On July 2015th, the 10th and final class of the normal course that started in October 10 was held.
Lecturer is Takashi Oura.He is the general manager of Royton Sapporo, which is operated by Daiwa Resort Co., Ltd., and is also a director of the Japan Macrobiotic Association.After graduating from Tsuji Culinary College, he trained as a chef of Western cuisine at hotels in Hyogo, Osaka, and Gifu. I learned macrobiotic theory and cooking from President Teizou Okada and Principal Akiko Okada.He is currently serialized in "Musubi" magazine.
Practice starts!
It's nice to be able to ask the teacher a lot of questions.
This time, Mr. Takeshi Kikuchi, a direct disciple of Mr. Oura and a member of Kashihara Royal Hotel, came to support us, and brought delicious natural yeast bread and sesame tofu ice cream!
Beautifully arranged and the final touch.
It was completed!Cold corn soup, summer spring rolls, two kinds of lotus root balls and seasonal vegetable tomato sauce, cocoa crepe and tofu cheese cream, and chickpea dip.
Thank you all for your hard work!
Secretariat Soeda
