There are plenty of fun original menus by unique instructors!
It's a one-day class that anyone can feel free to join, so please invite your family and friends to try it out.
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!
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.
【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)
Miso soup is a comforting dish for Japanese people. As the term "temae 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 will also answer your questions such as "What should I do in this situation?" This year, we will be holding classes on barley miso and brown rice miso! Please come and join us!
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.
Enbalance Container 4,200ml
Held on January 2025, 1 / Liven up your body! Easy miso making class
【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)
This course will be archived (recorded) during the distribution period below.
Archive distribution is a method of distribution in which the cooking class is recorded and made available for access at a later date at your convenience. People who were unable to attend the class on the day or who live far away can also watch the class.
▼Materials to be sent
Domestic organic brown rice koji 500g, organic soybeans 400g, Okinawa blue sea salt 500g, recipe
Materials to be prepared by participants themselves
Shochu with an alcohol content of 35% or more, or white liquor, etc.
▼ Cooking equipment to be prepared by participants themselves
Pressure cooker (it takes longer to cook soybeans in a regular pot), large pot, large bucket, bowl and masher (mortar and pestle), colander, container for making miso, inner lid, weight (approx. 300g)
Archived broadcast (2025/2/1-2/15) Liven up your body! Easy miso making class
【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)
Miso soup is a comforting dish for Japanese people. As the term "temae 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 will also answer your questions such as "What should I do in this situation?" This year, we will be holding classes on barley miso and brown rice miso! Please come and join us!
Lecturer Shigeka Nishio (Cooking School Instructor)
Learning about Shokudo has led me to gather with people who are interested in health and cooking, deepening my understanding of the wonders of macrobiotics. Currently, I hold "Yukkuri Macrobiotics" events in my home and in Umeda, where we cook, make pickled plums, and make miso, and I also help out with cooking clubs at elementary schools. I am a Chinese medicine instructor and a medicinal dietary advisor.
Enbalance Container 4,200ml
Held on February 2025, 2 / 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)
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 (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.
Held on 12/21/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)
“Challenge Kitchen! Making curry and rice that teaches you the importance of life”
“I want to let my children cook! But it's hard to do it at home... ” “I want people to know the importance of food.” ”
Recommended for such people.
This time, I will make ``curry rice''.
Can you make curry rice without commercially available roux? !
No, that's not true. You can make an extremely delicious curry rice with the deliciousness of vegetables and the aroma of spices.
Would you like to make delicious curry rice from scratch that is perfect for the hot summer?
If you learn at a cooking class, be sure to put it into practice at home.
【did it! A cooking class full of things. This experience will build your child's confidence.
Lecturer: Eriko Ishizuka
(Cooking School Instructor)
Lives in Echizen City, Fukui Prefecture.
Awaken your love for your hometown through reporting on local history, culture, local food, traditional vegetables, etc. on your local CATV station.
After getting married, quitting her job, and becoming pregnant, she began to think deeply about the importance of food, and became deeply interested in the whole concept of macrobiotics.
Just as my mother has been careful about what I eat since I was a child, I am also raising my two beloved sons with regular meals!
[Cancelled] 7/27 Challenge Kitchen
【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)
[Notice of price revision]
At Seishoku Kyokai Cooking School, we have strived to provide information at prices that are easy for students to attend, but we would like to revise our prices.
The reason for this is that it has become difficult to offer the products at the current prices due to rising costs of ingredients and associated transportation costs.
We apologize for the inconvenience, but thank you for your understanding.
We will continue to strive to improve our services so that everyone can enjoy learning.
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!
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.
【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)
Japan is full of fermented foods, including miso and soy sauce. Fermentation, the action of small invisible microorganisms, transforms food into something that is beneficial to humans. Among fermented foods, bran pickles are one of the easiest to make. Those who have made one before but failed, or those who think that taking care of a rice bran bed is difficult. Please join us for an eye-opening rice bran pickle class!
Instructor Chizuko Iku
(Former Cooking School instructor)
In 1991, he opened a grocery store (Sanchokuya Kurano) as a development of direct marketing activities, 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, I came across a seishoku based on the idea of reducing food waste itself.Guidance is based on regular meals, such as dishes that do not use pesticides or additives, are based on seasonal ingredients, how to eat that makes the most of what is harvested, and preserved foods that can be made at home. ing.Currently, while teaching the basics of medicinal dishes, it is important to make it delicious first.
【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)
"Challenge Kitchen! Cute! Delicious! Let's make strawberry daifuku♪"
“I want to let my children cook! But it's hard to do it at home... ” “I want people to know the importance of food.” ”
Recommended for such people.
This time, I will make a ``Japanese sweet'' called strawberry daifuku.
The strawberry daifuku we make from our own dough is super cute and 100 times more delicious ☆
The gentle sweetness spreads throughout your mouth. You can also change the fruit inside to something that is in season.
If you learn at a cooking class, be sure to put it into practice at home.
【did it! A cooking class full of things. This experience will build your child's confidence.
Lecturer: Eriko Ishizuka
(Cooking School Instructor)
【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)
There are lots of edible wildflowers in the spring fields♪
You can even find spring herbs! How many can you find?
It's the season when the weather gets warmer and insects start moving. You might even be able to meet spring insects.
Have a bonfire outside for lunch and feel outdoors ♪ Let's enjoy spring to the fullest in the rural scenery!
【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)
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! We will also answer your questions, such as "What should I do in such a situation?"Please join us!
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.
Held on 1/27/Feel lively from the inside out!Easy miso making class
【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)
