This is a comment from Professor Noguchi. “Autumn has deepened, and the menu is perfect for the transition to the next season. Talking about yin and yang is not something that can be explained in such a short time. For those who haven't, I think it was a fresh surprise.I hope you will gradually get used to it and use it to enjoy a more dynamic life.”Mr. Masayo Yasufuku from Nara is in charge of the 23th session in the morning.It seems that there are many historical annual events in Nara. In December, Wakamiya Shrine, a subsidiary shrine of Kasuga Taisha, is famous for its “Onmatsuri” festival.In the 7th lesson, we learned about "pumpkin croquette" using delicious pumpkin, "burdock cooked rice", and "potage" using brown rice flour.This is a comment from Mr. Yasufuku. “Today, we steamed burdock root, but everyone just listened to an explanation and watched a demonstration, so I don’t think they really got a feel for it yet. The key point is the change in scent.Next time is finally the final episode.I'm looking forward to seeing all of you in good spirits." Michiyo Fujii Mr.Kobe's Luminarie is famous for December events between Hanshin, but she is also holding an event called Lantern Fair in Chinatown Nankinmachi.In the 12th installment, I learned about ``Azuki kombu,'' which is good for getting in shape, ``Nimasu,'' which can be used for New Year's dishes, and ``Nori no tsukudani,'' which helps my girlfriend when she eats a lot of grilled seaweed. rice field.This is a comment from Professor Fujii. “Today is the 7th and 8th lectures, so thank you for your hard work. Monday the 12th was a research meeting for teachers. (Please see the previous article for details on that event♪) On the 8th, we had the 7th Intermediate Tuesday class.The person in charge was Michiyo Fujii following Sunday.In the 8th time, all menus other than soup can be used for bento.I hope everyone enjoyed making it.This is a comment from Professor Fujii. "Everyone's presentation today was very nice. The maple leaves were beautiful. Inari sushi, three-color shiratama dango soup, deep-fried lotus root, green vegetables dressed with mustard, and the precious hijiki lotus root. It was very delicious. The next advanced Friday class will be on December 25th, and the final beginner Saturday class will be on December 26th.And the intermediate Tuesday class is December 4th.It's December and I'm sure you're busy, but we're looking forward to your participation! + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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