In Kyoto, it is customary to eat “minazuki”and “yaki ayu,” two popular “wagashi(Japanese sweets)”in June. 'Minazuki" is sweetened rice cake topped with sweet bean paste, and "yaki ayu" is a pancake like batter baked in a shape of "ayu (sweetfish)".
Savory Japan will be holding a cooking lesson where the participants can learn how to make and enjoy these sweets.
Ms. Hiromi Sekioka, who is originally from Kyoto, will be instructing this lesson. Please join us and learn how to make Japanese sweets!
★ Date and time：June 19 (Sun) 1:00pm - 3:30pm (doors open at 12:30pm)
★Location: Tsukishima-Shakai-Kyouiku-Kaikan (月島社会教育会館、Social Education Hall) 4-1-1 Tsukishima, Chuo-ku Tokyo, Japan
★Participation Fee：5,000 yen per person (Please pay at the door. Tax included)
・We will be making 2 kinds of wagashi(Japanese sweets), “minazuki”and “yaki ayu”
We will be enjoying the freshly made sweets with tea
Ms. Hiromi Sekioka will share with the group how wagashi is enjoyed during the summer in Kyoto, along with other interesting facts.
★Class size：30 participants
1) Please fill in the registration form
2) Cancellation deadline is 11:00am June 16 (Thurs), 2016.
Please register by this date. The participation fee can be paid on the day of the lesson.
＊For all cancellations after the deadline, 100% of the fee will be charged. In this case, our bank account information will be sent on a later date.
★Registration and cancellation deadline：11:00am June 16 (Thurs), 2016
★What to bring: Apron, writing utensils
★Please note: Savory Japan announces events through its homepage, Facebook site and Meetup. If the booking is full, we may need to put you on our waiting list. Thank you for your understanding and cooperation.
Born in Kyoto. After an involvement with a culinary magazine as editor, went to France in 2006. Obtained her “Grand Diplome de cuisine et de patisserie” (cooking and confectionary) at Le Cordon Bleu in Paris, studied about wine. Trained with chefs at 3-star Michelin restaurants before coming back home in 2008. She received her Wine Expert certification from the Japan Sommelier Association, is very knowledgeable about sake. Relating to the Suwa region through her husband, she often goes there, aims at promoting the Suwa style cooking based on local ingredients.