◎Ingredients for Japanese-style mapo rice bowl with plenty of summer vegetables.Eggplants, green peppers, paprika, pumpkins, corn, and more☆ 
◎This is eggplant dengaku. 
◎Mugitoro Japanese salad. 
“Both the purple color of the eggplant and the water content of the eggplant are for the eggplant to protect itself. I would like you to enjoy the vegetables produced by nature in just the right season, thankfully,” said Dr. Yasutomi. .After being taught how to prepare delicious eggplants, we began practical training. 
Wheat brought by Dr. Yasutomi. 
This is fried wheat.You can also enjoy the change in texture ♪ 
The arrangement of the salad is refreshing like summer. 
Freshly cooked barley rice.There are plenty of vegetables here! 
Kyoho kudzu manju is irresistibly plump. 
Your meal is ready! 
It's very hearty, and at this time when the energy to eat seems to drop, there are only things that will increase your appetite.Tea for Obon is barley tea made by Mr. Yasutomi.During the tasting, we talked about wheat. 
After the class, I received a comment from Professor Yasutomi. "Thank you very much for letting me be in charge of the open classroom today. Everyone was happy with their smiles. Thank you very much, Dr. Yasutomi.The next public open class will be held on September XNUMXth, with Maki Sekoguchi's "Arrangement Recipes Using Dietary Cuisine".We will create creative dishes using dietary dishes such as shiitake mushroom soup, black soybean kelp, and plum sauce.We are looking forward to your participation ☆ ↓ Click here for details. https://www.macrobiotic.gr.jp/cookingschool/koukai.html + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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