The theme of this Friday's special course "calendar" is "rainwater", and I really feel that the changing seasons are like that.Well, this time, I will mainly send you the impressions of the advanced class held on the 15th and 17th, the largest dietary dish on the advanced menu, "Koikoku", and the impressions of the Sunday class. I think there are various ways to make “koikoku” depending on the region, but the recipe for eating a whole carp is a regular meal. This is an important lesson that will give you life. 
Koi is true carp.First thing in the morning, I will pick up what I have reserved at the store in Kuromon Market.At the beginning of class, the whole class whispers burdock roots. 
2 kg of burdock for one carp.Also prepare shredded ginger and Hatcho miso, which is made into small chunks so that it can be easily dissolved. 
Professor Hiroko Shimada was in charge of both the Friday and Sunday classes.At the beginning of class, laughter never ceases, but at Koikoku, it's time to face the fact that "our lives are connected by receiving life" with a sincere feeling. 
Gently wash the carp, place it on a cutting board, wrap it in a wet towel, and put it in suspended animation with a mallet. 
Steam the burdock root. 
Only the bitter balls are removed from the carp's belly, and the blood, scales, and internal organs are all placed in a pot, and water and tea leaves are added and pressure is applied. 
After cooking slowly with pressure, release the steam and open the lid. (This is a hot pot on the 15th) 
What you are picking up with chopsticks is sarashi wrapped in tea leaves. 
When I lifted the pot from the bottom with a ball pole, the crumbled flesh appeared. (This is the pot on the 17th) There is a package of tea leaves, but there is no carp here either. 
When I pulled it up from the bottom with a ball, this body was also loosened. 
Pour the broth into the Hatcho miso mortar, dissolve the miso and add it to the pot to adjust the taste. (add ginger) 
It is truly a “whole food” dish.This is Professor Shimada's comment. “How did you like Koikoku? I think it’s a dish that makes you think about the basics of eating, which is to give life and revitalize it. Let's get ready for the new spring by blowing away colds with the power of carps.” The last Sunday class was held in the afternoon.The principal is in charge.At the time of lunch tasting, we had you announce annual impression.
"I learned a lot every time. I think I've grown as a person by going to class. I think it would be great if I could practice macros naturally without overdoing it, or be able to convey it to others without forcing it."It was a good balance between fun and hospitality.I want to share this experience with others." "My father-in-law passed away, and yesterday was the funeral ceremony.He was a master carp fisherman, so he wanted to make this carp fish that he learned today and feed him."Did you think you understood it only with your head?
After I cooked the brown rice, my son said, "You don't have to cook white rice from now on."I think I found out what it tastes like. I was told that he should have continued his cooking studies.I want to study various things without worrying about it.」 「I think I have changed since coming here.I feel better and no longer tired.Now that I'm okay with working overtime, my salary is starting to accumulate (laughs).It was a family that was constantly fighting, but the family's character has become calm and peaceful." "It was a new, natural series.Going back and forth between the dubious macro world (laughs) and the ordinary world, I want to borrow the wisdom of macro and continue studying it for the rest of my life.”Fun, delicious, happy.My husband told me, ``The rice is getting better, so why don't you go to the normal course?'' (laughs).My family has a disordered diet, so I'm thinking about how to tell them." "It's fun.I also met new people.Ever since I learned about macro, I haven't met strange people (laughs)." "My second daughter who didn't eat brown rice is now eating it.I can now cook simply with the minimum amount of ingredients I need, and since I no longer buy unnecessary things, I am saving money.Even the fridge is clean. 7I'm planning to go to Germany in May, and I'd like to treat myself with this dish." From now on, everyone, please take advantage of macrobiotics and enjoy every day!Thank you for half a year
Friday class, the final time is March 3th.I think the cold is a little looser, but please take care of yourself!Also, all the staff are looking forward to seeing him in the instructor class, public cooking classes, seminars, etc.
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macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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