All set up, organized, and ready to cut veggies:
Akiko chopping scallions for the miso soup.
We made some shoyu pickles, but won't get to try them until we go back next time.
Fermentation + time and patience = delicious!
The master chef at work.
Putting the love into the dish.
Plating it up.
Lunch on the second day of the Seminar:
Miso Soup (not pictured)
Boiled Brown Rice with Bulgur garnished with Shiso Powder and Pine Nuts
Fresh Salad with Tofu Cheese and Fresh Peaches
Pressed Salad with Kimchi (behind the Cantaloupe)
Good ki in the kitchen.
One of the 9 Ki lectures:
The majority of the group: