************************ approx 1It was summer vacation for months.
During that time, the Japan Macrobiotic Association held an intensive summer cooking class.
Beginner, Intermediate, and Advanced courses consecutively15 Days
Of those who took the course in a row
Their passion, energy and toughness were worthy of respect.
Among them, while eating rice from the same pot
Personality man who became close3The people
Become a mood maker and raise the tension of the place
I got the impression that it was like a camp that used to be called Kenko Gakuen.
8It's the month, but the season is already autumn.
The sound of the cicadas grows quieter,
At night, you can hear the sounds of insects.
As an impression, the heat is not so much,
It felt short and was a little unsatisfactory,
We thought that it was just right in summer of power saving.
I couldn't go to the sea, the mountains, the river, the pool, or the fireworks this year,
As the only summer-like experience, I went to see "Gozan Okuribi".
I have lived in Kyoto for a long time, so I have a lot of nostalgic memories.
When you live there, you feel uncomfortable like “Kyoto’s Bubu-zuke”
There are times, but sometimes I visit as a tourist
It's pretty good.
Well, the intermediate course is also at the end,8It's time for the second time.
The person in charge is Dr. Shigeyoshi Kaneko.
The menu is pumpkin rice porridge, baked koff, kudzu salad, and kinpira.
"It's been a long break, so please turn on the switch today.
It's time for summer fatigue to come out
Let's have porridge that is easy on the body.
I want to have a smooth finish for summer,
I reduced the amount of brown rice a little."
Add brown rice, water and a pinch of salt to a pressure cooker.
3cmI put the pumpkin cut into the corners and put it on the fire.
Unlike cooking regular brown rice,
Turn off the heat and let it sit naturally until the pressure releases.
Baked coffee, an unfamiliar dish,
Wheat protein extracted from wheat flour
(It is marketed as gluten flour),
Place in a bowl with flour and salt
Mix quickly with chopsticks.
When it becomes sticky and sticky,
Put it in a steamer and heat it over high heat for approx.1Steam for half an hour.
3The korf is ready when it has doubled in size.
According to Dr. Kaneko, this gluten flour
It is said that namafu can be made by mixing mochi flour.
Cut the steamed koff,
Marinate in a vat containing soy sauce, water, and grated ginger.
Then I fried it in a frying pan.
It's the so-called vegetable meat.
Many macrobians and vegetarians love it,
Canned or bottled as a flavored product
Gluten meat&burger, seitan
It is sold under trade names such as
Kudzu salad is made only with this kudzu flour
Commercially available kudzu cut1Soak in water for more than an hour,
5~10Boil for XNUMX minute and turn off the heat.20~30Steamed for a minute.
Cut the cucumber into small pieces and sprinkle with a little salt.
Carrots are also finely chopped and steamed.
Dressed with a dressing made from plum vinegar and lightly roasted sesame oil.
"The most important item on today's menu is kinpira.
Since it is a dietary dish, let's have a small amount at each meal as a regular dish.
Burdock, which is rich in dietary fiber, cleans the stomach and intestines.”
Cut the carrot and lotus root first.
Before the burdock turns around,
The point was to steam it immediately.
Once the scum has disappeared and the scent has changed to a sweet one,
Add lotus root and carrot, stir-fry, add water
When it becomes soft, add soy sauce,
Cover and simmer over low heat until the water has evaporated.
the time it takes for the korf to steam, and
There is time to wait for the completion of Kinpira
When you feel that you have run out of ingredients to cut and have nothing to do
“Once you reach the latter half of the intermediate class, you’ll have a lot of leeway.”
Because the uncle at the same table said
"I don't think so," he laughed.
Finally finished.
Pumpkin porridge goes down your throat gently.
I can't say anything about the sweetness and saltiness of pumpkin.
And one chopstick of kinpira, a staple of dietary cuisine.
It looks like it's good for the body with a deep taste.
After eating a refreshing kudzu salad,
I had a baked korf, which is a handmade korf.
It has more elasticity and a wilder texture than commercially available products.
It was strange that a seemingly ordinary powder could transform into such a food.
It seems that using garlic makes it even more meaty.
Depending on the seasoning, it will taste different,
It looks delicious if you dip it in bread crumbs and fry it like a cutlet.
For a fellow uncle who wants to run a macro cafeteria in the future
"How much would you charge for today's dish??when asked
"Hmm,1500It's a yen."
Uncle also does natural farming,
We are planning to go there together in the near future.
