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Kurina Yonezawa

Kurina's Cooking Class

Bio

I've been practicing macrobiotic way of life over 20 years and became a vegan after coming back to Japan in 2005. I started teaching Japanese cooking in Singapore in 1985, and opened the Japanese restaurant in 1996. I went to Lima Macrobiotic School and obtained a teaching diploma, and started teaching Macrobiotics in 2007 at my home.

What was your inspiration to get into cooking, food and teaching how to cook?

Teaching macrobiotics and vegan cooking comes from my passion for cooking and also from my wish to spread the goodness of macrobiotics and veganism to more people.

What excites you the most about your work?

I enjoy meeting and talking with people from around the world. I am also very happy when they messaged me after they tried the recipes that I passed to them.

How do you select the menu for you classes?

The dishes must look beautiful, taste delicious using the local and seasonal ingredients. Use the organic ingredients as much as possible.

What do you love the most about cooking?

I simply love cooking and sharing the food I made.

Additional information

If you are allergic to some ingredients, tell me before hand. I can accommodate your needs. I can adjust the menu and the activity to your preference if the participant happens to be one person or one group only.