Classes and Events
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We are currently offering private and "unscheduled" group lessons only. Please go to "Services" to see the details. In order to get the group lesson going, you would have to create a group of 3-4 people. And I will offer a class.
Past group cooking classes:
January 30, 2016 (Saturday) Macrobiotic 1 (Gluten Free) 10 - 1pm $35
We have one more spot open for this class. Register Now!
March 5, 2016 (Saturday) Annual Miso Making class 10:30 - 1:30 $40, plus the cost of the ingredients
Reserve your spot now! Class full
March 13, 2016 (Sunday) Annual Miso Making Class 10:30 - 1:30 $40, plus cost of the ingredients - Sorry, the class is full
June 12 or 19, 2016 (Sunday) Group Macrobiotic Cooking Part 2. 10:30-1:30 , (cost depends on the number of students signed up: $35 - $45)
Umeboshi Class: Due to unpredictable ripening length of ume, we are not able to offer a class. Please contact us if you are interested in getting advise if you want to do it own your own.
* * Remember, we offer Macrobiotic Cooking Classes - private or group by request! * *
Call or email us to let us know which class(es) you are so excited about (see the list below)! This helps us decide which classes to offer. Last year we've offered half of these classes listed below. If we have requests, we will schedule any of these classes again.
- Miso making (for those who are soy free, we can show you adzuki and chickpea miso)
- Koji making (cultured rice to make miso, amazake, etc)
- Umeboshi making (Japanese plum pickles)
- Gluten free tempura (vegetarian, but can add some sea food)
- Sushi making Extravaganza (not just rolled sushi, but 5 different types of sushi making)
- Shojin Ryori (Traditional Japanese temple food)
- Bento box (beautifully presented lunch in a box)
- Creative Miso Recipes (learn how to use miso in all kinds of dishes)
- Traditional Healthy snacks and desserts (includes mochi dishes) using natural sweeteners
- Noodle dishes (gluten free available: rice noodles or 100% buckwheat noodles)
- Nabe (winter dish of soup in a big ceramic pot)
- Rice ball Extravaganza (great as healthy snacks or as party food)
- Sushi cake (Not a dessert, but it's one of the most delicious meal everyone loves)
- Japanese traditional New Year's meal (not a commercial meal, but real traditional food made of whole foods and natural sweeteners) and this includes mochi
- On going Macrobiotic cooking classes (group or individual)
* Ingredients used are organic and whole foods (v.s. processed), many from the season of the year, as well as what grows locally in the area. We use no processed sugar, MSG, GMO, and other chemicals or preservatives.
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