Using familiar winter vegetables such as carrots, Chinese cabbage, radish, lotus root, taro, broccoli, and cauliflower, along with dried daikon radish and barnyard millet, we will create a relaxing Western-style dish. 
The lecture was easy to understand even for those who are not very familiar with macrobiotics, using keywords such as "Ichimono whole", "Shindo Fuji" and "Living in harmony with nature".During the demonstration, the students seriously stare at Mr. Shimada's hands. 
Finally, it's time to start practicing.Some of them said, "This is the first cooking class!"I was able to work on the recipe with exquisite teamwork. 
This time, it was a Western-style dish that could be used for Christmas dinner, so I tried to devise the presentation.Arrange the 3 appetizers on a plate. 
Healthy, delicious, colorful and appetizing! 
When the tasting started, people everywhere said, "It's delicious!" 
While eating apple and sweet potato tarts for dessert, we listened to the principal talk about macrobiotics. “With macrobiotics, there is no such thing as ``don't eat ○○.'' It's important to have a good balance between grains and vegetables.'' 
Everyone was interested in the content that macrobiotics is not something “special” but can be started with familiar activities on a daily basis.Here are the impressions of the participants. “By making and eating a large number of dishes, the content was fulfilling! Until now, the menu was mainly Japanese, but this time it was a Western dish, so it was fresh again.” “I was able to eat a lot of vegetables. It was delicious. I want to try making it at home.” “They taught me how to apply and arrange them each time, and I was able to understand the reasons for the cooking method, and there were many things that I could use in other dishes.” The next special class at the Tokyo school will be December 12th (Thursday) with Professor Keiko Imamura's "Snack Lesson" and December 10th (Sunday) with Principal Okada. It's a "New Year's dish that's good for the body." From the 13th (Wednesday), Mina Toneri's "Variety Layered Boiled Classroom" will also start.Please join us. (Click here to apply ↓ https://www.macrobiotic.gr.jp/cookingschool/tokyo.html）
