旅する料理人

白浜豆腐工房店主 (しばらく旅はお休み)

Takeshi Ando 安藤 壮

20代で心身を壊し

たまたまゴミ置場で拾った「自然療法(東城百合子著)」がきっかけで

自然食に興味を持つ。

自然食を学ぶにつれてだんだんと自分らしさを取り戻し

その後マクロビオティックやメディテーションを経て、ヨガの世界へ。

ヨガを通して作る自然食(豆腐)から

日々何かを学び、そして何かを繋ぐ。

Takeshi Ando

Itinerant chef

The owner of Shirahama Tofu Kobo

He got ill physically and mentally in his twenties, and he came to be interested in whole food when he found and picked up a book called “Shizenryouhou (written by Yuriko Tojo)” at dump site by chance. As he learned about whole food, he gradually returned how he used to be. After that, he began to learn macrobiotic and meditation, then finally he got to the yoga world.

He has been learning something important by making whole food (tofu) through yoga and connecting something everyday.

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四国四万十川で出会った手挽き石臼豆腐に感動し豆腐修行

日本をはじめ

ニュージーランドやスリランカ、インドの瞑想センターを巡る

​20年の飲食業の経験を経て

現在はANDO YOGA WORKS 主催

白浜豆腐工房店主として豆腐を中心に大豆料理を提供

調理師

Ayuskama Ayurveda Cooking Class 修了 

日本CI協会リマクッキングスクール上級クラス受講

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He was impressed with the manual stone-ground tofu when he saw it at the Simanto River(shimanto-gawa) in Kochi ,located in the south of Shikoku, and he started to learn how to make it there.

He went around meditation centers in some countries including Japan, New Zealand, Sri Lanka, and India. 

After working in the restaurant industry for twenty years, he is running ANDO YOGA WORKS now.

He makes and sells tofu and soybean dishes as a owner of Shirahama Tofu Kobo.

He is a licensed cook.

Completed Ayuskama Ayurveda Cooking Class

Completed 日本CI協会Lima Cooking School上級クラス

人生のテーマ「気楽に・自由に・楽しく」

Gomathi ゴマティ(インドでもらったスピリチュアルネーム)

Mika Ando 安藤 未夏

ヨガ発祥の地インドでヨガの世界観に魅了される。
ヨガの学びを続ける中でたくさんの素晴らしい出会いを経験し

人とのつながりを広げるべくインストラクターとして活動を始める。
ヨガを通した食への関心も高まり

フードコーディネータースクールに通うなど活動の場を広げている。

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ヨガの学びが深まるとともに、自然にそったライフスタイルを求め 

結婚を機に南房総市白浜町へ拠点を移す。

現在は白浜豆腐工房の店主の妻として店を支えつつ、工房のある自宅で ANDO YOGA WORKS ヨガ教室を開催。

​多摩美術大学卒

インド政府公認 シヴァナンダヨガ 正式指導者資格取得
現代レイキヒーリング サードデグリー取得

​フードコーディネーター養成講座修了

Mika Ando

Her life theme: easygoing, freely, happily

 

She was fascinated by the worldview of yoga when she visited India, the birthplace of yoga.

While continuing studying yoga, she experienced a lot of wonderful encounters, and she started to work as a yoga teacher in order to expand her relationship and make connections with others.

Since she came to be more and more interested in yogic food, she started to go to a food coordinator school, and her activities are expanding.

 

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As she further her yoga studies, she came to seek to live close to nature. Taking getting married as an opportunity, she moved to Shirahama-cho, Minamibousou.

Now she is helping running her husband’s shop Shirahama Tofu Kobo, and she opens up her yoga class “ANDO YOGA WORKS” in her house-cum-shop. 

Shivananda yoga siromani

Reiki healing Third degree

Completed food coordinator school

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