Yesterday it rained almost all day in Osaka, but today the weather is strange with occasional sunny days.This time, we will send you the details of his regular course held from October 1th to 10nd, focusing on the comments of the teachers. October 20th was the first day of the intermediate Sunday class.Sachiyo Yanagisawa is in charge of the first session in the morning.Everyone took on the challenge of making “pumpkin rice porridge,” which is great when you feel a little tired of your stomach, and “Shinta Kinchaku,” which can be used as an ingredient for oden in the coming season.This is a comment from Professor Yanagisawa. "22 points for how to cook porridge: 10. How much to cook in the pot 20. Adjusting the heat when pressure is applied 1. Steaming time after cooking Please keep it in mind. You must have been busy the first time, but everyone worked hard as a team, and thank you for your hard work!” .In this episode, we made “Vegetable Soup” using barnyard millet, and “Ganmodoki” that can be enjoyed freshly fried or as an ingredient in oden.This is a comment from Professor Shimada. “Thank you for your hard work on the intermediate course. Unlike the beginner course, I think the cooking was very rewarding and fulfilling. I think, even on the train to and from, they read textbooks to me... It would be even better if you could actually cook for me!”Keiko Imamura is in charge of the 3rd session.In this episode, we made “pumpkin soup” that can be used for brunch, and the classic “fried carafu”.This is a comment from Professor Imamura. “Thank you for coming to the 2rd Monday W. Today’s menu was brown rice with hijiki seaweed, pumpkin soup, fried kurumafu, and lotus root and apple salad. The table was very delicious!! Wonderful ♪ We were able to serve it like a cafe lunch with one plate, and it was delicious, and we had a wonderful time and learned a lot!! Thank you very much.” , Izumi Sasanami.In this installment, we made “Brown rice rolled with seaweed”, which is convenient for lunch boxes and small gatherings, and “Stir-fried green vegetables and tofu”, which is easy to arrange for everyday dining.This is a comment from Dr. Sasanami. "Everyone was comfortable starting from the preliminary preparations, and it was completed quickly and beautifully. Thank you very much. I'm looking forward to seeing you again in two weeks." wasKiyomi Noguchi is in charge.This time, we made “brown rice with adzuki beans,” which has a fun chewy texture, and “boiled dried daikon radish and koya tofu,” which can be used as a side dish throughout the year. 
This is a comment from Professor Noguchi. “This was my second time at the beginner class, and there were five practical training items. Also, the brown rice with adzuki beans was a little burnt. Intermediate Sunday class is November 2th, beginner Monday class is November 5th, and beginner Tuesday class is November 11th.Autumn is getting closer and closer, but everyone please be careful of the temperature difference and we look forward to seeing you in good health! ! + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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- March 2013, 10 Updated at 24:14
- Blog Category:01_Cooking class
