Today's weather forecast calls for a maximum temperature of 9 degrees Celsius in Osaka.Today is the annual "Osechi cooking class".Principal Akiko Okada will teach you the basics of osechi!I can already smell the unique preparations for the New Year from the classroom.Well, this time I will tell you about the pattern of the regular course held from the 6th to the 10th. (Of these, the Saturday class on the 7th, which was the final class, was announced by her earlier, so please see the previous article!) On the 6th, the 5th class of the advanced Friday class.Principal Okada was in charge.In this episode, we will be working on the "brown rice cream" that is useful for sick people and baby food, starting from roasting raw brown rice!The retort "brown rice cream" that you see at natural food stores is very easy for her, but if you make it yourself from scratch, you can see that it is made through a very laborious procedure.Because of that, the chef's feelings are very much reflected in the dishes, so the principal says, "If you have time, please make your own!" On the 8th, the 5th and 6th introductory Sunday classes were held.Keiko Shimada was in charge of the morning session.In this episode, we made "red bean rice porridge", which is recommended when you are in good physical condition, "mizunashi taki" which is made by steaming properly, and simple "soba dumplings" made from buckwheat flour.This is a comment from Professor Keiko Shimada. “I had a lot of fun cooking today as well. The most important part of the 5th menu, ``Cooking without water,'' brought out the sweetness of the vegetables, and it turned out delicious! Please steam it while it's still out.I hope to see you next year!Happy new year!"This time, I made "Brown Rice Soup", which is also a practice of roasted brown rice, her healthy "Vegetable Tempura", and "Cabbage Salad", which makes her tofu mayonnaise-like dressing. 
This is a comment from Professor Hiroko Shimada. “Today’s point, please try to learn how to cook roasted brown rice in a hot pot at home. With burdock, sweet potato, carrots, etc., you can make tempura with less oil, so please practice. If you have any questions, please ask them.” On the 2th, the 10th Intermediate Tuesday class was held.The person in charge was Mika Nagahara.This time, we worked on Western-style menus that can be used for a little hospitality, such as “brown rice doria”, “chickpea salad”, and “black sesame soy milk pudding”. 
This is a comment from Professor Nagahara. “Thank you for your hard work this year. The teacher's class is next year), so I hear greetings "Happy New Year!" every day in the classroom.It's already half a month this year.General cleaning, New Year's cards, greetings at the end of the year, year-end parties.The busy days will continue, but let's stay healthy while managing our physical condition with macro meals ☆ Also, the habits you learn at an early age will continue even when you grow up.What kind of habits will lead her to "a healthy mind and body to spend every day with vigor"? ?There will be an opportunity to hear such a story on February 1♪ At the "Food Education Forum" held at the Osaka Chamber of Commerce and Industry, Mr. Nishifukue, director of Takatori nursery school, will give a lecture.There is also a tasting of regular dishes. Not only the Cooking School instructors, but also kindergarten and nursery school teachers, and in yesterday's article, Mr. Shinichiro Yamamura will be coming, right?Please join us! + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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- March 2013, 12 Updated at 12:10
- Blog Category:01_Cooking class
