Join me for a FREE live training August 7
You will get a taste of this course, the best offer & generous bonuses for registering & attending
7 must knows for making, the most nutritious & delicious Japanese wholefood dishes
Why Japanese, why wholefoods?
Japanese people, eating an entirely traditional diet, are amongst the longest lived on earth.
Their culture has deeply understood the value of such foods, and their ingenuity produced a wide variety of delectable, potent and nourishing foods; many of them using the transformational power of natural fermentation, something I have been enamoured with since my teens.
Used well, these foods are as valuable to our health & wellbeing today, as they ever were. I have been teaching the use of these foods for over 40 years!
YOU WILL LEARN ...
- To make the best: meals using vegetables & or meat / fish, stocks, soups, grains, noodles & beans , including sea vegetables, pickles, ferments, sweet dishes & more
- To prepare meals, that offer fantastic flavours, textures, nutrition & digestibility
- To alter recipes to account for the season you are in and to satisfy any specific dietary needs
- Which cooking process to use, for which ingredients and why
GOOD TO KNOW...
- Cooking this way need not be costly, you could begin by buying as few as 5 Japanese Pantry Staples, chosen from my suggestions list which, will be sent as soon as you are enrolled. Add to your range as and when you wish.
- These potent ingredients are best used sparingly and many keep for an age
- With know how, making delicious meals can be as quick & easy as you like.
- There is so much less wastage, when every bowl comes back empty, nothing feels as good as delighting those you feed.
Long after this course ends, you will have the knowledge & skills needed, to make wholesome meals with ease.
Your investment in this course is less than the cost of dinner for two, in a restaurant using the same quality foods!
Satisfied students say...
Amanda Davis
This course is transforming family meals. My autistic daughter has issues trying new food but she's wholeheartedly embraced this. It's also expanding her enjoyment of learning to speak Japanese, at school.
Carly Buteux
Developing an understanding of how flavour can be created and transformed has changed the way I experience food.
The course has given me the confidence to experiment with balancing flavours, in anything I’m making.
Claire Harrison
I highly recommend this course.
You will walk away with knowledge, that is hard to find anywhere else, and be empowered to create your own delicious Japanese wholefoods.
100% money back guarantee...
If you...Attend 2 live classes, watch 4 lessons & mark them complete
and are in any way dissatisfied, send us an email and we will refund you in full.
No other questions asked
LIVE ZOOM CLASS DATES & TIMES...
Sundays
August 17, 24, 31 & September 14
10am to 12PM AEST
All live content will be recorded to replay when it suits you.
You will have...
- A Japanese pantry staples guide.
- Detailed workbook with glossary.
- Detailed recipes.
- Access to an expanding online resources page for ingredients & equipment.
- Membership to our supportive, private community, no Facebook or Google needed.
This course is yours for life, you are encouraged to return to all future live rounds, free of charge & keep learning!
FREE BONUS THIS ROUND
A 5th 2 hr live Zoom class -
'Learn to choose, use & maintain Japanese knives', normally $180 but this extra class on Saturday September 7 2-4pm, is my gift for you to master this art too, it makes the world of difference to ones experience in the kitchen
BUNDLE & SAVE...
When you buy the course and How to Make Tofu & or Miso - from scratch at the same time you will save 25%
Grab this offer when it pops up; during the check out process.
Take advantage of immediate access, get started now
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I champion better ways of thinking about, sourcing, preparing and eating balanced wholefood meals; so that the choices we make, assures a better future for all.
I have taught many thousands, the art of wholefood cooking, through classes, in restaurants, articles and my books: Nourish & Ferment, a guide to the ancient art of culturing foods - published in 5 languages.
Pauline O Callaghan
Having the videos, recipes and community chat notes is invaluable! You just can't get this from a recipe book. I love that your food is so wholesome and nutritious.
Teresa Howard
It’s great to start understanding more about the ingredients. The course is easy to learn from.
The production of the videos is great - they are communicated at the right pace.
Elizabeth Spencer
I LOVE how easy it is to find everything.
I ALSO LOVE that you don't use refined sugar and additives in your cooking.
