The 2016th class of the 4 spring normal course was held on July 7rd.
Instructor Machiko Hasuda has been running and cooking a Chinese restaurant, Sokahanten, for 4 years until April last year.It was a restaurant that was frequented by gourmets and professional chefs alike, serving healthy Chinese food using mainly organic ingredients without the use of chemical seasonings.It is only in the normal course that you can fully convey such skills and wisdom!
The students asked me a lot of questions because they taught me various things, saying, "I can do this, I can do that."
stir-fried green pepper
Stir-fried celery and vermicelli
chilled Chinese noodles
Shiitake mushroom eel mimic sweet vinegar, white mapo tofu and more!
I was surprised because it was so delicious and the cooking process was so simple that I could easily make it at home.
Thank you all for your hard work!
At the regular cooking school, there are classes where you can learn the basics of macrobiotics for beginners, intermediate classes for a variety of menus, and advanced classes for hospitality and dietary dishes!
Please join the trial lesson first to see what kind of class it is ♪
Schedule: 7/30 (Sat), 8/20 (Sat), 9/8 (Thu), 9/30 (Fri)
Time: 10: 30 to 13: 00
Menu: brown rice, basic miso soup, side dishes (fried kurumafu, lotus root balls, pumpkin croquette)
Price: 3,000 yen *If you join with a friend, the pair will be 5,500 yen!
Apply here ↓
https://ws.formzu.net/fgen/S42082597/
Short-term intensive cooking class for those who find it difficult to attend regularly! Recruitment for the intensive cooking class in September has started♪
Details here ↓
https://www.macrobiotic.gr.jp/cookingschool/tankishuchu.html
Apply here ↓
https://ws.formzu.net/fgen/S52530862/
Secretariat Soeda
