Traditional Chinese Medicine (TCM) Cook certified by the China Association of Chinese Medicine in Japan. Dashi (Japanese soup stock) Sommelier Nutritionist Yumiko Ishimaru actively holds variety of seminars and cooking classes focusing on traditional Chinese Medicine and Dashi. She also lectures health matters at municipalities and enterprises while supervises recipes for school/company cafeterias. As a certified Traditional Chinese Medicine (TCM) Cook, she incorporates the concept of traditional Chinese medicine into her cooking program, focusing on fresh seasonal food and also tries to cope with specific health matter through foods. With her knowledge as a Dashi sommelier, she teaches juniors to be a Dashi Sommelier and her class covers brewed food including soy sauce and miso, and ingredients for Dashi such as KONBU (kelp), dried bonito, dried sardines and vegetables.