Macrobiotic Natural Cooking Class (5-Part Series)

This five-part course focuses on macrobiotic cooking, rooted in traditional Japanese dietary practices. Participants learn how to integrate these principles into daily life to support health goals such as weight management, detoxification, and physical improvement. The curriculum includes practical techniques for preparing seasonal ingredients and creating fermented staples like salted koji, soy sauce koji, ginger koji, onion koji, and amazake.