This course, which has been held once a month in May and June, has a menu with celebratory names such as “Congratulations” and “Longevity Black Beans” in the final round.Kinpira burdock, which is important as a dietary dish, also firmly asserts its existence. 
In addition, dried daikon radish and summer vegetables seasoned with isobe, which is a nice light vegetable in the summer, have also appeared. 
By adding dried daikon radish, a gentle sweetness is added. 
Summer leaf vegetable, "Tsuruna". 
"Congratulations" is a red bean rice porridge with brown rice.Named by Mr. Yoichi Sakurazawa.This time, I cooked it in a clay pot♪ 
In the tasting, we also compared the taste with "Congratulations" cooked in a pressure cooker.The glass container in the upper right corner is handmade tokoroten.A student who goes to the regular course gave me a lot of tengusa!In the afternoon, treatment training and lectures. 
The students listened intently to the principal's lecture while placing ginger chips on their favorite places such as their necks, shoulders, and wrists.As the final episode, everyone took a commemorative photo. 
“I was able to learn more about what I had learned in the regular classes.” “I really enjoyed the practical training.” I was so surprised,” said everyone.Thank you very much for participating in the heat wave.We are looking forward to seeing you again!This course will also be featured in the "Musubi" magazine.Please look forward to it! + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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