This time's dish is a Japanese dish that features a lot of root vegetables, which is great for this time of the year when autumn is deepening.Using burdock root, carrots, lotus root, etc., he skillfully completed his dishes. 
Lotus root pressed sushi, carrot kinpira, burdock deep-fried in Tatsuta, root vegetable soup, and sweets are lotus root kuzuyaki.In the afternoon, Professor Ryuzu gave a lecture using slides.At the beginning, we introduced various information such as the “half-farmer, half-X” event and a lecture at a nursery school in Tokushima in early November.A comment from Mr. Ryuto. “In class, I asked them to taste the raw lotus root juice, and I was like, ‘Eh!This lotus root juice is really delicious and sweet! Even those who eat straight meals often don't know the taste of the ingredients... I also talked about the taste of dried bonito and fruit. Heh! ! ``Then the next day (11th), the first thing in the morning on NHK was a special feature on lotus root. Isn't it?The advisor teacher is Mr. Sawada, who I am also working with.I hope you will cherish this relationship and do your best.Let's meet again." !But when you're doing macrobiotics, that kind of thing happens surprisingly often. (I often hear the story) 28 more classes left for the spring normal course Sunday class.In February next year, we are waiting for the graduation production presentation.Even though I was in the classroom, I think I will encounter more things like this.That's a great thing, isn't it ☆ The next spring normal course N class will be on November 3th.It seems that it is getting colder and colder, but please take care 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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