Well, Mr. Terry, who graduated from the beginner course the other day.Actually, I stepped up to the intermediate course and came back!What kind of food did you cook this time? ＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ A few days ago, the weather finally turned into spring-like weather.In the cold that is only called spring
From the cherry blossom buds that endured
Cute petals are starting to appear.
The cherry tree near my house
The flowers that used to be counted when I left for work in the morning,
When I got home, I was surprised to be able to enjoy the cherry blossoms at night.
I'm sure the cherry blossoms will be in full bloom next week
The world must have changed.
Yay, I'm so happy.
4It's been a month.
Finally, I will advance to the intermediate course.
I got a job on the day I originally applied for the course,
It was a transfer enrollment for Saturday.
It's been a long time since class1Because it is the second time,
The members are different, and I feel somewhat restless
I entered the classroom, but the instructor was a beginner and
Izumi Takeuchi, who took care of me,
I was honestly relieved.
"Spring break is long,
It's been a long time since I've had a class, so I'm excited.
Beginners are the basics,
I think that there were many things that were a little plain, but from the intermediate level,
It will be gorgeous with a menu of hospitality dishes.”
and Mr. Takeuchi.
Today's menu is
Rice with sesame seeds, three-color shiratama dumpling soup,
Soba noodles boiled in kudzu with bamboo shoots4It is a product.
It's my first team, so the atmosphere is somewhat stiff...
We start with the kudzu simmered soba noodles, which takes the most time.
lotus root, carrot, radish, koya tofu and
I found a rhythm while cutting the ingredients.
Real buckwheat is a grain of buckwheat with the husk removed.
Also called soba rice.
The tsuyu dish, which contains a lot of ingredients,
I loved it when I was a child because the grainy texture of real soba was delicious.
From the bottom of the pot, raw shiitake mushrooms, bamboo shoots, koya tofu,
Radish, onion, lotus root, carrot, burdock root
After steaming in the order of
After seasoning, add the cooked real soba,
Finally, I thickened it with the melted arrowroot.
This time it's not soup,
Once it has hardened in the mold, transfer it to a plate.
Bamboo shoots mixed with buds,
Grind the boiled spinach in a mortar,
Add more tree buds
A pleasant scent filled the classroom.
Three-color shiratama dumpling soup
White with nothing, green with wormwood powder,
Orange mixed with carrot juice
The three-color dango was beautifully boiled.
Brown rice with black sesame,
looks like it's mixed with squid ink
"Oh!"have become.
I had the three-color shiratama dumpling soup first.
Because the scent of funori became fluffy
We named it sea soup.
The scent of mitsuba and moderate saltiness
I closed my eyes and savored it.
I also enjoyed the scent of bamboo shoots.
all over the table
You can hear the voice saying "delicious".
I thought it was just the season called spring.
To the team members who have finished cleaning up and spent time together
When I say thank you,
"Please join us again by making a transfer."
I was told with a smile.
It's the season of new encounters. ＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ There are many attractive dishes and lectures open to the public from spring.
If you are interested, please join us.
