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.
I want to educate my children!I want you to be able to cook!Are there many parents who think so?
But it's hard to teach cooking at home...The Japan Macrobiotic Association will hold a cooking class for children by children!During the class, children learn how to cook by themselves, away from their parents!Through cooking, you can feel your child's growth by cooperating with friends, learning about ingredients, and learning how to cook.Rice ball and miso soup this time.That's all it takes to complete a great meal!I will make various rice balls, so please look forward to it!
Lecturer Izumi Sasanami
(Former Cooking School instructor)
I discovered macrobiotics when my son 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 am looking forward to learning more.I am working hard every day to convey to the next generation society that “macrobiotics are fun and free”.His motto is, "A pot, a home, and society are all the same as the universe; harmony is important."
【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)
Slight sore throat, fever, burns, bumps, sprains...
You don't even need to go to the hospital, but you have a little problem, right?
It is the allowance method using familiar food that plays an active part in such a case.
Just by knowing this, you won't be afraid of minor injuries or illnesses!
You will gain more confidence by actually experiencing it!
Lecturer: Yuko Fujiwara
(Former Cooking School instructor)
Born and raised in Kansai, she married into a temple in Onomichi, Hiroshima Prefecture.Her daughter's allergies led her to encounter and learn about macrobiotics.Currently, she holds network classes mainly at her home temple and is working to expand the circle of friends who face her food.
【Contact Us】06-6941-7506(Reception 9:00-17:00 / Closed: Wednesdays and Sundays)
Japan is full of fermented foods such as miso and soy sauce.Fermentation, the work of small invisible microorganisms, transforms ingredients beneficially for humans.Among the fermented foods, rice bran pickles are easy to make.For those who have made it before but failed, and for those who think that taking care of the rice bran bed is difficult.Please join us for our eye-opening bran pickling 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)
The bactericidal and health effects of plum have been known for a long time.It first appeared in medical books and pillow books from the Heian period, samurai during the Sengoku period, and common people during the Edo period. "One pickled plum is disease-free."How about pickling umeboshi, a traditional preserved food that Japan is proud of?Mr. Komatsu, who has 1 years of experience making umeboshi, will carefully teach you some tips, how to store it, and its efficacy!
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 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.
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 Shigeka Nishio
(Cooking School Instructor)
After learning about regular meals, I gather with people who are interested in health and cooking to deepen the wonders of macrobiotics.Currently, at home and in Umeda, I hold “slow macrobiotic” events for small groups, such as cooking, umeboshi (pickled plums), and miso making.Chinese medicine instructor, medicinal herb advisor
Lecturer Izumi Sasanami
(Former Cooking School instructor)
Living in Nara prefecture.Switched from modern nutrition science to regular diet after troubles during pregnancy and delivery of the first child.Understanding the laws of nature and enjoying your daily life is what macrobiotics is all about!Her greatest concern now is the quest for the philosophical thought that underlies the deliciousness and depth of orthodox cuisine.
You may think that making osechi takes a lot of time and effort, but it's easier than you think because it's a cooking method that makes the most of the ingredients.Pray for the health of your family and friends in the new year, and make a heart- and body-friendly osechi together!
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.
Japan is full of fermented foods such as miso and soy sauce.Fermentation, the work of small invisible microorganisms, transforms ingredients beneficially for humans.Among the fermented foods, rice bran pickles are easy to make.For those who have made it before but failed, and for those who think that taking care of the rice bran bed is difficult.Please join us for our eye-opening bran pickling 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.
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, a rice flour meister, and a cook.
The bactericidal and health effects of plum have been known for a long time.It first appeared in medical books and pillow books from the Heian period, samurai during the Sengoku period, and common people during the Edo period. "One pickled plum is disease-free."How about pickling umeboshi, a traditional preserved food that Japan is proud of?Mr. Komatsu, who has 1 years of experience making umeboshi, will carefully teach you some tips, how to store it, and its efficacy!
