Well, today is a new course announcement! If you are a regular subscriber of "Musubi", you may have already seen him at the beginning of the September issue. It was decided to hold the course three times in January.
In the September issue, we were only able to announce the schedule, but we have already received inquiries from people who read this magazine. (Some of them have already applied...!) In order to post the official information on this site, it will take a little time to work, so I decided to announce it on the blog ahead of time.
“Immune power up! Fermented food course” Lecturer: Keiko Imamura November XNUMXth (Thursday) XNUMXst time ・Making rice bran bed ・Making salted rice malt ・Making sweet sake December XNUMXth (Thursday) XNUMXnd time ・Using salted rice malt Te...brown rice, seasonal vegetable potage Sangohachi pickles, sautéed gluten cakes, using amazake sweets January XNUMXst (Thursday) XNUMXrd time Easy!Miso making *XNUMXst and XNUMXrd times include brown rice and miso soup
Time: XNUMX:XNUMX to XNUMX:XNUMX Venue: Seishoku Cooking School Osaka main school Cooking training room Capacity: XNUMX people Eligibility: Anyone over the age of XNUMX can attend.Tuition fee: Member (Musubi annual subscriber) XNUMX yen Non-member XNUMX yen (Course participation only. One-off participation and transfer attendance are not accepted) Inquiries and applications at this stage please contact us by phone
TEL9-00-17 (30:XNUMX-XNUMX:XNUMX) Please wait for a while for the formal introduction page on this site and the completion of the application form.
