Macrobiotic
Cooking School

A macrobiotic meal offers nutritious dishes prepared with bounties of nature, usually consisting of brown rice and other whole grains, seasonal vegetables, beans and sea vegetables. Rich in nourishment and healing properties, each dish is savored with gratitude.

Pioneer in Macrobiotic Food
Education“LIMA”

Nippon C.I. Foundation was instituted in 1957 by a Japanese philosopher George Ohsawa (1893-1966). Since its inception, the organization has been presenting the macrobiotic way of life with a liberating and enjoyable approach through publications, events and cooking classes.Lima, George Ohsawa’s wife, founded the cooking school in 1965 to share her wisdom. LIMA is the oldest macrobiotic cooking school in Japan.

Using seasonings such as salt, miso and soy sauce made in a traditional manner, seasonal and locally sourced ingredients are prepared while ensuring an optimal yin-yang balance. At LIMA, classes focus on teaching a healthy way of life through diet based on a wide range of topics, from cooking with vegetables from top to bottom to preparing food-based remedies.

Free of Animal-Derived
Ingredients and
Refined Sugar

The ingredients used in classes are free of any kind of animal-derived ingredients, including meat, fish, eggs and dairy, as well as refined sugar. The macrobiotic dishes are suitable for vegans/vegetarians, people with allergies and those interested in weight-loss.