Lecturer Miki Okada
(Cooking School Instructor)
People change when food changes. I was fascinated by the depth of "food".
A friend taught her to eat a vegetarian brown rice diet, and while practicing it in her own way, she met Seishoku Kyokai.
Rejuvenate your body and mind while enjoying seasonal meals that maximize the taste of the ingredients with minimal seasonings.
I would like to continue learning how to cook deliciously and happily.
The rice is seasoned with seasonal citrus instead of sushi vinegar.No sugar is used, the taste brings out the sweetness of the rice, and the sourness is delicious even for children.
We use safe materials that are gentle on the body, mainly organic vegetables and pickles.
We will also introduce cute decorative sushi made by the teacher.Of course you can try it!
did it!A cooking class full ofThe experience builds your child's self-confidence.
Why don't you have your child make this year's ehomaki?
*Parents are not allowed in the classroom during practical training.Children will be allowed to sample the food, so please wait in the separate room (in the same building) until then. (Preschoolers can be accompanied)
Lecturer Eiko Komatsu
(Former Cooking School instructor)
When I was 24 years old, I went to an ashram (spirit dojo) in India, and my search for myself began.During his rural life, he learned about Shindofuji and Ichibutsu, and his eating habits changed.He went through the twists and turns of divorce, traveling to Asia, marriage, childbirth, and settling into macrobiotics.He plans to go to a vocational school before his XNUMXth birthday and study hard every day to become a free man.He sings alone with guitarrere, and loves Joichi Sakurazawa, Zen-related books, and mystery books.
His motto is "Don't eat what you don't play".
Miso soup is a comforting dish for Japanese people.
As the word “temae miso” suggests, it has been made in each household for a long time.Recently, it has been reviewed as a fermented food that improves the intestinal environment.Is it difficult to make?No, no, it's that easy!Eiko Komatsu, who has been making miso for 30 years, will tell you in an easy-to-understand manner.
We will also answer your questions, such as "What should I do in such a situation?"Please join us!
*You will be asked to take home about 1kg of the miso you prepared.
Lecturer Keiko Shimada
(Cooking School Instructor)
"I want my child to cook! But it's hard to do it at home..."
"I want you to know the importance of food."
Recommended for such people.Wheat, egg, and dairy products are not used, and you can make it very delicious.
did it!A cooking class full ofThe experience builds your child's self-confidence.
*Parents are not allowed to enter the classroom during practical training.Children will be allowed to sample the food, so please wait in the separate room (in the same building) until then. (Preschoolers can be accompanied)
Instructor Chizuko Iku
(Former Cooking School instructor)
In Kurume City, Fukuoka Prefecture, he presides over a cooking class (Circle Kurashi), a natural food store, and a representative of a storehouse.While delivering safe vegetables to consumers, she encounters circular agriculture and orthodox cuisine.He teaches the basics of regular meals, such as using no pesticides, no additives, seasonal ingredients, eating methods that make the most of the ingredients themselves, preserved foods, and so on.
Fermented foods improve the intestinal environment and have a positive effect on health and beauty, so yogurt, cheese, and kimchi are popular these days, but there are many fermented foods in Japan as well.This includes miso, soy sauce, vinegar, natto, etc. that we eat on a daily basis.And the old-fashioned rice bran-pickled takuan that we will make in this cooking class is a fermented food rich in plant-based lactic acid bacteria.Learn how to pickle takuan and try making it at home.
Lecturer: Izumi Sasanami (Lecturer at Seishoku Cooking School)
Why not try your hand at making a handmade New Year's dish this year?You may think it takes a lot of time and effort, but it's a cooking method that makes the most of the ingredients, so you can make it easier than you think!Pray for the health of your family and friends in the new year, and make a heart- and body-friendly osechi together!
Why don't you learn how to incorporate traditional Japanese grains, seasonal vegetables, seaweed, etc. into your usual dining table, and learn macrobiotic cuisine that will make your mind and body healthy?
![Macrobiotic simple Japanese food [Osaka]](https://www.macrobiotic.gr.jp/wp2018/wp-content/uploads/2019/07/brown_rice.jpg)
Please try it once in the experience class where you can actually experience cooking!
Lecturer Eiko Komatsu
(Former Cooking School instructor)
When I was 24 years old, I went to an ashram (spirit dojo) in India, and my search for myself began.During his rural life, he learned about Shindofuji and Ichibutsu, and his eating habits changed.He went through the twists and turns of divorce, traveling to Asia, marriage, childbirth, and settling into macrobiotics.He plans to go to a vocational school before his XNUMXth birthday and study hard every day to become a free man.He sings alone with guitarrere, and loves Joichi Sakurazawa, Zen-related books, and mystery books.His motto is "Don't eat what you don't play".
The bactericidal and health effects of plum have been known for a long time. "A single pickled plum is disease-free."
How about pickling umeboshi, a traditional preserved food that Japan is proud of?Mr. Komatsu, who has 20 years of experience making umeboshi, will give you detailed instructions on how to store them, how to store them, and how to use them!
*Since the time of ripening of plums changes depending on the temperature and weather, we may not be able to prepare organic plums depending on the condition of this year.note that.
