Every time it rains, I feel like it's gradually becoming autumn in earnest.Well, today I would like to tell you about the 4th and 5th day of the intensive intermediate cooking class that was held yesterday and the day before yesterday.
Michiyo Fujii is in charge of the 4th day, 7th and 8th. 
The 7th menu is 5 items: bud hijiki rice, buckwheat grain soup, tofu with vegetable sauce, sweet potato mochi, and red bean pumpkin. 
There are two types of hijiki: long hijiki and bud hijiki (rice hijiki).However, I use bud hijiki for the rice this time because I use it properly depending on the purpose.
I would like to mention the simple and nostalgic taste of sweet potato mochi, as well as the soba rice, but the red bean pumpkin is a must!Basically, the procedure is the same as for “Red bean kelp”.In a regular meal, it is the same to complete with soup.The addition of pumpkin makes it more flavorful.The same applies when you take it. 
Before you forget the tips on how to make it and how to season it, try making it at home!By the way, the 8th afternoon menu is 5 items: rice with black beans, clear soup with tofu and lotus dumplings, grilled cofe, millet donuts, and kinpira.
Korfu is a vegetable protein food made by mixing wheat gluten and a little flour with water and steaming it.We will make this from powder in class!Then, grilled with ginger and served as a side dish.However, what I would like you to remember the most here is Kinpira, the ``dietary food'' of the regular diet.
The teacher will teach you how to wash the burdock root, how to cut the vegetables, how to braise, how to adjust the flavor, and how much to eat.Please try to review this at home too! (For the same reason as the "hijiki lotus root" I told you a few days ago...
) Day 5 is the final day of the 9th and 10th Intermediate.The person in charge is Principal Akiko Okada. 
The 9th menu is 5 items: dried radish rice, handmade udon noodles, noppei soup, radish salad, and simmered radish and kurumafu. 
This menu is, so to speak, a dish of "radish exhaustion".If you can get clean radish leaves, rice with vegetables is delicious.
And handmade udon, of course 
Knead the dough, let it rest, and roll it out. 
You can stretch it thinly and squarely, then fold it. 
Cut to even thickness. 
Put the boiled udon noodles in the noppei soup.
The final menu is five items: rice with millet, oatmeal burger mushroom sauce, brown rice vermicelli salad, shigure miso, and apple compote. 
Among these, we cannot forget Shigure Miso.Although it is a side dish miso, it is a “pretty” miso dish, so you can enjoy it by itself like other side dishes or commercially available name miso. Become.Again, how to wash, cut, and braise vegetables are important points.
As it was the final episode, I received your impressions. “It was fun. When I brought the side dishes made here home, my husband, who had no interest in eating them, tasted each bite and said, ‘I can feel the taste of the ingredients.I was happy when he said, "It's delicious." "I thought I'd been doing it in my own way, so carelessly. I'm going to review it thoroughly so I don't forget." After eating brown rice for several days, I learned that the umami of vegetables alone could be enjoyed. Also, at first, it was only the beginner's class, but the voice said that I would go to intermediate and even advanced classes. , We received various voices saying that it made them want to know more about the environment and society.Everyone had a very nice smile in the photo
Thank you all for your participation
