Blog "Macro pocket"Blog

A popular 1-day class is being held at the Tokyo school

On December 12th, a macrobiotic 11-day class was held at Seishoku Cooking School Tokyo.The menu includes brown rice, which is the basic macrobiotic rice, miso soup that does not use dashi, boiled dried daikon radish and koya tofu that does not use mirin or sugar, and fried kurumafu. The participants nodded their heads as they listened to Principal Okada talk about macrobiotics. XNUMXDAY Principal.JPG A demonstration of how to boil dried daikon radish is also observed by bringing your face closer to the pot.That should be the case, and there was a person who said, "The other day, I had a delicious tasting of boiled dried daikon radish at the Musubi Garden Sakurashinmachi store, and I wanted to know how to make it." Demo Peeping.JPG Under the careful guidance of the principal, we will start working. "You really don't even use dashi stock!" "It's so easy to make!" Practice scene (1).jpg   Various questions and answers were held during the tasting time.The principal responds calmly. She says, "People live by supporting each other. We also have relationships, so when that happens, I say, 'Delicious! I think it's fine to have a variety of things, such as ". But when you eat meat, you can't help but crave wine or ice cream. The basics of Japanese people are rice and miso soup.When you eat rice, your heart becomes very calm.When you live in peace, you can feel happiness that is often overlooked. I am doing a class like today's." Tasting scenery.JPG We had a great time talking with everyone until the end of time.Here are the impressions of the participants. "I reaffirmed the importance of cherishing the joy of living through food. Thank you." It was easy to understand and I was able to listen naturally.The atmosphere of the classroom was good and the assistants were kind.I would like to continue participating in the future.”From January next year, the menu will change a little and appear!Please join us.