Introducing the instructors of Macrobiotic Cooking School.
Rika Asano
Rika Asano
Seishoku Cooking School Instructor Born in Nara Prefecture, lives in Kanagawa Prefecture.he is a cookShe is the mother of a college student and a junior high school boy.After giving birth, she became interested in food.Even though her husband's job relocation changes the environment regularly, she feels that the family's mental and physical health and happiness are thanks to the daily meals that value local seasonal ingredients.By growing vegetables in the field and continuing to make rice every morning with the children, you can feel the change of seasons through the ingredients, the happiness of sitting around the dining table together, the joy of doing well, and completing the tasks that have been entrusted to you. I hope that they will develop a sense of responsibility and a sense of accomplishment.I wish I could tell you the wonders of food while cherishing the feeling of gratitude.
Yuki Anzai
Yuki Anzai
Seishoku Cooking School Instructor Became interested in food when she was pregnant with her eldest daughter.In 2012, I started going to Seishoku Kyokai, wishing for the health of my family and my childhood illness.I am impressed by the dishes that bring out the umami of the ingredients.You should have been attending a cooking class, but you realize that your lifestyle, perspective, and way of thinking have changed, and you are fascinated by the profound world.Nursery teacher, food education instructor, vegetable coordinator.
Sanae Ikemoto
Sanae Ikemoto
Seishoku Cooking School Instructor When I lost my beloved mother to an illness and felt helpless, I encountered Seishoku.Her ethic teachings abounded with hope for her healing and, guided by her mother, she embarked on a macro path.Through her accumulated learning and experience, she continues to realize that correcting her diet will surely improve her mind and body.Currently, while conveying the fun of macro at events and bento lectures, I am also holding a lecture on how to treat and nutrition with Dr. Tokunaga.Based on the concept of “place x time to prepare mind and body”, “base Teineina Kurashira” was opened.We will continue to do this with all our hearts, carefully discussing important things with people we have a connection with.Born in Chiba, lives in Kumamoto, mother of three children. She is an AEAJ aromatherapy instructor.
Eriko Ishizuka
Eriko Ishizuka
Seishoku Cooking School Instructor Lives in Echizen City, Fukui Prefecture.At a local CATV station, she awakens to her love for her hometown through reporting on local history and culture, local food, and traditional vegetables.After she got married, she retired and became pregnant.Just like her mother has been careful about her diet since she was a child, I and my two sons are raising our children on regular meals!I would like to propose polite parenting through cooking classes, allowance classes, etc.
Yumi Ishino
Yumi Ishino
Seishoku Cooking School Instructor Since I was a child, I was recommended to be hospitalized due to atopic dermatitis.Ever since he can remember, he has tried various things that his mother said were good for his body, but he repeatedly recovers and worsens.Knowing that there are many food allergies, I feel depressed when I can only eat vegetables.At that time, one of her acquaintances said, "It seems that macrobiotics are good," and she started going to the class.A super beginner in cooking who has hardly ever held a kitchen knife before, becomes addicted to the fun of macrobiotics.Improving atopy with food.
Masumi Inazumi
Masumi Inazumi
Seishoku Cooking School Instructor Lives in Miyazaki Prefecture.he is a cookEven though we know that our bodies are made up of the foods we eat every day, we tend to put off food and health management in our busy days.I hope that I can create an opportunity for you to reconsider the meals you eat at home.Eating in harmony with nature will help you feel that your mind and body are in balance.I would like to do my best to carefully convey the power of food that leads to health, centering on regular and traditional foods.
Tomoka Inoue
Chika Inoue
Seishoku Cooking School Instructor Born in Nara prefecture.The owner of "THE PINK ELEPHANT", a store that offers healthy and heart-pleasing snacks and organic Yamato miso -Macrobiotic Homemade, Organic Food and Sweets-.Cooks.While he was in college, he encountered macrobiotics in the United States.After returning to Japan in 2011, he joined the Japan Macrobiotic Association.I want to convey the joy and excitement of changing your life, including your body and mind, with straight meals and sincerity.
Noriko Inoue
Noriko Inoue
Seishoku Cooking School Instructor Born in Nara Prefecture, lives in Kyoto Prefecture.he is a cookHe is studying Chinese medicine (Tui Na).She lives with her husband and her daughter who goes to kindergarten.Originally, she was involved in the design of houses using natural materials, but when she participated in the construction volunteers in Nepal, she started living in harmony with nature, and encountered seishoku.She continued to eat straight meals with her husband and gave birth to her eldest daughter at the age of 3, further strengthening her belief that "food is the foundation."In her desire to introduce seishoku to as many people as possible and to help them become healthy and happy, she held a small Kyotanabe cooking class, Puutalo +, at her home, mainly for mothers raising children. I'm here.
Yuuka Uratani
Uratani Yuka
Seishoku Cooking School Instructor Since 2008, I have been running a network class called "Macrobiotic Home Salon" at my home in Hyogo. From 2021, we will open an employee cafeteria in Himesato, Osaka. “Growing up, being strong, being kind, having fun, being healthy, being beautiful, being happy, all depend on food.” Fun, delicious and healthy Let's cook.Thank you very much for your relationship with everyone.Maman Terrace Home Salon, Simple Modern Nature Cuisine Patissier, Future Food, Tsuji Culinary College Japanese Cuisine, Tsuji Confectionery Japanese Confectionery Course Completed.
Mihoko Osakaya
Mihoko Osaka
Seishoku Cooking School Instructor Born in Osaka, lives in Kyoto Prefecture.After being hospitalized and undergoing chemotherapy due to poor health, she learned and practiced food and mental health care at the Japan Macrobiotic Association and recovered her health.By improving her constitution, she overcomes infertility and has a daughter.Through parenting and family illnesses, she is grateful that diet and care have not only healed the body, but have also made it easier for people to connect with each other.She also occasionally hosts Indian cooking classes that she learned from a yoga monk when she traveled to India.She is immersed in the joy of being alive in heaven and earth while growing rice in Satoyama. She enjoys macrobiotic life with the words "Don't believe, don't doubt, make sure."He is an international medicinal cook, an international medicinal herb teacher.
Rie Ohta
Ota Rie
Seishoku Cooking School Instructor My 17-year-old son has a severe food allergy, so I'm having a hard time cooking an allergen-free diet. (Eliminated diet while breastfeeding) While seeking maximum nutritional intake, balance, deliciousness, and satisfaction with limited vegetable-centered ingredients, I encountered "seishoku".At first, I started studying for "food", but now it is a place to reconsider my own mind and way of life.
Kazumi Oka
Oka Kazumi
Seishoku Cooking School Instructor Born in 1966. Lives in Otsu City, Shiga Prefecture.For seven and a half years, he worked for an electrical appliance manufacturer and worked on sales promotions for food preservation and cold storage.After leaving the company, he became independent and has been involved in the food business and service industry, managing Italian cuisine and cafe restaurants for more than 7 years. In 14, due to his own poor health, he encountered seishoku and reconsidered Japanese and traditional foods.After leaving the restaurant, he started studying regular meals in earnest and continues to this day.I started to see things that I hadn't seen before, such as the importance of home-cooked meals when I was young, when I was only able to make them by hand, and the current food situation and home environment.Currently, with the motto "Food creates the future", I am teaching the macrobiotic life through cooking parties, health care parties, catering, etc.
Sawako Okazaki
Sawako Okazaki
Seishoku Cooking School Instructor Living in Kochi Prefecture. She spent 35 years working with her children as a kindergarten teacher.She met by chance and learned about "steaming" at a regular cooking class.She was impressed by the cooking method that confronts the life of the ingredients and draws out the goodness of the ingredients and starts her practice.She then gets into a car accident, but regains her health from within, aided by her diet philosophy.This experience made her want to further her studies. While experiencing “food is life”, she is working hard every day to convey the fun of authentic cuisine! !
Miki Okada
Okada Miki
Seishoku Cooking School Instructor People change when food changes. I was fascinated by the depth of "food".Suffering from severe breakouts, poor circulation, hay fever, etc., 〇〇 health law, XX yogurt, various supplements...Ever since I was young, I have been involved in various things and conducted human experiments on my own body.One day, when I reached my 40s without any improvement, I felt sympathy for the brown rice vegetarian diet that a friend taught me, and while practicing it in my own way, I met Seishoku Kyokai.The taste of the brown rice and dried daikon radish that I received in the one-day experience class made me decide to join immediately.As you enjoy seasonal meals that maximize the taste of the ingredients with a minimum of seasonings, your physical and mental well-being will disappear.I would like to continue learning how to cook deliciously and happily.Lives in Hirakata City, Osaka Prefecture.
Kayoko Okamoto
Kayoko Okamoto
Seishoku Cooking School Instructor After graduating from university, obtained a nutritionist license and then worked in the restaurant industry.In the food service industry, one aspect of healthy food is questionable.Later, his daughter was born with asthma.Through her current workplace, she encountered macrobiotics, and as she learned about the deep connection between food and mind and body, she realized the magnitude and importance of food's impact on the mind and body.She learns that the cause of her daughter's asthma was influenced by her eating habits during pregnancy, before she gave birth, and she enrolled in the Eating Society.Her study and practice at Seishoku Kyokai made her realize the power of brown rice.She currently works as a nutritionist at a nursery school.She hopes for the health of children, who will lead the next generation, and is working to spread seishoku.
Takashi Ono
Ono Takashi
Seishoku Cooking School Instructor Worked at a natural shop in Osaka for 21 years.In order to convey the correct knowledge of macrobiotics to customers, I knocked on the door of the Japan Macrobiotic Association, and learned that the brown rice vegetarian diet that I had continued for over 20 years to overcome my own allergies was wrong.On the day of her practical training, she felt strangely better and felt that her hands and feet were no longer cold.Originally scheduled to be an "intermediate class", he was fascinated by the depth of regular cuisine and continued to learn, acquiring instructor qualifications.I would like to convey the wonderfulness of seishoku cuisine to as many people as possible.
Yoshihiro Kusuda
Yoshihiro Kusuda
Seishoku Cooking School Instructor Currently 64 years old. In 2001, Isshin wanted to heal from the aftereffects of a traffic accident, "whiplash" and "cerebrospinal fluid hypotension", which led him to a pure diet by chance.The more I know, the more I think how much it would have helped my life if I had known it before.It's a late start, but I hope that I can help other people through seishoku somewhere now.
Akiko Kogo
Akiko Kougo
Seishoku Cooking School Instructor Lives in Chiba Prefecture.As a special support school teacher, she has worked with children with disabilities to practice life-centered education for more than 30 years. In March 2015 she retired early.She developed an interest in agriculture and food while working on farms at work and growing her own vegetable garden.She made nature experience learning the theme of her master's thesis, and since 3 she has presided over the "Activities of Small Nature Experience Fields".She is currently continuing her activities as "Ochi Kochi Farm". Since 2007, she has been taking care of the forests and fields in the hilly and mountainous areas of Gunma Prefecture, as well as the maintenance of a 2008-year-old private house.Learn her beginner's class at the regular meal Ehime class, and gain an awareness of the depth of regular food while superimposing it with her life experience.After that she went to Osaka to continue her studies.She hopes that while she continues to learn, she will also strive to spread the word in her community.
Keiko Shimada
Keiko Shimada
Seishoku Cooking School Instructor Moved to the United States after working at an electronics manufacturer. Having lived in the United States for 7 years, he was able to see Japan objectively from the outside.In recent years in the United States, where many people are overweight and obese and need to review their diet, healthy Japanese food is attracting attention. rice field. Immediately after returning to Japan, I visited several classrooms, thinking, "If I want to do it, it's the original Japan!"From now on, I would like to continue with the motto of "Fortune comes at the gate of laughter" and "Make fun and delicious macros familiar".
Judai Atsumi
Atsumi Judai
Seishoku Cooking School Instructor Lives in Sakai City, Osaka Prefecture. In his twenties he was diagnosed with mammary gland disease.I was advised to avoid animal fats and dairy products so as not to increase the risk of breast cancer, so I stopped eating all animal products in a state of ignorance because I had no interest in nutritional balance.As a result, I became malnourished and had to return to my normal eating habits.I always had the fear of breast cancer in my head, but nutrition is also important.At that time, she encountered Seishoku.Now I feel very happy and enjoy eating straight meals.
Yuri Shirasaka
Yuri Shirasaka
Seishoku Cooking School Instructor He grew up healthy and strong, but when he became an adult, he started to suffer from allergies and anemia.One day, when he was having a hard time recovering completely, he learned that the causes of all his illnesses were "coldness" and "overeating."He had been studying macrobiotics on his own, but he wanted to study properly and decided to attend the Cooking School of the Japanese Food Association.Therefore, he reaffirmed the importance of meals based on "rice", "miso soup" and "pickles" that he ate as a child.He wants to convey the wonders of traditional food and the importance of correcting your diet without being swayed by information.I'm still in the middle of studying, but I want to continue studying while having fun.
Kyoko Shindai
Kyoko Shindai
Seishoku Cooking School Instructor He learned about macrobiotics from his family's illness and his own poor health, and was fascinated by its depth.She currently lives in Hong Kong. Since 2012, she has presided over the Hong Kong* Macrobiotics Class.In the Hong Kong classroom, we teach the most important basic dishes and ways of thinking that are simple (nourishing) and most important, as reset food for the body, mind, and taste that are tired of food and the environment.I am absorbing a lot of local ingredients such as medicinal dishes, Chinese and French cuisine, Chinese tea, and kung fu.The motto is "Delicious * Fun * Serious Macrobiotics" and the motto is "Know enough"
Kyoko Seki
Cough Kyoko
Seishoku Cooking School Instructor Living in Tokyo.She graduated from Kagawa Nutrition University.After graduating, she will work for a restaurant production company, where she will propose menus and coordinate tableware.After that, she worked at ABC Cooking Studio Co., Ltd.After she got married and had a baby, she entered the family, but in order to adopt the diet at the company (supermarket) run by her father, she underwent in-house training (under the guidance of Ms. Tomoko Asatsu). ).She was in charge of the product development of lunch boxes while she was progressing to the normal course.Currently, she also designs and cooks menus for the company cafeteria, which incorporates seishoku.Her two daughters love to cook and eat.She also tried making umeboshi, miso, and dried persimmons together.Days when you can feel the joy of making your own food and enjoying the real taste with your family.In the future, we plan to develop products for lunch boxes and side dishes with a view to expanding to multiple stores, and plan to hold cooking classes for our company and local people.
世古口 麻紀
せこぐち・まき
Seishoku Cooking School Instructor
三重県伊勢市生まれ、現在奈良県在住。子どもの体調不良がきっかけでマクロビオティックの料理や東洋医学を知り、勉強を始め知識や料理の技法を学び続けています。昨年より明日香村でカフェをオープンしました。
『季節はめぐる命はめぐる季節の旬の食材が自然のサイクルで私たちの體をつくる。大切な事は伝統として時を超えて受け継がれていく』と言う想いを持ち料理を提供しています。また、少しずつ勉強して下記の資格を取得しました。
陰陽波動料理インストラクター・アロマテラピーアドバイザー・メディカルハーブコーディネーター・ホームナチュロパス。
Tomoko Takano
Tomoko Takano
Seishoku Cooking School Instructor Born in Tokyo, lives in Nishinomiya City.Three months after her encounter with macrobiotics, she was blessed with a child after 2008 years of marriage and realized the importance of food.Since then, she continues to cook healthy, delicious and happy rice from a macrobiotic perspective.She also enjoys creative cuisine every day, making use of her previous experience of learning Italian, French and vegetarian cooking, and making her own arrangements.She actively incorporates things that lead to health, such as home-roasted coffee and yoga, into her life. In XNUMX she completed the KII Advanced Course.
Hisako Takahashi
Hisako Takahashi
Seishoku Cooking School Instructor Lived in Hong Kong for 1998 years from 20.During that time, she suffered from tongue cancer, which made her realize the importance of her diet, and she studied under Shindai Sensei at the Hong Kong Satellite School.Impressed by the simple cooking methods and real seasonings, she travels from Hong Kong to Osaka every month.After returning to Japan, he participated in a training course from Tokyo.My husband often comes into contact with active rugby players, and in response to the idea that not only supplements and protein, but also a healthy diet can make a better body, the goal is to support athletes with a healthy diet.
Yukiko Tamada
Yukiko Tamada
Seishoku Cooking School Instructor Born in Kanazawa City.Her mother-in-law was a lecturer at the Japan Macrobiotic Association when she got married, so she got a chance to join the Japan Macrobiotic Association.She became pregnant with her second son and realized the importance of her diet when she gave birth. Since 2009, she started the Network Kanazawa class as a lecturer of the Japan Macrobiotic Association.While appreciating the wonderful seishoku, I hope that my experience will be of some help to everyone.she is a cookShe also holds a natural yeast bread class.
Namiko Tone
Choushi Namiko
Seishoku Cooking School Instructor Born in Tokyo.He lives in Kyoto prefecture.After she got married, she spent more than 30 years abroad in Hong Kong and Germany, reaffirming the splendor of Japanese cuisine.When her child-rearing came to an end, she joined the Japan Macrobiotic Association, thinking that in addition to the external approach as a yoga instructor, which she had continued for more than XNUMX years, it was also important to have an internal approach.She has an inexhaustible interest in the depth and wisdom of regular meals, and before she knew it, she became an instructor.Seishoku is truly a signpost for living in the present in a calm and respectful manner, and I would like to convey this wonderfulness to as many people as possible.
Mikako Tsutsumi
Tsutsumi Mikako
Seishoku Cooking School Instructor I took a trial lesson out of curiosity as a foodie, and was impressed by the taste of the miso soup that brought out the umami of the vegetables.Following the voice of my happy body, I set foot on the path of regular food. Guided by the teacher's words, "If you eat brown rice, you will lose your hesitation," as I continued to eat regular meals, I gained support for my body and mind, and I came to accept everything with gratitude.I would like to enjoy learning with everyone about regular meals as a way of living with a smile every day.Tomorrow is a stack of today.
Tomomi Tozawa
Tomomi Tozawa
Seishoku Cooking School Instructor Two children have suffered from asthma since childhood, and the eldest son has an extremely unbalanced diet, relying on medicine every day.After her mother-in-law passed away from cancer, she learned about her mother's eating habits, noticed the relationship between her diet and her body, and aimed at dietary reform for her son who does not eat vegetables.After studying raw food and grain meister, he moved to regular food. I make meals with the motto of "good for the body and delicious food".
Shigeka Nishio
Nishio Shigeko
Seishoku Cooking School Instructor I liked cooking because of my grandfather and father, who ran a caterer for Japanese cuisine. I was able to move forward slowly while teaching me how to think.Seishoku dishes are delicious, simple dishes that make you want to make and eat them.And I think it connects our hearts.Eating continues regardless of age.There are lessons and significance to eating according to age and physical condition, so I would like to continue learning together with everyone how to live a healthy and happy life with a sense of gratitude. "
Kazuko Nishikawa
Kazuko Nishikawa
Seishoku Cooking School Instructor During my 33 years as an elementary school teacher, I received the gift of hospitalization and surgery.At some point, she was led to the world of macrobiotics and knocked on the doors of the Japan Macrobiotic Association.When I was thinking about how to live my life after retirement, I learned that many elderly people around my parents' house in rural Matsuzaka were in hospitals and nursing homes. "People who grow food don't receive the power of grains and vegetables! I want to revitalize my hometown by passing on healthy eating!" The world of macrobiotics, which is based on 5000 years of Eastern thought, is profound enough to learn.I am studying and practicing in order to expand the circle of people who can learn and walk together.Her favorite phrase is "thank you for your difficulties."Meeting people who think you are clumsy is especially welcome.
Yoshie Nishimura
Yoshie Nishimura
Seishoku Cooking School Instructor Married into a brown rice vegetarian family and learned to eat regular meals.In 2013, I was blessed with a long-awaited child.I would like to convey to as many people as possible the wonders of food and childcare that can be experienced through regular meals.
Junichi Nosaka
Nosaka Junichi
Seishoku Cooking School Instructor Lives in Fukui City, Fukui Prefecture.She works for a food manufacturing company.She is interested in food, such as a side dish manager, cook, and wine sommelier, and encountered macrobiotics 10 years ago (2003).Together with Sagen Ishizuka and food education researcher Mr. Seichi Iwasase, he established the NPO Food Health Ishizuka Sagen Juku and started its activities in 2012.He conducts food education activities at home and in the community, such as holding cooking classes and practicing "Immigration to the village" in cooperation with organic farmers.On my days off, I rent an old private house in Wakasa-cho, grow vegetables, make soba noodles, and enjoy small farming.
Hirotaka Hashimoto
Hirotaka Hashimoto
Seishoku Cooking School Instructor Encountered macrobiotics when his wife was pregnant.At first, I knocked on the door of the Japan Macrobiotic Association with a lighthearted feeling of, "Let's take a peek." graduation!The more I learned, the more I found myself fascinated by seishoku.What are you doing macrobiotics for?What must be done to achieve that goal?While asking myself that question, I incorporate seishoku into my daily life.Currently, we are working to delve deeper into the relationship between food and health through cooking classes, study groups, and inspections.Would you like to study with us? Father of 2 children, Yamamura Juku Observation Instructor Professional.
Fumi Hayashi
Fumi Hayashi
Seishoku Cooking School Instructor Participating in a workshop to learn about the effects of palm oil, which is one of the vegetable oils used in many foods on the body and the natural environment, deepened my interest in "food that is healthy for people and nature." , I began to learn “seishoku,” which teaches how to eat and live in harmony with the four seasons and nature.My life work is to support the dissemination of information that can be used in daily life through activities such as instructor activities at the main school of Seishoku Cooking School and hosting of fasting seminars by Mr. Kenji Okabe. KIJ LEVEL3 Completed, Observation Instructor Advanced Professional, International Traditional Chinese Medication Master, International Sake Master, AEAJ Aromatherapy Instructor
Naomi Fujimura
Naomi Fujimura
Seishoku Cooking School Instructor Teenagers and twenties who loved to eat and were fat.He became interested in brown rice when he was young.In my 10s, I was busy eating and drinking, enjoying work and everything else. She got married in her 20s, and when she visited Italy later, she discovered pasta.And 30's.Rediscover the wonders of brown rice by learning about regular meals.I think I found a little happiness in a lifestyle that uses up the whole life of vegetables.I have a lot of hesitation, but I'm taught by ′′ eating ′′ a hint to live.
Masako Mizoguchi
Mizoguchi Masako
Seishoku Cooking School Instructor Living in Hyogo prefecture.By changing his diet to brown rice and other traditional foods, he completely cured himself of his illness.I joined Seishoku Kyokai because I wanted to eat brown rice deliciously.I was moved by the deliciousness of the regular meals, and as I learned more and more, I realized that not only my body but also my mind had improved, and my daily life became richer.Without forgetting my gratitude, I will continue to work hard and convey the wonderfulness of seishoku.Cook, senior instructor of visual inspection method, senior Chinese medicine stylist, completed Ichikawa-style recovery therapy.
Etsuko Minamikawa
Etsuko Minamikawa
Seishoku Cooking School Instructor Kindergarten teacher, nursery teacher.Born in Kobe City, Hyogo Prefecture.He lives in Shibushi City, Kagoshima Prefecture.After giving birth to a child, my awareness of eating changed, and I learned the wonders of regular meals from Kagoshima Kagoshima teacher Mariko Kadoyashiki.I would like to convey to as many people as possible through seishoku the things that are most important for survival, which I was not able to convey at the nursery school.I am still inexperienced due to lack of study, but I will do my best to make everyone happy and happy.
Chiyo Miyakawa
Chiyo Miyagawa
Seishoku Cooking School Instructor While working as a chiropractor, I became interested in the relationship between what I ate and my body.He practiced on his own and realized that his own body was becoming more comfortable.I was moved by the deliciousness of the meals I learned when I started attending the Japan Macrobiotic Association to learn in earnest.How to make a meal of the Japan Macrobiotic Association for each ingredient.He taught me the importance of how to handle it and the importance of receiving everything.
Houka Yagi
Goat Hoka
Seishoku Cooking School Instructor Living in Osaka City.She started learning to eat right because of her own health problems.The scales fell from my eyes, and as I deepened my knowledge, I felt lighter not only in my body but also in my mind.In order to convey the importance of food to the children of the next generation, we launched a children's cafeteria, making miso together with the children and holding various events. I would like to make efforts to be able to do so.
Yukiyo Yanagisawa
Sachiyo Yanagisawa
Seishoku Cooking School Instructor Lives in Wakayama Prefecture.She has been in the nursing profession for over 10 years and has been thinking about the human body and mind, the meaning of health and illness.She studied western and oriental medicine, naturopathy, dietary regimens, and discovered macrobiotics.Now, I live in the mountains at the foot of Mt. Koya, surrounded by nature.The world of macrobiotics, which has a certain effect, can be chosen by everyone, and is a guideline for living, is very attractive.Let's learn about that deep wisdom together.
Kaori Yuge
Kaori Yuge
Seishoku Cooking School Instructor Born in Sasayama City, Hyogo Prefecture, currently living in Fukuoka City.When he was single, he suffered from poor health due to his irregular lifestyle and eating out almost every day.After she got married, she became interested in cooking.Later, when her daughter was born suffering from atopic dermatitis and asthma, she met Mr. Takuhisa through her friend's introduction, and she started studying at the Fukuoka Cooking Class Beginner Course sponsored by the Seishoku Kyokai. .He was impressed by the deliciousness of the dishes she learned, and became engrossed in the cooking methods and theories that she learned for the first time.I am grateful for the encouragement I have received from the teachers, friends, and her family that I have met.I would like to continue to study earnestly in the future.Her hobbies are hiking (playing in the fields), traveling, archery, and daydreaming.
Sachiko Yoshie
Sachiko Yoshie
Seishoku Cooking School Instructor When I was young, I couldn't even think about it, but as I got older, I started to feel sick.I learned about Seishoku Cooking School.I improved my eating habits without relying on medicine. As I listened to the lectures, I became more sympathetic to the lectures, and my desire to convey them became stronger.
