In this episode, we made Western-style dishes such as spaghetti with mushroom sauce and salad with carrot dressing. 
This is a comment by Professor Noguchi. “This time we used mushroom and soymilk pasta, and everyone seemed to enjoy making and eating it. The principal also praised me!In the lectures, the word yin and yang and the way of thinking about it came up, and I think it's become more and more interesting to learn seisoku cuisine. Have fun and do your best♪” The fourth speaker on the afternoon of the XNUMXth was Ms. Atsuko Moriwaki from Hyogo Prefecture. 
This time, unlike in the morning, we made pure Japanese-style inari sushi and an important dietary dish, "hijiki lotus root."This is a comment by Dr. Moriwaki. “It was wonderful to see everyone cooking with great teamwork. Please do your best in the rest of the classes as well!” On the morning of the XNUMXth, Professor Keiko Imamura was in charge of the XNUMXth class.In this episode, she made "brown rice doria", which she is happy to entertain, and "awa cream soup" to warm her body.This is Professor Imamura's comment. “Everyone, thank you very much for your help on the XNUMXth day of the intensive course (counting from the beginner class). Today is the halfway point.Please keep learning more and more in the second half.Thank you for letting us deepen our learning together."In this episode, we made "sesame salt", which is indispensable for brown rice. “We practiced sesame salt, which is a very important macrobiotic menu item. It's an intensive course, so I think it's great that the bonds of friendship that you've been learning together for so many days have been put to good use in making this sesame salt. Please be diligent from now on." And yesterday, the XNUMXth lecture on the XNUMXth was Mr. Imamura, the same as the day before. 
Since it's the mid-autumn moon, we decorated it with pampas grass and autumn flowers♪ 
Then, the important dietary dish “Azuki Pumpkin” and sprout hijiki rice with a pleasant texture of pine nuts are placed on a half-moon tray and served in a moon-viewing style. “On the day of the mid-autumn harvest, I used a half-moon tray to serve the meals. The rice was cooked in an earthenware pot, and the rice was a little hard, but at that time, I made fine adjustments, such as adding a little more water than the amount. Also, by sprinkling a little bit of sake while steaming, the rice will become softer.” The teacher in charge of the XNUMXth session in the afternoon was Ms. Yoko Murakami from Ehime.In this episode, she made kinpira burdock, a classic food dish, and steamed gluten, koff. 
For dessert, we also challenged ourselves to try “Hie donuts” using millet.This is a comment from Professor Murakami. “By steaming the burdock carefully, kinpira burdock brings out the sweetness of the burdock. It was great to have the opportunity to learn from my mistakes.Thank you very much!”Today is the last day of the intermediate class, and the advanced class will start tomorrow. Everyone has told me, "This meal makes my body feel good!", but for the longest, please take care of your health and do your best for the remaining XNUMX days, starting from the beginner's class for XNUMX days in a row☆ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
