This is the dish introduced by the principal, handmade udon noodles simmered in miso.After finishing the demonstration of the task, the teachers finished the dish in one go. 
We will also check the recipes posted in the beginner and intermediate textbooks. 
And the sight of the principal pushing out the tokoroten made at home all at once! 
This is the Shigure miso that Mr. Komatsu from Mita was in charge of.The one in the back uses the miso from the classroom, and the one in the front uses the miso made by the teacher. 
I was too busy to participate this time, but the frozen brown rice croquette developed by Mr. Asatsu from Izumo.I had you send it to me, so I tasted it with all the teachers who participated. 
↑Since we will be tasting it with a large number of people, we will cut it into bite-sized pieces. Since it's July, Mr. Fujii presented a dish of summer vegetables called "cucumber". 
Cucumber and chirimenjako sushi. 
Chinese stir-fried cucumber. 
Japanese-style cucumber salad. 
Kaga fat cucumber sauce. 
Cucumber bran.You can eat all of them lightly, which is great when you're about to lose your appetite. 
Mr. Tsurumi from Ehime prepared a kiritanpo nabe! 
Fruits such as peaches brought by the principal decorated the dining table♪ In the afternoon, students gave presentations on research assignments in the lecture room on the 3rd floor.For each theme, she presented a summary of what the teachers had researched. 
The next workshop will be on August 8th.I know that the teachers are very busy as it is the latter half of the summer vacation, but I am looking forward to your participation next time!thank you very much! ! + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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