In this episode, we made kudzu-ni winter melon, handmade kudzu-kiri, and black rice chimaki. 
↑ Freshly steamed chimaki.It's warm!Principal Okada is in charge of the final session in the afternoon. 
It's a koikoku class where you can "eat the whole inochi".Before class, everyone whispered 4 kg of burdock root.How did you like the taste of the finished carp? Spring, which started in April, is already over.We asked everyone to share their impressions while tasting the food. "I want my family to say 'delicious'!(Laughs) I started going with all my heart, but at the stage of the beginner's course, I was accepted without hesitation.Is macro a high hurdle?? I thought, but the teacher taught me that the important thing is not the food, but the way you eat it.I enjoy eating."
“If there was no meat, it would not be rice. Now I look forward to seasonal vegetables. 1It would have been unthinkable to me years ago.”
"I've gotten to the point where I've been told that I'm too sensitive about food.TPP', I think that the situation will become more and more difficult from now on, and if there is an election, I will oppose it."
"7My dog, who had been going to the hospital for years due to intestinal problems, improved by eating a meal mixed with kudzu powder and stopped going to the hospital.Is a macrobiotic diet good for dogs?
"12I took my time.I met wonderful teachers, and my wife's illnessI am happy that I have improved and that I have learned about the seven major conditions of health.”
“Before I started macrobiotics, I ate very little rice and loved snacks and chocolate, but now my life is restless without rice. I think it's great that I was able to come across a big guideline in moving forward."
“I have heard about many experiences, but I will never forget that I have experiences.
The other day,70A year old man encountered a regular meal and was eating brown rice every day.8Years passed, now78I'm old, but I originally had high blood pressure and was worried about diabetes, so I was taking a lot of medicine.When examined, blood vessels and bone density age20It was my age.Amazing, isn't it? 70You can still make it in time even if you're old, so everyone can still make it in time (laughs), let's do our best.
What you learned here from beginner to advanced will be your starting point, so when in doubt, go back to your starting point.I think it's good that I have a hometown."
After the class, I received a comment from Professor Noguchi. “I was happy that we were able to gather early and be able to have a class surrounded by very enthusiastic people.Everyone in the advanced course..." I was impressed. I hope you will continue to devote yourself to her wonderful way of eating healthy and happy, where you can enjoy delicious meals every day." September 9th was the final session of the intermediate Tuesday class.Keiko Imamura is in charge.
In this installment, we've made an appetizing curry pilaf, a slightly unusual soba recipe: soba salad, and a pumpkin pie that's indispensable for Halloween. On Tuesdays once every two weeks, everyone worked harmoniously like friends who have known each other for many years.We asked everyone to share their impressions while tasting the food. “It was fun to use ingredients that I had never used before, and it broadened my cooking horizons. “When I first became interested in eating brown rice, I thought it would be fine to put yin and yang on the back burner, but now I want to learn more.” I'm glad I came here." "When I brought home a dish I made the other day and served it to the table, my husband said, 'It's delicious.' After all, cooking takes time and effort." I think it's still the beginning, the start.” “I learned the joy of cooking after coming here. 
“I’m glad everyone enjoyed themselves. Cooking is something you do every day and can be a hassle, but Dr. Sakurazawa says, ‘Eating and cooking are also activities.’ The heart of the person who makes it is reflected in the food itself.The food that contains sincerity goes down the throat of the person who eats it. Thank you for all of your hard work, and I will make the food that will serve as the food for the next day.” However, ``We are cooking for the sake of making money. I was. “Congratulations to all of you who have completed 1 intermediate classes! Thank you very much for letting me deepen my learning with you.I look forward to seeing you next time. Ladies and gentlemen, thank you very much for participating in all 10 times in the heat! Fall regular classes will start in October.Also, all the staff are looking forward to seeing you all in good health ☆ ↓Click here for details of the Cooking School. https://www.macrobiotic.gr.jp/cookingschool/regular_course.html And here's the news! We will be holding a 10-day class in Fukushima City on Sunday, October 20th!Principal Akiko Okada will be the instructor, and her assistant will be Eiko Komatsu, who is active in network classes at the Osaka Main School and elsewhere.If you live in Fukushima, please let us know! ↓ Click here for details of the XNUMX-day Fukushima class. https://www.macrobiotic.gr.jp/cookingschool/fukushima2013.html + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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