Associate Members Welcome!




Instructor Ms Kurina Yonezawa (Language: English)
Date& Time 28 Sep (Sat)10:30~14:30
Course fee $36.00+GST
Material fee Pay Instructor directly
No of participants 16 pax(Min 8pax)
Venue Cooking room(3F)
Enquiries Ms Evon 6591 8124  (Weekdays 9:00~17:00)
Registration/Cancellation Deadline
September 13 (Friday)
*Absentees who do not inform the Front Office of their withdrawal by September 13 will be charged for the ingredients on top of the course fees.

豆腐と野菜の寿司
Sushi Roll with
Vegetables&Tofu

梅とシソの吸い物
Clear Soup with salty Plum&Shiso leaves

オーガニック豆腐と
豆のサラダ

Organic Veggie Salad with Beans&Tofu

抹茶プリン
Green Tea Pudding

The word “macrobiotics” actually comes from Greek and means “long life”. Based on the concept that just like the saying “you are what you eat”, your diet and the quality of the food you eat affects your physical and mental health, it originated in Japan in the 1860s and is derived from the traditional Japanese diet of brown rice, soy and grains. Animal based products such as eggs and dairy products are avoided, and vegetables used are organic or at the very least, pesticide free.
This month, learn how to make traditional Japanese food the macrobiotic way from Ms. Kurina Yonezawa, a Japan-based instructor in macrobiotic cooking. Along the way, you will also learn more about the unique Japanese seasonings that will be used, such as miso, plum vinegar and yuzu. Walk out enlightened about the differences between rice based-miso and barley-based miso, among other nuggets of information!