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Spring Macrobiotic Workshop

Spring means new beginnings…and new fruits and vegetables in the grocery stores that’ll leave you scratching your head wondering what they are, how they taste, and how to use them. In this Spring Seasonal Workshop, we’ll start off by presenting to you macrobiotic concepts where you’ll discover what foods are missing from your diet and how Japanese people think to balance for health. Then, enjoy a catered meal where you’ll get to try all new Spring produce, learn what they are and how they’re prepared, and understand how the Japanese and why they are devoted to seasonality.

All Spring Macrobiotic Workshops are 7,500 JPY + 8% JP consumption tax and include lunch. All classes are held at the Best Living Japan Studio located at  @ 3-17-12 Minami Azabu, Minato-ku, Tokyo.  Click here for discount voucher information. Best Living Japan offers cooking, lifestyle, and crafting classes every day. Click here for 2019 Winter/Spring Best Living Japan courses.


The Macrobiotic COOKING WORKSHOPS are are 7,500 JPY + 8% JP consumption tax and include lunch. They will be held on Sunday, April 21st from 4:00 – 7:00pm OR Monday, April 22nd from 10:00am – 1:00pm.

This is the perfect class if you’re looking to learn about both Japanese seasonal vegetables and holistic cooking. In this spring macrobiotic cooking workshop we’ll make tofu hamburger with spring green beans, asparagus with sesame seed dressing, carrot potage (soup), brown rice, and lemon poundcake. All items will be vegan and gluten free.

Teacher Introduction:

Katheryn Gronauer is a transition and wellness coach for foreigners in Japan. She’s a certified health coach from the Institute of Integrative nutrition and has a background in lifestyle services in Tokyo. Katheryn is a writer for Women’s Health, and author of Confessions of a Yo-yo Dieter, the story of her experience coming to Japan, learning about eastern holistic nutrition, and losing 40 pounds. https://thrivetokyo.com

Tomoko Sugeno is a professional chef trained in French cuisine, Japanese cuisine, and also organic plant-based cuisine for people with food sensitivities. After graduating from culinary school she worked in French and Macrobiotic restaurants, and also helped new restaurant owners start their restaurants and design food menus. Now, she works locally and internationally as a private chef, caterer, and teacher. https://tomo-foodsense.com

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