There is a natural food restaurant called Tamana Shokudo in Omotesando. They serve delicious meals for lunch and dinner. They also facilitate various cooking classes in the evenings and on the weekends at their kitchen studio behind the restaurant.
My friend took the one that you take for many months to learn about organic food, take field trips to the organic garden/rice field to experience planting, learn natural food vegetarian cooking and she got a certificate. I took a one-day course to learn about the history of rice eating in Japan, to gain knowledge on brown rice and used organic vegetables to cook vegetarian food. It was a one day class and it costs 18,360 yen including tax. The class starts at 10am and ends in the evening.
I learned about the history of how the Japanese have been eating brown rice and then switched to white rice, nutrition, etc. All of a sudden I became very knowledgeable on brown rice. We then learned how to cook brown rice. We cooked it in two ways: a porcelain pot and a high pressure pan. When you use the porcelain pot, the size of the rice is bigger and the texture is harder but it was tasty with burned, crispy rice on the surface. The one we cooked with the high pressure pan was softer. You need to eat brown rice with sesame seeds if you would like the full nutrition.
It was a fun class. At the end of the class, you can purchase organic fruits and vegetables.
Take out any brown rice skins.
Organic potatoes from Hokkaido.
Wash the brown rice with water before cooking.
Repeat wash and drain three times.
Soak in water before cooking.
All natural. salted plums with no preservatives.
Brush the sliced renkon roots and mushrooms with olive oil before grilling.
Make a plum paste to mix with the boiled green leaf vegetables.
The tofu cream with chestnut and steamed sweet potato dessert was delicious. No milk, eggs and flour were used. Roasted green tea drink.