++Workshop Formats++

The menus change by month which is arranged depending on foods in season and special occasions or events the occur that certain month. Each menu basically consists of a rice dish, a soup dish, okazu (main dish), 1 to 2 fukusai (small sidedish mainly using vegetable, tofu, beans, etc) depending on time, and dessert.

A lot of the vegetable we use are fresh picks from a vegetable field near our house. (I am currently searching for a field where I can grow my own vegetables)
Each workshop is for 2 persons max and is conducted at our apartment, and the time is basically 3 to 3.5 hrs; 2.5 hrs of introduction (ie ingredients, culture, tradition etc) and cooking, 1 hr of eating and cleaning up (but many tend to stay for more hours!)

Aside from regular workshops, I also offer extracurricular workshops where we prepare Japanese preserves, ie umeboshi (pickled plums), miso, salted cherry blossoms, dried vegetables, and special Japanese dishes like osechi (Japanese New Year cuisine) etc. I also arrange special excursions upon requests, ie Tsukiji market, Kappabashi shopping, sansai (mountain herb) picking etc.