It's the season when autumn leaves grow in the clear blue sky, but how are you all doing?
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10Month8Day(Thu), Mainland China, Hong Kong and Singapore30A famous person came to participate in the experience class of Seishoku Cooking School. 
This time, he brought his disciples as part of a tour called "The XNUMXst Journey of Wisdom in Japan". 
At the beginning, the principal once talked with Eiheiji Temple's Tairyu Matsubara Roshi about the secrets of cooking, centering on the three hearts of "joy, old heart, and great heart", and what is "seishoku". I was. 
The principal said that we must always be grateful for the food we were given, the farmers who grew the rice, the transporters, and the fact that we are now able to have the rice at hand. After that, everyone put their hands together and ate it with the feeling of “thank you”! 
The dishes of the day included red bean brown rice, miso soup with funori seaweed, fried senfu and lotus root balls, boiled dried daikon radish and koya tofu,turnip
and persimmon aemono,Pickles(Takuan, turnip greens, kelp and shiitake mushrooms boiled down in soy) Of6It is a product.The pickles are in a different position than usual because there are people who are visiting Japan for the first time, so if you put them next to the rice, they will eat them first, so the principal decided to leave them. I put it in
During the meal, Ms. Hiroko Shimada, who was in charge of the meal, explained each dish and ingredients. 
Some of the participants were eating brown rice for the first time, so Ms. Hiroko explained the difference between brown rice and white rice.Everyone was surprised at the springiness of brown rice cooked in a pressure cooker! “Is this glutinous rice?” “Huh?! Brown rice?!', he was in high spirits.
In addition, since many of the visitors this time were business owners, Hiroko used the Japanese phrase, "Inaho kana that lowers its head as it bears fruit." I conveyed to everyone the spirit of regular meals, remembering and not forgetting gratitude. 
Hiroko talks about the relationship between seishoku, traditional Japanese food culture, and the teachings and ideas of Buddhism. ?
"Hana-chan's miso soup" and Naoki Shiomi's book "Half-farmer, half-X way of life" are two books that have been published in China, so I would like to introduce them.
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Asian countries are now experiencing a health boom.As soon as the class was over, a lot of questions flew.
"My husband is a 'Ishimochi', but how long should I feed him Funori?" ”
"I'm a Buddhist, so I usually eat a vegetarian diet, but I'm worried about my skin aging, so how can I do it?"
“My daughter has severe sensitivity to cold, so what and how should I eat?”
“I would like to have our employees participate as part of the training, but is it possible for people from overseas to take the course? Will you provide simultaneous interpretation? Then, please tell me the schedule for the next intensive class!
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In this way, it is very important to tell people overseas about seishoku and let them know about it.It may not be a dream to someday open a cooking class over the sea.(*^_^*) FAN ?
