Check out what classmates have to say!
Using spring and summer vegetables
10 Class Projects
It takes about 1 hour to 1 hour and a half hour(s) to complete each project.
<Fruit Seasoning Edition> Making lemon salt
<Spring Herb Edition> Making Spring Herb Pesto Pasta
<Spring Herb Edition> Making Spring Herb Tempura Rice Bowl and Spring Herb Tomato Egg Bowl
<Spring herbs edition> Making a set meal with spring herbs
<Tomato Edition> Making pasta by making tomato sauce
<Tomato Edition> Making risotto with tomato rice
<Eggplant Edition> Making sandwiches of grilled eggplant and pickled eggplant
<Eggplant Edition> Making cold soba by pickling fried eggplant and summer vegetables
<Potato Edition> Making potato onion croquettes
<Potato Edition> Sauces and salad dressings using tofu cream, fruit seasoning, etc.
Skills You’ll Learn
Introduction to spring and summer vegetables and how to care for them
Explore nearby spring and summer vegetables together and learn how to care for them.
How to make basic sauces that will add color to dishes
Learn how to make basic sauces such as lemon salt, pesto, tofu cream, and dressing.
Various vegetable recipes
Learn how to cook a variety of vegetables, such as grilling, sautéing, frying, and blanching.
Dishes that can be enjoyed by a group or alone
You will learn how to cook dishes that can be enjoyed in groups or alone.
Dishes that can be freely applied with other ingredients
Learn how to cook dishes that can be applied to other favorite ingredients or leftover ingredients.
What is a meal for you?
Published in October last year <A walk through the materials> Paperback Now that mid-spring and summer have arrived, 'Spring Diary'Hen and 'Summer Diaries'Based on the edition Spring and summer vegetable dishesI would like to inform you.
The beginning is getting to know spring and summer vegetables
The class Getting to know the spring and summer vegetables around me and getting to know themIt starts with. For cooking, we do not use ready-made sauces or difficult ingredients from afar. Buying ingredients and touching them yourself is also cooking. I'll save a little of the trouble of cooking and use the trouble of searching for ingredients.
So that I can cook vegetables alone in the future,
Vegetables alone are enough to make a great meal. Don't let your hobby end with just the dishes taught in class Basic methods for using vegetable dressings, pesto, various sauces, etc.I would like to inform you.
Flexible and comfortable recipes
The genres of cooking are not limited to one thing. We cook a mix of Korean, Japanese, and Western food. Because “I have to cook ~style cooking” can be a hindrance Flexible and comfortable recipesI would like to share
I'll send you a recipe note (PDF file)
Everyone who takes the class will receive a PDF of the class recipes so that they can enjoy cooking while watching the video, and even after watching the video!
The excitement of waiting for the next season's ingredients
The recipes of the dishes taught in class don't really matter. I want to be able to focus on myself from the moment I start taking the classes I'm preparing for. Then, in class, we explore the ingredients together, try cooking, and eat them, and observe any changes. I hope that those who have been stubborn in the class will now feel the excitement of waiting for the next season's ingredients rather than the confidence that they can cook.
- We have prepared two packages! Choose the options you want.
🌿 Material walking package
This package consists of the paperback 'A Walk of Materials' and a PDF file of the class recipe.
Paperback <A walk through the materials>
In the class, we will teach you more advanced dishes based on the book, and we will introduce recipes in videos and class notes. Even if you don't have a paperback Of course There are no problems with the course! However, in addition to the dishes introduced in this class, it also contains an introduction to spring, summer, autumn, and winter ingredients, recipes, storage methods, cooking stories, etc., so I think it can be a guide to help you enjoy cooking even after attending the course. Cooking isn't a momentary hobby for everyone A lifelong hobbyI packed it in a package in the hope that it would become.
- The package is subject to some changes, and we will be fully informed when changes occur.
✔️The Ingredients Walk <Spring and Summer Vegetable Cooks> does not include a separate ingredient package.
I hope cooking isn't just a technique for solving one meal. Once you have an interest in cooking, you can take time to find out where you currently live, what season you are staying in, and what state your body and mind are in. First, think about what you want to eat today, where you can get the ingredients you need, how long you have to wait if you don't get it this season, even if it takes time and effort Getting to know yourself is the beginning of cookingI think so. Because those times make every day exciting.
The dishes taught in class do not use ingredients that are difficult to obtain. We also do not use finished product sauces, canned goods, bottled foods, etc. A flexible recipe that uses ingredients commonly found near us and is fully replaceable with other ingredientsI will guide you through. Please watch the class video first, and then look for any leftover materials you can use at home, or if there are any better combinations than the combinations I'll tell you. Like everything in life, there's no right answer to cooking. Have fun creating your own answers!
Additional components
- Airtight container 500ml
- This is a 500ml airtight container from Bormioli Fido, Italy.
- Since it is made of glass, it is a hygienic container with a BPA-free rubber packing with good airtightness.
- Size: Diameter 95mm x Height 95mm
- This is a set of 2 500ml pieces.
- The color will be randomly shipped.
Curriculum
Creator
yona
I'm Jonah who runs a pop-up restaurant called <Material Walk> from her workshop located in an alley in a residential district in Seoul. We serve meals centered on seasonal vegetable dishes 3 to 4 days a month. I published a book last fall by compiling the cooking corner that had been serialized in the magazine “AROUND” for 4 years <A walk of ingredients >. The paperback is divided into 4 volumes: “Spring/Summer/Fall/Winter Cooking Diary.”
I went to an American university in Japan, but I've been eating and living for about ten years since I've been doing whatever I want.
In addition to operating a pop-up restaurant, <Material Walk> External lectures, market opening, cooking workshops, photography, magazine interviews and submissions, recipe book publishing, etc.Through the activities of, we are spending time thinking and discussing food together.
What about pop-up restaurants <Material Walk>?
My small workshop is located in an alley in a residential neighborhood in Seoul. This place operates a pop-up restaurant <Material Walk> about 3-4 days a month on a reservation basis. I want to think about and talk about how people living in the city should feel about eating and spending time This is a project that has been ongoing since two years ago.
What are the dishes at the pop-up restaurant <Walking the Ingredients >?
The restaurant serves dishes centered on seasonal crops from Korea. Meat is not used, and requests are accepted if there are any allergies or prohibited ingredients. I try to cook without being noisy so that I can feel comfortable throughout and after the meal.
