Umisei Club is a group of users of Umisei, who continue to make traditional sea salt on Izu Oshima.The "Sea Spirit Salon" for its members 6Month23It was held at the Japan Macrobiotic Association on Sunday.
In response to the member's request, "I want you to hold it in areas other than Tokyo," it was held for the first time in the Kansai area.It became a place to learn macrobiotic traditional food education.
This year's lecturer is2This is Ms. Hiroko Shimada, who visited the Izu Oshima salt making in May.
Mr. Makito Terada, the president of Umisei, who guided us around Oshima, also came to see Mr. Shimada again.
The menu was plum rice with bud hijiki and pine nuts, mixed cucumber and myoga, boiled dried daikon radish and Koya tofu, changed simulated tofu, and boiled soup.
Seasonings such as salt and soy sauce and processed foods such as pickled plums used on this day were made from sea spirits.
The difference from the cooking class of the Japan Macrobiotic Association is that there is no practical training, only the teacher's demonstration.While explaining, the staff will finish the dishes for the number of people.
Many people come to the Japan Macrobiotic Association for the first time.They listened intently to the lecture, and were enthusiastic about Mr. Shimada's explanation.
When the food was ready, everyone arranged it in the Shokado bento style and enjoyed it. 
"Dried daikon radish is sweet and delicious even though it doesn't contain mirin or sugar."
"The taste of the vegetables comes out just by seasoning with salt and soy sauce."
It was a peaceful lunch with such impressions flying around.
After a meal3We moved to the floor hall and it was time for the lecture. 
Mr. Shimada and Principal OkadaAfter taking a break, President Terada talked about making salt.
This is the impression of those who participated.
“Until now, I had only learned about macrobiotic cuisine from books, so I was moved by how each and every ingredient was handled with care and sincerity. I have been told.”
“I usually eat too much.I felt no burden.I would like to carry out a small meal.”
“Hearing how Dr. Shimada came up with seishoku, I realized that seishoku is a meal that makes sense and suits the Japanese people, and especially the importance of gratitude.”
“Just like what the principal said about his experience, food can change your mind, body, and how you feel about things.3I would like to continue a vegetarian diet without unreasonableness.”
This is the impression of Dr. Hiroko Shimada.
“To be honest, I was very nervous at the first 'Umisei Salon' in Osaka by a long-established Umisei. The lectures were very serious, and I learned a great deal.I would be happy if the participants actually enjoyed preparing the bento boxes and felt and enjoyed the beautiful four seasons of Japan.
President Terada's story about salt was also very interesting, and I learned a lot about the current situation that I didn't know, which was very useful."
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macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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