In this episode, we learned how to make brown rice seaweed rolls that are easy to eat even in the summer when your appetite declines, and adzuki kombu seaweed to keep you in shape.A comment from Professor Imamura. “Thank you for joining us in the hot and humid weather. Today was a special day with adzuki-kelp. It was wrapped beautifully and the presentation was beautiful.” On the 18th and 20th, the Fall Normal Course classes were held. 
Principal Okada was in charge of the 10th and final practical class.In the afternoon, we learned a lot of Yin-Yang harmony dishes using summer vegetables, and in the afternoon, we had a final meeting for the graduation production presentation coming up next month. Advanced Friday classes were held on the 19th.Ms. Hiroko Shimada from Hyogo is in charge. 
In this episode, while making fun dishes such as ratatouille and pizza using brown rice, we also thoroughly reviewed the important "hijiki lotus root".A comment from Professor Shimada. “In the review of hijiki and lotus root, all the groups were able to cook it plumply. I can see that you all have a deep interest in cooking, and I hope that you will become even better at cooking and that your family will be happy!” The 21th and 7th Sunday classes were held.Professor Sachiyo Yanagisawa from Wakayama was in charge of the 8th session in the morning.This time he learned about 'kofu', which is made from gluten.She also made spaghetti with tomato sauce and enjoyed the western menu.This is a comment by Professor Yanagisawa. “This time, the sauce was layered and steamed to bring out the flavor, and the koff was made quickly and quickly. Be careful not to burn the steamer empty) All groups were delicious and beautiful! Mr. Kiyomi Noguchi from Kyoto, who is excited about the Gion Festival.In this class, she learned to make rice with adlay and multigrain croquettes.The miso sauce that you learn with croquettes is also very suitable as a sauce for other fried or grilled dishes.This is a comment by Professor Noguchi. "Thank you for your hard work today in the hot weather. In this season when there are many skin problems, I learned about rice with adlay! Please aim for smooth skin with the effect of adlay! In the lecture, I talked about seaweed, but the 7 Since the earthquake, I have been concerned about consuming too much iodine, which can lead to thyroid cancer, and I have been telling people not to eat seaweed! There are many doctors who say that, but that's why let's eat miso soup with seaweed and let your body make the right decisions!" The 9th and 8th Monday classes were held by her.Ms. Atsuko Moriwaki from Hyogo was in charge of the 3.11th session in the morning. 
In this episode, when it comes to the midsummer day of the ox, we learned about the imitation eel and the important sesame salt.This is a comment by Dr. Moriwaki. “Thank you very much for coming in good spirits in the heat today. I was very happy that they made the unagi-modoki and barley donuts really well!” The 6th session in the afternoon was taught by Hiroko Shimada.In this episode, we learned about burgers using oatmeal and the important “kinpira”.This is Professor Shimada's comment. “Kinpira burdock root is a nutritious dish that is unique to regular meals. A class was held on Tuesday.The person in charge is Shigeyoshi Kaneko from Mie.In this episode, she made spaghetti with tomato sauce, a salad with carrot dressing to enjoy the color of carrots, and jelly with parsley (!).This is Mr. Kaneko's comment. “It was a colorful summer pasta dish.The hot days are still continuing, but we are looking forward to seeing all of you in good health by staying hydrated and eating healthy meals☆ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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