mindCraft@theFringe workshop - Traditional Macrobiotic Pickles
Fringe Club, School of Everyday Life
- Fri 27-09-2019 7:30 PM - 2 h
Aims: Pickles in the World
1 Commerce Pickles Vs Traditional Macrobiotic Pickles
2 Chinese - Pickles/ Japanese - tsukemono/ Korean - kimchi/ Europe Pickles Workshop
3 Principle of Pickles
4 Kinds of Pickles
5 Pickles enzymes, Nutrients, well care Function
Ho Wing Yee (Mrs Kishimoto) is a macrobiotic cookery instructor.
She worked in airline catering and organic foods industry (social enterprise) for 9 years focusing on business development. By means of food education she serves the community for nearly 10 years.
Since 2008, she has been practicing macrobiotic and in 2017 she got the Macrobiotic Cookery Teacher Licence in Japan. She keeps on further study macrobiotic Food Healing in UK . She hopes to share macrobiotic self healing through ‘Natural Foods’ and healthy lifestyle. She believes the simplicity of macrobiotic cooking could open up our five senses to understand the relationship between ourselves and the world.
RTHK TV 31channel「日常8點半 」Traditional Macrobiotic Pickles
On Aug 3(Friday)