This time, I will tell you about the seminar of the instructors and lecturers held today.This time, Mr. Yukiko Tamada from Kanazawa introduced us to local cuisine. 
He taught me about “Kabura Sushi” and “Jibuni” that are unique to winter.
Turnip, cold yellowtail, and turnip sushi with a harmony of koji, it seems that it was a gift from the Kaga Domain. 
You might think you'll end up eating it, but it's a dish that takes a lot of time and effort to complete.
According to the principal, "If you eat something handmade, you won't be able to eat the store-bought stuff because it's too delicious."I want you to taste it!Here are some of the ingredients for Jibu-ni.This time, instead of duck meat, I made it with cofe and she ate it. (Or rather, what a splendid book wasabi
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The knot in the center of the photo is said to be 'Sudare-fu', a type of wheat gluten unique to Kaga.
This recipe will be published in next winter's Musubi, so please look forward to it!The principal taught us a traditional Seishoku dish this month as well. 
Some of the teachers have not seen each other for a long time, and while they were having a lot of fun talking, they skillfully proceeded with the cooking and presentation. 
In the afternoon, more than two and a half hours of lectures are held in the lecture room.
Thank you very much for your participation, teachers during the busy end of the year!The next research meeting will be January 1th after the new year.Thank you for your continued support next year
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macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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