On June 6rd, French customers of Muso Shoji Co., Ltd., which is expanding its organic network worldwide, visited the Seishoku Kyokai.3 people from Celnat, which handles organic products, 2 people from Satoriz, an organic chain store with 30 retail stores and 4 restaurants, and 2 people from a sushi restaurant. ?The class of the Cooking School Intermediate course that was held that day was observed with great interest.Principal Okada, who was teaching in the classroom, also asked a lot of questions.Some of the students are fluent in French, and I was surprised when they suddenly started speaking in a native way. After the cooking was over, we all shared the food for tasting and ate it together.The menu was inari sushi, red bean dumpling soup, hijiki konnyaku, onion and car gluten with plum vinegar, and burdock sticks.He used chopsticks skillfully and ate deliciously.I don't usually come into contact with French people, but they were gentle and very friendly people. ? 
▽Comment from Mr. Matthieu, system manager of Celna The visit to the Japan Macrobiotic Association was very interesting.In the cooking class, we had the finished dish, and it was very delicious.I think that macrobiotic food is not only good for your health, but it will also bring joy to gourmets.I think it's great that Muso Shoji takes you to a cooking class and we can see how well it's run.The atmosphere of the cooking class was good and the students seemed very enthusiastic.Thank you very much for accepting my visit and for letting me taste the actual menu. ▽ Comment from Claire, head of public relations and chef at Satoriz The concept of having a macrobiotic cooking class on the 2nd floor and a natural food store on the 1st floor is really cool and I think this idea should be introduced in France!Musubi Garden was very clean and easy to shop.I was happy to find all the unique Japanese macrobiotic products (umeboshi, miso, amazake, vinegar, etc.) in the store, but at the same time I noticed that some of the products sold in France were the same.I enjoyed exchanging information with the teacher about macrobiotic cuisine.What impressed me was that the students were seriously working on cooking and that there were beginner, intermediate, and advanced classes according to their level.I hope to take a cooking class someday!The menu I received on the day was also very delicious, and my favorites were the carafu with vinegar miso sauce and hijiki salad.Thank you so much for the warm reception and the delicious food served. ? Miyuki Hosokawa of Muso Shoji did all the interpreting and translation.thank you very much!
