new year2015Years1Month10On Sunday, Ms. Keiko Tsurumi, who works on forest development and natural farming in Ehime Prefecture and presides over Seishoku Cooking School Network School and Seishoku Ehime Class, held a miso making class. Tsurumi-sensei handed out a booklet titled "Tsuru-chan's life to create a thousand-year forest," which was a booklet based on Mr. Tsurumi's serialized articles in "Musubi." The rice we eat is grown organically and without pesticides.10I've been making miso at the children's nature experience classes since I was about XNUMX years old," he introduced himself. 
In this miso class, we will make barley miso using barley koji,1kgAs a special menu, we made miso soup with plenty of vegetables using the miso made by Mr. Tsurumi, and miso grilled with magnolia leaves. 
of miso8There was an explanation of one utility. ("Healthy Food Miso" from Agricultural Bunkyo) (XNUMX) Miso promotes longevity, (XNUMX) Miso has an astonishing “live bacteria effect,” (XNUMX) Miso improves blood circulation in the head, (XNUMX) Miso is a preventive food for stomach cancer, (XNUMX) Miso is an excellent intestinal regulator, and (XNUMX) Miso prevents the harm of cigarettes, ⑦ miso poisons the Japanese, and ⑧ miso soup kills doctors. A wonderful traditional Japanese fermented food full of good things. 
"If you drink a cup of miso soup every morning,1Do you know the yearly consumption?? The recipe of Seishoku Kyokai is6for a person75gright.that's why1The people12.5g×365=4.5kg today1kgI think it's very easy to make miso.this4If you double it,1You can make year's worth of miso.I hope you will continue to make it at home.If I make my own miso, I think it's so delicious that I want to share it with everyone (laughs).After I want to distribute it, I want to make it together.” “Nowadays, the culture of making miso has died out. After the period of rapid economic growth, I got used to buying miso and found it useless to make miso. , I think we have a responsibility to pass it on to the next generation.” 
It is the voice of the participants. "Mr. Tsurumi's way of conveying is very warm, and I want to make miso at home.!! You made me feel like This is Mr. Tsurumi's comment after the session. “Thank you. “Miso is not something that is made, it is something that is grown.!' (From the words of Mr. Hakusui, who used to make and sell miso under the Maizuru miso brand using traditional methods in Fukuoka for a long time.)
