This will be a rare opportunity to learn how to prepare and incorporate Japanese-inspired wholefood meals into your dietary programme. This is where it all started.

The origins of the natural foods and wholefood movement can be traced back to a basement shop called Erewhon on Newbury Street in Boston in the mid-1960s. It was here that Michio and Aveline Kushi began importing traditional Japanese food products such as miso, shoyu, umeboshi, and kuzu among others as central to their introduction to oriental medicine and philosophy that came to be known as macrobiotics.

The natural foods and wholefood movement sprung out of this small shop. In fact, Michio and Aveline Kushi were honoured by the Smithsonian Institution, National Museum of American History for their role in founding that movement and providing educational resources for how to use those foods through the Kushi Institute.

Mutsuko Johnson has been practicing and teaching Japanese-style macrobiotic cooking for more than 40 years, raising a family of seven in the process. She has studied with the finest macrobiotic teachers in both Japan and the United States. She operated several macrobiotic study houses in the Boston area during that period, providing macrobiotic meals for students coming to America to study with Michio and Aveline Kushi.

It is quite important when one is considering making a significant dietary change to veganism, vegetarianism or macrobiotics that the meals and individual dishes have some tradition behind them. That is, nutritionally they have stood the test of time and provided essential nourishment for a culture or peoples over a sustained period. This is particularly true with regard Japan, a country with an unbroken history extending back several thousand years and a country recognized as having the highest life expectancy in the world.

In this seasonal cooking intensive, Mutsuko will introduce dozens of Japanese-inspired recipes and teach how to prepare these foods to create wholesome meals appropriate for the autumn season. She will also introduce numerous recipes from Japanese temple cooking known an Shojin Ryori, as well as a more aesthetic traditional Kyoto-style cooking known as Kaiseki Ryori.

This will be a rare opportunity indeed to learn how to prepare these nourishing and delectable dishes and incorporate them into your daily dietary programme.

For full details regarding the Autumn Cooking Intensive with Mutsuko Johnson, please click here.

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