Introduction
"Microorganisms through plants and animals"

Yusuke Katayama (Representative Director of Katayama Co., Ltd.)

[Lecture] What is the difference between oriental medicine and macrobiotics?
Mr. Hatano, the representative of TAO Juku, explained in a joint lecture

[Book Review] New book EXPRESS "Learning from Joichi Sakurazawa's Words"

[NEWS] JONA started organic restaurant certification

[info] Seasonal information Letter from Muso 23 Marusho Brewery

[People] Side road, side road, sanpo road 17
………… “Natural Museum” Mr. Kazu Mitamura and Mr. Takashi Ono (Osaka)

[Farming life] Aiming for a 21st century village, a semi-farming community 50
Cultivation Spirit …… Masato Teraguchi

[Macro] Rica's bento news5………… Rika Asano　
my family loves beans

[Mind and Body] [New Series] Diet & Relaxation - Listening to the Voice of the Body - 1
………… Michihiko Harasaki Why do we devour?

[Macro] Macrobiotic one theme 5
………… Kenji Okabe Skillful use of condiments

[Health] Keigakudo medical records53 Just a cough, but a cough …… Keiichi Nishishita

[info] "Organic fruit & nut bar" monitor recruitment

[Cooking Class] 2015 Spring Normal Course Graduation Production Presentation & Graduation Ceremony

[Network] Guidance of regular meal Cooking School and network class

[info] Santoku knives from Takamura Hamono Seisakusho for sale at Musubi club

[Recipe] Seasonal Vegetables 2016
“Refreshing early summer ingredients Japanese cafe menu” ………… Mika Nagahara
Edamame Plum Rice / Boiled Tofu / Bakuuchi Soup / Radish Gratin / Fried Radish

[PR] Musubi club book information

[Macro] Shinchan no Yorozu Counseling Center 5
………… Shinichiro Yamamura Asthma and atopic dermatitis

[Cooking class] Cooking School communication experience report
…… Kayoko Hamada

Otayori Hiroba

This month's gift Shisowakame furikake with root kelp

ties of ties