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You will receive ingredients and handmade kits! Held SDGs online cooking class (3 times series)

February 5th (Sat), February 19th (Sat), March 5th (Sat), 2022, 3 times in total

Tokyo Gas Co., Ltd. From February, Tokyo Gas will hold a total of three online cooking classes on the theme of SDGs. https://eventregist.com/e/tokyogassdgs2022 “SDGs” that I often hear recently. There are many things you can do in your daily life, such as using ingredients without waste and choosing non-standard vegetables. In this online cooking class, we will hold lectures on "eco-cooking" and cooking seminars that consider the global environment under the theme of SDGs. 1st "Easy Kit de Miso Making" 2nd "Non-standard Vegetables de Veggie Sweets" 3rd "Wine with Eco Cooking" 1st is cooking using miso delivered in advance, 2nd is standard We will introduce a cake using outside beets, and the third recipe that goes well with wine using seasonal vegetables. Ingredients and handmade kits will be delivered in advance for all courses. If you apply three times at once, it is more profitable than applying for one time! Feel free to apply even for a single shot. Why don't you take this opportunity to start an eco-friendly food experience? * Although the classroom is mainly for viewing, simultaneous cooking is possible by preparing ingredients other than the delivered products. * Archive will be distributed after each session. In the first session, after learning the contents such as "What are eco-cooking and SDGs?" And "What kind of SDGs can be made through food?", "Miso" is a traditional Japanese food and preserved food. And learn about "Koji". We will also introduce delicious recipes using miso, which are also useful as preserved foods. Why don't you experience making miso together with a simple kit that arrives in advance? ■ Date and time February 5th (Sat) 13: 30-15: 00 ■ Participation fee 1st to 3rd set ticket: 9,000 yen (tax included, delivery and shipping included) 1st single ticket: 3,500 yen (tax included) (Miso kit, etc., shipping included) ■ Application deadline January 23 (Sun) 23:55 * The deadline for both the 1st to 3rd set tickets and the 1st single-shot ticket is the same day ■ How to apply Tickets on the event management website "Event Registration" Purchase https://eventregist.com/e/tokyogassdgs2022 ■ Items to be delivered in advance ・ Easy-prepared handmade miso kit (rice jiuqu (salt cut), crushed soybeans (with salt), storage tapper. For about 500 g of finished miso)・ Rice miso 300g

Easy-prepared handmade miso kit and rice miso * Image ■ Menu ・ Frying pan de grilled rice ball ・ Miso ball and Yasai ball

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■ Cooperating company Koizumi Kojiya https://www.koujiya.com/ ■ Lecturer Koizumi Kojiya Fifth generation representative Satoshi Koizumi Koizumi Kojiya has been supporting the fermented food culture of the region for more than 150 years as a koji processing plant in the Meiji era. Although the store was closed, Koizumi Kojiya was reopened after the fifth generation took off the sala and lit the goodwill for the first time in 14 years. While preserving traditional techniques and tastes, we are always trying to take on new challenges that suit the times. We are working hard every day to help pass down the traditional Japanese culture, the taste of home, and the delicious miso in front of the home. ▼ Click here to apply https://eventregist.com/e/tokyogassdgs2022 In the second session, we will focus on the season, local production for local consumption, and how to cut vegetables, especially in eco-cooking. In addition to introducing the current state of non-standard vegetables and how to use them, we will also introduce simple recipes using bottling that makes effective use of non-standard vegetables. Let's make a bright beet cake together with the handmade kit that arrives at home! Would you like to contribute to the SDGs in a fashionable way? ■ Date and time February 19th (Sat) 13: 30-15: 00 ■ Participation fee 1st to 3rd set ticket: 9,000 yen (tax included, delivery and shipping included) 2nd single ticket: 3,500 yen (tax included) Beet cake handmade kit, etc., shipping included) ■ Application deadline 1st to 3rd set ticket deadline: January 23 (Sun) 23:55 2nd single ticket deadline: February 9 (Wednesday) 23:55 ■ How to apply Purchase tickets on the event management website "Event Regist" https://eventregist.com/e/tokyogassdgs2022 ■ Items to be delivered in advance ・ Original beet cake handmade kit (2 beets, rice flour, sugar beet, baking powder) , Muffin type) ・ Farm Canning Vegibagna Carrot 110g 1 piece

Original beet cake handmade kit * Image

■ Menu ・ Pink beet cake of rice flour ・ Vegical carpaccio

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■ Cooperating company Farm Canning GK http://www.farmcanning.com/ ■ Lecturer Chie Nishimura Representative of Farm Canning. She is a mother of three children. She was born in Tokyo and lives in Zushi. While studying in Germany in her high school, she was greatly influenced by the way of life of her host mother, a vegetarian and former hippie who lives in a rural eco-house. After she was involved in the operation of an organic cafe in Tokyo, she moved to the Miura Peninsula when her second child became pregnant. In 2016, she established FARM CANNING with the concept of "making more fields everyday". In addition to bottling and selling non-standard vegetables that are not distributed, we are developing a school business and catering business where you can experience field work. She strives to promote sustainable agriculture and food through support for the sixth industry, recipe development, and business coordination related to sustainable food. Her book is "Bottling Seasonal Farm Canning of Whole Vegetables" (NHK Publishing) "The Most Delicious Recipe of Vegetables Born from Fields" (Ie no Hikari Association). ▼ Click here to apply https://eventregist.com/e/tokyogassdgs2022 In the final episode, we will focus on the eco-points that can be made during cooking. Red and white wine from Tokyo Winery It is a nice classroom where her half bottles arrive at your home one by one. At the cooking seminar, we will introduce recipes that match the wine that arrives at home, using seasonal ingredients that are familiar to you. Introducing locally produced and locally consumed wine by connecting to Tokyo's first winery and broadcasting! ■ Date and time March 5th (Sat) 13: 30-15: 00 ■ Participation fee 1st to 3rd set ticket: 9,000 yen (tax included, delivery and shipping included) 3rd single ticket: 3,500 yen (tax included) (Wine, etc., shipping included) ■ Application deadline 1st to 3rd set ticket deadline: January 23 (Sun) 23:55 3rd single ticket deadline: February 20 (Sun) 23:55 ■ How to apply Purchase tickets at the event management website "Event Regist" https://eventregist.com/e/tokyogassdgs2022 ■ Items to be delivered in advance ・ One half bottle of white wine from Tokyo Winery ・ One half bottle of red wine from Tokyo Winery

※The photograph is an image

■ Menu ・ Broccoli and cauliflower fusilli ・ Camembert cheese fondue with seasonal vegetables

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■ Cooperating company Tokyo Winery Co., Ltd. HORIGO https://www.wine.tokyo.jp/ ■ Lecturer Miwa Echigoya Born in 1976, from Yokohama. Representative of HORIGO Tokyo Winery Co., Ltd. She graduated from the Faculty of Agriculture, Tamagawa University. He has a strong understanding and interest in agriculture, as he wanted to be a farmer while he was in school. After graduating, she got a job as a vegetable wholesaler at Daejeon Market. There, he was surprised at the sweetness of the cabbage from Nerima, and was fascinated by the grapes of "Takao". After two years of training, he moved to Nerima Ward in 2014 and established "Tokyo Winery" in Oizumi Gakuencho in September of the same year. She won the Tokyo Women's Advancement Award for Excellence in 2017. ▼ Click here to apply https://eventregist.com/e/tokyogassdgs2022 Please contact us from "Click here to contact the organizer" on the event page. * It may take 2 to 3 business days. * Inquiries regarding the year-end and New Year holidays (December 29th to January 4th) will be answered after January 5th. At Tokyo Gas's cooking class, we have been delivering the deliciousness and enjoyment of cooking with "flame" for more than 100 years since the start of the 2nd year of the Taisho era, and the importance of cooking while considering the global environment. We will continue to help your daily dining table become rich and happy. (Click here for details https://www.tg-cooking.jp/) * This content will also be posted in Corporate Information> News> "Notice" on the Tokyo Gas website. https://www.tokyo-gas.co.jp/news/index.html * The following is special information limited to media personnel. Please refrain from disclosing information on personal SNS etc.

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