It was sunny yesterday morning, so the temperature didn't rise easily due to radiative cooling.
Ladies and gentlemen, let's be really careful of the sudden cold.Well, today I will tell you about the pattern of the advanced Friday class that was held yesterday.Michiyo Fujii is in charge. 
The 4th menu is three-color minced rice, red kidney bean soup, miso gratin, and steamed bread. 
Warm potage soup and freshly baked gratin are just the right season
We will proceed with the work while checking the steaming and seasoning. 
The steamed bread does not use baking powder, but uses yam (Japanese yam this time) to make it fluffy.First, sift the flour. 
Sweetness is raisins and brown rice amazake.Add the grated yam, flour, and sweetness, and put the batter into the mold.and steam it
For gratin, the ingredients are thoroughly steamed.
By smoothing the tofu with a food processor, a texture like cream sauce is created.Laurier does a good job and gives depth to the flavor
Place in a heatproof dish, sprinkle with bread crumbs and bake. 
Be careful as it is really hot when freshly baked!cooking is complete
You can arrange the steamed bread with matcha, mugwort, pumpkin powder, etc.
After the tasting, we cleaned up and went to the lecture room on the 3rd floor for a lecture by the principal. 
Mr. Sakurazawa introduced an episode where he was enthusiastic about cleaning first thing in the morning, and he also said that if you always keep your surroundings in order, you can also organize your thoughts and other things in your head.After the class, I received a comment from Mr. Fujii. “Today, all four dishes turned out to be beautiful and delicious. I poured it in, so it was easy to remove after it was steamed up. It's the last day of November...
I think I can finally hear the footsteps of the end of the year, but thank you for your support~
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macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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