My first Macrobiotic cooking class

Hello!  I'm Aya, from Japan.
I'm staying at Macrobiotic Studio mugen in Santa Monica (It's next to Eric and Sanae's house.) since the end of Nov.
It had been raining when I arrived in Santa Monica.
It was good weather yesterday, but it looks like rain today :(

        


This is a neighborhood around Studio mugen.  It is very quiet and beautiful area.
These trees are really tropical to me compare to Japan because branches and roots are interesting shapes.






BTW, This is the first Macrobiotic class of 12 series.
I'd never learned Macrobiotic cooking before I came to Santa Monica,
so it was my first experience.
It was lectured about Macrobiotic thinking and truth, and then I learned how to cook brown rice.
Even though it is all called "Brown rice", actually there are many different types.
Many natural markets in America sell grains and beans by weight, so we can buy small amounts.
It is very convenience!

This compared the different type of brown rice and pots, which were a stainless steel one, a pressure cooker and donabe (ceramic pot).

When brown rice cooked, there were a lot of holes.
This was a sign of delicious rice!
Wow! It was good smell :))

Sanae made Goma-shio. (sesame and salt)
Goma-shio is traditional Japanese food, but I've never made Gomo-shio by myself because we usually buy it at a store.
We washed sesame seeds, toasted and ground them.
It took a long time, but was so nice smelling and very tasty!
It was amazing!!


I think Macrobiotic use common foodstuffs and cook in simple ways.
It's important that we make by hands.


My Macrobiotic life started this day.
I'm a just beginner in Macrobiotic and also blog.
I try to learn it and share my experiences.
( My English is not good, so it's a challenge!)

Thank you very much.
Aya