Macrobiotic = regular diet is a cooking method to create a foundation.Daily diet is a stack, and the stack makes life.Because it is the foundation, it is buried in the ground.
Humans can dream by staying healthy, so we can think of the kitchen as not a kitchen, but a place where the foundations are laid.And traditional Japanese food is full of wisdom to build a solid foundation.
At the Cooking School, we go through the stages of beginner, intermediate, advanced, and master courses, practice macrobiotic cooking, and tell stories about cooking, ingredients, and macrobiotic theory.By learning the basics firmly and then learning applications, you will deepen your understanding.And let's experience together the mental and physical changes that occur by continuing.
Seishoku Cooking School Principal
Akiko Okada
Akiko Okada
Okada Shoko
Seishoku Cooking School Principal Born in Fukui prefecture in 1944.Under the tutelage of Joichi Sakurazawa, who spread macrobiotics to the world, he studied under the guidance of Michi Ogawa, Soyo Okada, Hisako Yamaguchi, and Hokei Ogawa, who taught seishoku cuisine.For more than 30 years since then, she has been teaching not only at the Seishoku Cooking School Osaka Main School, but also in classrooms all over the country.
Takashi Oura
Takashi Oura
Instructor at Seishoku Cooking School
Daiwa Resort Co., Ltd. Royton Sapporo General Manager
Born in Osaka Prefecture After graduating from Tsuji Culinary College, he trained as a chef of Western cuisine at hotels in Hyogo, Osaka, and Gifu.While working as head chef at Daiwa Resort Co., Ltd. Kashihara Royal Hotel (Nara Prefecture), he learned macrobiotic theory and cooking from Teizou Okada, president of Seishoku Kyokai, and Akiko Okada, principal of Seishoku Kyokai.He has worked as an executive chef at Daiwa Resort Co., Ltd. Royton Sapporo, where he is now.
Sumiko Nishimori
Nishimori Sumiko
Instructor at Seishoku Cooking School Living in Kochi City.He encountered counseling (client-centered therapy) while in college, and studied under the influence of Mr. Fujio Tomoda for 25 years.After graduating from university, he retired after giving birth in middle and high school.After that, he worked as a part-time lecturer (in charge of mental health) at Kochi Gakuen Junior College, and is currently retired.When his mother-in-law was ill, he encountered macrobiotics and opened "Macrobiotic Gen" (3).Today, he holds open-access cooking classes at his home once a month, which anyone can participate in.
Tomoko Asatsu
Asatsu Tomoko
Instructor at Seishoku Cooking School ~The dining table has the power to change the earth~ For me, who have experienced raising children and living with my own lifestyle centered on "food", seishoku has become a lifelong endeavor.I was originally interested in youth development and had a teaching qualification, but through encounters with disturbed children and people suffering from allergies and illnesses, I realized the mistakes in modern society surrounding "food" and realized what I could do. I learned at the Japan Macrobiotic Association so that I could be guided by asking if I could do it.Seishoku, which is based on a broad perspective of the natural world, is the same for people who have learned from the sea, mountains, or villages.It's every day that I fall into the prefecture in my daily life if it's the truth.We communicate the importance of regular meals through cooking classes and lectures, and we have established groups to spread the word.Book: Welcome to the table of dreams NPO Shimane Prefecture Organic Farming Association Director
Hosted by Network Izumo Classroom (Kitchen Studio Yume no Shokutaku)
Eiko Komatsu
Eiko Komatsu
Instructor at Seishoku Cooking School In his twenties, he went to an ashram in India, where his outlook on life changed.Infertility improved in the subsequent self-sufficient life.After having a child, I learned about regular meals and have continued to this day.He is planning to become a real free man by studying hard every day.His motto is "Don't play, don't eat".Natural Coordinator, Rice Flour Meister, Cook
Izumi Sasanami
Sasanami Izumi
Instructor at Seishoku Cooking School I encountered macrobiotics when my son, who is currently in high school, was born.It's surprising that various troubles have turned around with food.Thanks for the trouble at the time!Both his biological father and spouse are transferees, and he has moved 18 times.I have good memories of knocking on macrobiotic doors all over the country.I still have a lot to learn, and I look forward to learning more.When I was in high school and college, I cooked meals for hundreds of people.I am proud that I have cultivated physical strength and time limit ability.One of the things that is important in regular meals is “putting in and out”.A breathing method I started a few years ago.I'm also into singing and hot yoga now.My motto is "The pot, the home, and society are the same as the universe, harmony is important."
Hiroko Shimada
Hiroko Shimada
Instructor at Seishoku Cooking School Graduated from Tsuji Culinary School.He gets a job at Masaru Doi Cooking School and teaches cooking.After that, he became an office worker, and his irregular life continued and his physical condition deteriorated.He realized the importance of food, and through Nishi-style Koda therapy, he encountered the world of macrobiotics.
Chizuko Iku
Tsuruhisa Chizuko
Instructor at Seishoku Cooking School As a development of direct marketing activities, he opened a grocery store (farm direct and warehouse), and realized the importance of recycling-oriented agriculture while delivering safe vegetables to consumers.Through trial and error, such as processing food waste and composting it, he encountered a perfect meal based on the idea of one whole food and body fuji, which reduces the food waste itself.We offer a variety of dishes based on regular meals, such as dishes that do not use pesticides and do not contain additives, dishes based on seasonal ingredients, ways of eating that make the most of what is harvested, preserved foods that can be made at home, etc. I hope it helps.Currently, I'm telling you the basics of medicinal dishes, but first of all, it's important to make it delicious. From the March 2014 course, the Kurashiki classroom has been run by three people, Ota, Yuge, and Nishi sensei.The concept is learning to gather together.
Mika Nagahara
Mika Nagahara
Instructor at Seishoku Cooking School Graduated from Kagawa Nutrition University.While she was in school, she gained experience in the field as an assistant to a culinary researcher and a space coordinator teacher, and after graduating, she was widely involved in food-related work such as restaurant coordination and food coordination.After she broke her body, she came across Seishoku, and since then she has been working as a food education class for children, as a consultant, and as a food developer.Her specialties include tofu-related cuisine, confectionery, bread, Italian, and Korean cuisine.She is an international medicinal cook.
Sachiko Nishimura
Sachiko Nishimura
Instructor at Seishoku Cooking School Born in 1977 in Saga City.His father is a chef of Japanese cuisine, and his mother, who loves cooking, runs a natural food store (Brown rice food Ohisama). She studied under Principal Okada at the Cooking School, and she was so impressed that she attended from elementary to normal course (graduation in 1997) with her mother for four and a half years. At the age of 14, he joined Super Nico in charge of natural foods while helping Ohisama brown rice.Thanks to the generosity of President Gogawa, he was able to expand sales at four stores and learn from them. In 4, he joined Brown Rice Food Ohisama and started cooking classes every month. In 21, he started the Network Saga Classroom as a lecturer at the Japan Macrobiotic Association.She is currently a mother of one child and is active every day while raising her child.
Toshie Nakahara
Toshie Nakahara
Instructor at Seishoku Cooking School From around 1992, he started a natural food store with the sole thought of "I have to help the producers who make good things, and I have to leave them for future generations." Around 1998, she was associated with the Japan Macrobiotic Association and attended Seishoku Cooking School with her daughter.Around this time, the name of her shop changed to “Brown Rice Food Ohisama”.Currently, she is actively working on cooking classes and food events with her family every day.
Kiyomi Noguchi
Kiyomi Noguchi
Instructor at Seishoku Cooking School
Certified by Japan Homeopathic Medical Association (JPHMA)
British Homeopathic Medical Association (HMA) Accreditation
Originally from Kyoto. 1985: Her eldest son's mother's breastfeeding problem caused her to become interested in regular meals.Participated in Kenko Gakuen (became a staff member for 1987 years from the following year) 11: Appointed as a lecturer at the current Cooking School 1993: Received a letter of commission from the chairman of the time, Shiro Matsuoka, as a full-fledged cooking instructor 1994: Started learning homeopathy 2002: Acquired homeopath certification The symptoms of the body are required to solve the problem of food regimen and heart.
Michiyo Fujii
Michiyo Fujii
Instructor at Seishoku Cooking School In 1984, he encountered yoga, and in the process of deeply studying comprehensive yoga for mind, food, and movement, he learned about regular eating. 10 years later, she was connected to the Japan Macrobiotic Association, and experienced the wonders of Seishoku, learning how to live in harmony with nature, while learning how to live in harmony with nature, with the same oriental spirit as yoga as the backbone, and learned deeply. .Since then, she has continued to study yoga and stick to a straight diet to this day.In addition to being a lecturer at the association, she is currently active in a cooking circle called “Circle Fuji,” which was launched in 2005.I would like to continue to teach as many people as possible how wonderful seishoku is, and to learn about it myself.
Tamiko Yasutomi
Tamiko Yasutomi
Instructor at Seishoku Cooking School A former nursery teacher who lives in Takamatsu City, Kagawa Prefecture.He is the national health spot 21 net caretaker.After switching from synthetic detergent to powdered soap for a child's diaper rash, he became interested in environmental issues and started working.An activity to make powdered soap from waste oil and spread it to Matsuyama due to her husband's transfer.While learning about the wonders of organic farming and how to live from producers through creating a safe diet, she was impressed by a regular food magazine when she was holding a cooking class with her friends.He meets Dr. Sawako Hiraga in Hiroshima, and she goes to Hiroshima.She was taught by the late Fujiko Sugamoto in Matsuyama, and from 1997 she studied at the Seishoku Cooking School.Her diet is the compass of life.I will continue to work hard every day so that I can maintain my vitality even after years and enjoy the appeal of regular meals.
Kayo Ryuzu
Kayo Ryuto
Instructor at Seishoku Cooking School After graduating from pharmacy, worked at a hospital for a pharmaceutical manufacturer, and currently works as a pharmacist, while also holding cooking classes and seminars using familiar wild and medicinal herbs from the perspective of preventive medicine.He also holds courses on how to incorporate beautiful Japanese traditions and traditions into cooking and living.We are telling you to integrate modern medicine, oriental medicine, nutrition, medicinal cuisine, and macrobiotics without getting lost in various information.Hygiene inspector and care manager qualifications acquired.
