The temperature is low, but the sunlight is bright enough to feel the warmth of spring.Temperatures are expected to rise again midway through the week
Well, this time, we will focus on the impressions of the students and the comments of the teachers about the intermediate Saturday class and the final Sunday class that were held yesterday and the day before yesterday.By the way, today is the last class of the intermediate Monday class.All fall classes are now complete! (From the day after tomorrow, the intensive course will finally begin.) The ninth autumn/winter intermediate class will be full of daikon radishes.It can be used as a simmered dish, soup, or salad.They also make handmade udon noodles, so they were a little busy, but everyone worked well as a team. “I took classes all the time, from beginner to intermediate classes. My husband stopped complaining when he lost weight on this diet. I came to desire things.”
“It was fun every time. On my days off, I cooked meals for my parents. Now they support me.”
“I used to think it was normal, but now I feel strange about cooking with mirin or other sweeteners. Vegetables alone make it so delicious. My family likes it.”
“I used to be busy balancing work, marriage, childbirth, and raising children, but now my life has become simpler.30~40%, but first, I would like to create my own core.”
“Since I started macrobiotics, my stiffness has disappeared and I no longer feel stressed.
"9Years ago, I learned about macrobiotics when my wife was pregnant. 6About a year ago, I started working in the kitchen.I am planning to move this spring so that I can also do farming, and I am undergoing agricultural training.6While I'm glad that I've been doing macro in my own way for a year, I wish I had come here earlier!I also think
“I am currently in the normal course, but I took part in a substitute class. I wanted to improve my husband's hay fever, but this year he had no symptoms at all, and I'm happy that it worked."
“I rent a field to grow vegetables, but until now I didn’t know how to cook them deliciously, and I just used seasonings that I wouldn’t normally use. It's gone."
The next day, on the 3rd, the 9th session was held in the morning, and after lunch, they gave their impressions.
“I was able to learn how to cook and season to bring out the flavor of the ingredients. Until now, I used to experiment while looking at recipes. It's a cooking method that I can use until I die (laughs)."
“Pressure cookers used to be far away from us, but brown rice comes in many variations, so we have come a long way.”
“I live a messy life at home, but when I come here, my heart seems to become clean, so I’m happy.”
“Until now, I was cutting corners when cooking, but now I am spending more time and effort. This has made me even busier.
“At the nursery school at work, this4From January, we will serve brown rice Japanese food for school lunches.I came here with the desire to make this a reality.”
“I always make miso soup. I no longer use chemical seasonings in my cooking.”
“I can now cook delicious brown rice at home. Hiroko Shimada was in charge of the final Sunday class. “Thank you for your hard work on the last intermediate class. I was nervous because of the video shooting today. We will also enhance it, so please participate.”
Actually, yesterday was part of the homepage renewal I was filming for the video!Thank you all for your hard work.By the way, Shimada-sensei was also in charge of the intermediate Tuesday class on the 26th, and she was able to make comments on that as well. "Thank you for your hard work at the intermediate level. I think that your cooking repertoire has increased and your ability to arrange dishes has improved considerably. With the motto of delicious and fun, always remember to listen to your body and make the most of your regular meals. Thank you very much for all the wonderful impressions!” The principal also spoke.
“There may be people who think that they haven’t changed, but from the outside, everyone has changed a lot since the beginning. I think.” The Saturday class was held once every two weeks with two lectures each, and the Sunday class was once a month with two lectures.We would like to thank everyone who came from afar and those who were able to participate in his work while working.We look forward to welcoming you to our regular classes, public cooking classes, and seminars from spring!
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macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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