Hello. This is Hashinuma, a vegetable sommelier.
This winter. We decided to hold a cooking class for the first time.
Using ingredients that we produce and grow in-house, we hope to convey to everyone the wonders of ingredients.
The difficulty of organic cultivation without pesticides. Difference in taste. I believe it is my mission to accurately communicate the characteristics of materials on behalf of everyone in the field.
To be honest, I feel a lot of pressure when it comes to holding cooking classes.
Is it okay for me? I'm full of confusion.
But once it starts, it's just fun.
I enjoy spending time doing things that I share the same interests with my customers.
Why not take a break from your daily routine of cooking alone and enjoy it together?
　　
Miyuki Hashinuma