In this episode, we introduced how to make “kofu,” which is steamed wheat protein gluten.You can find canned or dried gluten at natural food stores, but this is freshly made.I also learned about Western-style menus such as spaghetti with tomato sauce and salad with carrot dressing.The 8th time from the afternoon is Dr. Hiroko Shimada. 
In this episode, we learned about rice with pigeon barley, which we would like to have at this time of year, and pickled dried daikon radish, whose texture and taste are perfect for summer.After the class, I received comments from the teachers.Mr. Moriwaki said, “Thank you for coming today in the heat. I hope everyone is doing well,” says Professor Shimada. Turn the heat down to low, then plug it in with a wooden stopper.Turn on the heat slowly for 50 minutes to an hour.I think it will be okay to soak it in water for 1-2 hours.Please try it at home." Also, the 3th.Keiko Imamura was in charge. 
For the creamy cabbage and soy milk soup, and the millet croquette, we also made a rich sauce using Haccho miso. (Yes, this time it's clearly a "mixture of Japanese and Western".)It was a time without dessert, so he was grateful for the dessert.After the class, Professor Imamura gave us a comment. “Thank you all for participating in the midsummer heat. Cooking rice with pearl barley in an earthenware pot turned out to be summer-like rice. The deep-fried color looks delicious.It goes well with the sauce and has a high-grade taste.The achara-zuke was also refreshingly delicious with vinegar and lemon!Also, the oranges from Wakayama were served, thank you for the meal! Next time, the final Intermediate Monday class will be on August 8th, after the Bon Festival, and the 19th Tuesday class will be on the 9th of the next day.It looks like the heat will continue, but please enjoy the salads and vinegared dishes you learned this time, the appetite-boosting croquettes, and his favorite spaghetti, and stay healthy☆ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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