This time, we had you challenge "Magatama roll". "Magatama" is a shape that has existed since ancient times in Japan. If you put the two together, it looks like a "yin and yang" mark.This is a comment from Professor Komatsu. “Was it a little difficult to make magatama rolls? Please add it to your usual side dishes.Please make kinpira as many times as you like.” The next day, the 25th, was the fifth and sixth intermediate Saturday classes.Ms. Yuko Fujiwara, who runs a network class in Onomichi, was in charge of the morning, and Ms. Kiyomi Noguchi of Kyoto was in charge of the afternoon. 
This is the 5th brown rice doria, bubble soup, and chickpea salad.Occasionally, even if it's rice, if it's western style, it's a change of pace and I'm happy ☆ Also, in the afternoon, he made a lot of Japanese dishes such as chahan and sesame and salt.This is a comment by Professor Noguchi. “It was a practical training session on sesame salt, which is very important in regular cuisine. , I was very happy that each of them took home a lot of things from the practical training. If you can make well-balanced sesame salt, it will be delicious sesame salt that is not too salty and has a hint of sweetness. Thursday and Sunday the 23th will be the 26th Spring Normal Course class.We have reached the final class.The person in charge is Akiko Okada, the principal.The menu is traditional winter food.Everyone also tried peeling katsura radish.Then, in the afternoon, each student stood at the podium and presented their impressions.By the way, on February 10rd, the “graduation production presentation” will be held in the truest sense of the word.I'm sure there are some of you who are still in the final stages of prototyping, or who are still finalizing their image of how to arrange the dish!Please do your best! January 2th was a workshop for lecturers and instructors.I will introduce this separately. Tuesday the 23th is the 1th Intermediate Tuesday class.Michiyo Fujii was in charge.In this episode, she took on the challenge of making "kofu" and made a dietary dish "kinpira".This is a comment by Mr. Fujii. “Everyone, how did you like today’s menu? I'm looking forward to seeing you for the 27th time, which will be my next assignment." On the 28th, the special course "Full of Root Vegetables."This situation will also be introduced separately. In February, the 8th and 10th advanced Sunday classes were held on the 29nd, the day after the "Food Education Forum".Eiko Komatsu is in charge of the morning session.In this episode, she worked on roasted brown rice adzuki bean porridge "Congratulations" and soba sushi. 
Dessert is coconut dumplings.I learned the tricks of the dough, such as the softness of the dough and the degree of steaming.In this episode, we asked her to try Magatama rolls and her kinpira burdock root, just like the beginning (advanced Friday class). 
Dessert is "sweet potato sweets".The outer fabric is often simply wrapped, but in this class, she made a bow with the image of a present as shown in the picture☆He is so cute~. The 3rd Setsubun Monday is the 5th and 6th Intermediate Monday Class.In charge of the morning was Ms. Keiko Imamura.This is Professor Imamura's comment. "On Setsubun day, everyone got along well and enjoyed cooking! Brown rice doria, awa cream soup, chickpea salad, black sesame soy milk pudding, it was a perfect menu for parties and hospitality. You mastered how to add brown rice flour, oil, and soy milk, chopped onions, steamed in layers, and cooked arrowroot powder, and it was a very delicious lunch.Thank you.” .This is a comment by Dr. Moriwaki. “Thank you for your hard work today with the sesame salt. If you run out of minutes, be sure to make it.The other dishes were also very well done.It looks like it's going to be cold again, but please come back in good health next time."The 4th, the first day of spring, was the 9th class of the beginner Tuesday class.Eiko Komatsu is in charge.In this episode, she tackled three-color ohagi, kenchin soup, and more.This is a comment by Mr. Komatsu. "Everyone, you've become very good at steaming. Kenchin soup was also delicious in every group. Please review again at home." From October to February, it seemed like a long time, but it went by in a blink of an eye! !The next advanced Friday class will be held this weekend on the 10th.The intermediate Saturday class will be held on the 2th, and the intermediate Tuesday class will be held on the 7th.Advanced Sunday class is March 8nd, Intermediate Monday class is February 11th, Beginner Tuesday class will end on the 3th.And the graduation production presentation and graduation ceremony of the normal course will be held on Sunday, the 2rd.It's almost the flu season and the pollen season is approaching, and you have a girlfriend. + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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