Mr. Terry This is the 4th Intermediate class.The menu is gradually transitioning from spring ingredients to summer ingredients.Well, what kind of food did you make? ＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ typhoon2The number turned into an extratropical cyclone and passed away,
A refreshing blue sky after a typhoon...
I would like to say
Plum blossoms early
The weather is dull and the sky is low.
from last year12as early as a day
It's the rainy season, but
It doesn't mean that it will come sooner,
So I prepared for the long rainy season.
For crops such as rice,
Because the rain is absolutely necessary
Things you shouldn't complain about
I know, but I can't help it.
However, the temperature and humidity are not yet high,
wearing a light jacket
It is comfortable and feels good to be able to walk in the city.
Various power saving measures must be considered.
What will this summer look like?
5Last day of the month, Intermediate4It's my second class.
This time is also the first lecturer, Kaneko Kaneko sensei.
Coming from Nabari in Mie Prefecture,
It is said that a network classroom is also being held locally.
The menu includes plum rice porridge, shigure miso, kata yakisoba,
Cucumber and seaweed with sesame vinegar,
Minazuki (that's the name of the dessert)5Product.
As the name suggests, it has a refreshing sour taste.
Ume porridge that seems to be suitable for this season
“Because the water becomes sticky due to the addition of plums,
Use less water when cooking.
Please adjust according to your taste and physical condition later.”
I was told the trick first.
Reduce heat as soon as pressure is applied
It is different from ordinary brown rice.
40After a minute has passed, turn off the heat and let it sit naturally.
When the steam escapes, if you mix too much
Be careful as it will be sticky.
"Tear the umeboshi, which has detoxifying properties, into small pieces,
Add the seeds and cook.
The person whose seed was in when he ate
It's a big hit." (laughs)
Umeboshi is seasonal, even a little at a time
It's something you want to eat often.
"Shigure miso is
Dietary Tekka Miso
It is a side dish version of (furikake).
Let's use fresh, sweet and delicious new onions."
"This miso can be used for pasta sauce, somen noodles,
Put it on aemono or tofu
Please enjoy it because there are various uses.
Don't worry about small mistakes in the classroom
It's important to keep track of the whole process."
and teacher advice.
The burdock root is cut into thin bamboo leaves and steamed.
After stir-frying chopped onions, lotus roots and carrots
Dissolve miso in a little water
Place it on top of the cooked vegetables.
Add some chopped ginger on top,
How about a slow fire using a gas mat
1Steamed for hours.
This is my first time steaming for such a long time.
An uncle who always learns together
When you open the lid, you can hear Mr. Kaneko's voice.
"You can't open!. "
I couldn't help but burst out laughing.
Kata yakisoba is fried noodles in Chinese cuisine.
With crispy fried noodles
It was served with ankake soup.
In the classroom, we boil sun-dried yakisoba noodles
Deep fried.
Soups such as cabbage, onions, and carrots
Stir-fry various vegetables and add dashi stock
Just before eating, I added kudzu to thicken it.
Minazuki for dessert,6It is the lunar calendar name for the month.
It's raining a lot, but Minazuki, how is this?
Thinking about that, I added water to the kudzu and shiratama flour and stirred it.
I feel like I'm going to break out in a cold sweat...
Wed300 tspbe3I mistook it for a cup.
"Sensei, help!'
said in a small voice, going to the teacher's side.
"Oh my, let's double the flour and make it."
With a loss of fighting spirit, or rather a shock of "I did it",
After that, the work was "This was good, wasn't it?"
After confirming with the person at the same table as , and executing it.
Somehow marked by the teacher
I felt like a problem child.
Teachers say don't be afraid to make mistakes,
We can't afford to make mistakes like these elementary school students.
It's a team play, so everyone gets in trouble.
Shigure miso that has been steamed for a long time,
When the noodles are fried,
Yakisoba to thicken the soup,
Toss and finish just before eating,
Cucumber and seaweed with sesame vinegar,
Is it because there are many dishes in progress,
I felt quite busy cooking.
Once the tasting begins
The uncle who is eating next to me
“jackpot”
So, the seeds of umeboshi came out of the ume porridge.
As expected, the lightly sour plum porridge is refreshing.
I tried Shigure Miso from another table,
Even just the size of chopped vegetables
It seemed to me that the taste was different.
As a side dish for rice, the amount is a little large,
It was delicious when mixed with kata yakisoba.
When you eat dessert Minazuki,
Everyone at the table looked at each other and laughed.
"If you don't notice it on the way,
What kind of food was it?”
I was in a cold sweat again.
After finishing the cleanup,
I chant every morning at the morning assembly at work
One of the customer service terms to everyone at the same table
I said it with all my heart.
"(I'm sorry for disturbing you)!. " 
