Blindfold with a towel so that the koi don't get scared. 
Only the bitter balls are taken out, put in a pressure cooker containing the steamed burdock root, and heated under pressure. 
It is truly a dish that takes the “life” of “the whole thing”.There was even a customer who asked for another second helping of the finished Koikoku. “My husband and I used to quarrel a lot before, but as I continued taking the course, my husband started to show understanding and took care of my child while I was taking the course. I think
“I took beginner and intermediate classes in a network class in Miyazaki, and then came up to the advanced level. Before that, I didn’t even know how to cook brown rice. I want to be able to do it, so I'm going to attend a normal course in Osaka."
"Every day, my family doesn't take an interest in macro, and they say, 'What you make is different,' but I want to continue without difficulty. I hope I can properly talk to the customers at the store.”
“I was worried about whether I would be able to attend for half a year, but with the help of my husband, I was able to make it through. I am very grateful.
"I finish work late and my husband cooks dinner for me, so I don't have many opportunities to cook by myself. I decided to go to the normal course because I was encouraged by the voice saying, ``I want you to teach me!'' At the same time, I plan to review the basics at home.”
“Every time I come to this class, the teachers have made me realize many things.
“At first, I thought it was just a normal cooking class, but I learned about life and ways of thinking. I was made aware."
“After taking beginner and intermediate classes in a network class in Kurume, I gradually felt that there was a lot of depth, and I wanted to move up, so I came to the advanced class. I realized once again the importance of family, that learning here is for myself as well as for my family. Then, I talked about macro, so that I could get to know a little more about it. The principal, who gave classes in the morning and afternoon, said, "I'm glad I came here just to hear everyone's impressions. I just knew that food here changes the body, and if you do so, the mind also changes." It is difficult to change others, but you can change yourself.Mr. There are many people who are unsure about what to eat, so I would like you to tell them even a little,” said the senior students.The next day, on the 10th, there was the final beginner class. 
"I've always been interested in food, and this led me to macro. It changed my way of thinking about food. I want my children to eat this kind of food, too."
“I thought I was careful about what I ate, but I decided to take the course again. On the first day, I saw the very simple menu and thought, ‘Can I continue?! I'm glad that I was able to take the course until the end, knowing that it would change very deliciously."
“I was originally interested in macro, and looking for a job related to that, I got a job at a preschool that provides brown rice lunches in Fukuoka. I think it's great to have a dish that satisfies
“At a kindergarten in Yamaguchi Prefecture, I cook with people who have taken a formal cooking class. There are many young mothers around me who believe in what they eat, so they tend to emphasize the negative aspects, but I would like to offer advice from the positive aspects. I want to be able to
“I work at a Yorokai, and the food I make there incorporates macros. As I was making and selling this, people started asking me, ‘I want you to teach me how to cook this dish.’ The bento box is currently on hiatus, but I introduced the pressure cooker that makes the brown rice that I learned here delicious, and held classes. After doing it once, he asked me to do it again next time.The student told me that he couldn't get enough ingredients, so I decided to open a shop on March 1th, and I'm still learning. But we also have coffee and snacks.”
“Coming here has taught me a lot.
Even here, the principal who had classes in the morning and afternoon. “In order to tell people, you have to study yourself. If you try this, you will understand that Mr. Sakurazawa said, “Cooking is one line.” Continue to cook every day. "Kamukamu practice" is mentioned in "Seishokuseijutsu".It is difficult to continue, but it is better to try it for the time being than not to start from the beginning because it is difficult.Bad things become habits. It's easy to get used to it, and good things don't easily become habits. We talked about the importance of continuing.There were many schedule changes for this autumn's Fukuoka classroom due to venue reservations.We are looking forward to seeing you again, so please come to our events and classes anytime!
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macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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