Open cooking classPublic

Open cooking class

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.

  • Updated: July 2022, 03
    [Thanks to full house] Held on 6/17 [Osaka] Seasonal handicrafts together!Umeboshi classroom

    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, 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!

    Attending at Cooking School

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

    Date and Time
    January 2022, 6 (Friday) 10:30-13:00
    lecturer
    Eiko Komatsu (Lecturer at Cooking School)
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    16 people *First-come, first-served basis
    Tuition fee
    5,000 yen (tax included) *Materials and meals included
    Belongings
    An apron, a triangular bandage, or something to cover your hair. *We sell the 4.2L Embalance Food Container (3,190 yen including tax).Please make a reservation when you apply.
    Message
    Demo & practice: How to pickle plums (about 1kg per person will be taken home), salted red perilla, crunchy plums 講義: "Ume is a home cure for illness." Tasting: Seaweed roll with plum vinegar, tofu and sesame, plum soup, plum wine agar *Contents are subject to change.

    [Thank you for full house] Application

  • Updated: July 2021, 10
    [Finished] 12/21 [Osaka] You can do it!Basic New Year's Eve classroom with natural materials

    Lecturer: Yuko Fujiwara Lecturer: Yuko Fujiwara (Cooking School Instructor) Born and raised in Kansai, she married into a temple in Onomichi, Hiroshima Prefecture.Her daughter's food allergies led her to encounter and learn about macrobiotics.She is currently holding network classes mainly at her home temple, and is working to expand the circle of friends who face her food.

    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!

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

    Date and Time
    December 12 (Tue) 21:10–30:14
    lecturer
    Yuko Fujiwara (Seishoku Cooking School Instructor)
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    16 people
    Tuition fee
    8,800 yen (including materials, meals, and tax)
    Belongings
    Apron, triangular bandage, cloth (2 pieces), writing utensils
    Menu
    Datemaki, black soybeans, annual ring radish, seared burdock root, Kikusui roll, Kohaku Namasu, Ringo Kindan, etc. *Menu is subject to change
  • Updated: July 2021, 10
    [Full house] Held on 12/4 [Osaka] Delicious and safe!Let's make traditional fermented food, bran pickled pickled radish!

    Lecturer: Chizuko Iku (Lecturer at Cooking School) 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.

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

    Date and Time
    December 12th (Sat) 4:13-00:16
    lecturer
    Chizuko Eku (Lecturer at Cooking School)
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    16 people
    Tuition fee
    4,500 yen (including materials, meals, and tax)
    Belongings
    Apron, triangular cloth, cloth (2 pieces), writing utensils, Tupperware of about 245 x 195 mm (we will sell from 1 piece of storage bag for take-out)
    Menu
    Demo & practice: Pickled radish (2 daikon radish) Tasting: Brown rice, miso soup, 1 pickled radish arrangement dish 講義: Japanese traditional fermented pickles
  • Updated: July 2021, 10
    [Finished] 1/21 [Osaka] Lively from the inside out!Easy miso making class

    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!

    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, a rice flour meister, and a cook.

    Attending at Cooking School

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

    Date and Time
    Friday, February 2022, 1 21:11–00:13
    lecturer
    Eiko Komatsu (Lecturer at Cooking School)
    Venue
    Seishoku Cooking School Osaka main school(Premium meal association 2F cooking class)
    Capacity
    16 people
    Tuition fee
    5,000 yen *Materials, meals, tax included
    Belongings
    Apron, triangular bandage, 1000 dish towels, writing utensils, storage container of XNUMXml or more (for take-out) *You will be asked to take home about 1kg of the miso you prepared.If you use weights or use large weights, please choose a larger size. * We will sell from 1 piece of storage bag for take-out on the day.
    Message
    Hands-on: making barley miso Tasting: brown rice, seasonal miso soup, etc. Lecture: About miso
  • Updated: July 2021, 05
    [Finished] [8/3 Osaka] Summer vegetable spice curry & lecture (story meeting) to survive the summer

    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, a rice flour meister, and a cook.

    Speaking of spices, the image of curry is strong, but it is also used as a raw material for Chinese medicine.In India, where the traditional medicine Ayurveda is deeply rooted, spices are very familiar, seasonings rooted in hot regions, and household medicines.Here are some recipes that will help you get through the hot summer.In the past, I was unable to have children due to infertility, but through various experiences I became pregnant and gave birth in India.

    cooking class

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

    Date and Time
    January 2021, 8 10:30 - 13:00
    lecturer
    Eiko Komatsu (Lecturer at Cooking School)
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    16 name (first-come-first-served basis)
    Tuition fee
    4,000 yen (tax included) *Materials and meals included
    Belongings
    Apron, triangular bandage, XNUMX dish towels, writing utensils
    Menu
    [Summer vegetable curry] Curry with plenty of summer vegetables and spices to heal summer fatigue [Chapatti] Unfermented bread made with whole wheat flour [Raita] Brown rice yogurt salad [Lassi] Made with brown rice amazake and banana
    ->
    Lecture (story meeting)
    Date and Time
    January 2021, 8 13:30 - 15:00
    Theme
    "Why I gave birth in India at 40"
    Venue
    Seishoku Cooking School Osaka main school (Lecture room on the 3rd floor of the Seishoku Kyokai)
    Capacity
    20 people
    Tuition fee
    1,000 Yen
  • Updated: July 2021, 04
    [End] Held on 6/11 [Osaka] Seasonal handicrafts together!Umeboshi classroom

    Instructor Eiko Komatsu (Lecturer at the Cooking School) Lecturer Eiko Komatsu (Former Cooking School instructor) 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 repeating his studies day by day.His motto is "Don't play, don't eat".He is a natural 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 give you detailed instructions on how to store them, how to store them, and how to use them!

    Attending at Cooking School

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

    Date and Time
    January 2021, 6 (Friday) 10:30-13:00
    lecturer
    Eiko Komatsu (Lecturer at Cooking School)
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    20 people
    Tuition fee
    5,000 yen (tax included) *Materials and meals included
    Belongings
    An apron, triangular bandage or something to cover your hair, 2 dishcloths, writing utensils, a 1600ml container for pickling umeboshi, or a bag with a zipper to take home. sell. *You can also purchase freshness-preserving containers at the natural food store Musubi Garden on the 1st floor.
    Menu
    Demo & practice: How to pickle plums *1kg per person will be taken home. Demo & Explanation: The flow after pickling plums and plum vinegar, rubbing red shiso with salt bonus demo: Naturally sweet plum wine, plum miso dressing 講義: "Ume is a home cure for illness." Tasting: Plum rice, miso soup, boiled vegetables with plum miso *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.

  • Updated: July 2021, 04
    [Finished] [June 6th in Osaka & online course available] Boost your immune system with this cooking method!Now is the time to learn basic Japanese cuisine

    Traditional Japanese food has excellent nutritional balance, and fermented foods can be taken naturally, improving the intestinal environment and making the body less prone to illness.In addition to basic cooking procedures, there are also lectures on ingredients.Would you like to take this opportunity to prepare your mind and body for Corona?

    Attending at Cooking School

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

    Date and Time
    Saturday, May 2021, 5 Basic simmered dish Canceled Saturday, June 2021, 6 Basic snack *Full schedule: 11:00-13:00
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    20 people
    Tuition fee
    3,500 yen (tax included) *Materials and meals
    Belongings
    Apron, triangular bandage, XNUMX dish towels, writing utensils
    6/12 (Sat) "Basic snack" menu
    <Practice> Hie donuts <Tasting> Red bean porridge, green vegetables with sesame sauce, barnyard millet donuts <Souvenir>Domestic and local flour
    Online course

    This course will be delivered online on a separate date.

    Delivery period (planned)
    June 2021-6, 5: Basic boiled dish June 2021-July 6, 19: Basic snacks
    Venue
    Online (Scheduled to be delivered via “Microsoft SharePoint”)
    Capacity
    20 people
    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 materials used in the training will be sent by the Japan Macrobiotic Association two days before the distribution date.In addition, there are materials that students should prepare by themselves, so please check the following.
    How to apply
    We accept from the application form as well as attending at Cooking School.Be sure to write in the remarks column"Online Course Request"Please enter
    viewing test
    After you apply, we will send a viewing test address to the email address you entered when you applied.Please check in advance if you can watch it without problems.
    Microsoft account
    A Microsoft account is required for viewing.If you do not have an account, please"Create a Microsoft account (free)"please.

    Delivery materials and materials to be prepared Boiled Dried Daikon Radish and Takano [Ingredients to send] 50g of organic dried daikon radish, 6 slices of organic frozen tofu, 170g of rough salt, recipe [Ingredients to be prepared by participants] Carrots, sesame oil, naturally brewed soy sauce (ingredients are soybeans, wheat, and salt only) ▼Hie Donuts [Ingredients to send] 150 g of Iwate barnyard millet, 600 g of domestic flour, 120 g of organic raisins, recipe [Materials to be prepared by participants] Salt (natural sea salt), frying oil

    Viewing environment When viewing, please be sure to prepare one of the following viewing environments by yourself.Please also check that there is no malfunction or damage to the device or software. ▼Smartphones, tablets iOS 11.0 or later (Safari latest version) Android OS 5.0 or later (Chrome latest version) * The SAMSUNG internet browser app for Android devices is not supported. If you are using a terminal installed such as Galaxy, please be sure to access from the Chrome browser. ▼Computer Windows 10 or higher (latest versions of Chrome, Edge, Firefox) MacOS 10.9 or higher (latest versions of Chrome, Safari, Firefox)

    Communication environment A fast and stable internet connection is required for viewing.Please be sure to check the remaining amount of packet communication in advance to make sure you are not out of service area or in a place with weak radio waves.

    Others * Please pay the tuition fee after confirming that you can watch it without problems in the viewing test.Please note that, in principle, tuition fees cannot be refunded. *Souvenirs are not available for those who take the online course.note that. *Please do not publish the notified viewing address (URL) on SNS, etc., or share it with anyone other than those who are taking the course.

  • Updated: July 2021, 02
    [End] [Osaka 3/19/3/30 & online course available] Immunity up with this cooking method!Now is the time to learn basic Japanese cuisine

    Traditional Japanese food has excellent nutritional balance, and fermented foods can be taken naturally, improving the intestinal environment and making the body less prone to illness.In addition to basic cooking procedures, there are also lectures on ingredients.Would you like to take this opportunity to prepare your mind and body for Corona?

    Attending at Cooking School

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

    Date and Time
    March 2021, 3 (Friday) Basic simmered dish March 2021, 3 (Tuesday) Basic fried food *Full schedule: 11:00-13:00
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    20 people
    Tuition fee
    3,500 yen *Materials, meals, tax included
    Belongings
    Apron, triangular bandage, XNUMX dish towels, writing utensils
    3/19 (Fri) "Basic boiled dish" menu
    <Practice> Boiled dried daikon radish and Takano <Tasting> Brown rice, miso soup, simmered dried daikon radish and Takano <Souvenir> Domestic organic dried radish 1 bag
    3/30 (Tue) "Basic deep-fried food" menu
    <Practice> Lotus root ball <Tasting> Pumpkin rice porridge, green vegetables with sesame sauce, lotus root balls <Souvenir> Domestic flour 1 bag
    Online course

    This course will be delivered online on a separate date.

    Delivery period (planned)
    June 2021-3, 26: Basic boiled dish April 2021-4, 6: Basic fried food
    Venue
    Online (Scheduled to be delivered via “Microsoft SharePoint”)
    Capacity
    20 people
    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 materials used in the training will be sent by the Japan Macrobiotic Association two days before the distribution date.In addition, there are materials that students should prepare by themselves, so please check the following.
    How to apply
    We accept from the application form as well as attending at Cooking School.Be sure to write in the remarks column"Online Course Request"Please enter
    viewing test
    After you apply, we will send a viewing test address to the email address you entered when you applied.Please check in advance if you can watch it without problems.
    Microsoft account
    A Microsoft account is required for viewing.If you do not have an account, please"Create a Microsoft account (free)"please.

    Delivery materials and materials to be prepared Boiled Dried Daikon Radish and Takano [Ingredients to send] 50 g of organic dried daikon radish, 6 slices of organic frozen tofu, 170 g of rough salt, recipe [Ingredients to be prepared by participants] Carrots, sesame oil, naturally brewed soy sauce (ingredients are soybeans, wheat, and salt only) ▼ lotus root ball [Ingredients to send] Ground flour 600g, coarse salt 170g, rapeseed salad oil 600g, recipe [Ingredients to be prepared by participants] lotus root, onion

    Viewing environment When viewing, please be sure to prepare one of the following viewing environments by yourself.Please also check that there is no malfunction or damage to the device or software. ▼Smartphones, tablets iOS 11.0 or later (Safari latest version) Android OS 5.0 or later (Chrome latest version) * The SAMSUNG internet browser app for Android devices is not supported. If you are using a terminal installed such as Galaxy, please be sure to access from the Chrome browser. ▼Computer Windows 10 or higher (latest versions of Chrome, Edge, Firefox) MacOS 10.9 or higher (latest versions of Chrome, Safari, Firefox)

    Communication environment A fast and stable internet connection is required for viewing.Please be sure to check the remaining amount of packet communication in advance to make sure you are not out of service area or in a place with weak radio waves.

    Others * Please pay the tuition fee after confirming that you can watch it without problems in the viewing test.Please note that, in principle, tuition fees cannot be refunded. *Souvenirs are not available for those who take the online course.note that. *Please do not publish the notified viewing address (URL) on SNS, etc., or share it with anyone other than those who are taking the course.

  • Updated: July 2020, 12
    [Finished] 12/12 & 12/19 [Osaka & Online Course] Immunity up with this cooking method!Now is the time to learn basic Japanese cuisine

    Traditional Japanese food has excellent nutritional balance, and fermented foods can be taken naturally, improving the intestinal environment and making the body less susceptible to illness.

    In addition to basic cooking procedures, there are also lectures on ingredients.Would you like to take this opportunity to prepare your mind and body for Corona?
    Attending at Cooking School

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

    Date and Time
    2020年12月12日(土)基本の煮物 2020年12月19日(土)基本の揚げ物 ※全日程:11:00–13:00
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    20 people
    Tuition fee
    One-time course: 3,500 yen *Material cost, meal fee, tax included
    Belongings
    Apron, triangular bandage, XNUMX dish towels, writing utensils
    12/12 (Sat) "Basic boiled dish" menu
    <Practice> Boiled dried daikon radish and Koya <Tasting> Brown rice, miso soup, Boiled dried daikon radish and Koya <Souvenir> 1 bag of domestic organic dried radish
    12/19 (Sat) "Basic fried food" menu
    <Practice> Lotus root ball <Tasting> Roasted brown rice porridge, green vegetables with sesame sauce, lotus root ball <Souvenir> 1 bag of domestic flour
    Online course

    This course will be delivered online on a separate date.

    Delivery period (planned)
    2020年12月19日~2021年1月 3日:基本の煮物 2020年12月26日~2021年1月10日:基本の揚げ物
    Venue
    Online (Scheduled to be delivered via “Microsoft SharePoint”)
    Capacity
    20 people
    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 materials used in the training will be sent by the Japan Macrobiotic Association two days before the distribution date.In addition, there are materials that students should prepare by themselves, so please check the following.
    How to apply
    We accept applications from the application form as well as attending at Cooking School.Be sure to write in the remarks column"Online Course Request"Please enter
    viewing test
    After you apply, we will send a viewing test address to the email address you entered when you applied.Please check in advance if you can watch it without problems.
    Microsoft account
    A Microsoft account is required for viewing.If you do not have an account, please"Create a Microsoft account (free)"please.
    Delivery materials and materials to be prepared ▼ Boiled dried daikon radish and Takano [Ingredients to send] Organic dried daikon radish 50g, Organic frozen tofu 6 pieces, coarse salt 170g, recipe [Ingredients to prepare by yourself] Carrot, sesame oil, naturally brewed soy sauce soybeans, wheat, and salt only) ▼ Lotus root ball [Ingredients to send] Ground flour 600g, coarse salt 170g, rapeseed salad oil 600g, recipe [Ingredients to prepare by yourself] Lotus root, onion Viewing environment When viewing, please be sure to prepare one of the following viewing environments by yourself.Please also check that there is no malfunction or damage to the device or software. ▼Smartphones, tablets iOS 11.0 or later (Safari latest version) Android OS 5.0 or later (Chrome latest version) * SAMSUNG internet browser app for Android devices is not supported. If you are using a terminal installed such as Galaxy, please be sure to access from the Chrome browser. ▼Computer Windows 10 or higher (latest versions of Chrome, Edge, Firefox) MacOS 10.9 or higher (latest versions of Chrome, Safari, Firefox) Communication environment A fast and stable internet connection is required for viewing.Please be sure to check the remaining amount of packet communication in advance to make sure you are not out of service area or in a place with weak radio waves. Others

    * Please pay the tuition fee after confirming that you can watch it without problems in the viewing test.Please note that, in principle, tuition fees cannot be refunded. *Souvenirs are not available for those who take the online course.note that. *Please do not publish the notified viewing address (URL) on SNS, etc., or share it with anyone other than those who are taking the course.

  • Updated: July 2020, 12
    [End] 1/29 [Osaka & Online Course] Easy!Miso making class

    As the word “temae miso” suggests, it has been made in each household for a long time.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.You can also take online classes this time!

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

    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 repeating his studies day by day.His motto is "Don't play, don't eat".He is a natural coordinator, a rice flour meister, and a cook.

    Attending at Cooking School

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


    Date and Time
    Friday, February 2021, 1 29:11–00:13

    lecturer
    Eiko Komatsu (Lecturer at Cooking School)

    Venue
    Seishoku Cooking School Osaka main school
    (Premium meal association 2F cooking class)
    Capacity
    20 people
    Tuition fee
    5,000 Yen
    *Material cost, meal fee, tax included
    Belongings
    Apron, triangular bandage, 1600 dish towels, writing utensils, storage container of about XNUMXml (for take-out)
    * If you do not have one, you can purchase a 1600ml imbalanced container that keeps food fresh for 1,870 yen, so please apply in advance.
    Menu
    <Practice/Souvenir> You will take home about 1 kg of brown rice miso that you have prepared.
    <Tasting> Brown rice, red bean rice, seasonal miso soup

    Online course

    This course will be delivered online on a separate date.


    Delivery period (planned)
    April 2021-2, 5
    * The viewing period is 2 weeks.
    Venue
    Online (Scheduled to be delivered via “Microsoft SharePoint”)
    Capacity
    20 people
    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 materials used in the training will be sent by the Japan Macrobiotic Association two days before the distribution date.In addition, there are materials that students should prepare by themselves, so please check the following.
    How to apply
    We accept from the application form as well as attending at Cooking School.
    Be sure to write in the remarks column"Online Course Request"Please enter
    viewing test
    After you apply, we will send a viewing test address to the email address you entered when you applied.Please check in advance if you can watch it without problems.
    Microsoft account
    A Microsoft account is required for viewing.If you do not have an account, please"Create a Microsoft account (free)"please.

    Delivery materials and materials to be prepared
    [Materials to send]
    Domestic organic brown rice koji 500g, organic soybeans 400g, Okinawa sea salt blue sea 500g, recipe
    [Materials to be prepared by participants]
    Disinfection shochu or white liquor with an alcohol content of 35°C or higher
    [Cooking utensils to be prepared by participants]
    Pressure cooker (it takes longer to simmer soybeans in a regular pot), large pot, large tub, bowl and masher (mortar and pestle), strainer, container for miso, inner lid, weight (about 300g)


    Viewing environment
    When viewing, please be sure to prepare one of the following viewing environments by yourself.Please also check that there is no malfunction or damage to the device or software.

    ▼Smartphones, tablets
    iOS 11.0 or later (Safari latest version)
    Android OS 5.0 or later (Chrome latest version)
    * The SAMSUNG internet browser app for Android devices is not supported. If you are using a terminal installed such as Galaxy, please be sure to access from the Chrome browser.

    ▼Computer
    Windows 10 or higher (latest versions of Chrome, Edge, Firefox)
    MacOS 10.9 or higher (latest versions of Chrome, Safari, Firefox)


    Communication environment
    A fast and stable internet connection is required for viewing.Please be sure to check the remaining amount of packet communication in advance to make sure you are not out of service area or in a place with weak radio waves.


    Others

    * Please pay the tuition fee after confirming that you can watch it without problems in the viewing test.Please note that, in principle, tuition fees cannot be refunded.
    *Souvenirs are not available for those who take the online course.note that.
    *Please do not publish the notified viewing address (URL) on SNS, etc., or share it with anyone other than those who are taking the course.