Principal Okada giving the opening greeting. 
A demonstration of the recipes in the textbook, an introduction to local cuisine rooted in each region, an introduction to the recipes from the time of Professor Joichi Sakurazawa by the principal, and the yin and yang of ingredients such as vegetables, and a lot of recipes. 
Mr. Masayo Yasufuku from Nara was in charge of the local cuisine.He was introduced to autumn's 'Kaki no Shiraae' and 'Imobota'. 
The detailed recipe will be introduced in "Musubi" soon☆ 
And the research theme this time is "taro and zuiki".Kiyomi Noguchi was in charge. 
Dried cucumbers that have been soaked in a large amount of water.Three big bowls go down... 
This is raw zuiki. 
Of course, a large amount of taro was also prepared.And the result was 
Taro Oyaki. 
I want to give you a lot of money. 
Tomoae of taro.In addition to this, there are also kinpira, zuiki and chrysanthemum aemono, taro croquettes, and vinegared raw squid. It became a dining table! ! 
In the afternoon, we moved to the lecture room for a study session.Professors, thank you very much for taking time out of your busy schedules to come all the way here.The next workshop will be on November XNUMXth.I think it's getting colder and colder, but Thank you very much for your support! + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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