Setsubun (節分, lit. "seasonal division") is a festival held on February 3, one day before the start of spring (Risshun／立春） according to the Japanese lunar calendar For many centuries, Japanese people perform rituals with the purpose of chasing away ONI (Demon)or evil spirits & welcoming FUKU (Goodluck) at the start of spring.
Mayu's Kitchen Japanese cuisine classes highlight the special foods that define monthly & seasonal celebrations.
Menu:
- Eho-maki (Sushi Buritto)
- Beef & Shiitake mushroom, Ama-kara-ni (sweet - soy sauce)
- Spinach Ohitashi
- Carrot-kimpira
- Tamago yaki (Japanese Egg-omelette)
- Fuku-mame cha (Beans&Kombu Tea)
-Vegan/Vegetarian options are available ( Tofu-soboro)
-The cooking class provide all ingredients and cooking facilities/utensils.
-Students will learn preparation of food, cooking, and presentation, and tasting.
-Students will learn Japanese tradition, cultural aspects of the special celebrated food.
-Students can eat in or take away their portion of food, if they bring their own containers and ziplocks.
Class information
🔹Schedule: 5, 6, 19, 20,21, 22 Feb 2024
NOTE: As a chef -service, You can do this workshop at your home with your friends & families in evening or weekend. For the information of minimum # participants or costs is in our “chef-service “ page.
🔹Time: Group class 10am to 1pm / Private class 2h30pm-4:30pm (2 to 3hour, including lecture, cooking , presentation
🔹Location : Mayu's Kitchen. & Co. ( Kennedy Town)
🔹Fees: HK$ 850 per person for group class (4 to 6 person) *A class will hold with minimum 4 people.
- HK$ 2250 per person for private class (1person)
- HK$ 1680 per person for private class (2persons)
- HK$ 1150 per person for private class (3persons)
🔹Booking: "1st come & 1st served" is the rule. Please contact us with necessary information ①②③ ④below.
🔹Send "CONTACT" form or Email : contact@mayuskit.com. with
①Your full name & Phone number
②Dates you can join.
③How many participants (Group or private)
④Food allergies/limitation if any.
Other February events and associated special foods.
3rd – Setsubun (Seasonal Division) : Fukumame(roasted -Soybean) Ehomaki (Thick Sushi roll)
4th - Risshun (1st Spring day in old calender)
8th – Harikuyo (Memorial Service for Needles) : Tofu, Konjaku
12th (2024) – Hatsu-uma : Inarizushi (Inashi-sushi)
