The menu this time is 5 items: bamboo shoot rice, buckwheat and butterbur soup, Kanazawa's local cuisine jibuni, broad bean tofu, and strawberry daifuku.Seasonal clams are added to the rice with bamboo shoots, butterburs are added to the soup, and spinach is added to the jibuni. 
Kanazawa's local cuisine, jibuni, uses Kanazawa's unique sudare-fu, and instead of duck meat, the teacher's homemade kofu (a mixture of gluten and wheat flour and steamed) has appeared. 
“It is said that the name jibuni comes from the fact that it is boiled with the word jibu jibu, and it is a samurai dish that has been around since the Kaga Hyakumangoku era. It used to be popular, but recently it seems that more and more restaurants are serving it as a local dish,” says Tamada.In the demonstration, the teacher carefully explained how to make strawberry daifuku while actually making it.In fact, strawberry daifuku is easy to make once you get the hang of it.All the students looked at the teacher's hands with great interest. 
Broad bean tofu is made by putting broad beans, kudzu and agar dough into a can and chilling to harden.You have a nice green color. 
We all split up and did the work, and the dish was completed! 
During the tasting time, Principal Akiko Okada talked about the classroom in Malaysia, where she was very impressed with the basic concept of macrobiotics. 
Here are the impressions of the participants. "I was interested in Kanazawa's local cuisine, so it was fun." Also, every year I have severe hay fever, but this year I haven't felt any pollen at all. Since I was a beginner, the content was advanced, but it was very delicious and fun.” increase. On the 4th, we will teach you how to cook delicious brown rice and how to make miso soup as a Japanese-style edition, and on the 15th and 18th as a Western-style edition, we will carefully tell you how to cook delicious pounded rice and how to make a Western-style potage soup. Japanese-style Part 28 and Western-style Part 5 will be held in May as well! Children over 2 years old are also OK with an additional ¥ 2.Please feel free to visit us ♪ Click here for details ↓ https://www.macrobiotic.gr.jp/cookingschool/tokyo.html Click here to apply ↓ Held in April "Let's start! The basics of brown rice life" https://ws.formzu.net/fgen/S89736014/ Held in May "Because it's fun, you can continue! The basics of brown rice life" https://ws.formzu.net/fgen/S49212065/ Secretariat Nakajima/Soeda
