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.
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!
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.
lecturer
Izumi Sasanami
(Former Cooking School instructor)
With the birth of my son, I encountered macrobiotics.She realizes that many events in her life can be turned around by food.
Currently, she holds cooking classes for pre-mama and parents in Kyoto and Osaka.In addition, we are engaged in food education and lecture activities at kindergartens and nursery schools.
Making my own miso is very easy and very healthy!
Following last year's making of brown rice miso, this time I will challenge making barley miso.
In the morning, you will learn how to make miso.In addition, we will share the experiences of the participants and aim to make miso without fail!
*You will be asked to take home about 1kg of the miso you prepared, so please bring a storage container of about 1600ml.
lecturer
Tomoka Inoue
(Cooking School Instructor)
While in college, he encountered macrobiotics when he fell ill while traveling to the United States.Cooks.
In October 2018, he opened The Pink Elephant, a shop selling natural yeast bagels and natural sweets made mainly from organic and domestic ingredients.
Would you like to make delicious and heartwarming sweets together as a daily snack or as a gift for your friends and loved ones?
Macrobiotic sweets are naturally sweet and very healthy!
People on a diet and children can also eat it with confidence.You can wrap the finished sweets cutely and take them home ♡
lecturer
Akiko Okada
(Former Cooking School instructor)
Dietary cuisine researcher.As the principal of the Seishoku Cooking School, he worked hard to launch a cooking class and handed down the tradition of Seishoku cuisine to the present.Currently, we are focusing on training the next generation of teachers.She has deepened her knowledge of Japanese culture, such as Japanese dance, tea ceremony, and flower arrangement, and is passing down the way women live to future generations.
Why don't you try a traditional New Year's meal 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!
lecturer
Hiroko Shimada
(Former Cooking School instructor)
Graduated from Tsuji Culinary School.He is a former instructor at Masaru Doi Cooking School.he is a nutritionist.
With his own illness as a trigger, he encountered the world of macrobiotics through Nishi-style Koda therapy.She currently serves as an instructor at the Seishoku Cooking School.
January is a time when family, relatives and friends gather and there are many home parties such as New Year's parties.Would you like to entertain yourself with gorgeous and auspicious dishes suitable for the New Year?
This time, I will take the shape of XNUMX sun and arrange the food little by little on the tray.You can also learn the ingenuity of how to serve and cut.Add vegetable dishes to your usual New Year dishes and make them even healthier!
We look forward to your participation everyone.
