Mr. Moriwaki, who is a die-hard Hanshin fan, has the special ability of knowing whether a match will be won or lost by the mood of the fans walking around Umeda.In this episode, I made the king of mixed rice, "Gomoku mixed rice", using brown rice.I also learned how to make a salad that brings out the sweetness by braising green peppers, a classic summer vegetable.Ms. Hiroko Shimada, who is also from Hyogo, will be in charge of the final session in the afternoon. 
He taught me how to make ohagi, which can be used not only for the equinox, but also as a bento box for excursions.At the time of the lunch tasting, we asked everyone to present their impressions of the course as it was the final session. "I was able to learn from how to cut. I learned that just the amount of salt makes it delicious, and cooking became fun. I cook more often because I'm reviewing it at home."
“I was surprised that the flavor came out without using kombu seaweed or dried sardines.?), I learned that sweetness comes out.Until now, it was a dish that used plenty of sugar and mirin.”
“I changed the seasonings I use at home. I used to eat ice cream every day.6Month1I was able to quit once and for all.”
“Cooking has become fun. I have learned to appreciate the taste of food. I was
"I realized that I was self-taught, and that I had become preoccupied with reading books. I think I learned from what I learned through practice. My repertoire has also increased."
“I was able to learn things that were not taught in school.
“I grew up in a strict brown rice family, and it didn’t taste good. , It was delicious and I was impressed.I reported it to my mother, but she was swept away (laughs)After the class, I received comments from the teachers.Mr. Moriwaki said, "Congratulations to all of you who have completed the beginner's class today. You have studied very hard, and in your impression presentation, I can see that you have a good understanding of seasonings. I am very happy to receive so many happy impressions. If you are going to continue on to the intermediate class on Monday, we will see you again in two weeks.If you are taking a break, please make the dishes you learned in the beginner class at home.” In the beginner's class, I have a lot to say, and I'm sure that it was full because it was the beginning of a regular meal. For those who do, please enjoy and enjoy macrobiotics!” The next Tuesday, the 2th, was the 5th intermediate Tuesday class.The person in charge is Ms. Keiko Imamura from Nara. 
In this episode, we learned about the “three-color shiratama dango soup” that can be used as a little treat, and the “onion and kuruma-fu marinated in vinegar and miso” that makes you happy with the sweetness of the onion.Also, on Mondays and Tuesdays, Principal Okada made "hoba rice" with the magnolia leaves we received! 
On Saturday, I used soybean flour, but this time I used miso. She said, ``The aroma was best when it was freshly picked.'' However, when I unfolded the leaves and ate the rice, the fragrance spread and it was delicious♪ After class, Imamura I received a comment from the teacher. “Thank you for joining us on the first day of the plum season. Today was a very meaningful day with the usual menu and a talk and demonstration of magnolia rice from the principal. The table and the taste of the food were very good, and I was heart-beating as expected of an intermediate class!!I wonder if the feelings of everyone who came early and worked hard on the preparations could be conveyed in the food.Today I would like you to review it at home." The next Intermediate Tuesday class will start on June 1th, and the Intermediate Monday W class will start on the 6th.We are looking forward to seeing you all again.Please be careful not to get heatstroke and have a good time!
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macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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