“In Kyoto, there is still a tradition of eating adzuki beans on the 1st and 15th, followed by 8th, 18th, 28th, and 8th days. Kyoto food and macrobiotics have a lot in common, such as eating food grown in the neighborhood and valuing seasonality, as typified by vegetables,” says Professor Noguchi.The lecture will begin with the food culture and customs of Kyoto. “Kyoto people are often said to be 'cold (to sudden customers)' on TV variety shows (laughs). I think it's a manifestation of that kind of heart that you want to prepare the ingredients in advance and offer hospitality.You have a clear distinction between hospitality and celebration days and ordinary ke days." 
"This kinpira burdock is so popular at home that my husband devoured six servings. No matter how good it tastes, it's too much to eat (laughs), so please share one serving at a time." An introduction was given and a demonstration was given.Laughter never ceases even during the practice in a peaceful mood. 
Dried persimmons, Kintoki carrots, yuzu citrus, and other ingredients unique to the New Year, as well as Kyoto-style raw yuba and raw wheat gluten, are used to create dishes.The daikon radish and carrots are cut out in the shape of snow, plum blossoms, and cranes to make the arrangement even more gorgeous. 
Principal Okada also joined the taste test, enjoying the last class of 2015 while having a pleasant chat. 
This is your impression. "I was really grateful that you taught me a lot of cooking tips, how to use ingredients, etc. I'm looking forward to the next lesson!" The next special class at the Tokyo school will be held on January 1th with Ms. Mina Toneri's "Variety Layered Boiled Daikon Radish" class, and on January 7th with Mr. Michiyo Fujii's "New Year's Gentle Shojin Mini Kaiseki" class. , join us! 