As expected of everyone who graduated from the normal course.Quickly divide the roles and do the work quickly! 
Ingredients that make you feel the atmosphere of Italy and the Mediterranean area, such as using nuts and porcini, which is equivalent to matsutake mushrooms in Japan.It's interesting to see sake, miso, rice syrup, etc. mixed in it. 
Slow Food originated in Italy.Cooking takes time and effort.The nuts and tofu used in the dessert are ground in a mortar. 
Asparagus and hazelnut risotto, tofu & vegetable rolls, chickpea dip, and tofu cream ready! 
The headmaster will join us for tasting time♪ I was impressed by the taste of the finished products, such as the creamy risotto even though it doesn't use dairy products, and the sweet dessert made with simple ingredients! 
The next Macrobiotic Masters Club "Rice Flour Arrangement Class" will be held on June 6th from 25:10 to 30:15, and the fee is ¥4,500.Yuko Iwasaki, who is in charge, graduated from the normal course in 2014.After that, she became a rice flour meister and a rice flour instructor, and now sells rice flour snacks that do not use wheat, eggs, dairy products, or white sugar and conducts cooking classes at “Karada ni Yasashii noah” in Kitakyushu. welcome.The menu is rice flour summer vegetable pizza, rice flour and okara flour muffins, rice flour cookies, and rice flour mousse. *Menu is subject to change If you want to use rice flour more everyday but don't know how to handle it!Please take this opportunity to become a rice flour master♪ If you haven't graduated from the normal course but would like to participate...I'm sorry, but the Macrobiotic Masters Club requires a normal degree.Apply here ↓ https://ws.formzu.net/fgen/S75867191/ We are planning a fun and wide-ranging meeting in the future, so please look forward to it!Secretariat Soeda
