Pre-opening "Macrobiotic story and tasting" and "Macrobiotic1DAYI have been conducting classrooms,9Month20In the middle of Japan's Silver Week, the first full-fledged cooking class special class "Autumn Shojin Kaiseki" was held.Lecturer is Akiko Okada, principal of Seishoku Cooking School. 
Mayumi Nishimura, who was Madonna's personal chef, was among the participants, many of whom were new to eating and learning macrobiotic food, making the class truly special. 
Principal Okada recommends regular meals for first-timers.=I started to talk about the meaning of eating right in an easy-to-understand manner from the end of summer to the beginning of autumn. “I was able to stay comfortable in the summer because I ate things to cool my body, but in the fall it gets cooler. Let's hold back." 
In the winter, when it gets colder and vegetables are harder to come by, he talked about various Japanese wisdom about food, using the snowy life in Fukui, where he grew up, as an example. “Nature creates vegetables that suit the four seasons. If you eat them well, you can build a body that matches the season.“Overseas meals, junk food, and convenience store meals are on the rise. I want people to know more about Japanese food and the importance of eating seasonal foods.” 
The menu of the day is "sesame tofu", "chrysanthemum, lotus root dumplings, green vegetable soup", "kuruma-fu, shimeji mushrooms, simmered raw yuba", "fried shrimp imitation", "chrysanthemums and shimeji mushrooms, carrots with white sauce", "chrysanthemum and potato rice". It was "Kaki no Kanroni". 
We asked the participants for their impressions. “I was invited by a friend to participate in this event for the first time. I was worried because I have lived without macrobiotics. was very interesting. Mr. Okada's talk during the cooking interval was also very helpful.I was born and raised in a country of Japanese cuisine, so I wanted to cherish the taste of Japan more.” Yamaguchi Teppei
