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2023.12.5 PR
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January 2024 Cooking Class Information

[Information from Ajiawaikan] Cooking Class in January 2024

Information about the January 2024 cooking class scheduled to be held at the Ajiawaikan, a 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 Gohan" class, and even online classes. Check out the classes you are interested in and make the most of the 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.Jan. 14 (Sun) / [Online] Cooking with Professionals! 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.

Build with a pro! Dinner in Kyoto

[Online] Cooking with Professionals! Dinner in Kyoto

  • Date/Time: Sunday, January 14, 2024, 14:00 - 16:00 to be completed
    Lecturer: Mr. Yoji Satake, Minokichi, Kyoto Culinary Meibokai
    Menu/Ebiimo and Shogoin radish oden, Kyoto-style sukiyaki, Japanese parsley rice porridge (rice gruel with seven herbs)
    Ingredients to be sent: Ebiimo, Shogoin radish, Japanese parsley, etc.
    Entry fee/
    Ingredients to be sent in advance: 3,500 yen + shipping costs
    No food ingredients to be sent in advance: 2000 yen
    Online classes with simultaneous cooking and delivery of ingredients
    *A review video will be distributed after the class ends.
  • Ingredients to be sent in advance:https://ajiwaikan.stores.jp/items/655eab256005371723791ddc
    No ingredients sent in advance:https://ajiwaikan.stores.jp/items/655eaae9a625e81029374827

3.January 21 (Sun.) / How to Handle Fish Class

The Kyoto Seafood Commercial Cooperative offers a hands-on fish-cutting class in which participants are given a fish and asked to follow the instructor's instructions.
One instructor is assigned to every three to four people, and the instructor provides detailed instruction, so even first-timers can participate without worry.

Fish handling class

Fish handling class

  • Date/Time: Sunday, January 21, 2024, 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 caught: Undecided *The availability of fish is undecided as it will not be known until the day of the event. Please understand in advance.
    Participation fee / 3000 yen
    *We will not send foodstuffs in advance as the class will be held at Ajiawaikan.
  • https://ajiwaikan.stores.jp/items/655eab5754311b0032e0b039

4.Tuesday, January 23 / 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, January 23, 2024, 19:00 - 20:30 to be completed
    Lecturer/Vegetable sommelier senior professional chef Akiyasu Nishimura
    Participation fee / 3000 yen
    *Comes with a souvenir of vegetables (1-2 types) used in the classroom
    *We will not send foodstuffs in advance as the class will be held at Ajiawaikan.
  • https://ajiwaikan.stores.jp/items/655eaf0a600537152f7921b3

5.Friday, January 26 / Kyoto cooking class at home

Yoshiko Matsunaga, the owner of Matsunaga Cooking School in Shimogamo, Kyoto, will hold a cooking class. This is a chance to learn Kyoto's home-style cooking that is perfect for entertaining.

Kyoto cooking class at home

Kyoto cooking class at home

  • Date/Time: Friday, January 26, 2024, 13:00 - 15:30 to be completed
    Lecturer/Matsunaga cooking class Ms. Yoshiko Matsunaga
    Menu: rolled sushi (ehomaki), grilled scallop and rape blossoms with shredded shredded shredded radish, soup, radish peel
    Participation fee / 3000 yen
    *We will not send foodstuffs in advance as the class will be held at Ajiawaikan.
  • https://ajiwaikan.stores.jp/items/655eaf42162c12002a286263

6.January 30 (Tue) / Japanese Cooking Class 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.

Cooking with Kyoto Vegetables! Japanese Cooking Class

7.About reception and application for cooking class

Registration Period / Tuesday, December 5, 2023, 8:30 a.m. to 5:00 p.m. one week prior to each classroom day.
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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