Fukiyose sushi and Kyoto's unbaked yatsuhashi, where you can feel the atmosphere of autumn.And on the front right is the handmade “Tekka miso”.A comment from Professor Noguchi. “It was a little cold in November, but I was very happy that everyone was in good spirits. I think you must have been tired from the hands-on experience of making tekka miso, but at the same time, I think you also realized the importance of not sparing time and effort for your mental and physical health. Since we have just started, please use it little by little in every aspect of your life, and deepen your cooking skills and ways of thinking as you go forward.”In the morning, the 11th lecturer will be Ms. Keiko Imamura, who is coming from Nara during the holiday season and Shosoin exhibition season.For the 4th time, which is the halfway point even though it is early, we asked her to try "red bean rice porridge", which is good for the body, and "waterless cooking", which brings out the umami of vegetables when steamed.This is a comment from Professor Imamura. “Thank you for joining us on the last day of the three consecutive holidays. The waterless cooking brought out the sweetness of the vegetables, giving it a very sweet and gentle taste.The Shiraae sauce was just the right amount of elegance, and the soba dumplings had a homemade feel to them, which was a happy taste. Thank you very much!!” In the afternoon, Professor Izumi Sasanami, who also came from Kyoto, was in charge of the sixth session.In this episode, we will introduce “Brown Rice Soup,” in which roasted brown rice adds depth to the flavor of the soup, “Cabbage Salad,” in which tofu is used in a mayonnaise-style dressing, and “Ikinari Dango,” in which the harmony of sweet potato and adzuki bean paste is delightful. I was working on it.This is a comment from Dr. Sasanami. “It was the last day of the consecutive holidays, so there were fewer people than usual, but the color and taste were beautifully finished. And on the 5th, after the consecutive holidays, the beginner Tuesday class was held.The person in charge is Professor Eiko Komatsu, who comes from Hyogo, a tourist season full of autumn fruits.In this third installment, we will introduce “Brown rice with hijiki seaweed” that can be used with various types of rice, “Pumpkin soup” where you can feel the sweetness of pumpkin and onions, and “Lotus root and apple soup” that is perfect for the coming season. I took her challenge to "salad".This is a comment from Mr. Komatsu. “The pumpkin soup was very good. "Please say so." The next advanced Sunday class is December 5st.It's finally the end of the year!She will have her beginner Monday class on November 6th and her beginner Tuesday class on November 5th.Ladies and gentlemen, please be careful of the cold in the morning and evening!We are looking forward to seeing you again next time☆ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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