It seems that a large typhoon is approaching.It's cloudy again in Osaka today, but the typhoon that moves along the Sea of Japan side from tomorrow to the day after tomorrow seems to be large.Ladies and gentlemen, please take good care of yourself!Well, this time, we will send you the comments of the teachers about the cooking school autumn regular course that started on the 6th. On the 6th, the 1st and 2nd advanced Sunday classes.Principal Akiko Okada was in charge of the morning session.
In this episode, we made tofu from soybeans soaked in water.He also took on the challenge of making a traditional side dish of ``salted salmon head and soybeans''.Hiroko Shimada is in charge of the afternoon.In Part 2, we made matcha sesame tofu with matcha using sesame paste and arrowroot powder.They also worked hard to review the important dietary dish "sesame salt"!
This is a comment from Professor Shimada. “In the first and second sessions, we had Senba soup, handmade tofu, salmon head and soybeans, and sesame salt. For advanced students, I recommend studying ▽△ (yin and yang) to deepen your knowledge of macrobiotics!” The 1th was the first day of the beginner Monday class.Keiko Imamura is in charge of the first session.
The students thoroughly learned the basics of regular meals, such as how to cook brown rice and how to make miso soup.Izumi Sasanami was in charge of the afternoon session.In the second session, we challenged ourselves to make buckwheat noodles, and learned how to handle dried daikon radish and Koyadofu in the standard side dish, “Boiled dried daikon radish and Koyadofu”.
This is a comment from Professor Imamura. “Welcome, thank you for participating in Beginner’s Monday. It was fried properly and it was very delicious.Very Good!I would like to proceed with this condition on Monday.Thank you very much." This is a comment from Dr. Sasanami. "At each table, a small number of people did their best with 5 dishes. I had a hard time roasting the sesame, but the best thing is to try again and again. I want to learn the basics of each one! I was happy that you actively participated in the training.Let's do our best together for XNUMX months."And today. On the XNUMXth, the first Tuesday class for beginners was held.Eiko Komatsu is in charge.
Here, too, we learned the basics, such as how to cook brown rice and how to handle green vegetables.This is a comment from Mr. Komatsu. "Thank you for your hard work on the first beginner class. I think I was able to realize that the sweetness of miso soup varies depending on how it is boiled. Also, I think it was delicious even without using dashi. You can make it at home and share it with your family. Also, during the tasting, everyone introduced themselves as members who will be learning together from now on.
↑ The principal sending an ale to everyone. Those who decided to attend the “Sea Spirit” salon held at the Cooking School in June, or Kiyomi Noguchi’s on-site food education lectures at kindergartens and nursery schools, and those who have been interested for a long time. There are a lot of different people, such as those who have finally adjusted their time and are able to take classes this season, those who are doing yoga and want to think about it from the perspective of food, and of course, those who are motivated by improving their own constitution. Thank you for joining us at Seishoku Cooking School!For the next six months or three months, enjoy yourself, try delicious macrobiotic dishes, and make new friends!Also, there is a class that will start this weekend ☆ The beginner's Sunday class is now full, but there is still room in her class.All the instructors and staff are waiting for you, so please join us. ↓ Click here for details of Cooking School.
https://www.macrobiotic.gr.jp/cookingschool/index.html + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + macro pocket(Regular Diet Association Secretariat) JAPAN MACROBIOTIC ASSOCIATION https://www.macrobiotic.gr.jp/ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + 