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Kiyomi Noguchi's Diet Education Lecture "The Attractiveness of Washoku for Building a Strong Body"

Sunday, August 8th, the last day of the Obon holiday.I went to Professor Kiyomi Noguchi's food education lecture "The Attractiveness of Washoku for Building a Strong Body".This time, I will be meeting Dr. Noguchi in Himeji, so I quietly headed there with Takako Miyamoto, a staff member of her secretariat.The venue is Eagle Himeji's "Aimesse Hall" near JR Himeji Station.Because it was under construction, I could see the white Himeji Castle up to the roof.In the waiting room where we were having a meeting, a lunch box made by Ms. Noriko Yashima, who graduated from the regular cooking school and runs Nijiiro Kitchen, arrived and everyone enjoyed it.   At the opening, Mr. Takashi Nakamura, Managing Director of Aiki Sports School, who hosted the event, made a speech.In a lecture given by a former coach of a high school track and field club, he noticed that the quality of a member's eating habits had a large impact on the results. He said that was one of the reasons for planning this lecture.   Kiyomi Noguchi, who appeared on stage, asked the audience, "What is washoku?" after introducing herself. “It was defined as food grown in this country and food cooked with traditional seasonings of this country. Young mothers these days often use katakana seasonings such as mayonnaise, ketchup, and Worcestershire sauce. It may be that people don't really know what traditional Japanese seasonings are.” Vegetables become the basic shape that has been said since ancient times.Because it is natural that there is no rice in it.This is the basics of Japanese food.And we value the characteristics of the ingredients, including the dishes, the presentation, and the hanging scroll. I will incorporate the taste of the four seasons.”   Next, as problems with eating habits, the heavy use of pesticides and additives can lead to allergies, junk food has increased due to a shift away from Japanese food, leading to modern malnutrition, eating alone, eating alone, and eating solid food. , pointed out problems such as small meals, powdered meals, and heavy meals.Then, he touched on the basic law of food education, explained the origin of the term food education, mentioned the names of Sagen Ishizuka and Yoichi Sakurazawa, and proceeded to talk about the concepts of dietary nutrition, regular diets, and macrobiotics.Professor Noguchi gave a lecture using PowerPoint for the first time this time.He took pictures of the process of cooking at home and explained the dishes on the screen.After the lecture, I met Ms. Rika Asano, who is attending the training course, and her child.A first-grade elementary school child who kept making breakfast during the summer vacation presented Mr. Noguchi with a bouquet of flowers.It seems that the kids were very easy to understand the story of Dr. Noguchi.She was amazing, she admired. (Terry)