In this three-class online series, Mutsuko Johnson will offer her knowledge of traditional Japanese dishes for the Autumn season. We shall increase our immunity, develop stronger bodies and enliven our spirits with the colours, flavours and textures of the earth.Read More
Harvest Season Cooking with Mutsuko Johnson
Late September is Harvest Season, the time of year when nature shares her abundance with us. Earth energy is plentiful and we are drawn to celebrate the variety of delicious offerings. There is no better moment to embrace our kitchen hearth and empower our health through wholefoods home cooking.
In this three-class online series, Mutsuko Johnson will offer her knowledge of traditional Japanese dishes, integrating wholegrains, pulses, sea vegetables, fermented foods and seasonal organic produce in beautiful meals that will inspire your senses and nourish your body for the Autumn.
As a special feature of this series, Mutsuko will share her passion for the humble yet mighty Aduki bean. Each class will include a unique way to prepare this super food, which are very grounding and provide powerful earth energy.
Drawing on a wide variety of ingredients cooked with the wisdom of traditional Japanese cuisine, we can increase our immunity, develop stronger bodies and enliven our spirits with the colours, flavours and textures of the earth!
Class 1 – Monday 28 September
- Aduki Bean Rice with Chestnuts
- Kenchin -Jiru, Traditional Hearty Root Vegetable Soup with Deep Fried Tofu
- Sauteed Kale with Apple
- Quick Daikon Pickles
- Furikake Condiment
Class 2 – Friday 2 October
- Ozenzai (Aduki Bean Soup) with Mugwort Mochi
- Slow Cooked Kabocha Squash
- Carrot & Burdock Kimpira
- Broccoli Ohitashi
- Quick Turnip Pickles
Class 3 – Sunday 4 October
- Colourful Ohagi (Pounded Brown Rice and Aduki Bean Balls)
- Clear Shiitake Mushroom Soup
- Slow Cooked Hijiki Seaweed
- Rolled Spinach Goma-Ae
- Takuan Pickles
Classes will take place online via Zoom.
Each student will receive a detailed recipe booklet in advance of the class, with information about each dish and a step by step guide for preparation, cooking and storage.
Participation in the full series is highly recommended for maximum value (single sessions are available).
About Mutsuko Johnson
Mutsuko was born and raised in Osaka, Japan. She studied macrobiotic cooking with founders Michio and Aveline Kushi and was an active member of the macrobiotic community in Boston during the 1970s.
Mutsuko combines her ancestry and lineage from Japan with over 45 years’ experience of teaching, cooking and healing with wholefoods. She raised a family of 5 children using macrobiotic cooking and has seen how it can create health and happiness for all.
Monday 28 September, 6.30pm – 8.30pm
Friday 2 October, 6.30pm – 8.30pm
Sunday 4 October, 5pm – 7pm
Harvest Season Cooking online resource details
To book your place – register online via the link below or call Charlotte on 0783 449 6625.
Price: £40 per class / £100 for 3-Class Series (block-booked in advance).