a little chilly3seems to be the moon
In the morning when the fresh air is pleasant,
Starting today3It's the moon.
It's a cliche expression, but the year is over in no time
2It's been a month.
From now on, the cherry blossom buds will swell,
Light pink flowers bloom like an explosion,
When it falls like a blizzard of flowers,
Fresh green leaves change the scenery.
The city became lively,
I feel that people who come and go will smile more and more.
I like this dynamic season from early spring to summer the most.
In such a way, the beginner course10Ended today for the second time.
Somehow I feel different.
"Everyone's arrangements are getting better every time I repeat the number of times.
It is important to enjoy cooking.
Let's focus on the staple food, even if the side dishes are a little derailed."
Professor Izumi Takeuchi, the lecturer, was the first to speak.
Today's menu is
Brown rice mixed with gomoku, boiled in Chikuzen,
Green vegetables and lotus root with plum dressing, soy milk mousse.
Chikuzen-ni, which looks like the main dish,
Diagonally sliced burdock is steamed,
Konjac, dried shiitake mushroom, radish, lotus root, carrot, taro
Put in the order of and steamed further.
Add shiitake mushroom reconstituted juice and water, and season with salt and soy sauce.
It was difficult to find the perfect timing for steaming, so I checked with the teacher many times.
"We use our five senses, such as smell, color, and sound, to make judgments."
He said, and I'm convinced that I have no choice but to gain experience.
Today was a steamed on parade menu.
Soy milk mousse is made by adding soy milk and water to kudzu flour.
with strong fire5Knead for about a minute.
In order not to burn
Turn the wooden spatula at high speed using considerable force.
The point is to make sure the kudzu is cooked.
Dr. Takeuchi said, "Because it is the last, the originator of macrobiotics,
It is in the book "Shokuyo Jinsei Yomihon" written by Mr. Joichi Sakurazawa.
I will read the words before the meal.
Now we have been given the right food here.
We take it properly, chew it well, taste it well,
establish health and liberty, happiness and peace,
With absolute peace of mind, fearless courage, and the best wisdom,
I want to learn the order of the universe and live correctly and happily.”
Let's eat.
Put the cooked rice in your mouth with the scent of burdock and shiitake mushrooms.
Delicious.
Puchi Puchi and the fun of chewing.
I only use shiitake mushroom reconstituted juice,
Chikuzen-ni allows you to fully enjoy the taste of each ingredient.
It looks like it's going to go well with alcohol.
Roast the washed sesame
Immediately dressed with grated sesame, white miso, and plum paste
Green vegetables and lotus root have an exquisite taste and texture that made me want to eat more.
Dessert soy milk mousse
I had a little syrup made with maple and brown sugar.
Just hearing the word kudzu seems to be good for the body.
With rustic ingredients and simple seasonings
It's like using magic to make it so delicious.
The impressions of the people who continued to attend for half a year while eating were announced.
"Children who didn't get it at first,
After half a year, people began to tell me that it was delicious.”
“My first encounter with Macro was at a brown rice restaurant.
Now I cook brown rice every day.”
"I was doing it my own way, but I'm glad I was able to learn the basics."
"I was happy with the thoughtfulness and gentleness of the ingredients."
"I didn't think that would happen, but
My constitution and food preferences have completely changed.”
I heard many happy voices.
Friends who ate rice from the same pot
It was the last time that the word popped into my head.
Alright, let's move on to intermediate
Furthermore, I wanted to open the door to the world of regular food. ＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ It goes without saying that you can learn how to cook, but meeting wonderful friends is also a great attraction of cooking classes.
Thank you all for your hard work!
