A hands-on workshop where we enjoy the colours and aromas of biryani and arrange it together in a mandala-inspired pattern.
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Start with four spices and learn to make curry that fits into everyday meals. A spice kit is included.
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Make a satisfying quiche without dairy, eggs, or wheat flour. Beginners are welcome.
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In this small-group class, learn to build and adapt curries using four spices, including ideas for preparing ahead, freezing, and using leftovers.
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Learn to make everyday curries with just four spices. Tasting, recipes, and a take-home spice kit are included.
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Six months after moving from Tokyo to Yamanashi, Miko Omiya will visit Pony Cafe in Kisarazu, Chiba, to teach a curry class.
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Learn how to balance water, heat, steaming time, flavour, and aroma to make biryani at home in a frying pan.
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Learn the basics of curry with four spices, then explore different ingredients to find your own favourite flavours.
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From our new base in Koshu City, Yamanashi, we are gradually starting our activities. This year, we will once again make our annual gluten-free and vegan stollen with plenty of delicious Yamanashi grapes from Wakao Orchard and other local growers, including Shine Muscat.
We are preparing to offer stollen for online sale from around late November. A stollen-making class will also take place in Koganei City on Saturday, 28 November, with further dates planned. Details of sales and classes will be announced later.
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