Last month and the month before last, I was greeting you on my blog almost every day, so when there is a gap, it feels like the last time was quite a while ago.what are you doing during this time? ?So, the end of the year progress work of ′′ Musubi ′′ straight.The deadline is more than a week earlier than usual, and even now, the editorial department is working hard to make sure there are no holes in the manuscript (bitter smile). But the association's facebook page is ready.However, it is under construction, so please wait for a while until it is open to the public.
This time, we will send you comments from the regular course teachers, starting with the beginner's Monday class, which ended on the 10th. 
This is Mr. Mika Kashima, who was in charge of the 9th Monday class for beginners. "Thank you for your hard work on the 10th class, W class. Please cherish the encounter with the seishoku and spend your days cherishing it. Let's continue together." . “I think the 10 classes for beginners flew by in a blink of an eye. I am looking forward to seeing you again at the advanced level. Thank you for the fun time."Intermediate Monday class starts on January 10th
We look forward to your participation.
December 12th is the day of osechi cooking class by principal okada.I will tell you about this separately (I haven't forgotten. I will definitely do it...!) So, on December 13th, Michiyo Fujii was in charge of the 12th advanced Friday class. “The black rice chimaki was wrapped in a very beautiful shape. Please do your best to make it at home. And the scent of the bamboo skin is transferred to the rice, making you feel warm.
On December 12th, the DVD screening "Schoenau's thoughts" was actually presented at this meeting.
(this is also separate...) December 12th was an intermediate Sunday class.Hiroko Shimada was in charge. “I think that the number of menus that can be cooked at home has increased, and the training has become more enjoyable.
Not limited to intermediate level people, you want to be careful about steaming when cooking!And today, December 12th, is the beginner Tuesday class.Keiko Imamura was in charge. "December is already past the middle of the month, and it feels like December! Thank you all for joining us today. Millet rice was also delicious at each table. Let's make it delicious. Ikinari dango should be about as moist as your earlobes.If there is too much moisture, it will be difficult to wrap, so be careful! Next time will be on January 18. Happy New Year!" 
↑Suddenly, a team with a face made of dumplings
Adzuki bean for eyes and nose, kelp for mouth.Thank you for your unique work
