The second cookery class of the Macrobiotic Masters’ Club
The second cookery class of the Macrobiotic Masters’ Club (MMC) took place on May 22nd, Sunday. For those of you who still don’t know about it, the MMC is a new Section of the Japan Macrobiotic Association, open to all those who have completed the Macrobiotic Master Course. At the MMC, while learning about different cookery styles and ingredients from all around the world, it is also possible to focus on problems related to health, farming, environment, and much more.The theme of the class on May 22nd was “Mediterranean Cuisine & Slow Food”. Su, who works at the Japan Macrobiotic Association, was in charge for the day. Beside sharing her recipes, full of Mediterranean taste, she also talked about some main differences between the Japanese and the European Macrobiotics, which the participants seemed to enjoy very much indeed. Despite Su arranged all her recipes so to avoid the use of dairy and animal ingredients of any kind, the dishes were really enjoyable and tasty. In particular, the creamy risotto and the naturally sweet dessert made with a tofu base seemed to be very appreciated.The next MMC class is scheduled on June 25th (Sat). In this class participants will learn how to use rice flour for best results while enjoying variety and originality.Even more to come for the summer, stay posted! Written by Sayaka Soeda , Translated by Su.