It was raining yesterday and today in Osaka.It seems that some of the students who come to the class already have snow in their homes!The season is just between the heavy snow and the winter solstice.This year's winter solstice is on the 22nd, and it is said that eating pumpkin will prevent you from catching a cold.Let's get through the rest of December with something warm and warm from the inside☆ Now, this time, we will tell you about the regular course that was held from the 15th to the 17th, focusing on the comments of the teachers. Intermediate Sunday class was held on Sunday 15th.Ms. Sachiyo Yanagisawa from Wakayama was in charge of the morning session.In this 5th installment, we worked on “brown rice doria” that can be eaten without worrying about brown rice, and “chickpea salad” that allows you to eat beans properly.This is a comment by Professor Yanagisawa. "Today, I made a western-style menu! It was well received that everything was delicious. For the white sauce of the brown rice doria, let's make the roux by thoroughly removing the braniness of the brown rice flour. Be careful not to get lumps. I cooked the chickpeas in an earthenware pot today.Please soak them in the seasoning liquid while they are still hot.The dessert pudding was also beautifully made!I look forward to seeing you again next time. Thank you for your hard work." In charge from the afternoon, Ms. Hiroko Shimada, who came from the Hanshin area.In the afternoon session 6, in contrast to the morning session, she made ``Chahan'' with a deep flavor of bancha, ``Koya salad'' using koya tofu, and ``sesame salt'', which is indispensable for eating brown rice. went.This is Professor Shimada's comment. “How about the sesame and salt that is familiar to you? The next day, the 16th, is the intermediate Monday class that started on that day.By March next year, I will do it up to 3 times.I'm very busy during the year-end and New Year holidays, but thank you all for your support!Ms. Keiko Imamura from Nara was in charge of the first session in the morning.In the first installment, we worked on “pumpkin rice porridge” that can be used on the menu for the winter solstice, “Shinta Kinchaku” that can be enjoyed in oden, and “Wakame and dried radish two cup vinegar” that is not just boiled.This is Professor Imamura's comment. “Congratulations on your advancement to the intermediate class. Let’s deepen our learning in the intermediate class. Thank you very much." In the afternoon, Ms. Atsuko Moriwaki, who came from the Hanshin area, was in charge.In the second installment, she made “Gobo and fried rice” where you can enjoy the richness of burdock, and “Ganmodoki”, which is also delicious in oden (laughs).This is a comment from Professor Moriwaki. “I think it was difficult for the intermediate level students to have more work, but everyone was skillful and delicious. You may get a little unwell, but if you know what to eat, you can quickly get back to normal.The person in charge is Dr. Kiyomi Noguchi from Kyoto.In this episode, we made “brown rice soup”, which has a consomme-like flavor with roasted brown rice, a salad with a tofu-based dressing, and “kinari dango”, a local confectionery from the Kumamoto region of Kyushu. 
This is a comment by Professor Noguchi. “Thank you for your hard work today, even in the cold. The tofu dressing must have tasted like mayonnaise, too☆ I hope you will be more creative and enjoy the various versions. Please welcome me.” Yes, Christmas is less than a week away, and New Year's is less than two weeks away.Let's cheer up at the end of the year! ! All the instructors and secretariat staff are looking forward to welcoming you to the "Food Education Forum" to support child-rearing on February 1st♪ ↓ https://www.macrobiotic.gr.jp/seminars/shokuiku_forum.html + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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- March 2013, 12 Updated at 19:18
- Blog Category:01_Cooking class
