This year's training course was attended by a large number of students who had graduated from the fall normal course, and the classroom was filled to capacity. (The photo above shows the speech presentation in the afternoon. The trainee who was in charge of the presentation is using her projector to give a speech about salt.) The main focus is on teaching.Even so, experimental training is being carried out.For example, comparing how to make kinpira burdock.In the intermediate class, burdock and carrots are taught to be "sliced diagonally", but in this lesson, I made three patterns for him: "sliced diagonally", "sliced vertically", and "sasaki". 
By the way, the amount of soy sauce etc. is all the same.All the participants taste the finished product one by one.What kind of texture and taste did you all have?The next training course will be on Monday, November 11th.We are looking forward to your participation.Last but not least, I would like to once again offer my prayers for the speedy rescue and recovery of Izu Oshima and the affected areas. + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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