Cooking with Umeboshi Plums with Tomoko Amano

Описание: Tomoko is a Certified Macrobiotic Instructor and the Director of Whole Foods Studio/Native Foods in Tokyo/Kumamoto, Japan.

Personal History:
Graduated from Sophia University, Tokyo, Japan
Worked in marketing and advertising industry for 15 years
Studied Macrobiotics at Kushi Institute, Massachusetts, USA
Founded Whole Foods Studio(Macrobiotic and vegan cooking school) in - Tokyo in 2004
Senior teacher of Kushi Institute of Japan since 2005
Founded Native Foods (School of traditional Japanese cuisine) in Kumamoto in 2012

Activities:
Cooking classes, catering, restaurant menu produuction (macrobiotic, vegan, traditional Japanese cuisine, fermented food processing, sugar/eggs/dairy free sweets)
-Employee training (macrobiotic/vegan restaurants)
Wellness coaching (food, exercise, counseling etc.)
Classes and seminars with Tomoko can be conducted in both English and Japanese

Recipe Books Published:
“New Basic Macrobiotic” (2006)
“Love Rice, Beans, and Veges” (2007)
“Self Healing Cooking” (2009)

"Cooking with Umeboshi Plums" (Cooking Class)
Joining us from Japan live Tomoko will enlighten us with the many uses of the umeboshi plum. Pickled Japanese umeboshi apricots are sun-dried, infused with red shiso (beefsteak) leaves and aged for a year. The "king of alkaline foods", umeboshi plums are an ancient food used to balance and strengthen the body and are highly valued as a digestive aid.

NativeFoodsSchool on FaceBook
Email Tomoko at [email protected]