11Month26On Sunday (Sunday), the “Umisei Salon” sponsored by Umisei Club was held at Seishoku Cooking School.
Umi no Sei Club proposes an ecological "traditional lifestyle" based on macrobiotic "traditional dietary education" and the philosophy of salt, and disseminates information on salt, food and health along these lines. This is a user group of traditional sea salt "Umi no Sei".
Michiyo Fujii, an instructor at the Seishoku Cooking School, was in charge of the cooking live in the morning.What was requested as the theme ingredient was "sea spirits Arashio, Sea Spirit Soybean miso” and sea spirit miso, they provided 5 original recipes.
During the teacher's demonstration, Sanae Otani and Tomoka Inoue, who are certified as instructors at the Seishoku Cooking School, are in charge of making dishes according to the recipes for the participants to eat.30There was a sense of tension from the preparation stage in order to finish the food for the number of people within the allotted time.
After lunch, Mr. Makito Terada, president of Uminosei Co., Ltd., gave a talk about salt.
President Terada's speech was easy to understand and courteous, and I could feel his ambition and enthusiasm that started with the natural salt revival movement.
Salt is simple, but the more you know about it, the deeper it becomes.
