A 1-day macrobiotic cooking class was held for customers in the kitchen at the back of the store.In charge, Hiroko Shimada, a lecturer of the Japan Macrobiotic Association.I was able to have a fun class with the participants at home. 
The menu is brown rice, oatmeal burger with plum sauce, dried radish julienne soup, cabbage and koya tofu salad.I heard that julienne is a French term for finely chopped vegetables. 
Mr. Yuki Udaka and Ms. Hiroko Shimada, staff members of the shop, who served as assistants after the event. 
The cherry blossoms were delivered in the form of buds from Mt. Yoshino and bloomed at the shop.At this time, it was still before the declaration of flowering, so it felt very fresh. (Terry)
