I went to a cooking class for people who work at Muso Co., Ltd., which mainly handles natural foods, traditional foods, and organic foods.The venue was near Otori Station on the JR Hanwa Line. At 18:XNUMX p.m., almost everyone started.Mika Nagahara, an instructor at Seishoku Cooking School, is in charge.It was a demonstration while carefully explaining the concept of macrobiotics in an easy-to-understand manner. 
About 20 students participated after finishing their work.They were the two who helped with preparations, procurement of ingredients, and assistants.It seems that he joined the company two years ago, and he was very enthusiastic about learning. 
Ms. Saaya Kobayashi 
Ms. Momoko Yasuda This is a table for men only.I was a little worried about whether it would be okay, but it was smooth because there were two people who were good at cooking. 
The menu for the day was spaghetti mushroom sauce, awa cream soup, carrot dressing salad, and barnyard millet donuts.Of course, most of the ingredients used are products handled by Muso. 
The Japan Macrobiotic Association also conducts corporate training based on macrobiotic cuisine.Please feel free to contact us. (Terry)
