It was a fairly wide-ranging practical training, starting with the story of the five colors that are important in Chinese cuisine, and starting with the extraction of gluten by kneading wheat flour with water to make namafu. 
↑This is a salad with a spicy dressing made with pine nuts. 
In the afternoon, a lecture was given by Dr. Masachika Sudo, an economist who practices macrobiotics and farming in Asagi village, Nagano.When you think of Mr. Sudo, you probably think of him as a movie review serialized in "Musubi," but this class must have been very intensive. On the 29th, Ms. Atsuko Moriwaki was in charge of the Sunday class. 
In this class, the themes are “namafu” making and “Chinese food”.Everyone is working hard, but they keep smiling. 
This afternoon's class was a lecture by Professor Shinichiro Yamamura.Professor Yamamura is from Iwate, Tokyo, Osaka, and travels around the country.Everyone listened intently to his story, which was based on his extensive experience.At this time, there are 4 more times left.In February next year, he will hold a graduation production presentation by everyone in the spring normal course.It's about time for some of you to start thinking about what kind of work you want to create.Good luck to all the teachers in the second half, and please join us in good spirits!And from next week, the autumn regular course will start!Some classes are still open, so please invite them and join us ☆ ↓Click here for details of the Cooking School. https://www.macrobiotic.gr.jp/cookingschool/regular_course.html *For classes that are about to be held, please contact us by phone. 06-6941-7506 (Reception from 9:00 to 17:00) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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