Blog "Macro pocket"Blog

9/21-24 Autumn Intensive Cooking Class Advanced Class Comment Collection

  The mornings and evenings are already cool in autumn, and the sun sets earlier.Well, this time, I would like to tell her about the comments of the teachers in charge of the advanced class of the autumn intensive cooking class, which was held over five days from last Saturday. On September 5st, the first person in charge was Principal Akiko Okada.This time, we challenged ourselves to make handmade tofu!How did you like the freshly made tofu?In charge of the second session in the afternoon is Mr. Michiyo Fujii, who is active and has participated in the Shiraishi Mochi event at Ise Jingu Shrine.This time, she made sesame tofu with matcha.Thank you for your hard work to keep mixing in the pot.This is a comment from Professor Fujii. "Thank you for your hard work on the second intensive advanced course. How was your cooking today? It's the 9th day for those who have taken consecutive classes from beginners, and I was surprised that everyone was doing well despite the fact that it was consecutive days. On the next day, the 21nd, Ms. Keiko Imamura, who also appeared in the intermediate class, was in charge of the morning session.This is a comment from Professor Imamura. "Thank you for participating in the 1rd intensive advanced class. The fukiyose sushi was beautifully prepared and the presentation was perfect. The steamed treasure seaweed was very delicious. You have to practice all your life, but I learned today's recipes and points well, and it was delicious.Please review again at home.Thank you very much.” 2th afternoon Mr. Kiyomi Noguchi, who also appeared in the intermediate class, is in charge of this.This is a comment from Professor Noguchi. “Congratulations on your hard work every day at the intensive cooking class. The philosophy of macrobiotics is profound, so I am worried whether I was able to convey the points properly in the short lecture time, but how was it? If you master the theory of yin and yang in your own way, Sakurazawa's thought, such as the 2 theorems of the musou principle and the order of the universe, will spread from there, and your "true path" will become clear. Please continue on the path of learning while having fun.” On the 11rd, the halfway point, Dr. Kayo Ryuzu, who is a pharmacist and is familiar with herbal and herb classes, was in charge. “Today, the highlight was the brown rice cream. There are only two days left in the intensive class, so please do your best until the end.Thank you for listening to the story of the stork.I hope everyone will be blessed with good fortune!" Michiyo Fujii was once again in charge of the 22th issue. "Thank you very much for roasting the brown rice to say 'Congratulations!' It was Dr. Hiroko Shimada who instructed everyone in. 925 Concentrated Magatama.JPG In this episode, we will review the dietary dish kinpira burdock.In addition, we challenged ourselves to make “magatama rolls”, which are unique sushi rolls.This is Professor Shimada's comment. "Kinpira burdock, every group was carefully finished well. Steam the burdock thoroughly, and adjust the heat to not too weak nor too strong. It is an important basic dish. Make it your own and make it your own dish so that the sweetness of the vegetables comes out well.Macrobiotics is just practice.” 925 concentrated sweets 2.JPG This is a baked confectionery with sweet potato inside.Whether it's dietary food, hospitality food, or sweets like this, we make them with sincerity, thinking about the people who will eat them.I hope you all worked with that feeling ☆ Next time, I will tell you about the final intensive advanced class! ++++++++++++++++++++++++++++++++++++++++ Macropocket JAPAN MACROBIOTIC ASSOCIATION https://www.macrobiotic.gr.jp/ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +