Ms. Mayumi Nishimura, who travels around the world as a macrobiotic personal chef serving macrobiotic dishes to many celebrities, including the well-known pop queen Madonna, has temporarily returned from the United States. in your busy schedule,12Month18On that day, I had a special cooking class at the Seishoku Kyokai.The title is "Petit MacroDEMerry Christmas” is a party dish that made celebrities around the world roar.Although we made a flyer for the announcement, it was a great success as the capacity was filled before it was distributed. 
The menu of the day, Stuffed Seitan--Seitan stuffed with vegetables Cranberry sauce--Cranberry sauce Wild Rice with Corn--Wild rice/brown rice/celery/corn Roasted Root Vegetables--roasted vegetables Green Salad with Maple-Mustard Dressing--green salad with maple mustard dressing Quick Ume Vinegar Pickles--Pickles marinated in plum vinegar Poached Pear with Red wine--Wine braised pear (dessert) Abundant food knowledge and wisdom gained from living abroad for a long time, as well as cooking experience.Cooking demonstrations and practical training while interweaving various stories including the basics of macrobiotic cooking.He was a kind and friendly person who didn't pretend to know about the super luxurious world that we couldn't even come into contact with. 
It is the voice of the participants. “I am deeply moved to meet a teacher who is active all over the world and to teach me delicious dishes.” "Thank you for sharing such a fun and exciting recipe." “I really enjoyed Mayumi-san’s unique live performance.” “It was good to know that cooking is something you do while thinking.” These are the impressions of the two people who assisted us. Miki Okada. “There was a wide variety of ingredients on the day, and it was exciting just to look at them. There were ingredients that were a little hard to come by, such as beets, wild rice, and couscous, but the teacher told me, ‘You must use these. There is no such thing, so think about it yourself and apply it more and more!”I was surprised, but also pleased, that traditional Japanese kelp and dried shiitake mushrooms were used in the soup and the main stewed broth, even though it was a western dish.” Kazumi Oka. “I met Mayumi-sensei for the first time, excited about being appointed as an assistant. Ingredients such as beets, couscous, and wild rice that are not often used in Japan, and the base seasonings of macrobiotic dishes, such as kelp and shiitake mushroom soup stock, salt, miso, and plum vinegar. The recipe was unique, with accents such as ingredients, garlic, bay leaves, mustard, maple syrup, etc. People all over the world are enjoying eating regular meals every day. While listening to it, I realized it again.” I said goodbye to Mayumi Nishimura, who is planning to return to Japan several times a year, and promised to meet again. 
