It's March!There is also a return of cold, but spring is already here.These days, my body, which was cramped during the winter, is relaxed and my heart feels lighter, and I want to start something new.Well, I will show you the recommended cooking class for those who feel like that ♪ March 3th at Seishoku Cooking School Tokyo School "Call for Spring ~ Kanazawa's Elegant Macro Cooking Class" Tamada was born in Kanazawa and grew up in Kanazawa. Yukiko-sensei will teach you traditional and refined macrobiotic cuisine from the ancient capital of Kanazawa!The menu this time is 3 items: bamboo shoot rice, buckwheat rice and butterbur soup, jibuni (a local dish of Kanazawa), broad bean tofu, and strawberry daifuku.Jibuni is read as ``jibuni'' and originally uses duck meat, but it is made with ingredients unique to macrobiotics.
Let's use spring vegetables such as bamboo shoots, butterbur, and broad beans to make dishes that will make your body happy to wake up from winter to spring.Dessert is strawberry daifuku ♪
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https://ws.formzu.net/fgen/S75895621/ Click here for more information about the classroom
http://macrobiotic.gr.jp/cookingschool/tokyo.html Secretariat Soeda
- March 2016, 03 Updated at 09:14
- Blog Category:01_Cooking class
