Three online cooking classes led by Mutsuko Johnson, teaching you how to create traditional, nourishing and delicious Japanese meals for excellent health in the new year.

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Japanese Winter Cooking with Mutsuko Johnson

In Japan, the new year is one of the most auspicious times of the year. All households clean their homes and enjoy a special cuisine known as ‘Osechi-Ryōri’ おせち料理. 

January represents an opportunity to release old energy and welcome the new. Following the rich celebratory food of December – special occasion eating – cleansing our bodies through cooking is essential for the start of the year.

Plant-based cooking cleans our system and helps to combat stagnation, which makes us feel tired, sluggish and weakens our immune system making us susceptible to illness. 

During the of coldness in these late winter months however, our body still requires warmth, depth and flavour in cooking. How then do we ‘lighten up’ our food and yet provide enough richness and nourishment to support our wellbeing?

In this series, Mutsuko Johnson will teach you how to create Japanese winter meals which are designed to do just this.

Taking inspiration from ‘Osechi-Ryōri’, you will cook unique wholefoods meals that provide life-sustaining energy as well as inspiring beauty and creative flavours.

You will acquire a new-found confidence with health-giving traditional Japanese ingredients and learn dishes that will support your wellbeing for the year ahead and which may be treasured for a lifetime. 

Dates and Menus* for the Series

Monday 25 January,  6.30pm – 8.30pm

  • Aduki Bean Rice – short grain brown rice with beans
  • Ozoni Soup – light miso soup with Mochi 
  • Nishime Style Vegetables – braised root vegetables
  • Kale with Walnuts – dark, leafy greens with dressing 
  • Musubi Kombu – special seaweed side-dish
  • Shiitake Mushrooms – cooked in soya sauce broth 
  • Onamasu – a light ‘quick- pickle’  

Thursday 28 January, 6.30pm – 8.30pm

  • Onigiri Rice Ball – short grain brown rice 
  • Ankake Kuzu Soup – with vegetables and soya broth  
  • Arame Ni – mineral-rich seaweed dish
  • Karashi Renkon – lotus root with mustard 
  • Leek Nuta – a sauce made with miso
  • Takuan Pickles – fermented dikon radish pickle 
  • Sweet Potato with Chestnuts – a creamy dessert 

Sunday 31 January, 4.30pm – 6.30pm

  • Oden – hearty stew with winter root vegetables, deep-fried tofu and egg (optional)
  • White Fish or Tofu Balls – with Hijikki seaweed  
  • Sweet Brown Rice with Millet – wholegrains combined 
  • Chinese cabbage pickles – light side-dish 

* Please note that menus are subject to change and some dishes may be adjusted. 

About Mutsuko Johnson

Mutsuko was born and raised in Osaka, Japan. She studied macrobiotic cooking with Michio and Aveline Kushi and was an active member of the macrobiotic community in Boston during the late 1970s. Mutsuko was one the first people to receive a certificate in Macrobiotic education from Michio and Aveline Kushi. Her experience in the Boston community has given her the energy and inspiration to continue cooking to this day. 

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 witnessed its power to create health and happiness.

upcoming dates:

Monday 25 January,  6.30pm – 8.30pm

Thursday 28 January, 6.30pm – 8.30pm

Sunday 31 January, 4.30pm – 6.30pm

Japanese Winter Cooking online resource details

Detailed recipe booklets will be sent in advance of each class. Technical support and assistance with sourcing ingredients will be available to those who need it.

Each class takes place on Zoom and entails hands-on cooking in your own home, guided by Mutsuko Johnson. Classes complete with a Q&A on the dishes and topics learned.

To book your place to participate or for more information, please call us on 0783 4496 625.

Location: Online via Zoom

Price: £120
(deposit £50, non-refundable and non-transferrable)