made, from the powder and ready-made Mochi rice cake. 

Sundays Sept 29, Nov 24, 11h-14h

The number of participants is limited to 8 persons. Participation fee:3500 yen.

Please reserve your place in advance by e-mail. ateliercafekamakura@gmail.com


OYAKI, vegetarian dumpling workshop おやきワークショップ

Oyaki is a traditional food of Nagano prefecture. It is a bun made from flour, filled with many kinds of vegetables, mixed with miso paste or soy sauce for seasoning, then baked and steamed.

In this WS, we will make 5 kinds of Oyaki with different ingredients that include: Nozawana leaves, carrot, gobo (burdock), eggplant, kabocha (pumpkin) and azuki (sweet red beans). *All vegan.

信州生まれで91歳になるミヨ先生といっしょに、5種類のおやき(野沢菜、きんぴら、茄子、カボチャ、小豆)を作ります

Sundays Oct 27, 11h - 14h
Saturday Dec 21, 16h30 - 19h30

The number of participants is limited to 8 persons. Participation fee: 3000 yen.

Please reserve your place in advance by e-mail. ateliercafekamakura@gmail.com

 

VEGGIE SUSHI : 7 kinds of veggie sushi workshop
There are many different styles of sushi. The form, ingredients, taste vary. In this class, you will learn the various types of making sushi with vegetables, tofu, seaweed and kanten agar agar. We will also learn about Dashi stock to make a soup.

- Maki sushi, rolled style

- Temaki, wrapped by hand

- Oshizushi, pressing type

- Temari, round ball shape

- Chirashi, mixture of various ingredients

- Inarizushi with fried tofu aburaage

- Nigiri

Sunday July 28, 11h - 14h

The number of participants is limited to 6 persons. Participation fee: 4000 yen.

Please reserve your place in advance by e-mail. ateliercafekamakura@gmail.com

We have listed some tourist, vegan restaurants and shop information in Kamakura for your reference.
Page Tourist information  Page Restaurant information  Page Shop information


Photo Album: Thank you for your participation!