"Early Summer Self-Care Recipes" Seminar Featuring Popular Dietitian Ayako Sekiguchi to be Held in Omotesando

Megami no Mori Lifestyle Research Institute (Hokuto City, Yamanashi; Representative: Yoko Takiguchi) and BIOKURA will host their first collaborative cooking seminar on Thursday, May 28, 2026, in Omotesando, Tokyo. The guest instructor is Ayako Sekiguchi, a popular registered dietitian and culinary researcher with over 680,000 YouTube subscribers.

The seminar will feature demonstrations and tastings of practical recipes using BIOKURA’s organic and additive-free fermented seasonings, such as "Shio-koji" (salt koji) and "Organic Raw Soy Sauce." From a nutritional perspective, the session will logically explain the causes of fatigue and sluggishness common during seasonal transitions and propose "Yojo" (self-care) recipes that can be implemented immediately.

Event Overview
* Name: "Early Summer Self-Care Recipes" Seminar to Blow Away Vague Malaise
* Instructor: Ayako Sekiguchi (Registered Dietitian / Culinary Researcher / Inner Beauty Specialist / Director of Megami no Mori Lifestyle Research Institute)
* Date & Time: Thursday, May 28, 2026, 18:30–20:00 (Reception starts at 18:15)
* Venue: Arsoa Lifestyle Academy (Cosmos Aoyama B2F)
* Address: 5-53-67 Jingumae, Shibuya-ku, Tokyo
* Access: 7-min walk from Omotesando St. [Exit B2] / 12-min walk from Shibuya St. [Exit B3 or B4]
* Fee: General ¥6,600 / BIOKURA & Megami no Mori Members ¥5,500 (incl. tax)
* Capacity: 15 people (First-come, first-served)
* Organizers: Megami no Mori Lifestyle Research Institute, BIOKURA
* Registration: https://www.biokura.jp/item/BIOKURA_EVENT.html

Seminar Content
1. Analyzing the Causes of "Early Summer Fatigue" through Nutrition:
Ayako Sekiguchi will provide a logical explanation of why rising temperatures and humidity cause autonomic nervous system imbalances and decreased digestive function.
2. Demonstration of "Three Essential Recipes" using BIOKURA Fermented Seasonings:
Participants will taste dishes featuring BIOKURA's organic additives-free products:
- Bonito and Garland Chrysanthemum with Shio-koji (using BIOKURA Shio-koji, olive oil, and vinegar)
- Turnip and Thick Fried Tofu with Plum and Bonito Flakes (using BIOKURA soy sauce, mirin, and sesame oil)
- Pairing of seasonal vegetables with original dressings (Carrot, Sesame, Japanese, and French styles)
3. Sekiguchi-style "Lifestyle Care Ideas":
Beyond recipes, the session will cover how to integrate fermented foods into daily life for self-care.

Featured BIOKURA Products:
- Genmai Shio-koji: Handcrafted koji seasoning made from domestic and organic brown rice using traditional methods. Flavorful and free of colorants or preservatives.
- Organic "Raw" Soy Sauce (150mL): Aged in cedar barrels using domestic organic soybeans and wheat. JQ/ECOCERT certified.
- Carrot Dressing: A fresh dressing that highlights the natural sweetness of domestic carrots, versatile for salads or grilled meats.