Even though it was a weekday, the city was filled with a lively atmosphere.
I'm sure there are some of you out there who used the "Valentine's Sweets" recipe from last week to make an actual present.
Well, this time, I would like to tell you about the research meeting of the teachers and instructors held on Wednesday.Mr. Ryuzu from Tokushima introduced the local cuisine this time. 
Chirashizushi from Tokushima, which was featured on a popular TV program.Daikon radish, taro, and red kidney bean are included in chirashi sushi, but even after getting married, Mr. Ryuzu didn't realize that it was strange for people from other prefectures. "I just thought my husband didn't like the combination of sweet kidney beans and sushi," he said.In Tokushima, it is called "Kakimaze". 
By adding taro and radish, you can enjoy a lot of ingredients and a refreshing taste.This time the kintoki beans are salty.And one more dish, "Success potato".It's a simple sweet potato, but it's said that the sweets are cut into round slices and piled up on a plate with the wish of success in life. 
These recipes will be featured in the May issue of Musubi, so stay tuned!By the way, in connection with Mr. Reikyu's "Ozoni of the Reikyu family" last time (January), Mr. Ryuzu also introduced "Ozoni of the Ryuzu family" and he ate it.Because Ryuzu-sensei's husband's parents' house is actually 1 minutes away by car from Eiku-sensei's house in Kurume.Even though the ingredients are the same, the taste of ozoni differs from house to house!This made me realize once again the importance of “traditional dishes handed down in the family.”Mr. Fujii is in charge of the text cooking demonstration.And as for the traditional seishoku cuisine, the principal introduced "congratulations soup." 
By the way, Mr. Nozaki from Hong Kong also temporarily returned to Japan during the Lunar New Year holidays, so I asked him about the air pollution situation in Hong Kong. “In terms of distance, I think Beijing is closer to Japan, but Hong Kong’s “middle” level seems to be higher than Japan’s “high” level, so I try to be careful. I'm not wearing a mask.” After all, Japan seems to be the most prominent country in the world in having the custom of wearing a mask.At the time of tasting, we were given dried fruits as souvenirs from Hong Kong, and handmade natural yeast bread from Mr. Tamada of Kanazawa.Next month, March 3th will be the day of a joint lecture by the training department, lecturers, and instructors.The lecturers were Professor Yusuke Sakata, Faculty of Economics, Kinki University, and Sumiko Nishimori, a veteran of regular meals in Kochi.Prof. Sakata specializes in environmental economics.She attended the Seishoku Cooking School and was serialized in Musubi in 27.The theme of the lecture was "Science of food and ethical way of life". 
The content is to think about safe eating habits, the global environment, and the joy of living in it. 
↑Mr. Sakata, who came to the association after a long time and talked with the principal.Sumiko Nishimori's theme is "My Macrobiotic".She will speak from her own experience, through her experiences, including that of her mother-in-law, and from her professional psychological perspective.All trainees, instructors and instructors, please feel free to join us! + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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