It's around this time that the new year has started and the cold continues relentlessly.
This time, we will deliver the state of the first beginner class this year.
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In Kansai, when it's really cold, people say "sabu-tsu"!'
cries loudly.
Even in the same situation, people say "it's cold" in Tokyo.
I thought it was elegant when I heard him say it.
A few days ago, the winter-type atmospheric pressure pattern continued,
The severe cold continues.
The crisp cold in the morning on the way to work,
Rather, I feel good.
However,It's a story after being well protected from the cold.
in the sunshine on a sunny day,12was not on the moon
Feeling the strong light is one step closer to spring
Evidence, I guess.
Beginner cooking class is early today7Second time.
The lecturer is Izumi Takeuchi, and the usual warmth
We were greeted with a friendly smile.
To the people at the table with me, "In this month's issue of Musubi,
The one with the Lima spray on his head."
I was called out.
"Yes, I got carried away and ended up doing it."
In the corner that introduces your favorite products
It was the picture that was posted.
Well, this time the menu is
Rice with bubble, red bean kelp, lotus root and gluten boiled in miso,
Boiled, buckwheat clear soup.
Adzuki kelp?
It's hard to tell what a dish is just by its name
Is it the originality of seishoku cuisine?
The adzuki beans of adzuki kelp, a staple of dietary cuisine, are generally
I soak it in water for about one night, but I wash it and drain the water,
Put kombu seaweed and water in a pot, add water and add azuki beans.
Do not cover until the end until it becomes soft
I'm going to boil it down.
Always keep the surface lightly boiling
The point is to keep it, the amount and timing of adding water,
I was a little nervous.
In the meantime, the lotus root and gluten simmered and simmered simmered vegetables are also on the fire,
It was quite a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of
Sobagaki was often eaten as a snack when I was a child.
I didn't like it very much.
You will be fascinated by the taste of soba,
It's almost like being an adult.
In my case, while I was transferred and living in Tokyo,
I fell in love with soba.
Sobagaki is made by kneading buckwheat flour with hot water and heating it.
I knead it until it becomes hard enough to make dumplings.
It's a lot of physical work, and our team is male.2people were in charge.
On March 3th, the master of "Bongu" will show us his professional skills, so I'm looking forward to it. FiveNow that the food is ready, it's time to enjoy the meal.
I got it from adzuki kelp, which is not originally a side dish.
There must be many people who are new to salty red bean dishes,
Everyone said it was delicious.
I ate it for the first time in a long time,
I thought I'd like to eat it in a bowl.
The indescribable saltiness and the sweetness of the adzuki beans were impressive.
"It's good for your health if you make it in bulk and eat a bowl of it every morning."
And as advised by Dr. Takeuchi,
I was thinking of cooking it in a clay pot.
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜 We are still accepting applications for public cooking classes, spring intensive cooking classes, and various seminars.
If you are interested, please join us.
https://www.macrobiotic.gr.jp/school/koukai/
