Idées Kamakura offers Japanese style vegan cooking workshops and Atelier-Dinner by specialists to learn many aspects of Japanese cuisine.
We also offer vegan friendly culinary & tourist information to help you explore Kamakura, the birthplace of the Samurai government, rich in history and nature.
Information & Inscription by email (ateliercafekamakura@gmail.com)
Schedule
JULY
Saturday July 19, 16h - 19h: TOFU & seasonal vegetables. Home cooking WS
Saturday July 26, 16h - 19h: Variety of Noodle & fermentation recipes ideas by Yuko Sensei
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AUGUST and every 1st & 2nd weekend from September onwards
Atelier-Cafe: OYAKI, vegetarian dumpling workshop
for lunch, tea time & dinner!
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 4 kinds of Oyaki with different ingredients: Kinpira - carrot, gobo (burdock), Nasu Miso - eggplant, Kiriboshi daikon - radish & fried tofu, 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 known for OYAKI. She is happy to share her savoir-faire and her years of culinary experience.
Interpreted and explained in English. Recipes in English & Japanese.
Saturdays Aug 9, 16, 23, 30, Sept 6, 13, Oct 4, 11, Nov 1, 8, Dec 6, 13.
Sundays Aug 10, 17, 24, 31, September7, 14, Oct 5, 12, Nov 2, 9, Dec 7, 14.
Demonstration starts at 11h, 13h, 15h, or 17h
Participation: 1500 yen including a drink.
Please choose the date & time, and reserve your place by e-mail.
**After your confirmation by email, we will send you the detail (address etc.).
It takes place between Kamakura Sta. and Yuigahama beach. (about 15 min walk from the Station.)
PROGRAM
Explanation of the menu, ingredients.
Demonstration of making the fillings.
Teaching how to make Oyaki.
Baking and preparing the dumpling.
Q&A. Conversation & exchange information.
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Shojin style Cuisine
Mari Fujii is a specialist and author of many cook books about Shojin Ryori including the one in English, “Enlightened Kitchen : Fresh Vegetable Dishes from the Temples of Japan”. She gives special Atelier-Dinner "seasonal menu" to learn about the basics of Shojin Ryori from its history and variations of seasoning, to the practical method of cooking it.
Cuisine & Communication
Miyo Sensei has a lot of experience in traditional Japanese cooking. She has cooked for many people at events and special occasions. She has taught as well as demonstrated the art of the Japanese tea ceremony for more than 30 years.
She gives the workshop Vegetarian & vegan Japanese home cooking to prepare together with the participants.
Creative & Fusion style
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.
Fermentation cuisine
Yuko Ose is a specialist in Japanese fermentation and Koji. With over 35 years of teaching experience and more than 40 published books, including works on miso, she is also active in educational programs.
In this cooking class, a variety of miso-based recipes are introduced. Yuko is happy to answer all your questions about miso.