A comment from Professor Yasufuku. “Today’s pumpkin soup, I hope you were able to experience how the taste changes each time you add salt. In the afternoon, the 4th Saturday class for beginners.The person in charge is Michiyo Fujii.We continued to challenge ourselves with “brown rice seaweed rolls” that can be enjoyed even with simple ingredients, and “awazenzai” that is warm at this time of year.This is a comment from Professor Fujii. "I was able to finish the W class a little earlier than planned today. The sushi rolls were well made. The seasonings of the other menu items were also quite delicious! I'll be waiting for you next month." Then, after the regular course (article on the 28th) and the study group (article on the 29th), Tuesday the 29th is the second session of the intermediate Tuesday class.Michiyo Fujii was in charge.In this episode, we asked them to make "Gomoku-ni Hijiki", a side dish made by cooking soybeans and hijiki, and "Gobo and fried rice", which is the decisive factor in steamed burdock.This is a comment from Professor Fujii. "How was your first experience with kasaneni? From now on, we'll be cooking little by little, with lectures on ▽△. Intermediate level dishes will increase your repertoire of usual side dishes. Please look forward to it. The next advanced Friday class will be on November 11th after the consecutive holidays.Beginner Saturday class is November 5th, Intermediate Tuesday class is November 11th.We look forward to your participation☆ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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