In the 5th installment, we made somen agar-yose, which is great for early summer, and a gorgeous change of sushi, “Fujinohana”.Sesame tofu, which is indispensable for Shojin cuisine, is also a challenge to make by hand this time.After the class, I received a comment from Mr. Tsuruhisa. “Please read the text carefully.It's going to be a bit busy class while making dumplings, so please aim to improve your planning skills.On the next day, the 6th, the 21th and 6th Saturday W class for beginners was held.This is the final class, and the morning teacher is Mr. Nagahara from Osaka Prefecture. 
The 9th time is the pumpkin croquette and pumpkin gnocchi, and the pumpkin is very active.It's still a bit early for pumpkin season, but please try making it at home when pumpkins are in full bloom.Michiyo Fujii from Hyogo will be in charge of the 10th session in the afternoon. 
Even in the final episode, pumpkin appears again as the bean paste for the three-color ohagi.And I made "Chikuzenni" which is the culmination of "steamed".On this day, one more item was added in addition to the text menu. 
Ms. Kuroda, a member of the NPO Food Health Ishizuka Sagenjuku in Fukui, sent me magnolia leaves, so the principal and Mr. Fujii made the local dish, magnolia rice. 
Place the rice on top of the magnolia leaves and sprinkle with soybean flour. 
Wrap it up and voila!In fact, if you put freshly cooked rice on top of it and let it steam, the aroma of magnolia leaves will be transferred to the rice, and you will enjoy it.During the lunchtime tasting session, I asked everyone in the class to give their impressions of the final session. “The allergies and hay fever that I had been suffering from have improved little by little. My body temperature has risen, so I think I have developed resistance.I will continue to eat brown rice and regular meals.”
“Until now, I used to eat as much food as I wanted, but after coming to class, I started choosing foods that are good for my body and stopped buying unnecessary things at the supermarket. I made it together and enjoyed eating it every day.”
“My husband, who likes junk food, said it was delicious. Also, the miso soup I had for breakfast one day was really delicious. I bought it and tried it. I was happy that it turned out well and my kids said it was delicious.”
"I'm glad I learned how to braise. Curry can also be delicious if you braise it. Until now, I used to throw sake and mirin into it, but now I can make it delicious without using it." became"
“My son started living on his own, but he still can't cook, so I thought I'd start with salt (with minerals left over), so I gave him some. ”
"What has changed since I came here is3There are two.Being able to choose ingredients.I stopped taking medicine as soon as I felt sick.and, I've come to live a polite life." After the class, I received a comment from the teacher.Mr. Nagahara said, "Thank you very much for your hard work on the 10th session. I was able to enjoy cooking with all the wonderful and enthusiastic people. Let's continue for a long time. I'm looking forward to seeing you again..." Mr. Fujii The atmosphere of the class is great, and I am looking forward to seeing all of you enthusiastic students at the intermediate level.”We are looking forward to seeing you all ♪ Well, the 6th is a beginner Sunday class.this is just a wrap
It's the 5th and 6th of the place.
The 5th lecturer is Professor Sachiyo Yanagisawa from Wakayama.Speaking of Wakayama, it seems that the plum harvest is in full swing now.There may be a lot of people who are going to be busy preparing umeboshi pickles soon!In the 5th lesson, we learned how to make cucumber and seaweed with plum sauce and stir-fried green vegetables and tofu. 
I also used the magnolia leaf for the fried car fu dishes!The 6th session in the afternoon was led by Professor Kiyomi Noguchi, who had completed three course seminars the previous day. 
In this episode, we learned how to make “chapattis” that are fun to make.After the class, I received comments from the teachers.Mr. Yanagisawa said, “This is the first time you learned how to handle red kidney beans. If you get the hang of how to roast sesame, you'll be able to roast it deliciously.Heat the pan and then add the sesame.Next time, you'll be able to roast the sesame again.Practice. Noguchi-sensei said, "Like today's overcast weather, everyone seemed a little tired. Something is changing little by little, and some of you may be a little tired. , Chew well and try to improve both your energy and physical strength!” It's not "wish upon a star", but I often hear that he has been able to get more "connections" since he started macro, and that he has been able to meet interesting things by expanding his antenna.While enjoying such an encounter, I hope that he will join us again next time ☆ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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