It is said that December is December, but the association is getting dizzy toward the end of the year?Every day passes by in the rush ofWell, this time it's Terry's beginner's diary
Despite the cold weather, Mr. Terry and everyone else are working hard to cook in the classroom.
～～～～～～～～～～～～～～～～～～～～ The cloudy sky has changed from yesterday's blue sky.
If the north wind blows, it will be like midwinter.
Just a few more to go this year.
At this time of year, I remember this and that to do within the year,
It's going to be busy, but it's delicious in its own way.
Well, it's a cooking class.
Last time, I couldn't participate due to work, so
It feels like it's been a long time.
Today's menu is
Red bean porridge, (vegetables) cooked without water, vegetable tempura, and awazenzai.
Lecturer is Izumi Takeuchi.
“In the past, porridge had a strong image of food for sick people, but today it is a delicious and luxurious feast.”
They said.I haven't had porridge recently, so I'm looking forward to it.
What surprised me this time was the vegetable tempura.
It is the so-called Kakiage heaven.
Normally, flour is dissolved in water and the ingredients are entwined,
Today's tempura is burdock, carrot, and sando-mame.
Cut into pieces and put in a bowl
Sprinkle with salt and let it sit for a while. When the moisture comes out of the vegetables,
It is a method of directly adding wheat flour, mixing, adjusting the shape, and frying.
It doesn't use water, it doesn't leave clothes, and it's easy!
immediately "ultimateECOnamed "Ten".
Last night, I got home late and had a light meal at the time when the date changed,
Soaking in the bath, writing a diary and going to bed2it's too late,
Red bean rice porridge is perfect for a body that has been feeling tired due to lack of sleep.
The feeling of being healed every time it passes through the throat is deeply felt.
You will be fascinated by the sweetness of the waterless onions, radishes, carrots, and cabbage ingredients themselves.
Topped with grated daikon radish and eaten in one bite.ECOday.
The dessert, Awa Zenzai, was exquisite with a little rice candy and the sweetness of millet.
It seems that each group was delicious.
Finally, Professor Takeuchi concludes.
“What I learned here is that the most2It's your turn.
Don't get too hung up on the material.
(Things that are hard to come by are…)”
～・～・～・～・～・～・～・～・～・～・～ Announcement of the public cooking class unique to the end of the year! ! On December XNUMXth and XNUMXnd, a New Year cooking class will be held. There is still room in the capacity, so if you are interested in the traditional New Year dishes, please contact us.
For more information… https://www.macrobiotic.gr.jp/school/koukai/index.html
