It seems that a large typhoon is approaching the Okinawa region, so we have to pay attention to the weather...!Well, today is the third day of the intensive cooking class for beginners.
Everyone seems to have calmed down quite a bit.
Professor Masayo Yasufuku is in charge of the morning session. 
The teacher tells us that people in the olden days ate adzuki beans on the 1st and 15th, strictly speaking, on the days of the new moon and the full moon, to improve their health. (By the way, tomorrow is the new moon.
However, just because adzuki beans are good, it is difficult for the power of adzuki beans to work on the body if you eat steamed buns with a lot of sugar.
There are 5 items on the menu: azuki bean porridge, vegetables cooked without water, vegetable tempura, hijiki with white dressing, and soba mochi. 
Since there are 5 items and there is a lot of work to cut the vegetables, everyone will split up and chop the vegetables all at once.The porridge is already cooked, as it takes a long time. 
Soba mochi in the middle of steaming. 
Completion is here
Porridge is served with sesame and salt.Waterless cooking is simple with just the water content of the vegetables, salt, and soy sauce, but it is delicious.
Now for the afternoon class.The person in charge is Kaori Yuge.She usually helps advanced classes at the Fukuoka classroom and is in charge of beginner and intermediate classes. 
There are 4 items on the menu: rice with foam, brown rice soup, cabbage salad with tofu dressing, and sudden dumplings. 
Brown rice is roasted and used in soup.If you boil it thoroughly, you can get a fragrant consommé-like flavor.
They are tasting the tofu dressing↓ 
Boil the tofu, drain it, and blend it with the blender to make it smooth and mix the seasonings.This will make a mayonnaise-like dressing.
The principal came in and suddenly taught me how to knead the dango dough and how to wrap it. 
Ikinari dango is a dumpling from the Kumamoto region of Kyushu that is made by wrapping sweet potato and adzuki bean paste in dough and steaming it.The store-bought dumplings are also very sweet, but here we use simple ingredients and the sweetness of the bean paste is less sweet than the store-bought ones, so the dumplings have a very simple taste.Here it is
It's already the turning point, but please do your best for the next two days.
