This is a comment from Dr. Eiko Komatsu, who is in charge. "Happy New Year. I was able to cook peacefully in this year's first class, and I'm glad that all the groups were able to make delicious brown rice potage and hijiki konnyaku. Pumpkin croquettes are easy to make, so they're perfect for home menus and lunch boxes." , by all means!” The next class was the advanced class on Friday the 10th.Kayo Ryuzu is in charge.Recently, lotus root has been booming (?), and Tokushima is a lotus root production area, so it seems that lotus root friends who are working together are also very active. "Congratulations on your roasted brown rice and adzuki bean porridge. You were good at roasting the brown rice, and it was delicious. It's getting cold, but please do your best to complete the three classes that are left." On Saturday the 3th, the 11rd and 3th Intermediate W Class was held.Yuko Fujiwara is in charge of the morning session. “There are two classes in this class once every two weeks, so you might get overwhelmed at times. I'm looking forward to the next class because it's coming!!” The teacher in charge of the afternoon class was Kiyomi Noguchi. “It was a pleasure to meet you all again in the new year. I was busy preparing for the class in the afternoon, but everyone was willing to help me and I am grateful. Thank you. All five dishes were made well, but I think the hijiki lotus root was especially good because it was plump and delicious.It's great to be able to get more and more energetic with delicious food! Please add it to one of your specialty dishes." On Sunday the 4th, the 2th and 2th beginner Sunday classes were held.Keiko Shimada is in charge of the morning session. “Happy New Year. The sweetness of the pumpkin was very delicious.Next month will be the last of the beginner's class.Please read the text before coming.Please be careful not to catch a cold.” bottom. “It was my first time to meet all of you, as I was in charge of the class instead of Professor Hiroko Shimada. Despite the large number of students in the class, everyone was quiet and calm, so I thought it was wonderful. I learned azuki-kelp, which is one of the most important orthodox dishes, and I think everyone worked diligently and carefully and did a good job. Have a good time♪” And today, the 5th Intermediate Tuesday class was held.The person in charge is Mika Nagahara.She made a soup using buckwheat and "Red Bean Pumpkin" while remembering red bean kelp. "The red bean pumpkin was delicious. Please try making it once. Thank you very much!" Beginner Sunday class is on February 12th, Intermediate Tuesday class is on January 7th.The cold days continue, and from the end of January to February, transportation tends to be disrupted due to snow in some regions. ! ! + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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