Blog "Macro pocket"Blog

9/13-15 Autumn Intensive Beginner Class 5-10

  Were you okay with the impact of Typhoon No. XNUMX?We would like to extend our deepest sympathies to all those affected.As for Osaka, it was sunny from before noon, and on the contrary, it was her weather that made me want a parasol.Well, this time, I will tell you about the second half of the intensive cooking class, the beginner class, which was held for five consecutive days and reached its final session yesterday. The XNUMXth and XNUMXth were held on the XNUMXth.The person in charge of the XNUMXth issue is Namiko Tsuji. 913 Concentration First Condition.JPG In this episode, we made "red bean rice porridge" to take care of the body, "vegetables cooked without water" which is the real pleasure of steaming, and "soba mochi" using buckwheat flour.Keiko Shimada is in charge of the XNUMXth session in the afternoon. 913 Focus Hatsushimada K.JPG In this episode, we made “Brown Rice Soup” with roasted brown rice and “Ikinari Dango”, a snack from Kumamoto.The next day, the 14th, was the XNUMXth and XNUMXth.Miki Okada is in charge of the XNUMXth session in the morning. 914 Concentration First Okada M.JPG In this episode, we made a simple "pumpkin croquette" and burdock flavored rice. 914croquette.JPG ↑Freshly fried pumpkin croquettes☆ Mr. Sachiyo Yanagisawa is in charge of the XNUMXth afternoon class. 914 Concentration Yanagisawa.JPG In this episode, we made ``Azuki-kombu'', which is good for physical condition, and ``Nimasu'', which can be used for New Year's dishes.On the XNUMXth, which was the final time, the person in charge of the ninth time was Mr. Maki Ohira. 915 Central Ohira.JPG Here, we made “ohagi” that can be eaten as “rice” instead of “sweets” for the equinoctial week, and “Nishoku Takano” that can be used as a lunch box for excursions.Keiko Shimada is in charge of the XNUMXth session. 915 Concentration Shimada K2.JPG In the final episode, we challenged ourselves to make “Brown rice cooked with five different ingredients” and “Chikuzen-ni”, the culmination of steamed dishes!On the last day, we took a commemorative photo with everyone who worked hard together for five days, Principal Okada, and Hiroko Shimada, who watched the whole class♪ 915 first set.JPG We will introduce the impressions of everyone who attended.

“It was fun to learn a lot of cooking.10I think I can go all day.”

 

“During the course of the course, the rough skin that had been so bad healed, and I realized that this is what it is all about. I would like to continue

 

“I was impressed by the way the ingredients were cut one by one and put them together in a pot. I walked around this neighborhood

 

“It was great to be able to spend time with so many people. Since it was a group, I learned the difficulty and fun of cooking while thinking about the movements of others.”

 

“Since I live alone, I neglected my diet and my physical condition deteriorated.

 

“I was very happy to be able to eat delicious rice every day.10I'm looking forward to being able to eat delicious food again for the next few days (laughs)."

 

The principal of the school had a message for all of you.

“It would be a waste to finish with only the beginner class, so I think it would be great if you could learn deep cooking at the intermediate and advanced levels. In other words, I have heard many people say that if they took a rest thinking, "I can come back anytime," then when they thought about coming back, they needed a lot of energy to get up and it was difficult.

The other day, a person who came for a make-up lesson said in a loud voice, "The seasonings and ingredients used in cooking here are said to be expensive, but they are really cheap compared to hospital treatment." It was done.

I think it's wonderful that you can get closer to a comfortable life just by changing what you eat.'

  This is the message I received from the teachers after class.Mr. Choshi: "Please pay attention to the amount of boiling water for the soba mochi. It was a very bright class, with good teamwork, and it was easy to communicate. Thank you very much!" I think that you are here, but I think that the basic thing is to enjoy cooking deliciously.And I would like you to acquire knowledge and skills little by little at your own pace. There are still more interesting discoveries to be made! Let's have fun and take it easy.” Ms. Miki Okada: “In the XNUMXth class, we had two menus for braised burdock root. It reminds me of old pencil sharpeners.” Mr. Yanagisawa: "Thank you for your hard work! Some of you may have had a hard time with the autumn/winter menu on a hot day, but please keep making it in the coming season. Done.The adzuki kelp is finished while it is still moist.The key is to cook it slowly in an earthenware pot (if you have one).” Professor Ohira: “Thank you for your hard work over the five days. I was surprised.You were able to cook delicious food by cooking skillfully and happily.Please continue to cook from now on."There are those who continue to participate in the intermediate class, and those who want to put it into practice at home or at work. We are currently accepting applications for the fall regular course.By all means, if you think "I want to feel refreshed from the inside!" ↓Click here for details of the XNUMXDAY experience https://www.macrobiotic.gr.jp/cookingschool/taiken.html ↓ Click here for details of Cooking School https://www.macrobiotic.gr.jp/cookingschool/

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macro pocket(Regular Diet Association Secretariat)

JAPAN MACROBIOTIC ASSOCIATION

https://www.macrobiotic.gr.jp/

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