(↑The venue was Subaru Building Legacy Hall in front of Shinjuku West Exit. The venue was full.) Only the so-called “ion film/standing pot method” is allowed to make salt.The salt produced by this method had a very high purity of sodium chloride.However, the main method of making salt in Japan since ancient times was the “sun-sun and flat pot method,” in which seawater is concentrated in a salt field and the concentrated seawater is boiled down in a flat pot.Is it possible that this traditional "sun-sun, flat pot method" salt has the mineral balance necessary for the human body, rather than the high-purity "ionic membrane, standing pot type" salt?It was the Japanese Edible Salt Research Society that started the challenge of traditional salt making with this research purpose.The driving force behind this research activity was the predecessors of dietetics who practiced macrobiotics.Since the “traditional food education” advocated by the study group is based on macrobiotics, Akiko Okada, the principal of Seishoku Cooking School, and Kiyomi Noguchi, a lecturer, were invited as lecturers for this lecture. I gave a lecture. 
Mr. Makito Terada, director of the Japanese Edible Salt Research Association, giving the opening remarks.He is the president of Umi no Sei Co., Ltd., and during the Oshima tour that I mentioned the other day, he explained the salt manufacturing process to the group of principals. 
The theme of Principal Okada's lecture is "A healthy body and a bright mind that grow with a regular diet."At the beginning, she talked about the establishment of the Japan Macrobiotic Association and the launch of "Kenko to Heiwa" (currently "Musubi") while presenting the first issue of "Kenko to Heiwa".Then, he explained the concept of regular meals, and described the changes in the mind and body of those who attend the cooking school, while introducing the impressions of the advanced class and the description of the experience report.What kind of food did you eat before you went to school?It is food such as "Okaa Sanyasume" and "Hahakitoku". *O = Omurice K = Curry rice A = Ice cream Sun = Sandwich Ya = Yakisoba S = Spaghetti Me = Menchikatsu Ha = Hamburger Ha = Ham and egg Ki = Gyoza To = Toast Ku = Cream stew Basically, dishes written in katakana is.On the other hand, in regular meals, we mainly eat Japanese food, which is “Mago is easy”. * Ma = beans Go = sesame Ha (wa) = wakame (seaweed) Yasa = vegetables Shii = shiitake mushroom (dried food) Rice (grain) is at the center of them.Based on the fact that the next day, the 7th, is the Tanabata Festival, the Kojiki describes the importance of grains by citing the example of tanabata, which is an event to put weaving tools in terraced rice fields and pray for a bountiful harvest. I was. 
After a break, the second half is a lecture by Dr. Kiyomi Noguchi. 
The theme is "macrobiotic safe childbirth and child rearing", which is currently being held in the association's course. Based on the experience of raising three children with macrobiotics, it is a light tempo, with plenty of episodes such as failure stories until encountering seishoku, interactions with mother-in-law, and episodes until kindergarten and elementary school recognized it. It was discussed in detail.During the fetal period, what the mother eats reaches the baby through the placenta. For babies who follow the evolutionary path of organisms in 3 days, one day is 280 million years.I would like mothers to have the awareness of being “women” that “the lives they nurture create the future.”And in order to arrange such meals, why not start with order in the home?A proposal was made.After the lecture, there was a question-and-answer session, during which Mr. Terada sorted out the questionnaires collected from the participants and posed them to Principal Okada and Mr. Noguchi, and each of them responded. 
“The biggest downside is that the anxiety of mothers spreads to their babies and their families. .At the end of the event, we were presented with a bouquet of flowers as a surprise, and at the end, we took a commemorative photo with the staff and everyone from the Sea Seiko Oshima Factory who came all the way from Oshima to attend the lecture. 
Thank you very much to everyone who participated, Mr. Terada and all the staff. + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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