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Cooking Classes

[Cooking Class in November, 2023

Information about the November 2023 cooking class scheduled to be held at the Ajiawaikan Museum of Kyoto's food culture, a 2-minute walk from JR Tambaguchi Station.
This month's lineup includes a class taught by a Kyoto chef, a class on fish handling, a class on "easy and full meal! Vegetable-Packed Meals" class, and even online classes. Check out the classes that interest you and make the most of "Ajiawaikan".

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.November 2 (Thu) / [Online] Cooking with Kyoto Vegetables! Dinner in Kyoto

Even if you are nervous about taking an online course for the first time, there is no need to worry as there is a support system that includes confirmation of receipt before taking the course.
The lecturers for this series will be from the Kyoto Ryori Meisho-kai, a group of young chefs from Kyoto's long-established restaurants. Don't miss this rare opportunity to learn the art of Kyoto cuisine from the young chefs who will lead the next generation.

Traditional Kyoto vegetables have long been loved in Kyoto. For those who want to learn more about the appeal of such kyo yasai, this kyo yasai cooking class is recommended. This time, in cooperation with the "Kyoto Hometown Products Association," participants will be taught how to cook seasonal dishes perfect for this season, using plenty of kyo yasai.

Made with Kyoto vegetables! Dinner in Kyoto

[Online] Kyoto's Hometown Products Association Collaboration: Cooking with Kyoto Vegetables! Dinner in Kyoto

  • Date/Time: Thursday, November 2, 2023, 14:00 - 16:00 to be completed
    Lecturer: Mr. Masayoshi Ozasa, Kyoto Culinary Meibokai [Matsumasa], Kyoto, Japan
    Theme/Eat and be healthy! Kyoto vegetables Menu/Soaked Kyoto mizuna and daikoku honjimeji mushrooms, prawns with minced chicken, cooked kokabu and carrots, kinpira with haggis vegetables
    Ingredients to be sent: Koebi-chan (shrimp potatoes), etc.
    Fee: 3,000 yen with ingredients sent in advance
    Online classes with simultaneous cooking and delivery of ingredients
    *A review video will be distributed after the class ends.
  • https://ajiwaikan.stores.jp/items/650933ae55979800317e48f7

3.Saturday, November 11 / Parents and children! Kids' Day Cooking Class to learn seasonal ingredients in a fun way

Mini classes are held to learn about seasonal ingredients.
November is the new tea season. We plan to make dorayaki with matcha kneaded into the dough and experience how to make matcha tea. This is a great way to experience the taste of matcha while learning about Kyoto's food culture. Matcha experience is for children only.

Kids' Day Cooking Class

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

  • Date/Time: Saturday, November 11, 2023, 13:00 - 15:00 to be finished
    Target / Elementary school students and their guardians
    Menu/Matcha dorayaki and experience how to make matcha green tea *The experience of making matcha green tea is for children only.
    Participation fee: 1,000 yen per group
    *Since the class is held at Ajiwaikan, ingredients will not be sent in advance.
  • https://ajiwaikan.stores.jp/items/6511047ae70d97002ca042d0

4.November 19 (Sun.) / How to Handle Fish Class

[The Kyoto Fisheries Products Cooperative Association offers a class on how to handle fish. Participants are given a piece of fish and asked to follow the instructor's instructions.
It's also great that you can take the fish you've cleaned and use it separately for boiling or grilling. Every 3 to 4 people will be accompanied by an instructor who will guide you carefully, so even first-timers can participate with peace of mind.

Fish handling class

  • Date/Time: Sunday, November 19, 2023, 10:00 a.m. to 12:00 p.m. (scheduled to end at 12:00 p.m.)
    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/6509337851153c0030e03fff

5.Tuesday, November 21 / Easy & Full! Vegetable-rich rice -Menu with 1/2 the amount of vegetables needed for a day

Ms. Akiyasu Nishimura, an advanced professional vegetable sommelier and cookery expert, will teach a menu that is easy to prepare and allows you to eat plenty of vegetables. This class is perfect for those who are lacking in vegetables as well as for those who are beginners in cooking. A souvenir of the vegetables used in the class is also included.

Manchurian Vegetable Classes

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

  • Date/Time: Tuesday, November 21, 2023, 19:00 - 20:30 to be completed
    Lecturer/Vegetable sommelier senior professional chef Akiyasu Nishimura
    Menu/Mushroom beef bowl, bean sprouts and wakame seaweed with ume plum paste, pork miso soup with plenty of vegetables
    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/65093656559798002e7e49b3

6.Friday, November 24 / 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

Kyoto cooking class at home

  • Date/Time: Friday, November 24, 2023, 13:00 - 15:30 to be completed
    Lecturer/Matsunaga cooking class Ms. Yoshiko Matsunaga
    Menu/Cooking using chestnuts (tentative)
    Participation fee / 3000 yen
    *Since the class is held at Ajiwaikan, ingredients will not be sent in advance.
  • https://ajiwaikan.stores.jp/items/650933226aabc30029140695

7.Tuesday, November 28 / Kyoto Cooking Class with the next generation of Kyoto chefs

A class to learn the basics of Kyoto cuisine from young chefs who will lead the next generation of Kyoto's long-established ryotei and restaurants.
Mr. Soichiro ZA, the 8th generation owner of Tatsumiya, a restaurant established more than 180 years ago as a tea wholesaler in Uji, which is famous for its tea production nationwide, will be our lecturer this time. He will teach us how to cook using matcha and gyokuro. Matcha is very delicate and difficult to handle, and can only be called high quality when it has all three qualities of taste, color, and aroma.
Enjoy original recipes by Uji chefs.

Kyoto Evening meal

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

  • Date/Time: Tuesday, November 28, 2023, 14:30 - 17:00 to be completed
    Lecturer/Kyoto Cuisine Meiseikai [Tatsumiya] Mr. Soichiro Left
    Menu/matcha dressed fu with green tea, gyokuro nyumen noodles, mushrooms with powdered green tea, Uji no Uzumidofu
    Participation fee / 3000 yen
    *Since the class is held at Ajiwaikan, ingredients will not be sent in advance.
  • https://ajiwaikan.stores.jp/items/6509333451153c0030e03ffb

8.About reception and application for cooking class

Registration Period / Thursday, October 5, 2023, 8:30 a.m. to 5:00 p.m. one week prior to the date of each class.
Application/online payment serviceSTORESApply (payment) from
Payment method: Credit card payment, PayPal, convenience store payment, bank transfer, carrier payment, Rakuten Pay
*For other details, please check each STORES page.

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/
*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.


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