Japan Macrobiotic Association

2015 Spring Normal Course Graduation Production Presentation

On February 2st, the normal course graduation production presentation and graduation ceremony were held.In order to present the basics of regular food cooking learned from beginner to advanced, and the results of deepening and developing in the instructor course, the menu was decided and the recipe was completed after repeated trial production.Everyone is welcoming this day with extraordinary enthusiasm!The teachers who taught at the Osaka main school and the teachers who helped us at the network school also attended.

This is an announcement inviting the family and friends who have supported me until now.

He talked passionately about the explanations of the dishes and the thoughts he put into them.

Now, we would like to introduce a number of dishes that are beautifully presented, such as traditional Japanese cuisine, dishes using local specialties, and macrobiotic sweets using rice flour.Please take a look!

With so many delicious-looking dishes in front of me... I can't stand it! !"Itadakimasu" is a way of saying thank you for the people and things that have helped you.

It is the start of tasting time.

A cute student who is still in college.I was able to balance university studies and culinary studies beautifully.Your mother used to study at the Seishoku Cooking School!