It's a winter type climate again today, isn't it?I think there are people who tend to get sick or have a cold.Wash your hands after returning home from work, drink umejian bancha in the morning to raise your body temperature, and go to bed earlier than usual when you feel a little tired.This time, we will send you the details of his regular beginner and intermediate courses held from the 17th to the 19th, focusing on the teachers' comments. On the 17th, the 3rd and 4th Intermediate Sunday classes were held.The third lecturer in the morning is Ms. Sachiyo Yanagisawa from Wakayama.This time, the Western-style menu of spaghetti and croquettes made with barnyard millet appeared.This is a comment from Professor Yanagisawa. "The key to the spaghetti mushroom sauce is the balance of seasoning. The soy milk is added at the end, so make sure it's well seasoned. For millet croquettes, it would be nice to be able to cook the millet well. If it's soft. , Add the bread crumbs and adjust.The key to mixing the nut cake is how to mix it.Be careful how to mix the oil and how to mix it so that it is crunchy.Next time, I will put chickpeas in a clay pot in the morning. If you want to see it, please come early!” In the afternoon, Hiroko Shimada, who came from the Hanshin area, was in charge.In this episode, there are recipes that can be used for lunch boxes, such as inari sushi and fried lotus root scissors.This is a comment from Professor Shimada. “Hijiki lotus root is one of the most important dishes to keep on hand. It's a trick to become good at cooking." The next day, the 3th, was a beginner's Monday class.In this class, the 4th and 18th were already held.In charge of the 7th session in the morning is Ms. Keiko Imamura from Nara.This time she is working on a simple croquette made with a very delicious pumpkin and cooked rice with burdock.This is a comment from Professor Imamura. “Thank you for participating in the Beginner Monday Double. He asked me, and he cooked it carefully, and it turned out to be a very delicious meal!! Wonderful!! Next time, I will review how to cook burdock root with kenchin soup.I look forward to seeing you again next time. Izumi Sasanami from Kyoto is in charge of the 8th session in the afternoon. 
In this episode, in addition to red kidney bean rice with a natural sweetness that is addictive, and miso simmered lotus root that will become more and more delicious from now on, it looks plain at first glance, but its delicacy will help your body! ′′ Red Bean Kelp ′′ I learned it.This is a comment from Dr. Sasanami. “Today, the red bean kelp was really deep. I think it was good that everyone tasted it many times and experienced how the taste changed with a pinch of salt, and how it became milder over time. Next time will be the last class, so please look forward to it.” On Tuesday the 19th, the 4th beginner's Tuesday class was held.Kiyomi Noguchi, who also came from Kyoto, was in charge. 
On this day, my teacher gave me the akebi that grew from a potted plant at home!Unripe fruits do not have stomach glands.It is said that when the fruit is ripe, it will naturally have glands that will crack open.In this episode, he worked on brown rice seaweed rolls that can be enjoyed by adults and children, yuba and seaweed soup that can be made quickly, and his miso stir-fried green vegetables and tofu.This is a comment from Professor Noguchi. “I was overwhelmed by everyone’s enthusiastic and straightforward attitude to learning. , All of the dishes are well-balanced, so please use them and enjoy them.It's getting cold, so please be careful not to catch a cold. will be held on December 12th, beginner Monday class on December 15nd, and beginner Tuesday class on December 12rd.It's already December... It's a hectic time like "the teacher is running", time passes quickly, but I'm looking forward to seeing everyone in good spirits♪ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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- March 2013, 11 Updated at 21:16
- Blog Category:01_Cooking class
