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 2019, 12
    [Full house] Held on 2/1 [Osaka] Challenge Kitchen!Setsubun is coming soon!Eat ehomaki and the demons are out!Fortune is inside!

    Lecturer Miki Okada (Seishoku Cooking School instructor)
    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.


    Key Points

    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)


    Date and Time
    Saturday, February 2020, 2 1:10–30:13
    lecturer
    Miki Okada (Seishoku Cooking School Instructor)
    Venue
    Seishoku Cooking School Osaka main school
    (Premium meal association 2F cooking class)
    Capacity
    12 name (first-come-first-served basis)
    Tuition fee
    3,000 yen (including materials, meals, and tax)
    Belongings
    Apron, triangular bandage, XNUMX dish towels, writing utensils
    Menu
    Ehomaki, setsubun bean arrangement snacks
    Target age
    5 years old to 6th grade elementary school
  • Updated: July 2019, 12
    [Full house] Held on 1/25 [Osaka] Lively from the inside out!Easy miso making class

    Instructor Eiko Komatsu (Lecturer at the Cooking School)
    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.

    Date and Time
    Saturday, January 2020, 1 25:13–00:16
    lecturer
    Eiko Komatsu (Lecturer at Cooking School)
    Venue
    Seishoku Cooking School Osaka main school
    (Premium meal association 2F cooking class)
    Capacity
    24 name (first-come-first-served basis)
    Tuition fee
    4,500 yen (including materials, meals, and tax)
    Belongings
    Apron, triangular bandage, 2 cloths, writing utensils, storage container of about 1600ml (for take-out)
    *If you do not have one, you can purchase an imbalanced container that keeps food fresh for 1600 yen (1,870ml), so please apply in advance.
    Tasting
    Brown rice, seasonal miso soup, and one other item
    講義
    About miso
  • Updated: July 2019, 12
    [Full house] 12/21 [Osaka] Challenge Kitchen!Let's make delicious Christmas sweets happily!

    Lecturer Keiko Shimada (Seishoku Cooking School instructor)
    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)

    Date and Time
    Saturday, January 2019, 12 21:13–00:15
    lecturer
    Keiko Shimada (Seishoku Cooking School Instructor)
    Venue
    Seishoku Cooking School Osaka main school
    (Premium meal association 2F cooking class)
    Capacity
    12 name (first-come-first-served basis)
    Tuition fee
    3,000 yen (including materials, meals, and tax)
    Belongings
    Apron, triangular bandage, XNUMX dish towels
    Menu
    Snowball cookies and rice flour muffin cake
    Target age
    5 years old to 6th grade elementary school
  • Updated: July 2019, 11
    [Full house] Held on 11/23 [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.

    Date and Time
    Saturday, November 11, 23:13–00:16
    lecturer
    Chizuko Eku (Lecturer at Cooking School)
    Venue
    Seishoku Cooking School Osaka main school
    (Premium meal association 2F cooking class)
    Capacity
    24 name (first-come-first-served basis)
    Tuition fee
    4,500 yen (including materials, meals, and tax)
    Belongings
    Apron, triangular cloth, cloth (2 pieces), writing utensils, round Tupperware of about 245 x 195 mm (Available for purchase at Musubi Garden on the 1st floor, or storage bags for take-out are sold from 1 piece)
    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 2019, 08
    [Finished] 12/1 [Osaka] You can do it!Basic New Year's Eve class with natural materials (with mini weights for take-out!)

    Lecturer: Izumi Sasanami (Lecturer at Seishoku Cooking School) Lecturer: Izumi Sasanami (Lecturer at Seishoku Cooking School)

    Encountered macrobiotics with the birth of his eldest son, who is now a member of society.She realizes that various events in her life can change for the better with food and attitude.Currently, she is mainly active as a teacher at a regular cooking school, a food education advisor for kindergartens in Osaka and Kyoto, and a cooking class for mothers raising children.

    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!

    Date and Time
    December 12 (Sun) 1:10–30:15
    lecturer
    Izumi Sasanami (Lecturer at Cooking School)
    Venue
    Seishoku Cooking School Osaka main school (Premium meal association 2F cooking class)
    Capacity
    24 name (first-come-first-served basis)
    Tuition fee
    8,500 yen (including materials, meals, and tax)
    Belongings
    Apron, triangular bandage, cloth (2 pieces), writing utensils
    Menu
    ・Date roll ・Black soybean ・Annual ring radish ・Seared burdock ・Kikusui roll
  • Updated: July 2019, 05
    [Thanks to full house] Held on 6/22 [Osaka] Seasonal handicrafts together!Umeboshi classroom

    Instructor Eiko Komatsu (Lecturer at the Cooking School)
    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.

    Date and Time
    Saturday, November 6, 22:10–30:14
    lecturer
    Eiko Komatsu (Lecturer at Cooking School)
    Venue
    Seishoku Cooking School Osaka main school
    (Premium meal association 2F cooking class)
    Capacity
    24 name (first-come-first-served basis)
    Tuition fee
    4,500 yen (including materials, meals, and tax)
    Belongings
    Apron, triangular bandage, cloth (2 pieces), writing utensils, storage container of 1 liters or more for 2 kg of pickled plums
    Menu
    Demo & practice: How to pickle plums *Please take home about 1kg per person
    Demo & Explanation: The flow after pickling plums and plum vinegar rises, salt rubbing of red perilla
    Extra demo: How to make naturally sweet plum wine and plum juice
    Tasting: "Ume is a home cure for illness" (with tasting of umeboshi bancha made from umeboshi)
    講義: Brown rice, miso soup, snack with plum
  • Updated: July 2018, 12
    [Finished] 1/26 [Osaka] Fun and delicious miso making

    Lecturer: Izumi Sasanami (Lecturer at Seishoku Cooking School)
    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.


    Fun and delicious miso making

    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.

    Date and Time
    Saturday, November 1, 26:10–30:15
    lecturer
    Izumi Sasanami (Lecturer at Cooking School)
    Venue
    Seishoku Cooking School Osaka main school(Premium meal association 2F cooking class)
    Capacity
    30 name (first-come-first-served basis)
    Tuition fee
    4,500 yen (including materials, meals, and tax)
    Belongings
    Apron, triangular bandage, cloth (2 pieces), writing utensils, storage container of about 1600ml (for miso takeaway)
    Menu
    Demo & practice:Miso making
    Tasting: Brown rice, miso soup, etc.
    講義:Miso is a fermented food that Japan is proud of.
  • Updated: July 2018, 12
    [Finished] Held on 1/27 [Osaka] Healthy sweets class that you can make at home

    Instructor Tomoka Inoue (Seishoku Cooking School instructor)
    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.


    Healthy sweets class that you can make at home

    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 ♡

    Date and Time
    December 1 (Sun) 27:13–00:16
    lecturer
    Tomoka Inoue (Seishoku Cooking School Instructor)
    Venue
    Seishoku Cooking School Osaka main school(Premium meal association 2F cooking class)
    Capacity
    30 name (first-come-first-served basis)
    Tuition fee
    3,800 yen (including materials, meals, and tax)
    Belongings
    Apron, triangular bandage, cloth (2 pieces), writing utensils
    Menu
    tofu gateau chocolate
    Vegetable 3 color donut
    millet nut bar
    soymilk latte
  • Updated: July 2018, 11
    [Finished] 12/22 [Osaka] Ms. Akiko's Basic New Year's Eve

    Lecturer: Akiko Okada (lecturer of the regular cooking school)
    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.

    Akiko-sensei's Basic New Year's Eve


    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!

    Date and Time
    Saturday, November 12, 22:10–30:15
    lecturer
    Akiko Okada (Seishoku Cooking School Lecturer)
    Venue
    Seishoku Cooking School Osaka main school(Premium meal association 2F cooking class)
    Capacity
    30 name (first-come-first-served basis)
    Tuition fee
    8,500 yen (including materials, meals, and tax)
    Belongings
    Apron, triangular bandage, cloth (2 pieces), writing utensils
    Menu
    Herring roe, black soybeans, annealed vegetables, vinegared burdock root, kinton chakin shibori, burger noshiyaki, carrot balls, simmered vegetables, green vegetable isomaki, Kyoto-style zoni, kintsuba
  • Updated: July 2018, 10
    [Finished] 12/10 [Osaka] Hospitality with Shojin Osechi

    Lecturer: Hiroko Shimada (Lecturer at Cooking School)
    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.


    Hospitality with Shojin Osechi

     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.

    Date and Time
    December 12 (Mon) 10:10–30:14
    lecturer
    Hiroko Shimada (Lecturer at Cooking School)
    Venue
    Seishoku Cooking School Osaka main school(Premium meal association 2F cooking class)
    Capacity
    30 name (first-come-first-served basis)
    Tuition fee
    8,000 yen (including materials, meals, and tax)
    Belongings
    Apron, triangular bandage, cloth (2 pieces), writing utensils
    Menu
    Decorative pressed sushi, hassun platter (celebration dish, simmered dish, fukusa-yaki, burdock dumpling teriyaki, sunrise kumquat), flower petal bowl, apple kindan