Well, today I would like to tell you about the seminar (advanced workshop) held last week.This time, Mr. Yuge from Fukuoka is in charge of local cuisine. 
We were introduced to the local cuisine of Azuchi Oshima in Nagasaki Prefecture, “Boburaojiya” and “Tokoroten”.In Nagasaki and Oita, "pumpkin" is called "bobura".The word comes from the Portuguese word "abobora" (pumpkin).
Mr. Yuge had a connection with Matoyama Oshima because of his work, and learned this dish from the locals. 
↑ Cooked pumpkin and red beans. (I didn't have a large pot, so I used a pressure cooker.) 
This time, it contains dumplings kneaded with wheat flour.The taste is lightly salty.Tokoroten.In the summer, they are sold everywhere, and I think some people think she can eat them.But it's not easy for her to start by picking agars and drying them...
The transparency, texture, and appearance were very refreshing.
The agar-agar is also homemade, but in fact, the tokorotentsuki in the back is also handmade!All the teachers who participated had a great time.
