↑Ms. Atsuko Moriwaki explaining how to make pasta sauce. According to what she told me when she was interviewed for the article "Introduction to Her Lecturer" in Musubi, originally in Europe, lunch was the main meal of the day.Now that the way he works has changed, it has become difficult for his family to get together for lunch, and dinner has become his main meal.Even so, some families still eat only bread, cheese and wine for dinner as a remnant of the old days.This time, the main dish for dinner is fresh pasta.We all split up and made the pasta. 
Cut the kneaded dough into small pieces and shape them. 
Press the dough with 3 fingers and roll it into a ball to complete. 
Repeat the work, completed short pasta.I also made a caponata and tofu collaboration that could be used as an hors d'oeuvre at a party, and potato salad topped with gelée. 
Here it is served on a party-style platter. 
Platter for one serving.The potato salad looks like a different kind of sushi, and it's fun! 
In this session, we tasted the finest olive oil brought by Dr. Moriwaki. "CLADIVM" from Cordoba, Andalusia, Spain, is one of his oils that won the 2013 Premier Award (best award) in a contest called "OLIVE JAPAN International Extra Virgin Olive Oil Contest".I tasted it, but it has a refreshing scent like herbs, a smooth texture, and a tingling aftertaste like grated radish. I was able to know that "It's completely different from olive oil!"And at the end, a commemorative group photo. 
After the class, I received a comment from Professor Moriwaki. “For the final round, we had a platter dinner, so they made short pasta that was easy to share. No, I had a lot of fun in the cheerful class.We plan to post a report on all three episodes of "Morning, Lunch, and Dinner" on "Musubi".Please look forward to it☆ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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