It's raining in Osaka, but it's sunny during the day!Well, this time I would like to tell you about the last Sunday class for beginners that was held yesterday.This class progressed at a pace of once a month, once in the morning and once in the afternoon.Professor Sachiyo Yanagisawa was in charge of the 1th session in the morning. 
In this episode, we learned about brown rice mixed with gomoku rice and pumpkin croquettes.Steamed burdock appears in takikomi gohan.You taught me how to steam steam.For those who don't like plain brown rice, it might be easier to eat flavored rice such as takikomi gohan. 
I learned three-color ohagi and Chikuzen-ni, which can be said to be the culmination of steamed dishes.Normally, ohagi is made by pounding white rice mixed with glutinous rice (or just glutinous rice), but brown rice cooked in a pressure cooker is very springy, so it just turns into a dumpling. increase.The three colors are sesame, soybean flour, and pumpkin, which is in season in summer.If you like beans, you can also enjoy the refreshing light green color of zunda bean paste. “I had never eaten brown rice before and thought it was bad, but it looked and tasted so good that I wanted to continue.” “I came here from an unhealthy lifestyle. I can't do it yet, but I'm gradually incorporating it into my cooking at home.At a recent health checkup, I lost 92 kg!" After coming here, I gradually came to understand what my mother was saying.” “Because of my job, I came to recommend brown rice to pregnant women. I use beginner-level cooking to make this.” “In my self-introduction, I said, 'I'm looking for a marriage partner,' but I got a boyfriend! I think that my way of thinking and awareness may have turned in a good direction.” “Since coming here, I have come to like cooking. "It really helped me understand that food and the mind are connected. It changed my perception of what I eat." It was meaningful to learn how to use a pressure cooker to cook delicious food." "When I had a cough, I drank lotus root hot water, and it worked. When I was feeling unwell, I drank umeboshi bancha, and my physical condition improved. It was really good to learn about the whole thing. After the class, a mother who came from a kindergarten in Wakayama Prefecture, where Mr. Noguchi was a lecturer on dietary education, said, "Now, a circle of kindergarten mothers making miso soup is spreading!" I was able to feel that Mr. Noguchi was able to deliver the story to everyone's hearts little by little.She received comments from her teachers.Mr. Yanagisawa said, “Thank you for your hard work, everyone! It was cute and chewy.Don't forget to check the temperature of the oil when making croquettes.Steamed green peppers were sweet!It's also good for preventing summer fatigue. It was great to hear your thoughts and changes.Let's continue learning together! And I was really happy to have been able to study with all of you, who are kind and fun.Isn't it interesting to study seiyoku?Everything is connected, and it makes me even happier to be alive. This is the start.Thank you for your continued support.
Everyone, thank you very much in the hot weather.The fall regular course starts in October.A little earlier, the fall intensive class will be held in September.Brown rice doria and pasta will also appear in the intermediate class in autumn.By the way, the autumn/winter textbook will be almost half different from the spring/summer menu, except for the basic menu and important dietary dishes, so you can increase your recipe repertoire♪ We are looking forward to your participation, instructors, and staff. increase. ++++++++++++++++++++++++++++++++++++++++ Macropocket JAPAN MACROBIOTIC ASSOCIATION https://www.macrobiotic.gr.jp/ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
