I thought it would stop in the evening, but it's still raining...Well, from today, the intensive cooking class has started intermediate!Hiroko Shimada is in charge of the first day. 
On the first day of the intermediate class, there will be lectures on yin and yang, shindo fuji, and ichibutsu as a whole.The menu in the morning is 4 items: Pumpkin porridge, Shinta drawstring, two bowls of vinegar with seaweed and kiriboshi radish, green onion miso mochi. 
Shinta Kinchaku is a deep-fried tofu stuffed with vegetables and simmered.As some of you may know, “Shinta” is deep-fried tofu.The fox's favorite food, which is offered to the Inari shrine, is deep-fried tofu, and the fox comes from the legend that the mother of the famous Onmyouji, Abe no Seimei, was a fox. is
Green onion miso mochi is a snack made by rolling green onions and miso into wheat flour batter.The aroma of sesame oil will match and whet your appetite.Pumpkin rice porridge is also good for the body thanks to the gentle sweetness of pumpkin.
In the afternoon, there are five dishes: rice with burdock and fried rice, vegetable soup, ganmodoki and green vegetables, boiled hijiki gomoku, and tofu cake. 
Ganmodoki is also called “Hirosu” in Kansai.The word “Hirosu” is said to be derived from the Portuguese fried confection “Filhos”.But before I knew it, it had become a side dish made from tofu.
Drained tofu is mixed with yam (yam powder this time), then chopped vegetables, cloud ear mushrooms, lily and gingko nuts are added and fried. 
Deep-fried plumply
Make the vegetable soup a good taste for each team
Taste is important...! 
Hijiki Gomoku-ni is boiled with roasted soybeans.A side dish that combines the power of soybeans and hijiki with the power of soy sauce and fire.
Classes continue tomorrow!Everyone, let's do our best to withstand the rain and the remnants of the lingering summer heat~
