TENRO Tasting Workshop with Private Chef Sayuri Cockey

This event is no longer on sale.

Saturday July 23

10:00 AM  –  1:00 PM

Chef Sayuri is back to share about TENRO — a cooking method practiced by Sayuri using all natural ingredients such as kalo (taro), homegrown sprouted brown rice, hand-collected salt, ryujin ume (Japanese plum), kombu, and Hawaiian ogo for restoration of body, mind and spirit.  Join us to learn about this holistic cooking method. 

"TENRO is dewdrops from heaven. When my dearest friends and family members were ill, when their lives were threatened and could not swallow water, when I could not nurse my daughter Lea, the TENRO went through their hearts and saved their lives."

Sayuri Cockey has been a private chef for 4 years and the owner of the restaurant Aisunao in Naoshima, Japan since 2001. Her clients have come to Sayuri for recovery from illness and a healthy diet. Sayuri grows vegetables and herbs in her organic garden. She will use these vegetables and herbs as much as possible in the TENRO workshop.  Visit www.leai.space for more information. 

A tasting is included as part of the cooking class experience.