Japan Macrobiotic Association

3The intermediate course of the intensive cooking class held over 11 days from the 15th to the 5th of the month has ended successfully!Crackle crackle!Soeda, a new member of the secretariat, will report on everyone's efforts in the intermediate course, which has upgraded the menu and instruction content.       First, let's look at the classroom. Mika Nagahara gives a lecture using a whiteboard.
    Michiyo Fujii giving a cooking demonstration.
    Mr. Fan, a staff member of the secretariat, interpreted in Chinese for the students who participated from Malaysia this time.More and more people from China and Europe want to study in Japan, the birthplace of macrobiotics.
    I have Ms. Keiko Shimada check the steaming of the koff. It's interesting to see how each team does the same thing but the results are different. Ms. Sachiyo Yanagisawa, who teaches how to make handmade udon noodles.I am kneading hard.     The teamwork of the group is also getting better with each passing day.Every table is lively during meal time.It is also a time for exchanging information, such as advice from the teacher, personal stories, etc.     Since the time is limited, the teachers will give lectures even during lunch. Students listening intently to Professor Kazumi Oka.
    Yuko Fujiwara, who talks about treatment. The teachers are very interesting because they talk based on their own experiences.
    Next, I will introduce the cooking that I learned at the intermediate level! Compared to the beginner class, the number of dishes has increased, and the dishes themselves have become more elaborate.   The brown rice seaweed roll looks gorgeous. I was surprised that I could make ganmodoki by hand.   I was also happy with the western food menu like vegetable quiche.
  This nut cake is very fragrant and delicious while keeping sweetness to a minimum!
      Then, the top 3 popular menus from everyone's surveyWill be announced! This time the votes were evenly distributed.What about the result?     第 3bit! oatmeal bark mushroom sauce It has a nice graininess, the oatmeal has a good texture, and it is fluffy and goes well with the mushroom sauce.     第 2bit! Barnyard millet croquette There were comments such as that it goes perfectly with the plum sauce, that it is delicious even after it cools down, and that the chewy texture of the barnyard millet makes me happy when I eat it.         And then the glorious firstThe place!                     Jaan, thump, thump, thump, thump, thump, thump (drum roll sound)     Jean! ! It was handmade udon noodle soup! !   We have received comments such as that the handmade udon was delicious, that it had a very gentle taste, and that it was surprisingly easy to make. It seems that everyone was impressed by making their own handmade udon noodles.The udon was chewy and very delicious.       Finally, I would like to introduce the impressions of the students who took the intermediate course.   ・I am very happy that the recipes have increased and I want to do my best to practice them at home.   ・It takes time to make the menus that I thought were elaborate dishes, but I realized that I can make them by myself, so I will definitely try to make them from now on.   ・I wanted to learn more about yin and yang, so I'm looking forward to advanced classes.   ・Intermediate level where I learned a lot.From the basics of cooking to treatment and lifestyle.The teacher explained what I had learned in the beginner's class again, and I was satisfied with it as a review, and I was happy that he kindly answered my questions.   ・It was fun to make and eat more menus that my family and friends who don't know macrobiotics would be happy with, which is different from the basic menu for beginners.         ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ Well, the intermediate level is finally over! As a beginner in macrobiotics and cooking, I was desperate at first to keep up with the intermediate-level content, which had more items and more processes.Still, I feel like I've gradually gotten used to it, and I've been able to do more without knowing it.The teamwork of each group improved with each passing day, so everyone was skillfully cooking. The menu is also based on the basic beginner course, but the appeal of the intermediate course is that it is rich in variety that children and friends can enjoy!   What about advanced courses? !stay tuned!