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.

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.

[Kyoto Fisheries Commercial Cooperative Association] held a class on how to cut fish. It is a hands-on class where participants are handed a fish and have them cut it according to the instructions of the instructor.
Perfect for those who have bought fish but don't know how to cook it well or don't know the basics of fish cooking. It is also recommended for those who have never handled fish before.
Master the basics of Sanmai-oroshi, expand your repertoire of fish dishes, and incorporate it into your daily diet.

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.

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.

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.

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

Registration period / Friday, January 5, 2024, 8:30 a.m. to 5:00 p.m. one week prior to each classroom day.
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