Takeshi Ando 安藤 壮
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.
現在はANDO YOGA WORKS 主催
Ayuskama Ayurveda Cooking Class 修了
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