On June 6th, the Japanese version of "Brown rice life basics" was held at the Tokyo school.Ms. Akiko Kogo is in charge.
Carrots harvested in the field, of course, have leaves and thin beard-like lateral roots, making them a whole thing.
If brown rice is soaked in water, sprouts will appear.Try it yourself!
About 1 grains of rice can be harvested from one grain of rice.It's amazing.
I will cut the miso soup ingredients.
We will be steaming, which is the essential part of the regular cooking school.This brings out the flavor of the vegetables and makes the miso soup full of umami even without dashi.
Served nicely.
Kakiage with various vegetables this time, homemade takuan!
done!On this day, we also had walnut cookies made for the store's tasting party.
When I asked everyone who participated this time why they took this class, they said that they wanted to make their families enjoy eating healthy and delicious meals. I have not been able to practice how to make good meals for my children, so I am very concerned about the food that I feed my children after they are born, and I am studying. It was an impression.
Seishoku Cooking School's macrobiotic dishes bring out the deliciousness and umami of the ingredients, and the seasonings and processes used are very simple.For that reason, the amount of seasoning and seasoning will change from time to time depending on the physical condition of yourself and your family.It is important to use all five senses.
The menu this time was simple, with brown rice and miso soup that didn't use dashi. It's delicious."
The Tokyo classroom from the next time will be a little step up from the basic series of basics so far with "brown rice life basics"!Feel free to join us alone, with friends, or with your family♪
7/10 (Sun) Brown rice life basic ① 11:30-14:30
menu: three-color bean rice, brown rice vermicelli salad, pumpkin croquette, kuzumochi
7/22 (Friday) Brown Rice Life Basic ② 11:30-14:30
menu: brown rice doria, chickpea salad, millet croquette, green jelly
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Secretariat Soeda
