Blog "Macro pocket"Blog

Tokyo classroom "Let's start brown rice life from spring"

  On April 4th (Friday), the 15st and 1nd Japanese edition of “Let’s start brown rice life from spring” was held at Seishoku Cooking School Tokyo school.The street in front of the classroom was still in full bloom with double cherry blossoms, and spring was in full bloom in the town that bears the name of "cherry blossoms."The instructor in charge is Ms. Akiko Kogo of Seishoku Cooking School Osaka Main School.Using the new onions grown at her home as a sample, we talked about the basic idea of ​​macrobiotics, "the whole thing." Brown rice life sum 152.JPG   In addition, in a demonstration of how to cook brown rice, we had the participants look at the actual germinated brown rice. “This small grain becomes a seedling and grows bigger and bigger, and then it takes root and produces hundreds of grains of rice. It has vitality.” Everyone is looking at it with great interest. Brown rice life sum 153.jpg   While listening to a demonstration, we were divided into each table and challenged ourselves to actually cook brown rice and make miso soup.The teacher will go around the table and carefully teach you how to wash the rice, how much water to use, how to cut vegetables, etc.Everyone worked together to get the job done. Brown rice life sum 154.jpg Your meal is ready! Brown rice life sum 155.JPG First of all, we asked them to practice chewing brown rice well.After hearing about Sagen Ishizuka, the founder of dietary education, and about the phrase “spring is bitterness” that Sagen spoke about, the class became a classroom where you can fully experience spring with both your sense of taste and perception.These are the impressions of the students. "The explanation was very thorough and easy to understand. I would like to take the course again." "The brown rice was delicious! I want to try cooking brown rice at home." I'm glad I took the course." In the "Let's start! Brown rice life" series, we practice two dishes in each class, so children and beginners can enjoy cooking. It has a reputation for being easy to participate in.Next time, we will hold a Western-style edition on Thursday, April 1th.I will tell you how to cook pounded rice and how to make vegetable potage soup! In May, Japanese-style Part 2 will be held on the 4th (Monday) and Western-style Part 28 will be held on the 5th (Saturday).Also, on Sunday, May 16nd, there will be a special handmade udon class♪ Of course, children can participate in any class.Ladies and gentlemen, please join us.Click here for details ↓ https://www.macrobiotic.gr.jp/cookingschool/tokyo.html Click here to apply for April's "Let's start! Brown rice life" class ↓ https://ws.formzu.net/fgen/S89736014/ Click here to apply for May's "I can continue because it's fun! Brown rice life" class ↓ https://ws.formzu.net/fgen/S49212065/ Secretariat Nakajima