08/19　Feel Aomori Vol.1 Premium Sake&Local Appetizer Night Cooking class

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A “Premium Sake　&　Local Appetizer Night Cooking class” to Deepen Your Understanding of Aomori Prefecture’s Culinary and Sightseeing Resources

Event site→ http://tsukiji-cooking.com/special-event/1157/

※日本の方：→ http://tsukiji-cooking.com/special-event/1157/#sublang1

◆Event Program
①Short presentation on the Culinary and Sightseeing Resources of Aomori Prefectures
②Cooking demonstration by Ms. Naoko Nagisa (Food navigater from Hachinohe, Aomori Prefecture) of hors d’oeuvre using local Aomori seasonal ingredients
➂Explanation of sake from Aomori Prefecture by a sake professional
④Recital performed by a Tsugaru shamisen professional musician

◆Eligible Participants:

・Foreign tourists and residents of Japan who have a strong interest in Japanese cuisine

・Japanese nationals who are interested in the sake and food culture of Aomori Prefecture

◆Participation Fee: 2,500 yen　(includes a tasting set of 4 different kinds of sake and 1 hors d’oeuvre made from local seasonal ingredients from Aomori Prefecture)

＜Additional food and drink is available at additional cost＞
・A hors d’oeuvre made from local Aomori seasonal ingredients: 500 yen
・Glass of Aomori sake: 500 yen

◆Book this Class→　https://peatix.com/sales/event/187324/tickets

◆Co-sponsored by: Tokyo Branch Office of Hachinohe City, Aomori Prefecture

[Special Guest]　Ms. Naoko Nagisa

naoko nagisa Food navigator residing in Hachinohe City, Aomori Prefecture and owner-chef of the popular “Nagisa Café”, which offers vegetable-centric home-style cuisine based on the concept of disease prevention.
In 2014, she won second place globally in the Female Chef category of the “Gourmand World Cookbook Awards”, also referred to as the “Academy Awards of cookbooks”. As a “consultant on space creation that links people and local communities through food”, she is active nationwide as a contributor to newspaper dietary education columns, cooking school supervisor, restaurant producer, dietary lecture instructor, and in the product development of recipes and menus that bring out the attractiveness of companies and local communities.