I tried a cooking class at a stylish gallery shop during my trip to Okinawa

A 3-minute walk from Makishi Station on the Yui Rail line.
Beyond the cherry trees surrounding Makishi Park, you'll find a stylish gallery, shop, and cafe all in one.

The shop is called "RENEMIA." It's a wonderfully calming space filled with tableware and miscellaneous goods selected by the owner.

I recently participated in a cooking class held at RENEMIA.

I had a truly unique and special experience: a cooking class in Okinawa, in a sophisticated and stylish setting.

<Table of Contents>
1. A stylish cooking class starts with smoothies.
2. Professional planning skills
3. The dish comes together like a puzzle.
4. Conclusion

Stylish cooking classes start with smoothies.

As I was loitering in front of RENEMIA at the meeting time, the instructor made a dashing appearance. This was Ms. Tokumoto, the organizer of this cooking class, "Yumi's style." She is tall and slender, and genuinely beautiful. But as she started cooking, her playful side came out, revealing a very approachable personality.

The person wearing the beige top, second from the right, is Professor Tokumoto.

Following the teacher into RENEMIA, my spirits were lifted even further by the sophisticated atmosphere!

Ms. Tokumoto's Yumi's Style mainly features Italian cuisine using plenty of vegetables.
Moreover, the food is served on dishes sold at RENEMIA, and you enjoy your meal in them.

I put on an apron, wash my hands, and sit on one of the chairs lined up in front of the kitchen.

In a casual, conversational atmosphere, they introduced Okinawan vegetables and fruits, and then proceeded to put them into the blender one after another.

I simply mixed a 4:6 ratio of fruit to vegetables with honey and water.
The fruits include seasonal Tankan oranges and bananas, and the vegetables include a wide variety such as kale and carrots.

The smoothie was made as if it were a demonstration.
This is a reddish smoothie made with Okinawan handama (apparently called Suizenji-na in Kyushu) and beets.

While we sip our smoothies, the explanation of today's dishes begins.

Perhaps the instructor knew beforehand that all the participants already knew each other, but the cooking class started without any formal greetings.
I quickly grabbed a ballpoint pen and listened to the teacher's explanation.

We will be making a total of six dishes today.

1. Okinawan spare ribs simmered in tangerine sauce
2. Salad with young chicken from Okinawa Prefecture, cucumber, and celery.
3. Soup made with local vegetables
4. Roasted Chinese cabbage and bacon
5. Carbonara with pale winter vegetables
6. Chura Carrot Lemon Cake

I'm a complete beginner at cooking classes, so I wasn't sure what to expect, but after I finished my smoothie, several steps started moving forward simultaneously under the instructor's guidance.

Professional planning skills

Basically, each of us is always working on about three dishes simultaneously, so if we were asked to make the same amount of food in the same way, we probably wouldn't be able to (lol).

"No matter what kind of cooking I do, I always start by sharpening my knife."

"Change the way you cut vegetables (relative to the fibers) depending on the dish."

It might be common knowledge for those who cook, but when you explain cooking methods and their meanings, they strangely stick in my mind.

Working side-by-side reveals the nuances of each person's cooking skills.
Those who are capable move quickly and decisively, showing little hesitation in their actions. Those who don't cook often tend to be clumsy with their hands.

But since we were all acquaintances, we were able to laugh and help each other out as we moved forward.

In short, it's packed with vegetables.

A little extra effort makes it delicious

Everything is happening simultaneously

Everyone's steps come together to create one dish.

I always carry a tasting spoon in my apron pocket to check the saltiness of the water I use to boil the pasta and how the flavor of the soup changes as it simmers.

Unlike cooking, which I usually treat as a chore, this feels more like a fun experiment.

The dish comes together like a puzzle.

About two hours after a relaxed start, the previous steps and the current steps combine, and before we know it, six dishes are complete, like pieces of a puzzle coming together!

Okinawan spare ribs simmered in tangerine sauce

Since it's called "Tankan Stew," I expected the tankan oranges to be simmered down, but they're only added to the pot towards the end and cooked just enough to allow the flavors to meld. I'm not usually a big fan of fruit in savory dishes, but in this case, the freshness that remained in the tankan oranges was delicious.

Okinawan young chicken, cucumber, and celery salad

I was surprised after taking a bite—it was incredibly refreshing. It had a pleasant, refreshing scent, unlike lemon or wine vinegar. Apparently, the aroma comes from crushing cucumbers and celery.

Soup made with local vegetables

A soup packed with vegetables. It's nice to have a soup dish as part of a meal, isn't it?

Roasted Chinese cabbage and bacon

The crisp texture of the napa cabbage, the richness of the bacon, and the cod roe mayonnaise sauce! Because it's baked in the oven, the sweetness of the napa cabbage is concentrated, and when you bite into it, sweet juices ooze out.

Carbonara with pale winter vegetables

A light carbonara made with milk. It's packed with vegetables like cauliflower, Chinese cabbage, and onions. Finish it off with a drizzle of extra virgin olive oil and freshly ground black pepper.

Chura Carrot Lemon Cake

I love carrot cake and eat it often, but the one I made this time was so moist and chewy and delicious! Apparently, that chewy texture comes from using strong flour. The sweetness of the icing and the lemon flavor go together perfectly!

I skipped breakfast for the cooking class, but I'm more than full.

I'll never forget the teacher's positive comment: "It's mostly vegetables, so it doesn't count!"

Final thoughts

Since cooking is something I rarely do with other people (especially when there's no one to eat with), I gradually lose track of what the right way to do it is.

How much salt should I use when boiling pasta?
What is the meaning of pounding vegetables?
What is the difference between cake flour and bread flour?

This was my first time participating in a cooking class, and I'm glad I was able to review the basics of cooking.

But if you simply want to learn how to cook, attending a cooking class near your home makes the most sense, right?
However, the reason I would still recommend (and think highly of) cooking classes during a trip is,

It was fun working together with someone I knew.
- You can learn about and enjoy the local produce from the places you visit on your trip.
・With Yumi's style, you can create a full-fledged menu even if it's just a one-time session.
Because it's a rare experience!

Moreover, the atmosphere of the venue, RENEMIA, is wonderful.
The Ash series from Ikutouen, a long-established pottery studio in Tsuboya, which we used this time, is also available in our store.

Besides the tableware, the T-shirts and postcards were also very cute.

If you're interested in pottery, or even if you just want to take a break at the cafe (they only serve drinks), this is a shop you should definitely stop by if you're in the Kokusai Street area.

If you're looking for a special experience during your trip to Okinawa with friends, I highly recommend Yumi's Style's cooking classes!

[Information about Yumi's style]
A cooking class where you can easily enjoy Italian cuisine with simple recipes using seasonal Okinawan and Italian ingredients.
For reservations and inquiries, please call 090-6859-3615 (Dr. Tokumoto).
Reservations must be made by phone at least two days in advance.
*Please note that payment is required in advance, and cancellations on the day of the event are non-refundable.
Items to bring: Apron, hand towel
Time: am 10:30 – pm 13:30
Location: RENEMIA, 2-7-15 Makishi, Naha City
Price: ¥5,000 - ¥7,000 (Varies depending on the number of people and menu)
blog:http://yumitoku.ti-da.net/

【RENEMIA】
A select shop featuring crafts, art, everyday goods, and food, curated around the theme of "things that bring us wonderful feelings from our everyday lives." A cafe is also attached.
Location: 2-7-15 Makishi, Naha City
Telephone: 098-866-2501
Hours: 14:00 PM – 19:30 PM. Closed on Sundays.
There are also many events such as exhibitions and order-taking sales events.
Official HP:http://www.renemia.com/