Join us in 2021 for exciting hands-on workshops at Mānoa Heritage Center. All participants must pre-register for workshops. No refunds 3 days before class begins and no walk-ins.
We have a different Ma Ka Hana Ka ʻIke workshop coming up in November. Join private chef Sayuri Cockey to learn about TENRO, a cooking method using all-natural ingredients such as kalo, homegrown sprouted brown rice, hand-collected salt, ryujin ume (Japanese plum), kombu, and Hawaiian ogo for restoration of body, mind, and spirit.
From Sayuri: “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.
Visit www.leai.space for more information.
A tasting is included as part of the experience.
All participants must complete a health waiver, including uploading or bringing a COVID vaccination card or dated negative test, taken within 48 hours of the event.
This workshop series is made possible with support from the Atherton Family Foundation