Atelier-Cafe Meetup Kamakura アトリエ・カフェ　ミートアップ 鎌倉

TOFU & 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.
In this workshop, 93-year-old Miyo-sensei will introduce the dishes which she used to make. She has a lot of experience in Japanese home cooking. In addition to various hobbies such as calligraphy, flower arrangement and haiku, she has taught the art of the Japanese tea ceremony for more than 30 years. She will happily share her savoir-faire and her years of cultural experience.

The workshop are interpreted in English by experienced assistant. Various explanations and food-related resources about the ingredients and dishes will also be provided.

Miyumi’s creative veggie fusion cooking workshop
フードプロデューサー千葉芽弓さんによるクリエーティブ・ベジ料理
Many recipe ideas which go well with rice or bread, and also with drinks.
アレンジ自在！ パンにもごはんにもお酒にも合う 野菜のかんたんフュージョン料理を楽しもう！
「展開料理」TENKAI RYORI, Dish Expansion is also a theme, creating the variations from the same base dish or ingredient.
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Miyumi Chiba, a veggie-food producer, has visited more than 2,500 restaurants and delis and worked on popularizing vegetarian meals.
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This workshop provides a unique opportunity to learn about her ideas for cooking with Japanese ingredients and fusing them with different cuisines from around the world.
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Her recipes are easy to make at home and Miyumi will teach you how to make them as well as share her knowledge, information and experience as a food caterer.
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The workshop will be held once a month, each time with a focus on vegetables that are currently in season. Participants will enjoy demonstrations, tastings, presentation of dishes and setting the tables as well as enjoy conversations within the group.

PROGRAM
16h: Reception, Introduction, explanation of the menu, seasoning, ingredients...
17h: Demonstration, tasting, preparation of the dishes, setting the table...
18h: Dinner (Party style), dessert & drink. Q & A time. Conversation and exchange of information.
19h-19h30: Finish

Saturday Dec 21, 16h - 19h (19h30)
Participation : 4000 yen.
For reservations, please contact us by email : [email protected]
お申込みは、Eメールでお願いします。

Next WS in February 2025.

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PROFILE
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.

OYAKI, vegetarian dumpling workshop
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 6 kinds of Oyaki with different ingredients that include: Nozawana leaves, carrot, gobo (burdock), eggplant, daikon radish & fried tofu, kabocha (pumpkin) and azuki (sweet red beans). *All vegan.

It will be taught by Miyo-sensei, a 93-year-old grandmother who grew up in the Nagano region. She is happy to share her savoir-faire and her years of culinary experience.

Sunday Dec 22, 16h - 19h

The number of participants is limited to 8 persons.
Participation fee is 3000 yen.
Recipes in English