Teachers

Tomoko Amano (Japan),

Teacher at Kushi Institute of Japan and Kushi Macrobiotic Academy.

Founder and Teacher at Whole Foods Studio in Tokyo.
Author of two macrobiotic cookbooks.

Cooking Classes

•  Seaweed Delights
Traditional and new ways of using nori, hijiki and other seaweeds that are
very rich in calcium, iron and other minerals.

•  Oriental Seitan Dishes
Seitan(wheat protein) is great meat substitute. Will introduce some rich
Seitan dishes with an oriental taste.  Even meat lovers would love them!

•  New Noodle Dishes
Noodles are tasty, easy to cook and fun! Quick and easy ways of cooking
Udon, somen and soba will be introduced in new styles.

•  Japanese Pickles and Fermented Foods
Pickles and fermented foods help your digestive system to absorb nutrients
properly. Will introduce some quick pickles and dishes using Japanese
fermented foods.

Workshops

•  “Creative” Rice Balls
Rice balls are good for not only daily meals but also for parties!  Let's
make variety of rice balls together in workshop style.

•  Mokimono: Decorations with Vegetables
Fancy cutting of vegetables. Bring your vegetable knife and apron.