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Information of Vegan Culinary Experience Tour Series

  • 2022年7月26日

Learn to prepare “Vegetable Mandala” using fresh local ingredients
With Yoshiko Hondo, the founder of “Wa-Vegan” Japanese Vegan foods

After graduating from high school, Yoshiko Hondo became a food coordinator. In 1990, Yoshiko decided to move to New York by herself after working for the accommodation development company as a cooking workshop assistant. At an early stage in New York, she acquired the art of various cuisines while working. Soon after, she was employed by “the Hudson River Club” and temporarily transferred to “Nomura Executive Dining” as a sous-chef and served her dishes to foreign executives.
In 1996, Yoshiko moved to Los Angeles with her career and experience. Through an organic and macrobiotic style in Los Angeles, she experienced the differences between East Coast and West Coast cultures. She ended her 10 years of American life and returned to her homeland, Japan in 2000.

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Group2

Vegan Culinary Experience Tour Series #2

Culinary Class of Japanese Ancient Vegan Cuisine
by Masayo Minagawa, gastronomist and cooking expert for innovative vegan cuisine

Born in Yokohama City, worked at a facility for the handicapped in Yokohama City to fulfill her goal of “working for the benefit of society” .
While working, she suffered from severe back pain and cervico-omo-brachial disorder, which were occupational diseases, she depended on medication heavily.
Her illness raised her awareness about food, and she came across “Future Meal Tsubu-tsubu (millet & vegan diet).”
After retirement, she moved to Mt.Minobu. She has chosen Mt. Minobu, because it is magically located on the ecliptic connecting Japan’s religious sacred places from Mt. Fuji, Mt. Shichimen, to Izumo Taihsa Shrine, on the Spring/Autumn Equinoxes.
She renovated and lives in 140 years old traditional Japanese house and enjoying the country-side living with “Tsubu-tsubu (millet & vegan diet)” style.