Japan Macrobiotic Association

7Month6The day was hot and humid from early morning, and the air was thick and humid like a mist sauna.

A heart-friendly sweets course that survives such a summer1Times, “Cold sweets, hardened ones make such a difference!” was held.

The instructor is Mr. Naoki Hirota, who has honed his skills at Tokyo Jiyugaoka's "Graceful Sweets".

The main topic of this lecture is coagulants.

Agar, Honkudzu, Le Kanten Ultra (a product of Ina Foods, the top manufacturer of agar)3Dissolve each kind of coagulant in apple juice, change the amount of coagulant, 6I made a type

It is a work to have them eat soft and hard foods and enjoy each texture, and to find the hardness they like, rather than deciding what kind of jelly it is.

The coagulant of the actual black tea jelly is agar, and the sweetener is agave syrup. Agave is a plant that grows in Mexico, etc., and is used as an ingredient in alcoholic beverages such as tequila.

In response to Mr. Hirota's question, "Those who are accustomed to regular sugar may find it unsatisfactory," he responded, "Among macrobiotic sweets, it has a solid sweetness."

Macro sweets have an image of a sweetness that makes the most of the ingredients, or a lighter sweetness, so this time it seems that you could feel the sweetness of agave.

The tofu quiche served as a light meal was well received. It is the impression of the person who ate it. “Since it was a brown rice and tofu quiche, I imagined it would have a plain taste, but the aroma of a foreign country suddenly entered my mouth, and I couldn’t help but think it was delicious.!and a voice came out."

When I asked Mr. Hirota about the secret, he said, "I put Genovese paste in brown rice risotto with carrots and onions."

next time8Month3The day is "approaching the charm of plant-based ice cream!".

Plant-based ice cream is not commercially available, so many people want to make it themselves, and it seems that they are looking forward to it. (Terry)