Japan Macrobiotic Association

Cooking School Tokyo School “Akiko-sensei’s Beginning of Cooking” held

11On the 8th of the month, a special class entitled "Akiko-sensei's Beginning of Cooking" was held by Principal Akiko Okada at Seishoku Cooking School Tokyo. The menu for the day consisted of four items: multigrain rice, raccoon soup, barnyard millet croquette, and salad with carrot dressing.As the weather is getting colder, this is the perfect dish to balance your body with a dish that uses plenty of grains and root vegetables.

``Each dish is not difficult to use in everyday life, but with a little ingenuity, it can be a treat,'' says Principal Okada.

In addition to using edible chrysanthemums and ginkgo leaves as decorations, burdock roots are cut into pine needles, carrots and sweet potatoes are cut into maple leaves and ginkgo leaves, and sudachi (sudachi) leaves are used as decorations. was expressed on the table.

This time, one of the participants from Gunma brought us a splendid persimmon harvested at home, which made the salad even more gorgeous. Dessert is millet and red bean zenzai.Taking a bite will make you feel relaxed.

After the meal, there was also a mini-lecture on cereals.

Various episodes were introduced at the impression meeting of the participants, and it was a peaceful time. “By treating food with care and cooking with gratitude, I was able to enjoy the original taste of the ingredients and experience a cleansing experience.” “Early in the morning, my husband drives me to the station, and he likes the dishes I learned here, so he takes me there in a good mood.” "I thought that with a little effort and a little ingenuity, the food would be gorgeous and the heart would be enriched." “Last time, my husband liked the lotus root dish, and today he asked me to bring it back. “My daughter came back from studying in a mountain village with a sharper taste, and she has become more interested in vegetables and other foods. think" "I learned a lot from how to wash brown rice. I don't cook much, but today's recipe made me want to try it." Recently, various foods have been attracting attention in the popular category of “superfoods”.The ingredients used in Japanese cuisine, such as millet, root vegetables, and konjac, which are the basis of macrobiotics, can all be called superfoods.And I felt that cooking with gratitude and feelings is nourishment for the mind and body. In December, there will be a series of classes full of recipes that you will want to make, such as the New Year cooking class directly taught by Principal Okada.