［Information from Ajiawaikan] Cooking Class in October, 2023

Leaf KYOTO [Notice from Ajiwaikan] Information about cooking class in October 2023

2023.9.4

[Notice from Ajiwaikan] Information about cooking class in October 2023

This is information about a cooking class scheduled to be held in October 2023 at Ajiwaikan, a museum that promotes Kyoto's food culture, a 2-minute walk from JR Tambaguchi Station.
This month we will also have a class where you can learn from Kyoto chefs, a fish handling class, and a simple & full stomach! A full lineup of vegetable-rich rice classes and online classes. Check out the courses that interest you and make the most of the Ajiwaikan.

Contents of this article

1.: What is Kyoto Food Culture Museum Ajiwaikan?

2.: October 3 (Tue) / Fish handling class <Three pieces of grated & simple fish dishes>

3.: Saturday, October 14th / Parents and children can participate! Fun learning about seasonal ingredients Kids Day Online Cooking Class

4.: October 15th (Sunday) / Fish handling class

5.: October 16th (Thursday) / [Online] Create with a professional! Kyoto dinner

6.: October 20th (Friday) / Easy and filling! Rice with plenty of vegetables ~ A menu with half the amount of vegetables required for a day ~

7.: October 24 (Tue) / <Kyoto Hometown Products Association Collaboration> Japanese cuisine class made with Kyoto vegetables

8.: October 27 (Friday) / Kyoto cooking class at home

9.: About reception and application for cooking class

1.What is Kyoto Food Culture Museum Ajiwaikan?

A museum opened in the Kyoto City Central Market, a treasure trove of food ingredients, in order to experience the splendor of traditional and creative Kyoto food culture and to revitalize the market and the region.

2.October 3 (Tue) / Fish handling class <Three pieces of grated & simple fish dishes>

［京都水産物商業協同組合］による魚のさばき方教室を実施。受講者に魚を渡して講師の手順に従いさばいてもらう体験型教室になっている。魚を買ったけれど、美味しい調理の仕方が分からない、魚の調理の基本が分からない、といった方にぴったりの教室。魚さばきなんてしたことないという方にもおすすめ。三枚おろしの基本をマスター＆魚料理のレパートリーを増やして、日々の食卓に取り入れてみて。

Fish handling class <Three slices & simple fish dishes>

Date/Time: October 3, 2023 (Tuesday) 19:00-20:30 Scheduled to end
Lecturer/Kyoto Fisheries Commercial Cooperative Association
Fish to be prepared/undecided Please note.
Participation fee / 2500 yen
*Since the class is held at Ajiwaikan, ingredients will not be sent in advance.
https://ajiwaikan.stores.jp/items/64bb6e297c149e00359a1254

3.Saturday, October 14th / Parents and children can participate! Fun learning about seasonal ingredients Kids Day Online Cooking Class

As part of our efforts to combat the coronavirus, we will be holding mini-classes where you can learn about seasonal ingredients by connecting your home and Ajiwai-kan online. This time's menu is an omelet rice that you can easily make for Halloween. Let's make cute pumpkin shapes with chicken rice on top of melty scrambled eggs and mushroom sauce.

Participate in parent and child! Fun learning about seasonal ingredients Kids Day Online Cooking Class

Date/Time: October 14, 2023 (Saturday) Scheduled to end from 10:30 to 12:00
Target / Elementary school students and their guardians
Menu/Mushroom-filled Halloween omurice
Participation fee: 1,000 yen per group
Ingredients sent in advance: Tamba shimeji mushrooms, Daikokumoto shimeji mushrooms, mushrooms
https://ajiwaikan.stores.jp/items/64bb643b286e6300364e4800

4.October 15th (Sunday) / Fish handling class

［京都水産物商業協同組合］による魚のさばき方教室を実施。受講者に魚を渡して講師の手順に従いさばいてもらう体験型教室になっている。さばいた魚は持ち帰って、煮炊き用や焼き物用として分けて使えるのも嬉しい。3～4名あたりに1人の講師が付いて、丁寧に指導してくれるので初めての方でも安心して参加できる。

Fish handling class

Date/Time/October 15, 2023 (Sun) 10:00-12:00 Scheduled to end
Lecturer/Kyoto Fisheries Commercial Cooperative Association
Fish to be prepared/undecided Please note.
Participation fee / 3000 yen
*Since the class is held at Ajiwaikan, ingredients will not be sent in advance.
https://ajiwaikan.stores.jp/items/64bb6e297c149e00359a1254

5.October 16th (Thursday) / [Online] Create with a professional! Kyoto dinner

オンライン受講は初めてだから不安という人も、受講前の受信確認をはじめとしたサポート体制もあって安心。本シリーズの講師は、京都の老舗料理店の若手料理人の集まりの「京都料理芽生会」が担当する。次世代を担う若手料理人から京料理の技を習える貴重な機会を見逃さないで。

Create with a professional! Dinner in Kyoto

[Online] Make with a professional! Dinner in Kyoto

Date/Time: October 16, 2023 (Monday) 14:00-16:00 Scheduled to end
Lecturer: Yoshinori Tanaka, Kyoto Cuisine Meseikai [Kyoto Cuisine Chicken Rice]
Menu: prawns and kyo kokabu with minced chicken and sesame cream with persimmon
Ingredients to be sent: Ebiimo, Kyo kokabu, persimmons, and others to be determined.
Entry fee/
Ingredients sent in advance 3,500 yen
2000 yen without pre-delivery ingredients
*This classroom is an online classroom with simultaneous cooking and delivery of ingredients.
*A review video will be distributed after the class ends.
Ingredients sent in advance:https://ajiwaikan.stores.jp/items/64bb64b27beeeb268d24c5c3
No ingredients sent in advance:https://ajiwaikan.stores.jp/items/64bb64a77beeeb1b7224e154

6.October 20th (Friday) / Easy and filling! Rice with plenty of vegetables ~ A menu with half the amount of vegetables required for a day ~

野菜ソムリエ上級プロ・料理研究家の西村秋保先生による、簡単な調理でたっぷり野菜が食べられるメニューを教えてもらえる。野菜不足の人はもちろん、料理初心者の方にもピッタリの教室。

Easy & satisfying! Rice with plenty of vegetables ~ 1/2 vegetable menu required for a day ~

Easy & satisfying! Rice with plenty of vegetables ~ A menu with half the amount of vegetables required for a day ~

Date/Time: October 20, 2023 (Friday) 19:00-20:30 Scheduled to end
Lecturer/Vegetable sommelier senior professional chef Akiyasu Nishimura
Menu/undecided
Participation fee / 3000 yen
*Comes with a souvenir of vegetables (1-2 types) used in the classroom
*Since the class is held at Ajiwaikan, ingredients will not be sent in advance.
https://ajiwaikan.stores.jp/items/64bb646d5ab45e23f8a1f05e

7.October 24 (Tue) / <Kyoto Hometown Products Association Collaboration> Japanese cuisine class made with Kyoto vegetables

The instructors of this series, “Kyoto Ryori Meisei”, are young chefs from long-established restaurants in Kyoto. This is a unique opportunity to learn the techniques of Kyoto cuisine from young chefs who will lead the next generation, so please join us.

Japanese cooking class using Kyoto vegetables

Kyoto cooking class to learn from the next generation of Kyoto chefs

Date/Time: October 24, 2023 (Tuesday) 14:30-17:00 Scheduled to end
Lecturer: Nobuyuki Tanaka, Kyoto Cuisine Meseikai [Tsurukiyo]
Menu/undecided
Participation fee / 3000 yen
https://ajiwaikan.stores.jp/items/64bb7652117e11322d3f50bd

8.October 27 (Friday) / Kyoto cooking class at home

A cooking class by Ms. Yoshiko Matsunaga, the owner of [Matsunaga Cooking Class] in Shimogamo, Kyoto. A chance to learn the taste of Kyoto's home that is perfect for a little hospitality.

Kyoto cooking class at home

Date/Time: October 27, 2023 (Friday) 13:00-15:30 Scheduled to end
Lecturer/Matsunaga cooking class Ms. Yoshiko Matsunaga
Menu／Autumn tofu paste with chestnut and pear, simmered flatfish and chestnut rice
Participation fee / 3000 yen
https://ajiwaikan.stores.jp/items/64bb6485117e11307f3f5098

9.About reception and application for cooking class

受付期間／2023年9月5日（土）8：30～各教室実施日の1週間前の17：00まで申し込み／オンライン決済サービス「STORES」より申し込み（入金）決済方法／クレジットカード決済、PayPal、コンビニ支払い、銀行振込、キャリア決済、楽天ペイ ※その他詳細については、STORES各ページをご確認ください

Kyoto Food Culture Museum / Ajiwaikan

Today's Economy Museum Ajiwaikan
Kyoto Prefecture Kyoto City Shimogyo Ward Chudoji Minamicho 130 Kyoto Fruits and Vegetables Center Building 3F
5 minute walk from JR Tambaguchi Station
Tel.075-321-8680
https://www.kyo-ajiwaikan.com/

The information is subject to change. Please contact each store or facility directly for the latest information.
All prices include tax.
※内容の誤りや閉店情報などお気づきの点がございましたら、info@leafkyoto.co.jp までお知らせください。
*Since this site uses automatic translation, the translation may differ from the original Japanese content.

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