Blog "Macro pocket"Blog

12/2, 7 Impressions of the final beginner's class

  "Washoku" has become a world intangible cultural heritage!However, it seems that the news has become a topic that children are not good at Japanese food and have fewer opportunities to eat it. “It takes a lot of time,” “There are a lot of seasonings,” “It’s troublesome to make dashi,” “I’m too busy to make it,” and “Priority is given to what my child likes.” However, if it is a macrobiotic dish with basic seasonings such as "miso soup without dashi" or "salt, soy sauce, and miso", then at least the above two reasons can be cleared. This time, I would like to introduce some of the impressions of the students of the beginner W course (the curriculum was completed in about 2 months) held on the 7nd and 3th. " I tried to braise it at home, but it didn't work.When I actually came to learn, I found out that I was doing it in my own way.I want to be able to cook smoothly and smartly.”

"  I used to eat a lot of vegetables, but I didn't have a lot of variations in the dishes, so I'm happy to have more.I developed a heart to value food.”

1207 Elementary 2.JPG (Boiled in Chikuzen)I'm thinking of throwing away the dashi stock I have at home.Even though I eat salty food, my blood pressure is rather low.I realized that health is not a matter of relying on others'

“It was refreshing to see the green onion roots finely chopped, and the black part of the neck of the carrot, which I used to cut off so quickly. I was 1207 Elementary 3.JPG (soy milk mousse)

"I learned that salt determines the taste. Until now, I used to use too much sweetness in my cooking. Even if I keep working hard, I don't get tired. I felt that"

1207 Elementary 1.JPG (Gomoku cooked rice)

"Maybe my body temperature has risen, but I'm still living without an air conditioner on the hot carpet. I think my constitution is changing."

“Although I am a chef, I thought that this dish had its origins in food. think"

1207 Elementary 4.JPG This is a comment from Dr. Masayo Yasufuku, who was in charge of the morning of the 7th. "Congratulations on completing the beginner's class! Listening to everyone's impressions, I felt that each of you took a good step forward. Please continue to take that step at your own pace. I'm sure the scenery will change more and more.I'm looking forward to it." This is a comment from Mr. Michiyo Fujii, who was in charge of the final episode in the afternoon. "Thank you to all the beginners on Saturday W for your hard work. All the dishes were delicious. Cutting out the soy milk mousse looked fun. It would be nice to meet you."If there are people around you who say, "It's troublesome to make dashi stock...", please tell them, "If you do it this way, it won't be troublesome!" From the 12st, the intermediate W class will start for him!The depth of macro cooking that can't be conveyed at the beginner's level alone, please try it at the intermediate level. The short-term intensive cooking class starting in March is also being accepted! !

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macro pocket(Regular Diet Association Secretariat)

JAPAN MACROBIOTIC ASSOCIATION

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

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