The 7th menu is burdock rice, brown rice potage, pumpkin croquette, and sukiyaki kelp stir-fried. 
Pumpkin croquette is a simple filling of steamed pumpkin and chopped onion.The sweetness of the pumpkin stands out, making it an irresistible dish for pumpkin lovers.
Stir-fried suki kelp is a side dish that uses thinly sliced kelp "suki kelp".Even those who think kombu may be a bit of a dislike, we have received feedback that this is easy to eat.
The 8th afternoon menu is 5 items: rice with kidney beans, boiled lotus root and gluten in miso, boiled namasu, seaweed boiled in soy, and red bean kelp. 
Miso boiled lotus root and gluten is mixed with crushed peanuts as an accent.Nuts and miso, this is a side dish that you can enjoy the taste and texture of lotus root.If you don't like gluten, you can change it to thick fried tofu and it's delicious.
And what I really want to learn in this lesson is adzuki kelp.
Red beans, kombu seaweed, and water are boiled thoroughly in a pot, seasoned with salt, and finished with juice like zenzai.As one of the "dietary dishes" that you have when you are in good physical condition, I would like you to make it at home as a review.
The teacher went around to see the taste of the adzuki-kelp of each group.She also talked about when to eat and how much to eat at one time.
