Golden Week is
It's been a long time since I've had a well-deserved break,
I had a relaxing time.
One day, I got a call from a friend in Tokyo.
"5Month5One day at a concert in Osaka
A musician friend of mine is going to perform,
Since one of the members is a strict Macrobian,
There is no restaurant that can take out such dishes?'
In response to the inquiry
What did you think, "I'll make it for you"
I answered.
concert near my house
It may have been an outdoor music hall.
I don't have enough repertoire to get lost,
Boiled dried daikon radish and koya tofu the night before,
Lotus root and green vegetables dressed with plum,
I prepared hijiki lotus root that I just learned in intermediate.
other members will eat
I thought about adding mirin to make it a little sweeter, but
For evaluation of macro dishes prepared by Japan Macrobiotic Association
I reconsidered that I might be making mistakes.
next morning,5When I put black soybeans in brown rice and cooked it,
Great and delicious,
I diligently made rice balls and walked to the venue,
I put it in the dressing room.
Spending time and effort cooking for people other than my family,
It was unthinkable for me not so long ago,
Even I was surprised.
I also decided to work for Seishoku Kyokai.
learning to cook
I thought again that it was a big influence.
5The middle of the month has passed.This is an intermediate course lesson.
Michiyo Fujii is my first lecturer today.
It looks a little tough.
Try not to stand out too much.
"Today, we will start with a lecture," is an unexpected development.
With the theme of “cooking in a way that suits your body,”
"Consider your physical constitution and physical condition,
If you live recognizing the power of yin and yang in the natural world,
You will come to understand the order of nature and the change of seasons.”
“We will eat seasonal foods as a whole meal (whole food).
Now we have vegetables all year round,
If you don't study, you won't know the season."
“My physical condition changes every day. Day and night are different.
It is important to listen to your body honestly.
When I heard this story, I said, "Teacher, I can't hear the voice of my body."
(laughs)
As expected of a veteran teacher,
Various stories come out one after another without stagnation.
The story is interesting and easy to understand.
Well, today's menu.
Inari Sushi (Dai Suki),
Boiled butterbur and koya tofu,
Onion and Kuruma-fu dressed with vinegar miso,
kashiwamochi4It is a product.
Inari sushi rice is
brown rice, carrots,
Yukari (dried and powdered shiso pickled for umeboshi),
Mix in the roasted and ground white sesame seeds.
Fried sushi is boiled in dashi stock after removing the oil (so that the taste can be fully absorbed).
Boil the fuki and let it cool.
Like peeling a snake (I've never peeled it),
It was fun to peel off all at once.
of onion and kuruma-fu dishes,
I was surprised that the car fu was reconstituted with water and no heat was added.
Since it is baked, you can use it as it is.OKIt seems like
Kashiwamochi is made by mixing brown rice flour and joshin flour.
After adding boiling water and kneading to the hardness of the earlobe,
in a steamer30Steamed for a minute.
For fried sushi that has become a delicious color,
I'm going to pack the seasoned rice.
Although the amount of rice was a little large,
I was hungry, so I packed it up.
To Mr. Fujii, who made the rounds,
"It's not beautiful, so if you have a lot of rice, set it aside,
It would be nice to have it separately." I received advice,
I sneaked in and cheated.
Now it's time to enjoy your meal.
that?
What a great amount of rice for yourself
A lot of inari sushi is for tasting,
I was lined up in the lecturer's seat... sorry.
Especially "delicious" on today's menu!I felt that
Onion and car gluten dressed with vinegar and miso.
Immediately I wanted to make it at home.
It's surprisingly easy.
Roughly speaking, steamed onions,
Just add the rehydrated car fu and mix with vinegar miso.
Summer is surely approaching,
A slightly sour taste that suits your body
I bet it's starting to happen.
Boiled butterbur and koya tofu,
Even if you close your eyes, you can tell that it tastes like butterbur.
I felt the season.
It wasn't on the menu this time,
I also made a special butterbur miso using butterbur leaves.
Slightly bitter, accumulated over the winter
It is a food that helps the body get rid of toxins.
Kashiwamochi too2I finished eating one piece and one piece.
After all, regular meals are simple and delicious.
Thank you for the meal. ＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ You can feel the season again this time It was a wonderful menu.By the way, public cooking classes and various seminars are also a lot of wonderful things!If you are interested, please join us.
Open cooking class https://www.macrobiotic.gr.jp/school/koukai/ Seminar https://www.macrobiotic.gr.jp/seminar/top/
