At the monthly research meeting (the name has changed slightly from the workshop), each month has a theme, and this time it's the middle of August, so it's about cooking summer vegetables.
Raw, salt-boiled, salt-boiled, salt-boiled, salt-boiled, salt-steamed, salt-steamed, salt-grilled, salt-grilled, and so on. bottom
↑ Dr. Noguchi talking about potassium and sodium in summer vegetables 
A large amount of summer vegetables on standby...
After deciding who will be in charge, the principal, veteran instructors, mid-career instructors, and novice instructors all start working together. 
Once the preparations are complete, each person will be responsible for their own cooking. 
After cooking, we all had a taste comparison.
In the local cuisine section, Mr. Sekokuchi introduced Ise's "Bonjiru" and "Ise Udon", and Mr. Asatsu introduced "Uzu-ni", a traditional Izumo dish.
Ise and Izumo are connected to the gods~
“Bon soup” is a miso soup with lots of summer vegetables that is made during Obon.It seems that this miso soup is made to welcome the ancestors and hold a memorial service.
Pumpkin, eggplant, sando-mame, green soybeans, burdock root, konnyaku, and tofu are all included. 
I also heard that the fishermen reheated the Ise udon many times while they were working, which is why the udon became so soft and chewy.
This time I brought the teacher's handmade soup.And it is Izumo's "Uzu-ni". (Sensei, sorry for the backlight...!
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It is said that this dish is served only to those who are involved in the "Fukujin Festival" held on New Year's Day of the lunar calendar.
There is only a dish on a special day, and puffer fish is used.
Kanpyo, shiitake mushrooms, pufferfish, and on top of the rice, rice parsley, nori seaweed, and wasabi.Served with dashi stock thickened with kudzu powder
I want to cherish the taste of "local cuisine" that has been passed down in various places.
