We made “Shigure Miso”, which is well boiled in layers.After lunch, we asked everyone to share their impressions. “I learned not only the importance of organic vegetables, but also the importance of seasonings. ? But recently my daughter has taken an interest in it and has started helping me with the cooking.” I didn't lose my appetite after making it, and I used to eat ice cream a lot, but I think it's because I don't really want to eat it anymore.” I used to be irritated before, but now I can think of people as people and myself. My body has become lighter!” I used to throw away vegetables that were just a little spoiled, but now I'm happy that I didn't have to throw them away. “During the summer vacation, I had a busy schedule with my child, but I came here, ate, and came back alive (laughs). “I teach my mother the dishes I learned here and have her cook them at home. As you can see, I haven't had any summer fatigue!" Michiyo Fujii will be in charge of the final episode from the afternoon. 
I made curry pilaf, which is great in summer, and pumpkin pie, which is made with pumpkin, which will become even more delicious from now on.I received a comment from Mr. Fujii. "Everyone did a great job on the 10th Intermediate class. I think it's about time you started to understand the fun of regular meals. Please continue to study. I hope to see you again. Thank you very much." On September 9rd, the final session of the beginner's Tuesday class was held.Keiko Imamura is in charge.We made “Three-color ohagi”, which is also active in Ohigan, and “Chikuzen-ni”, the culmination of steamed dishes.After the tasting, we asked everyone to share their impressions. "The dishes I learned here and the dishes that are bad for my health2As a result of a week-long experiment in which we alternately ate each other, we could clearly see a difference (laughs).”
“It was refreshing to be able to cook without using sugar.
“I had the impression that macrobiotic cuisine was troublesome, hard to get into, and hard, but it was simple with only a few ingredients and seasonings, so it was perfect for me.”
“Since I had decided to get married, I went here with the intention of training my bride. When I told my close friends that I was learning macro cooking, they said, 'I envy you for learning good things at the right time.' Here. I plan to make rice every day so that what I learned at the school will not go to waste.”
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macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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