It looks like a fried egg, but it's stir-fried vegetables and tofu! 
Click here for the finished product♪ 
This time, one of the participants had a wheat allergy, so the recipe for making it gluten-free was also explained, and everyone enjoyed eating and comparing.The students also said, "I'm happy to be able to respond," and seemed satisfied with the dishes that can be reproduced at home. On the 2nd, “Natural sweets class that pleases the body”.Mr. Nishimura first made sweets when he was 10 years old.He was addicted to various kinds of sweets from time to time, but along the way he came across a regular diet and started making sweets without eggs or white sugar.Now that she is a mother of one child, she says that her desire to provide healthy snacks for her children is growing. This time I will make an onion-based vegetable muffin, millet nut bar, and cocoa soy milk pudding.Your body will really like it! 
"There is an image that the amount of sweets is accurate, and the ingredients are exactly as written in the book.Many people think they have to have everything, but I try to avoid that with my recipes,” says the teacher.If you can make it with things you use every day and leftover vegetables, it will be easy both economically and emotionally!He carefully explained the points to be aware of when changing the amount or ingredients. 
Despite the simple ingredients and how to make it, the taste is outstanding!The way of serving is also cute and devised, and everyone has completed a fun dish. 
Seishoku Cooking School Tokyo school is looking for participants for the cooking class from February to March.Please feel free to join us ♪ Click here to apply ↓ https://www.macrobiotic.gr.jp/cookingschool/tokyo.html
