10Month20Sunday (Saturday), sponsored by Bio Market Co., Ltd. organic Live2012was held at the plaza in front of Nakanoshima Park and Naniwabashi Station as part of the Aqua Metropolis Osaka Festival "Waterside Town Play" program.
The Japan Macrobiotic Association regularly conducts macrobiotic cooking classes at Bio Market's antenna shop, Bio Marche Kotoen.
With such a connection, we received an offer from Biomarket this time, and the Japan Macrobiotic Association also rented a space for the association's activities and cooking classes.PRI was able to do it. 
Right in front of the venue is Osaka's historical modern architecture, Central Public Hall.Under the fine autumn weather, the venue was filled with fresh air.morning10From the beginning of the hour, many members of the Bio Marche delivery service and general customers also visited, and it was a great success from morning to dusk. Under the theme of “learning, buying, eating, and experiencing organic,” it became a place for producers and consumers to interact. 
This is the Bio Marche booth. 
Colorful organic vegetables are lined up, just like a foreign market!The display is very nice. 
At the venue, booths of producers and farmers of vegetables handled by Bio Marche, tasting booths of product manufacturers, etc. were lined up. 
There was a long line of people waiting to buy popcorn made with organic corn and organic rapeseed oil until the end of the event. 
Children line up and experience making rice cakes. 
Well, this is the booth of the Japan Macrobiotic Association. 
Cooking classes from the associationPRSo, let's try the "dried daikon radish and simmered koya" that you can learn in the beginner's course.200I prepared food and brought it on the day, but after the event started2Finished in less than an hour (sweat)!It was an unexpected development.
There were many people who came just after noon to sample the food, but we regret that we were unable to offer them.A lot of students from Seishoku Cooking School also came to see her! 
The children were also happy to eat the dried daikon radish, saying, "The dried daikon radish is delicious!" 
When I explained to the people who tried the daikon radish, "I only use salt and soy sauce for seasoning, and I don't use any sugar or mirin for sweetness." I was surprised by the sweetness of the. We received many requests such as "Please tell us the recipe" and "Do you distribute the recipe?"
He had come to Osaka to give a lecture at another venue. JONAChairman Takahashi (left) also visited the Seishoku Kyokai booth! 
Mr. Yamaguchi (right), a staff member of Bio Marche, who helped with the Seishoku Kyokai booth. 
I also drew a cute signboard!Thank you very much for your help in your busy schedule!
Back issues of Musubi magazine were distributed free of charge this time, but they also ran out of stock after noon, so we had to ask the association staff to make a round trip to the venue to replenish stock. 
Some of the members of Bio Marche said, "I've always wanted to read it," and some people said, "I'll give it out to my friends!" tears)! 
Towards the evening, almost cooking classPRHowever, there were people who came to our booth saying, "I'm self-studying macrobiotics, but I'd like to learn it properly once." Questions, doubts, etc. I received a variety of voices.We also received comments such as “I heard about the cooking class of the Japan Macrobiotic Association, but I didn’t know where to go” and “Macrobiotics seems to be a high hurdle”.LIVE!) was very valuable to have the opportunity to listen and interact.All the staff are very helpful.
For those who came to the venue today, those who met us, please feel free to visit the Seishoku Kyokai again!
I would like to thank Mr. Ishida and all the staff at Bio Market Co., Ltd. for giving me the opportunity to fully inform you about the activities of the Japan Macrobiotic Association and macrobiotics. (J)
