カテゴリーアーカイブ: Cooking Classes

Koji is the culture that is used to promote fermentation in Japanese staples such as soy sauce, tamari, miso, 続きを読む “Let’s make delicious dishes using koji!”

Let's make party food without meat, fish, eggs, dairy or sugar! Concerned about your intake of  pres続きを読む “Festive season with macrobiotics 2014”

Concerned about your intake of  preservatives, animal fats, dairy, eggs and refined sugar?  Without 続きを読む “Japanese style Bento with a macrobiotic twist”

Make Miso the traditional way, using Organic soy beans, Koji culture and sea salt. Without the need for p続きを読む “Miso making workshop at “Gojyuan” in Sep.”

Make Miso the traditional way, using Organic soy beans, Koji culture and sea salt. Without the need for p続きを読む “Miso making classes in August”

Concerned about your intake of medicine? What are the side effects and cost of continuous use of pharmaceutica続きを読む “Macrobiotics home remedies recipe”

Concerned about your intake of  preservatives, animal fats, dairy, eggs and refined sugar?  Without 続きを読む “Making white sauce and cheese without dairy!!”