The snow that started to fall yesterday afternoon Depending on the location, it will be a considerable snowfall,
I was worried about holding the classroom today,
I am relieved that both teachers and students can come without any problems.
A few days ago, the rain turned to snow late at night,
When I woke up in the morning and looked out the window, I was surprised to see a silvery world.
When I called out to my son who was still sleeping, "It's snowing!"
I woke up and looked outside and said "Uh-huh"
I immediately crawled into the futon.
come on today9It's my second class.
all that's left1back.
the heat was still there10started in the month,
The season is one more step to spring.It's so early.
"I was out yesterday and
When I got home, I was like a snowman."
Professor Izumi Takeuchi is full of energy.
The menu is
Three-color Ohagi, kenchin soup, stir-fried sukiyaki kelp, soba mochi4Product.
The three-color ohagi is made with brown rice that has been cooked softer than usual.
Lightly mash with a pestle,
Lighter and rounder than onigiri,
Add azuki bean paste, soybean flour, and black sesame seeds.
The red bean paste and soybean flour are daringly salty.
I roasted black sesame, ground it in a mortar, and mixed it with soy sauce.
"If you always feel heavy with brown rice,
Why don't you sometimes make ohagi like this?
You can have it as a snack," says the teacher.
"Cleaning a lot of refrigerator dishes"
The kenchin soup that the teacher said,
Taro, konnyaku, dried shiitake mushrooms,
Burdock, radish, carrot, lotus root and vegetables are the only ingredients,
It was the point of seasoning to work with salt.
Stir-fried sukiyaki kelp,
Steamed kombu is made into a sheet like making Japanese paper.
(also known as salad kelp) and stir-fried vegetables,
Also for kenchin soup
Because burdock whispers are used,
The scene is a little chaotic.
"Oh! Which dish is this hot pot?"And
"Oops, I forgot to add plum vinegar"
A frightening scene unfolded.
Soba mochi is made by adding boiling water to buckwheat flour and shiratama dumpling flour.
First mix with a wooden spatula,
When it cools down a little, knead it with your hands.
The last time, Ikinari Dango dough was done well, so
I took the initiative, but
Despite the careful addition of hot water,
In the process of kneading by hand, it becomes sticky,
The dough will stick to your hands and won't come off.
Add shiratama flour,
Tried again, same result
"This is no good" and left.
I passed the baton to a woman in the same group.
Even if it looks easy, is there a difference in ingredients and heat?
It's quite difficult, isn't it?
Sweet ohagi with salty adzuki bean pasteIf you eat without knowing
It may surprise you, but
I enjoyed the taste of red beans and it was very delicious.
Ohagi made with soybean flour, which is not sweet,
I thoroughly enjoyed the taste of the soybean flour.
Soy sauce-flavored sesame ohagi is also quite good.
I wanted to eat several.
As Professor Takeuchi said,
Using sugar in cooking
To erase the individuality and original taste of the material
It will be
For the red bean paste in the soba mochi,
I added a little brown sugar,
It was just slightly sweet.
"Once you get used to this kind of sweetness,
The sweetness of the store-bought ones is very strong,” he said.
I talked to the woman next door.
Imagine the sweetness of the Valentine's chocolate I received yesterday,
I was a little worried. 
Next is the final 10th time.everyone please look forward to it
By the way, the public cooking seminar schedule from March is also attractive.If you are interested, please apply.. https://www.macrobiotic.gr.jp/seminar/top/ https://www.macrobiotic.gr.jp/school/koukai/
