(↑Mr. Principal demonstrating traditional seishoku cuisine limited to the study group) It was almost the end of the month, but some teachers were meeting for the first time at the beginning of the year, and the greeting "Happy New Year!" was still alive and well. It was the 1th of the day. 
This time, the instructor, Atsumi Judai, introduced the local cuisine of each region.Her Judai-sensei introduced me to Sakai City's home-cooked dish, sardine okara. 
The recipe will be posted in the winter season "Musubi", so please look forward to it! 
In addition, Professor Hiroko Shimada gave a lecture on "Yurine" in the Yin-Yang of Vegetables and Cooking Corner. 
↑ A lot of lilies…!It's a vegetable that I don't usually use much, but winter is the season.We had you show off dish which could enjoy the natural sweetness.At the same time, he was preparing for the February 2st Food Education Forum. 
For the lunches of guest teachers such as Nishi-sensei, I used to make lunch boxes from among the samples, but this is a prototype for that purpose.I took a picture and created an instruction sheet to put what, how many grams, and how many pieces.On the day of the event, I packed my lunch based on this photo and instructions.By the way, the contents of the 27th were made by Keiko Imamura from her home.The next workshop will be on February 2th (two weeks later...!).Thank you very much to all the teachers who participated last month and for their help in preparing for the forum! The 24th will be a research meeting for the new year.Thank you very much! + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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