Until yesterday, it was a three-day holiday, and some people were taking it easy.In the cooking class, a one-day experience class was held on the third day of the consecutive holidays.I hope that those of you who have attended the lectures have had the opportunity to experience what the classes actually look like.Well, this time I will tell you about the pattern of the fall normal course that was held on Thursday and Saturday last week.The teacher in charge of the Thursday class was Mr. Takashi Oura, manager of Royton Sapporo and director of the Japan Macrobiotic Association.The teacher arrived the day before from Hokkaido to prepare for the lesson.
(Speaking of February, Sapporo is in the midst of the snow festival... Thank you for your busy time.) It's almost my first time to learn from a professional teacher.With a slightly nervous look, I stare at the teacher's hand. 
However, Mr. Oura is a Kansai native and friendly.Even during the demo, he speaks with a smile. 
With a flowing skill, the dish is served and completed. 
The instructors also served the dishes they made while receiving advice from their teachers. 
In the afternoon lecture, Dr. Oura talked about a wide variety of genres, starting with the memos he wrote down on his daily feelings. 
We received a comment from Professor Oura. “Everyone, thank you for the other day.
It's something you learn over and over again, so make sure to make this dish your own.
Please add a nice arrangement.Thank you for participating in Oura's monologue
thank you very much.I look forward to the day when I can meet you all again.”
Thank you very much, Professor Oura! The Saturday class on February 2th was taught by Mr. Kayo Ryuzu from Tokushima.I learned about a highly nutritious menu centered around ancient rice and brown rice porridge.It is a lineup of combinations that change the taste and texture. 
I received a comment from Dr. Ryuto. "Everyone, the finish was beautiful as it was a master's course, and various considerations were reflected in the setting.
Please do your best in the second half! Next time, March 3rd and 23th.Both classes will have another great teacher!If you can come early, please come early and help us read the recipes and help with the preparations.
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macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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- March 2013, 02 Updated at 12:16
- Blog Category:01_Cooking class
