Today is the 5th day of the intensive cooking class for beginners.
At the beginning of class, the principal gave a lecture on seasonings.
Keiko Shimada is in charge of the 9th session in the morning.
There are four items on the menu: three-color ohagi, kenchin soup, two-color takano, green vegetables and lotus root with plum sauce.
Speaking of ohagi, this weekend is the equinox ~.Generally, ohagi is sweetened by adding sugar to azuki bean paste and soybean flour, but the ohagi made this time has a refreshing taste with soy sauce sesame, salted soybean flour, and salted bean paste.Nishiki Takano is a dish of koya tofu (frozen tofu) with carrots sandwiched between him.The bright red of the carrot shines through the light-colored koya-dofu.You can enjoy it even when it's cold.
I was taught how to pre-boil koya tofu and carrots, and how to use a drop lid.
Wrap the ohagi in batter and place it directly on the serving plate to prevent it from losing its shape.
During the 9th tasting session, we asked the students to share their impressions of the lessons they learned from the 1st session. “I was worried if I could make it through the five days, but I was able to finish it with the help of everyone. I didn't have much connection with the theory of medical examination, but after participating this time, I was able to understand it quickly.” Even the taro I used didn't make my hands itchy!" Along with that, we also received comments from people who finished the beginner's course, saying, "If I have the opportunity, I'd like to come back to the intermediate course!"
Principal Akiko Okada is in charge of the 10th session in the afternoon.
There are four items on the menu: brown rice mixed with gomoku, miso soup with seaweed, chikuzenni, and soy milk mousse.
We will teach you how to cut vegetables for Chikuzenni.
Chikuzen-ni is a dish that can be said to be the culmination of "steamed" that you learn in the beginner's class.Once you have mastered the size of the ingredients to be cut, the order of steaming, the degree of steaming, the seasoning, and the degree of simmering, you can apply all of these to the simmered meals and the dishes that are to be steamed.
If you change the way you cut it, you can also make simmered dishes.
After the tasting, a mini-lecture on regular meals was given.
As it was the last episode, I took a picture to commemorate it.
Everyone, thank you for your hard work for 5 days!Thank you for your participation.From tomorrow, the intermediate course will continue for 5 days.
Those who continue, those who participate from intermediate level, please come again from tomorrow
