Last Friday was Valentine's Day.On this day, it snowed in Osaka, which is rare, and it became a white Valentine. The Sochi Olympics, which started on the 7th, entered the second half!I'm sure there are some of you who have been watching the broadcast from midnight to dawn, but please be careful of her poor health due to colds and lack of sleep. (When you watch the Olympics, you often see the word "lower back pain", but you have to be careful not to get cold!) Well, this time, Mr. I will tell you about her mainly on the comments of the person. (Sorry for being late...!) First, the 7th.This day was the 11th class of the advanced Friday class, and the person in charge was Hiroko Shimada.The main theme of this episode is, of course, koikoku.This is Professor Shimada's comment. "Take life and make the most of it. I think I learned a lot about koikoku and was able to realize it. I think that the koi will be happy if you can make use of this experience in your cooking and in your life. It's very delicious, thank you for the meal. Saturday the 7th was the 9th and 8th Intermediate Saturday Class.It was a day when it was snowing in various places in Kansai.Ms. Yuko Fujiwara was in charge of the morning, and Ms. Kiyomi Noguchi was in charge of the afternoon.The dietary dish learned in Lesson 7 is "Red Bean Pumpkin", and the dietary dish learned in Lesson 8 is "Kinpira".She may have been a little in a hurry with the morning and afternoon meals and the homemade gluten “kofu”.This is a comment by Professor Noguchi. “There were some people who had to take a day off, perhaps because it was a cold season, they were not feeling well, or because of heavy snow and bad traffic today, but everyone in the class worked well together, and all the dishes came out delicious. Among them, the kinpira burdock, which is very important, was very well prepared at all the tables, and I think it was very good that we were able to share the taste of each table, even if it was just a chopstick. Please keep practicing and make it over and over again so that you can make delicious kinpira that draws out the sweetness of the three kinds of vegetables to the core!” was.Ms. Keiko Shimada was in charge of the 7th session in the morning, and Ms. Hiroko Shimada was in charge of the 8th session in the afternoon.As a culmination of steaming, we also worked on Chikuzenni.This is a comment by Dr. Keiko Shimada. “Today is the last day. I was happy to see everyone’s energetic faces. The three-color ohagi was well-balanced in size, and it was well made!The kenchin-jiru steamed rice was also solid, and I think it's time to get the hang of it.Even if you don't have dashi, "Continuity is power," and I would be very happy if you could continue at your own pace, even if it is little by little, without overdoing it. It's a comment. "Thank you for your hard work in the 3 beginner classes. You were very calm, always listened to explanations, and you were good at cooking. There are many simple dishes in the beginner class, but you can learn the very important basics. There are a lot of good menus, so I hope that you will continue to make one or two of them in your daily cooking.I definitely recommend that you learn more about yin and yang at the intermediate level so that you can have more fun and practice macrobiotics. I think you can take it.” On Tuesday the 9th, the 9th Intermediate Tuesday Class was held.Maki Ohira was in charge.This time, we challenged the menu of "Daikon Zukushi".This is Professor Ohhira's comment. "Thank you very much for coming in the cold. The hand-made udon noodles that can be easily made at home using local flour were also delicious. Please enjoy cooking again for the 10th time. Thank you for today." , Advanced Friday class will end on the 9st, Intermediate Tuesday class will end on the 10th, and Intermediate Saturday class will end on March 11st.Please don't lose to the cold and look forward to seeing you in good health! ! + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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- March 2014, 02 Updated at 18:16
- Blog Category:01_Cooking class
