On August 8th, the Public School Mutual Aid Association held a Health Promotion Seminar in Matsuyama City, Ehime Prefecture.
This seminar is aimed at public school teachers in Ehime Prefecture, and approaches health from the two aspects of diet and exercise. The "Musubi" editorial department will be doing a close coverage.
I left Osaka on the morning of the 19th, changed to the limited express "Shiokaze" at Okayama, crossed the Seto Inland Sea and entered Shikoku. 
After 1:XNUMX pm, we arrived at our destination, Matsuyama.I changed to a streetcar that runs through the city and got off at Matsuyama City Station, and headed to the cafe "the blue marble" where the preparations were made the day before. 
The “Health Promotion Seminar” was held twice on August 8nd and 2th, and on the 20nd, a practical cooking class was held in Niihama City. On the 2th, the second event, we had a cooking demonstration and tasting.Mr. Ken Fujiyama, the owner of the cafe who agreed with the seminar and the purpose of Mr. Tsurumi's activities, agreed to serve food at the cafe.
I will start preparing immediately.Ingredients are natural farming rice and eggplants grown by Mr. Tsurumi in terraced rice fields, and vegetables purchased from Fukuoka Natural Farm and natural food stores. 
(First, the sorting of the rice, the work of removing garbage and stones…!)
Under the guidance of Mr. Tsurumi, I proceeded with the cooking. 
(From the back of the photo, Mr. Tsurumi, the owner, Mr. Fujiyama, and Mr. Watabe, who currently attends the upper class at the Osaka main school and also works as an assistant in the Ehime classroom) 
(Ratatouille made in a large pot that is not usually used in cafes) 
(“Black sesame soymilk pudding” that appears in the intermediate class (autumn/winter) has also been completed for nearly 50 people.)
When the cooking was finished, Mr. Fujiyama made delicious coffee for me. 
Mr. Fujiyama is a photographer and also supervises the free paper "Oic: Matsuyama" issued by Matsuyama City to disseminate more about the good things and ingredients of Matsuyama City. 
(On this day, Mr. Fujiyama was very busy with the cover shoot for "Oic:Matsuyama"!)
And for dinner, we moved to the cafe “Fukaden”.Mr. Yoshio Motoyama and Mr. Chiyo, who run the shop together as a couple, are graduates of the normal course of the Seishoku Cooking School. 
We ate dishes and desserts that made our bodies feel relieved, such as simmered tomato and simmered hijiki that used macrobiotic kuruma-fu, and recharged our energy for the next day.
On the following day, the 20th, we headed to the Dogo Onsen Nigitatsu Kaikan, the venue. 
(Dogo Onsen Station with a retro atmosphere) 
(“Botchan Train” that you can actually ride on the streetcar once an hour) 
(The mechanical clock in front of the station and the free footbath on the right) 
(Dogo Onsen Honkan. Speaking of Dogo Onsen, this is the place!) 
(It is said that this exterior of the north side became the model for "Aburaya" in "Spirited Away.") 
(Nigitatsu Kaikan: A ryokan run by the Public School Mutual Aid Association. The facility is open to the general public as well.)
Shuho Iwamori of the Public School Mutual Aid Association Ehime Branch, who was in charge of this seminar, was actually a student of Mr. Tsurumi's husband.When he took up macrobiotics in his seminar, he came to his house to eat Mr. Tsurumi's cooking in order to understand what kind of food he was eating and what kind of way of thinking he was.
Since only a few of the participants knew about macrobiotics, the seminar began with Professor Tsurumi introducing macrobiotics and the Japan Macrobiotic Association. 
Next, we explained what kind of cooking method is used and what is important to us through the cooking demonstration.
In the meantime, the food from Blue Marble was served with the help of Mr. Watanabe, Mr. Naoko, the daughter of Mr. Tsurumi, and the staff of the association, and the brown rice for 45 people was cooked on a cassette stove. bottom. 
Tasting is complete! 
(Brown rice and marinated Kurumafu, ratatouille, seaweed miso soup, black sesame soy milk pudding) 
I will eat it for everyone.At this time, Mr. Tsurumi said, "Try to see if you can chew a mouthful 100 times. Also, please be aware that the miso soup does not contain any dashi stock." I asked for impressions such as taste.
After finishing the meal and taking a break, we will explain the concepts such as “Shindo Fuji” and “Ichimono whole”, which are important for eating regular meals.Then, we conducted an experiment to feel the amount of sugar contained in soft drinks. 
In 260 liters of water, dissolve XNUMX g of sugar, which is the same amount of sugar as a certain soft drink, and taste it. I told you about the effect it had on my body.
Here are some of the impressions of those who participated.
“I realized once again that we can create healthy and delicious meals by making the best use of the umami (umami) of natural food itself. I think it will be necessary in
“I have tried brown rice before, but it was hard and I thought, 'I wonder if this is good for my body,' but today's brown rice was easy to eat and delicious. It is difficult to make ratatouille because the family wall is thick.I will try to make ratatouille at home.”
“I was a little surprised when I heard about the harmful effects of white sugar in sugar experiments. We use a lot of sugar in our house, so I want to be careful about the type of sugar I use.”
“It was my first time to learn about macrobiotics, but I think it is a very good way to eat for your health. I want to live."
"I've heard before that it's best to eat local and seasonal produce, so I'm grateful to my husband for growing the vegetables, and I'm enjoying the blessings of nature. Today, I was able to learn how to make the most of that material, and it was very beneficial.”
“Even though I was in the position of educating children, I don’t think I had much time to reconsider my diet. , I think that it is something that can be used immediately in everyday life.” 
Thank you very much for your feedback.
After the meal department was successfully completed and the evacuation was completed, I was allowed to see Mr. Tsurumi's home and terraced rice fields.As you drive up the mountain, the clear air becomes very refreshing, and the scenery you see from your home is just like a painting. 
In the terraced rice fields where natural farming is practiced, the rice is bearing fruit despite the drought. 
A space where you can feel the warmth and nostalgia of wood when you enter the entrance of your home. 
The painting that hangs in the kitchen behind it is said to be the work of a local artist. 
The next room has a chic wood-burning stove. 
Professor Tsurumi, thank you very much for your help.
Mr. Tsurumi gave us his impressions of this seminar. “I started a small meal Ehime class because I wanted people living in Ehime to know about macrobiotics.2year.Many connections have been made, and I was very humbled to have been given the opportunity to learn about macrobiotics from the teachers of the Public School Mutual Aid Association. Thanks to the support from our school, the cooperation of Blue Marble, and the staff and assistants of the Mutual Aid Association, we were able to carry out this event without any problems, and I am truly relieved.
We will make up for each other's shortcomings, and keep in mind that everyone's harmony has created this place, and we will continue to devote ourselves to it together.thank you very much" The public cooking class "Mr.11Month2It will be done on the day!Details will be announced later on the association website, so please look forward to it! 
(My daughter Naoko, who also attends the training course, and the dogs. The dogs welcomed me too♪)
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macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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