Head Chef Mitsui also studied macrobiotics at Seishoku Cooking School, and is a senior to the students.The content of the practical training is “professional hospitality cuisine of Japanese cuisine”.We were taught kaiseki cuisine inspired by spring and Okinawa.Mr. Mitsui arrived in Osaka on the 13th for preparation.From the evening, they worked while preparing the soup stock for the 14th and 15th and preparing the ingredients while having meetings with the instructors and instructors who acted as assistants. 
What you see in the foreground right is the seaweed “Umibudo” that is unique to tropical seas.In addition, spring ingredients such as bamboo shoots and fukinoto appeared abundantly. 
Everyone peered into the dishes that the teacher arranged during the demonstration.The class was conducted carefully, slowly and thoroughly. 
One of the dishes is grilled bamboo shoots in oil.Mr. Mitsui's cooking will be published in the March 2014 issue of "Musubi" and next spring's "Musubi", so please look forward to it!The taste is based on a very mild dashi stock, with a refreshing flavor, and it was very delicious. 
In the afternoon, Mr. Mitsui talked about cooking as a professional. 
On the 15th, before going home, I took a commemorative photo with everyone in the Saturday class!Mr. Mitsui, thank you very much for your guidance over the two and a half days.I think everyone in the teacher's class must have had a hard time with traffic due to the snow.Thank you for your participation!The next fall normal course will be March 2th and 3th.Spring is finally here, and we look 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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