"Let's cook the gomame until it snaps off." 
Some of the students are local teachers.For the past few years, the Osaka main school has not had a “New Year’s lesson” taught by the principal, so many people came all the way from Kansai and Kyushu to come to the Tokyo school saying, “I definitely want to take this class!”Don't miss the principal's every move. 
In order to finish 9 items in total, 3 items in total, and 12 surprise items (*some items were handed over), everyone decided to divide the work and proceed with the practical training. 
The finished dishes are arranged in order.I stare intently at the presentation of the principal. 
There are also plenty of decorative leaves such as leaf orchid, nandina, and back white that are used for serving! 
As an example, the half-moon tray and the box set, the two types of presentation, will make you exclaim, "Wow!" and "Beautiful!" 
"Osechi" is complete! ! 
Decorating small items such as origami of next year's zodiac "Monkey", battledore feathers, and lion dances will enhance the New Year's atmosphere. . “The black soybeans have a really gentle sweetness!” 
Finally, the principal gave a lecture on osechi. “Recently, fewer people are making osechi at home. However, there is a big difference between knowing and actually making it. It doesn't matter if it's just one or two dishes, so I'd like you to make them at home. This is a traditional Japanese New Year dish that has been around for a long time. "We didn't use sugar, so I learned how sweet it really is. It was good to learn how to serve various dishes." "The osechi ryori was very delicious. I'm glad I learned that it can be done without sugar. I'm going to try making osechi ryori this year." I really felt the love for the material of 
The next special class at the Tokyo school will be on December 12th, "Kyoto-style macrobiotics, still in time for New Year's Eve."Kiyomi Noguchi, a native of Kyoto, will teach you how to make a macro style of Kyoto obanzai using raw yuba, namafu, Shogoin turnip and chrysanthemum greens.Dessert is lily root manju.Next year on January 26th, Michiyo Fujii's "New Year's gentle vegetarian mini kaiseki" class will be held ☆ Please join us!
