In the past few days, the weather in Osaka has been good and the cold during the day has eased a little.In the twenty-four solar terms, it's time to change from "light snow" to "heavy snow." The rapid temperature changes from October to November may have made it easier for you to get sick.This time, I would like to tell you about the cooking school beginner's class held from the 10st to the 11rd, focusing on his comments from the teachers. On the 1st, an advanced Sunday class was held.3th and 1th turning points.Keiko Imamura was in charge of the 5th session in the morning.In this episode, we learned about Western-style menus that can be used for a small party, and "brown rice cream", an important dietary dish that is perfect for people who are sick or for babies.This is Professor Imamura's comment. "Thank you for participating in the advanced Sunday class at the end of December. Today I told you about the very important brown rice cream. I told you a lot about how to put it in and how much salt to add, but everyone learned so much that it turned out to be a very delicious brown rice cream!! Thank you very much!!” In the afternoon, Michiyo Fujii was in charge of the 6th session.In the 5th installment, she worked on her fun menus such as chimaki made with black and brown rice, foil grills that can be made quickly, and apple pies.This is a comment by Professor Fujii. “W seniors, thank you for your hard work. The black rice chimaki was wrapped happily, and the apple pie was also full of ideas. The next day, the 6nd, is the final class of the beginner's Monday class.In the morning, Professor Keiko Imamura was in charge of the 6th session, continuing from the previous day.In this episode, we learned about kenchin soup that warms the body on a cold day, Takano sandwiches that are happy with red and white that can be used as a weight for New Year's dishes, and unsweetened ohagi. 
This is Professor Imamura's comment. “Congratulations on completing Elementary W. The W course took a whole day in the morning and afternoon. I would be very happy if you mastered the braised vegetables and advanced to the intermediate level to deepen your learning.”In the final episode, we learned about the classic gomoku takikomi gohan and the culmination of simmered dishes, Chikuzen-ni.This is a comment by Dr. Sasanami. “Two and a half months went by so quickly. I'm rooting for you." On the 1rd, the fifth Tuesday class for beginners was held.Eiko Komatsu was in charge of the 10th halfway point.In this episode, we talked about red bean rice porridge, which is a good way to get in shape, waterless cooking that is slowly steamed to bring out the flavor, and delicious hijiki with white dressing. 
This is a comment by Mr. Komatsu. “I was very impressed with how well each team did it. Please let me eat ♪" The next advanced Sunday class is February 2nd. It's not January, so please be careful! !Beginner Tuesday class is on the 2th of this month.Also, the Monday double intermediate class will start on the 1th!We look forward to your participation.It's a popular New Year's cooking class every year, but she still has some room for the "Variety New Year's Day" on the 17th!Whether you are a beginner or completely new to seishoku, Ms. Hiroko Shimada will give you a detailed demonstration, so please try it☆ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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- March 2013, 12 Updated at 04:10
- Blog Category:01_Cooking class
