cooking classCooking school

  • Updated: July 2026, 02
    [Starting April 2026 (4/4)] “Advanced course” to master macrobiotics
    Practice
    In addition to learning traditional cooking techniques and wisdom, such as the foundation of macrobiotics, food nutrition and dietary cuisine, dishes using seasonal ingredients, kaiseki and fucha cuisine, you will also deepen the spirituality unique to Japan through cooking. .
    講義
    You will learn about the genealogy of diet, Japanese food culture, seven stages of diet, dietary dishes and prescription dishes, diet physiology and diseases, yin and yang, the order of the universe, the principle of musou, and the practice of allowances.We will also incorporate outputs such as cooking demonstrations, discussions, reading impressions and reports.
    [Reading impressions]
    One of "Eternal Boy", "Regular Eating Habits", "Dietary Book of Life", "Universal Order", "Zen Macrobiotic", and "Musou Principle Yi"
    Tuition fee
    1 year / 158,400 yen (tax included)
    Venue
    Seishoku Cooking School Osaka main school(Premium meal association 2F cooking class)

    Register

    Read More
  • Updated: July 2026, 01
    [2026/1/30 Osaka, Children Welcome] Liven up your body from the inside out! Easy "Barley" Miso Making Class

    Miso soup is a comforting dish for the Japanese. As the term "homemade miso" suggests, it has been made in every household since ancient times. Recently, it has been rediscovered as a fermented food that improves the intestinal environment. Is it hard to make? No, it's very easy! We'll also answer your questions, such as "What should I do in this situation?" This year we're holding classes on barley miso and brown rice miso again! Please come and join us!

    Instructor Eiko Komatsu (Lecturer at the Cooking School) Lecturer Eiko Komatsu (Former Cooking School instructor)

    In his twenties, he went to an ashram (spirit dojo) in India, where his outlook on life changed.Infertility improved in the subsequent self-sufficient life.After she had a child, she learned to eat properly, and continues to this day.He is planning to become a real free man by repeating his studies day by day.His motto is "Don't play, don't eat".He is a natural food coordinator, rice flour meister, miso meister, and cook.

    Date and Time
    Friday, February 2026, 1 30:11–00:13
    lecturer
    Eiko Komatsu (Lecturer at Cooking School)
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    25

    Tuition fee
    Elementary school students and above 6,600 yen
    *Material cost, meal fee, tax included
    *If you are bringing a preschool child, please apply for the open class to be held on Friday, January 30th.
    *If you are an elementary school student or older and would like to take home food for your child, you will need to pay the fee for one person.
    Belongings
    What to bring: Apron, triangular cloth, 2 cloths, writing utensils, storage container of 1600 ml or more (for take-out)
    *You will take home approximately 1 kg of miso you have prepared. If you are using a weight or other large item, please choose a larger size.
    *Enbalance containers (4200ml) that keep ingredients fresh can be purchased for 3,850 yen (tax included). If you are interested, please apply by Monday, January 5, 2026.
    *Only those attending in person can apply.
    * Take-home storage bags are available for purchase on the day, starting from one piece.
    Message
    Practical:wheatMaking miso
    Lecture: About Miso
    Tasting: Brown rice and miso soup will be provided.
    Register
    Please apply for participation through the event application site "Peatix".
    *You will need to register as a member of "Peatix" to apply. "Peatix" accepts credit cards and convenience store payments.

    Enbalance Container 4,200ml Enbalance Container 4,200ml

    [Participant comments]
    • It was very delicious. Thank you very much. Making miso was easier than I thought, and I'd like to try making it myself again. I'm looking forward to six months from now. (30s)
    • I made miso for the first time and it was soothing. I'm looking forward to the next six months. Thank you very much. (40s)
    • The cabbage croquettes were very delicious. Thank you for preparing them. (60s)
    Apply from "Peatix"

    Held on February 2026, 1 / Liven up your body from the inside! Easy "barley" miso making class

    【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)

  • Updated: July 2026, 01
    [Online Course 2026/1/30-2/13] Liven up your body from the inside out! Easy "Brown Rice" Miso Making Class
    Online classes via the internet (recorded)

    This course will be archived (recorded) during the distribution period below.

    The online video will be an edited version of last year's class video. Please note that it will not be streamed in real time on the day.

    Delivery period (planned)
    September 2026nd (Friday) to September 1th (Friday), 30
    Venue
    Online (We plan to archive the event via Microsoft SharePoint)
    Capacity
    20
    Tuition fee
    It will be the same price as attending at Cooking School.Includes shipping charges for materials sent in advance.
    Ingredients
    Some of the ingredients (soybeans, salt, koji) used in the practical training will be sent by the Japan Macrobiotic Association two days before the broadcast date. In addition, there are other ingredients and cooking utensils that participants will need to prepare themselves, so please check the following.
    How to apply
    Just like in-person participation at the Cooking School, applications are accepted through the event application site "Peatix." Please be careful not to make a mistake as the application form is different for each session.
    *You will need to register as a member of "Peatix" to apply. "Peatix" accepts credit cards and convenience store payments.
    Apply from "Peatix"

    Online Course (2026/1/30-2/13) Easy Miso Making Class (Brown Rice Miso Class)

    【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)

  • Updated: July 2026, 01
    [Ended] [2026/2/7 Osaka] Liven up your body from the inside out! Easy "Brown Rice" Miso Making Class

    Miso soup is a comforting dish for the Japanese. As the term "homemade miso" suggests, it has been made in every household since ancient times. Recently, it has been rediscovered as a fermented food that improves the intestinal environment. Is it hard to make? No, it's very easy! We'll also answer your questions, such as "What should I do in this situation?" This year we're holding classes on barley miso and brown rice miso again! Please come and join us!

    Lecturer Shigeka Nishio (Seishoku Cooking School instructor) Lecturer Shigeka Nishio (Cooking School Instructor)

    I have been learning slowly, while being taught ideas about food such as "housewives are the pharmacists of life" and "cooking is a preliminary technique for digestion and absorption." I believe that proper food cooking is delicious, enjoyable once you learn about it, and connects the soul. I would like to learn the art of living a happy and healthy life with gratitude.

    Attending at Cooking School
    Date and Time
    Saturday, February 7, 2026 11:00–13:30
    lecturer
    Shigeka Nishio (Seishoku Cooking School Instructor)
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    25
    Tuition fee
    Elementary school students and above 6,600 yen
    *Material cost, meal fee, tax included
    *If you are bringing a preschool child, please apply for the open class to be held on Friday, January 30th.
    *If you are an elementary school student or older and would like to take home food for your child, you will need to pay the fee for one person.
    Belongings
    What to bring: Apron, triangular cloth, 2 cloths, writing utensils, storage container of 1600 ml or more (for take-out)
    *You will take home approximately 1 kg of miso you have prepared. If you are using a weight or other large item, please choose a larger size.
    *Enbalance containers (4,200ml) that keep ingredients fresh can be purchased for 3,850 yen (tax included). If you would like a container, please apply by Monday, January 5, 2026. Containers can only be applied for by those attending in person.
    * Take-home storage bags are available for purchase on the day, starting from one piece.
    Message
    Practical:brown riceMaking miso
    Lecture: About Miso
    Tasting: Brown rice and miso soup will be provided.
    Register
    Please apply for participation through the event application site "Peatix".
    *You will need to register as a member of "Peatix" to apply. "Peatix" accepts credit cards and convenience store payments.

    Enbalance Container 4,200ml Enbalance Container 4,200ml

    [Participant comments]
    • I'm glad I was able to ask questions casually. (30s)
    • I learned a lot of interesting facts from them. (40s)
    • It was a lot of fun. I learned a lot by comparing the taste of miso made with refined salt. (40s)
    • This was my first time participating, but it was fun because it was easier to talk to the people at my table. (40s)
    • The teacher explained things carefully and it was easy to understand. (50s)
    Apply from "Peatix"

    Held on February 7, 2026 / Liven up your body from the inside out! Easy "Brown Rice" Miso Making Class

    【Contact Us】 06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)

  • Updated: July 2025, 10
    [Ended] [Osaka 12/20] You can do this! Enjoying macro-style New Year's dishes at home

    Making osechi may seem time-consuming and difficult, but if you use the Seishoku cooking method, you can easily make it.Why not have fun making delicious osechi together by making use of the goodness of real ingredients?

    Lecturer Izumi Sasanami
    Lecturer: Izumi Sasanami (Seishoku Cooking School Lecturer)

    Profile: Lives in Nara Prefecture.After experiencing pregnancy and childbirth problems with her first child, she switched from modern nutrition to a proper diet.Macrobiotics is all about understanding the laws of nature and enjoying your daily life!My current greatest interest is exploring the philosophy behind the deliciousness and depth of traditional Japanese cuisine.

    Date and Time
    Saturday, April 2025, 12 20: 10-30: 14
    *Depending on the progress of cooking and tasting, the event may finish a little later than planned. Please allow yourself plenty of time to participate.
    lecturer
    Izumi Sasanami (Lecturer at Cooking School)
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    20
    Entry fee
    11,000 yen (tax included) *Materials and meals included
    Belongings
    Apron, triangular bandage, cloth (2 pieces), writing utensils
    Menu
    [Examples] Black beans, dried sardines, kelp rolls, chrysanthemum turnips, lotus roots, deep-fried fish cakes, vinegared burdock root, and other foods.
    *Once this year's menu is decided, it will be posted on Peatix.
    Register
    Please apply for participation from the event application site "Peatix". "Peatix" accepts credit card payments and convenience store payments.
    * Membership registration to "Peatix" is required for each application.
    Apply from "Peatix"

    Held on 12/20/You can do this!Enjoying macro-style New Year's dishes at home

    【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)

  • Updated: July 2025, 07
    [Ended] [Osaka 9/9] Healthy Vegetable Meal Class

    Why not try making meals that are good for your body?
    Did you know that there are actually vegetables that cool the body and vegetables that warm the body?
    How to choose vegetables according to the season, how to make a one-plate meal "just for you" using plenty of vegetables,
    We will teach you some tips on how to use vegetables in a way that suits your body.

    Lecturer: Tomomi Tozawa (Seishoku Cooking School instructor)
    Lecturer: Tomomi Tozawa
    (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".

    Efforts and requests of the Japan Macrobiotic Association regarding measures against new coronavirus infectious diseases

    Date and Time
    Tuesday, September 2025, 9 9:10-30:12
    lecturer
    Tomomi Tozawa
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    20 name (first-come-first-served basis)
    Tuition fee
    5,500 yen (tax included) *Materials and meals included
    Belongings
    Apron, bandana, two dish towels, writing implements
    Message
    Demo & Tasting: Gapao-style rice, hash browns, Cobb salad, and more
    Lecture: How to eat vegetables you didn't know
    *Contents and menus are subject to change.
    Register
    Please apply for the cooking class from the event application site "Peatix". "Peatix" accepts credit card payments and convenience store payments.
    * Membership registration to "Peatix" is required for each application.
    Apply from "Peatix"

    9/9 Vegetable cooking class

    【Contact Us】 06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)

  • Updated: July 2025, 07
    [Ended] [Osaka 9/23] Body-Healing "Seaweed" Cooking Class

    Make healthy Japanese meals with the power of seaweed!
    I've heard that seaweed is rich in nutrients, but cooking with it tends to be repetitive.
    In this class, the theme is "prepared meals" that utilize the power of seaweed.
    We will share tips on how to incorporate seaweed into your diet along with seasonal vegetables in a delicious way.
    During the lecture, we will also carefully answer questions such as, "How should I eat and use seaweed?"

    Lecturer Eriko Ishizuka (Seishoku Cooking School instructor)
    Lecturer: Eriko Ishizuka
    (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.

    Efforts and requests of the Japan Macrobiotic Association regarding measures against new coronavirus infectious diseases

    Date and Time
    September 2025, 9 (Tuesday/Holiday) 23:10-30:12
    lecturer
    Eriko Ishizuka
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    20 name (first-come-first-served basis)
    Tuition fee
    5,500 yen (tax included) *Materials and meals included
    Belongings
    Apron, bandana, two dish towels, writing implements
    Message
    Demo & tasting: Soft and fluffy deep-fried sukiyaki kelp and yam topped with a sweet bean paste, rice cooked with arame seaweed and burdock, miso soup with autumn vegetables, funori seaweed and green vegetables dressed with sesame vinegar, hijiki seaweed with white dressing, white sesame blancmange, etc.
    Lecture: Seaweed
    *Contents and menus are subject to change.
    Register
    Please apply for the cooking class from the event application site "Peatix". "Peatix" accepts credit card payments and convenience store payments.
    * Membership registration to "Peatix" is required for each application.
    Apply from "Peatix"

    9/23 / Seaweed rice class

    【Contact Us】 06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)

  • Updated: July 2025, 07
    [Ended] [Osaka 8/19] Dairy-free, egg-free, and refined sugar-free! Natural sweets class

    The book includes a mini-lecture that carefully answers questions such as, "Why don't we use dairy products, eggs, or refined sugar?"
    After learning, you can take a break and enjoy tasting some freshly made sweets.
    Some sweets are available for takeaway so you can enjoy them at home.
    Why not join us in making some simple yet satisfying sweets?
    Make a kinder choice for your body.

    Lecturer Shigeka Nishio (Seishoku Cooking School instructor)
    Lecturer Shigeka Nishio
    (Cooking School Instructor)

    I loved cooking because of my grandfather and father who ran a Japanese food catering business, but I slowly progressed while being taught a different way of thinking about food than other cooking classes, such as "housewives are the pharmacists of life" and "cooking is a preliminary technique for digestion and absorption". Shokudo cuisine is delicious, simple food that makes you want to make it and eat it, and it is very fun to try and learn about it. I also think it connects the heart. Eating continues regardless of age. Shokudo has lessons and meanings according to age and physical condition, so I would like to continue learning with you how to live a happy and healthy life with gratitude.

    Efforts and requests of the Japan Macrobiotic Association regarding measures against new coronavirus infectious diseases

    Date and Time
    March 2025, 8 (Tue) 19:10-30:12
    lecturer
    Shigeka Nishio
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    20 name (first-come-first-served basis)
    Tuition fee
    5,500 yen (tax included) *Materials and meals included
    Belongings
    Apron, bandana, two dish towels, writing implements
    Message
    Demo: Strawberry mousse, Ubadama, Rice flour kirazuage, Dried fruits and nuts with sake lees dip
    Lecture: Why no milk, eggs, or refined sugar?
    Tasting: Strawberry mousse, Ubadama, Rice flour kirazuage, Dried fruit and nuts with sake lees dip
    Takeaway: Ubadama (fried chicken wings) and fried rice flour dumplings
    *Contents and menus are subject to change.
    Register
    Please apply for the cooking class from the event application site "Peatix". "Peatix" accepts credit card payments and convenience store payments.
    * Membership registration to "Peatix" is required for each application.
    Apply from "Peatix"

    8/19 / Sweets class

    【Contact Us】 06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)

  • Updated: July 2025, 05
    [Cancelled] [Starting October 2025 (9/9)] Beginner's Course to learn the basics
    Practice
    Through the basic menu of regular meals, you will learn the basics of cooking, such as the types of utensils and how to use them, how to cook brown rice, how to wash vegetables, and how to cut vegetables.
    講義
    Grain vegetarian diet recommendation, brown rice, seasonings such as salt, soy sauce, and miso
    Tuition fee
    10 times / 60,500 yen (textbook fee, ingredients, tax included)
    Venue
    Seishoku Cooking School Osaka main school(Premium meal association 2F cooking class)

    The regular beginners course has been cancelled.

    Read More
  • Updated: July 2025, 05
    [End] [Osaka 6/21] Let's do seasonal crafts together!Umeboshi classroom

    The antibacterial and health benefits of plums have been known for a long time. It first appeared in medical books and pillow books during the Heian period, and was eaten by samurai during the Sengoku period, and by ordinary people during the Edo period.
    "One grain of pickled plums will prevent you from getting sick." Would you like to try pickling umeboshi, a traditional preserved food that Japan is proud of? Mr. Komatsu, who has been making umeboshi for 1 years, will carefully teach you some tips, how to store them, and their effects!

    Instructor Eiko Komatsu (Lecturer at the Cooking School)
    Lecturer Eiko Komatsu
    (Former Cooking School instructor)

    In his twenties, he went to an ashram (spirit dojo) in India, where his outlook on life changed.Infertility improved in the subsequent self-sufficient life.After she had a child, she learned to eat properly, and continues to this day.He is planning to become a real free man by repeating his studies day by day.His motto is "Don't play, don't eat".He is a natural food coordinator, rice flour meister, miso sommelier, and cook.

    Efforts and requests of the Japan Macrobiotic Association regarding measures against new coronavirus infectious diseases

    Date and Time
    Saturday, June 2025, 6 21:10-30:13
    lecturer
    Eiko Komatsu
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    20 name (first-come-first-served basis)
    Tuition fee
    5,500 yen (tax included) *Materials and meals included
    Belongings
    An apron, something to cover your hair, such as a triangular bandage, two cloths, writing utensils, and a container for pickling umeboshi (2ml or more)
    *You can also purchase the Enbalance Food Container 4.2L (3,850 yen including tax). If you are interested, please apply by June 6th (Wednesday).
    Message
    Demonstration & practice: How to pickle plums *Please take home about 1kg per person
    Lecture: About the “power of plums”
    Tasting: Pickled plum rice balls, miso soup
    *Contents are subject to change.
    Register
    Please apply for the cooking class from the event application site "Peatix". "Peatix" accepts credit card payments and convenience store payments.
    * Membership registration to "Peatix" is required for each application.
    Apply from "Peatix"

    6/21 Held/Umeboshi Class

    【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)