KitchenNippon

Workshops at  Kitchen Nippon Autumn Festival are scheduled!

9:30~11:00
Zen yoga (Sign up at: yocoanz@gmail.com) Japanese explanation only

Location: Ueno Sakuragi Atari (2-15-6 Ueno Sakuragi Taito-ku, Tokyo)
Date and Time: Sunday, October 25, 2015, 9:30～11:00 PM
Cost: 2,000 yen (Materials and facility usage fee)
Participants: 7

12:00~13:00
Wasanbon Workshop

 Wasanbon is a fine-grained sugar made with a traditional, labor-intensive process, and only in Japan. The name “wasanbon” comes from the manufacturing process which includes three (“san”) refining stages during which craftsmen work the sugar by hand on a worktable, referred to as a tray (“bon”), to achieve increasingly smaller, uniformly sized crystals. Having a light, unobtrusive sweetness, wasanbon is used in premium Japanese confectionary.

Location: Ueno Sakuragi Atari (2-15-6 Ueno Sakuragi Taito-ku, Tokyo)
Date and Time: Sunday, October 25, 2015, 12:00～1:00 PM
Cost: 1,000 yen (Materials and facility usage fee)
Participants: 8

Instructor:  Machiko Tateno

13:30~15:30

Shinsho calligraphy

Shinsho is calligraphy that emphasizes the expression of emotion. It is, therefore, free-form – there are no rules, no “rights” or “wrongs.” In that sense, it is antithetical to traditional Japanese calligraphy, for which there are defined styles. In this workshop Mayumi Nagamura, a professional shinsho artist, will provide an introduction to shinsho to help participants understand what it is and begin practicing it on their own. Participants will be able to try their own hand at shinsho by writing their name or a favorite saying.

Location:  Ueno Sakuragi Atari (2-15-6 Ueno Sakuragi Taito-ku, Tokyo)
Date and Time: Sunday, October 25, 2015, 1:30～3:30 PM
Cost: 2,000 yen (Material and facility usage fee)

Instructor: Shinso artist, Mayumi Nagamura
Profile: Mayumi Nagamura is a professional shinsho artist. She creates works for the celebration of special moments and events, both private and public. Richness of expression is a key aspect of shinsho and Mayamui is always thinking of ways to apply it. As one example, she has recently embarked on the novel tack of producing works combining shinsho with pressed flowers. Release from emotional limitations and set ways of thinking is the underlying aim of the shinsho classes Mayumi teaches. The practice of shinsho is above all else an exercise in being one’s true self.

16:00~17:00
Sake tasting

This workshop will provide an introduction to how to pair sake with food. Many sakes are good either warm or chilled, but will present a different flavor profile depending on the serving temperature. Food pairings, therefore, should be selected accordingly. This workshop will focus on two types of “natural” sake and four types of side dishes to go with them. “Natural” sake by the way is defined by Daijirō Narita, the workshop leader, as sake made only by fermenting organic rice – none of its flavors or alcohol are obtained from anything other than the fermentation process. Participants will experience the two sakes in both warm and chilled servings and be shown how different sake flavor profiles call for different food pairings.

Location:  Ueno Sakuragi Atari (2-15-6 Ueno Sakuragi Taito-ku, Tokyo)
Date and Time: Sunday, October 25, 2015, 4:00～5:00 PM
Cost: 2,000 yen (Material and facility usage fee)
Participants: 10
 

Deadline: Saturday, October 24, 2015,18：00

By the way, if you make a reservation, but later find that you cannot attend, please let us know as early as possible.

＃Please note that payment of the participation fee will still be expected for a cancellation after the deadline and in the case of a simple failure to attend after making a reservation. Bank transfer details will be provided. A person who reserves a class spot, but then fails to attend, without notifying Kitchen Nippon, may be blocked from further participation. We have decided to implement this rule because we purchase materials for each class and late cancellations and no-shows result in wastage and make it difficult to hold the class fee down.

Sign up by:
1) Sending an email message to kitchennippon@hotmail.com
or
2) Sign up   at .