Blog "Macro pocket"Blog

11/8～12 Regular Course Comments☆

  It's a beautiful day today! !But it's really cold.Everyone, please take measures against the cold by eating something that warms your body to the core and moving your cramped body with light exercise and stretching.Continuing from last time, this time we will send mainly comments from the teachers regarding the regular course starting on the 8th.8 days first.An advanced Friday class was held.Kiyomi Noguchi from Kyoto is in charge of this third installment.Kyoto is getting colder and the autumn leaves are getting more and more beautiful.In the 3rd installment, we challenged you to try “Fukiyose Sushi” full of autumn flavor, “Treasure Seaweed Mushi” with the comforting flavor of seaweed, and “Tekka Miso”, an important food dish.This is a comment by Professor Noguchi. “Until now, most of the beginner and intermediate classes were held on Saturdays and Sundays, so I started by saying ‘Nice to meet you’ with the advanced classes. Once we started the practical training, each person seemed to be having a great time, even though they were moving in a good manner, and the food was finished in a good atmosphere. The tekka miso, which is the main dish, was fluffy and fluffy, and the shrimp was a delicious brown color, which was really nice. However, while it's still fresh in your memory, please practice as many times as you like at home and make it completely your own." It looks like an afternoon. First N1110 afternoon.JPG The person in charge of this episode is Hiroko Shimada from Hyogo Prefecture.Hyogo Prefecture has many districts, but in Kobe, it seems that the installation work of Luminarie is gradually starting.In the 4th time, we worked on “Brown rice seaweed rolls” that can be enjoyed all year round, and “Awa Zenzai” that makes you feel warm with foam and red bean paste.This is a comment from Professor Shimada. “This is my second Sunday class for beginners, but today I have made it to the fourth class. In particular, practice steaming many times and get used to it.” The next day, the 1th, was the training course.I will introduce her in the next article, and the intermediate class was held on Tuesday the 2th.The third person in charge is Mika Nagahara, who came from Osaka Prefecture.There are various large parks in Osaka city and prefecture, and it seems that the garden plant market is held in each park, and the autumn leaves festival is held in Expo Park.In the 4rd time, she worked on the Western-style menu "Spaghetti Mushroom Sauce" and "Hie Croquette" using barnyard millet, and she enjoyed it.This is a comment from Professor Nagahara. "I think it came out well, and I think it came out delicious. Don't rush it, cook it one by one while checking it, and let her come." , Intermediate Tuesday class is November 1th.Beginner Saturday class is November 11rd.Ladies and gentlemen, after checking the schedule, warm your body from the core, We are looking forward to seeing you in good shape ☆ And.Recruitment for the "12-day experience class" starting next January has begun♪ There are people who say, "I've read about it on the blog, but what kind of class is it actually?" Maybe?"Of course, even if you are wondering, "What is macrobiotics?", we look forward to your participation! ↓Click here for details of the 3DAY experience class. https://www.macrobiotic.gr.jp/cookingschool/taiken.html

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macro pocket(Regular Diet Association Secretariat)

JAPAN MACROBIOTIC ASSOCIATION

https://www.macrobiotic.gr.jp/

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