10Month24On Saturday, we held a class to use lotus root, which is often used in macrobiotic cuisine, for all menus.Recently, lotus root is a topical ingredient with reports on its efficacy on TV.The person in charge is Akiko Okada, the principal of Seishoku Cooking School. For those who participated for the first time, he talked about the importance of eating according to the season and the basic idea of macrobiotics. “In the summer, when the sun was pouring down, I ate things that cooled my body, such as cucumbers, eggplants, and tomatoes, and kept myself in shape. When you're out, your body gets cold and you're more likely to catch a cold.In the natural world, we can harvest crops that warm our bodies, such as radishes, burdocks, lotus roots, and carrots." “Young people these days think that cucumbers and tomatoes are available all year round, and they don’t know what to eat when they say they are seasonal. Salads are good for the body, so they continue to eat them in the cold winter. It gets colder and colder. Many young people suffer from poor circulation and anemia.I want people to know that the food they eat has an effect on their bodies.” “Make grain your staple food. Ideally, eat brown rice. It's not about eating a lot, it's about enjoying delicious food." 
Then we entered the cooking demo. The menu includes lotus rice, lotus root creamy funori soup, lotus root green vegetable steamed salad, plum sesame dressing, lotus root hamburger with miso sauce (with lotus root and half-fried carrot), lotus root hot water. 
It is an announcement. Musubi Garden Sakura Shinmachi2Fat the cooking studio11Month8On Sundays, "Principal Akiko's Beginning of Cooking" will be held, which is easy for beginners to understand.Even those who are not good at cooking can enjoy learning.Please join us. For details, please see the Japan Macrobiotic Association website. https://www.macrobiotic.gr.jp/cookingschool/tokyo.html
