Natural Sweets Part II July 26th (W) from 13:00-15:00
Learn from a master! Proposed menu includes almond pudding, fruit and nut biscuit and chocolate brownie. Pastry chef Yuko Anda shares her own delicious sugar-free recipes from her years of experience at Tokyo's famous Brown Rice restaurant.
May 28th 10am to 6pm Alishan Food Carnival
This first-time event spotlighted some of our lesser known products with booths featuring various foods from Alishan prepared by our own happy staff! Come and try everything from vegan takoyaki to nutritional yeast 'cheese' sauce. Sort of like a school bunkasai, only veggie...
April and May International Cooking with Traveling Chef Drew Jackson Series II
All courses led in English with Japanese translation. Vegetarian (of course!) and focusing on seasonal availability.
Part 1: Italian Kitchen April 26th
Part 2: French Kitchen May 10th
Part 3: Japanese Fusion Kitchen May 17th
Body & Spice Workshop 4 April (Saturday) 11-3:30 with Katoh Tamotsu (chiropractor)
and Noguchi Shinichiro (Indian American Trade Assoc. member and Ayurveda specialist)
It's important to know what's going on with your body.
By gaining knowledge of the effects and benefits of the foods we eat, we can aim toward "good bodily health" with information that's important on an everyday basis. Join us in this overview of processes to de-stress oneself and reap a rich lifestyle of tranquility.
Chiropractics and Ayurveda share some common opinions with regard to the human constitution.
In the morning session, we'll learn about the healing balance of the body along with effective chiropractic methods for improving flexibility. After a break for vegetarian lunch from Alishan Cafe, we'll look at Ayurvedic philosophy regarding the physical constitution and the uses and effects of various spices. We'll learn how to absorb the energies of different spices to effect physiological change from the inside with specific spice tea blends for different purposes, all to the end of maintaining good health.
Join us in discovering new charms in these various approaches and gaining new insights into personal health!
Nihon Organic Garden Kyokai Presents... 1 April (Saturday) 4-7pm
"From the Garden to the Table: Principles of Vegetable Cooking with Imazato Yoshiko"
"The cook is a channeler!" Listen closely to the voices of the vegetables, the farmer and nature, the cook and the fire, the one who eats and the stomach... through this one-tiime-only collaboration art is made. Each ingredient has a personality to be drawn out, each taster a smiling face. These are surely worthy goals in cooking.
Such "Yoshi-Veggie" principles, along with some basic steps to delicious creations, a little kitchen permaculture and a touch of travel tale experience will be combined in this event.
Born in Nagasaki, ex-Alishan Cafe chef Yoshi studied macrobiotic cooking at Lima Cooking School and permaculture in Australia. She enjoys travelling the world stuffing her backpack with natural food ingredients and searching out hints to traditional food culture and the connections between nature and humanity.
March 25th AOC Cooking Series: From Garden to Table TBA
The Japan Organic Garden Association hosts Chef Yoshi introducing various cooking tips from her years of kitchen, garden and travel experience, including kitchen permaculture principles. Meal included.
March 10th - 14th The Smile World photo exhibition, a collection of children's portraits by Kawai Mika accompanied by Sekiguchi Ikuyo's writings on smiling faces.
"A smiling face makes new smiling faces and spreads joy in the heart. We hope you’ll come enjoy the warmth and continue to pass on the smiles."
March 4th Chiropractics & Spice 5000yen
In a first-time-ever combination drummed up over pie at the Cafe, old friends Shinichiro Noguchi and Tamotsu Katoh will combine their experience in Ayurveda and chiropractics, respectively. The results are sure to benefit all. A unique learning opportunity exploring the links between osteopathy, Ayurvedic theory and the properties of spices.
Feb 8th 11:30-14:00 AOC Cooking Series: Natural Valentine Sweets
What says "I love you" more than sweet baked goodness, unless it's all that and good for you? Alishan welcomes Deco Nakajima, who will be sharing tips to ensure they'll never miss what's missing. Deco is founder of Chiba's Brownfield Sustainable Living Center and Wonder Mommy Cooking School. Some of her cookbooks are available through the Tengu library!
Jan 28th 11:00-15:00 Seed Ball Voyage: a Nendo Dango Workshop
A practical and beautifully simple application of the principles of natural farming, nendo dango clay seed balls are now being used in reforestation efforts around the world.
Alishan's own Maya Koiwai leads this workshop in making seed balls while introducing in her own charming and unassuming way the important truths behind the practice.
In a follow-up event this Autumn, natural farmer Panos Manikis will be visiting to share wih us reflections on his experience with nendo dango reforestation in Greece.
