But every time it rains and the temperature drops a little, I feel like spring is slowly approaching.
Well, this time, I would like to tell you mainly about the impressions of the final Tuesday class of the regular course intermediate course that was held yesterday.In the beginner's class, we mainly learned the basics of home cooking, but in the intermediate class, we expanded the menu, such as how to make cereal burgers and koff, which can be used as a substitute for meat. They learned about important macrobiotic dishes such as hijiki lotus root, kinpira burdock root, and red bean pumpkin. “There was a menu that included raisins in simmered dishes, and I thought that regular meals were unique. 20I learned how to make tea in my teens, and I felt that it was fundamentally connected to regular meals.”
“When I was in the beginner class, I was nervous because it was my first experience, but I enjoyed attending the intermediate class. After returning to Japan, I was able to live a life with my feet firmly on the ground in a place where my heart was at ease.
“The repertoire has increased and my husband is happy.2Years ago, I never had lotus root or burdock in my refrigerator.When I came here, I started eating root vegetables, and even when I asked my husband for toilet paper, he bought lotus root (laughs).”
“During my university life, when I was feeling lonely and alone, reading ‘The Art of a Healthy Diet’ gave me a flash of inspiration and restored my weakened mind. It's the most delicious, and I've made it many times at home (laughs).My younger brother has also become interested in cooking, and he's asked if I can help him, so I'm looking forward to teaching him. But when I came here, I was reborn.”
“Although I was always at a loss, I have come this far. I have become able to harmonize with the relationships around me. I think I have become more flexible. I try to make the food here, but they tell me to make it again.Children know that the more they cook, the more delicious it becomes, and they count how many times they have made it. (laughs)”
"I often make barnyard vegetable soup at home. I learned about using millets in cooking. I wanted to come to the intermediate class because I wanted to learn how to cook kinpira burdock. I wanted to eat red bean pumpkin. I made it many times.I made a lot of mistakes, so the teacher helped me.Thanks to that, I learned a recovery method that wasn't in the textbook (laughs)."
“Since I was not feeling well, I was only going to learn how to cook, but I think other things were more important. It was a big deal. It was a lot of fun.”
"My younger daughter didn't really like this dish, but when she continued to eat out, she started asking me to make it. That's it." I put it into practice and immediately recovered."
"6I had a kidney stone about a year ago, which I had been checking every six months, but last week it disappeared without me knowing.It's an unapproved joke (laughs)."
"Rather than learning how to cook, I learned how to see things. I want to become a person who thinks deeply. I decided to live in a place far away from Osaka. Here. Although it's within commuting distance, I would like to make a living growing vegetables from seeds of native species.
"Beginners tend to be yin and yang,7I lost kilograms, but it became easier when I came to the intermediate class,5Kilometers back.I measure my basal body temperature every day, and I found out that food affects my body temperature.I told my husband, 'Your arm is up.(laughs)”
Also, please join us for public cooking classes and seminars! + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
+ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
