I still have my parents living in Ehime-ken in Japan and that's where I am staying mainly. However my daughter and I have just come back from the central Japan, greatly experiencing the macro community. And I have to say it was one of the best experience I have had in a long time!
I just loved it so much.
It was so condensed so lots to write. I will post slowly...
On Tuesday I flew to Tokyo for the final seminer to finish off the correspondent study that I had been doing.
this is where the seminer was held
little cafe down stairs as well as selling some macrobiotic groceries
This is what we made on the day.
Brown rice - cooked with a pressure cooker, Osawa pot, and
ceramic pot. The texture of the rice are different
depending on how its cooked.
Osumashi (vegetable soup) - good stock is very important for this
Nimono with hijiki, carrot and shitake mushrooms
Nishime with sweet seasonal vegetables -calm energy is created
by cooking gently. Yin and yang energy can be
altered by changing the way the vegetables are
sweet and sour tempeh
grain coffee jelly with soy cappuccino topping - here they used the
grain coffee with barley and chicory