It was sunny this morning
When I opened the office window, I heard a microphone voice from afar.It seems that the elementary school athletic meet was postponed because of the rain yesterday.Yesterday (actually, I wanted to upload it in the evening yesterday...), the intensive cooking class, the advanced class, started.
Principal Akiko Okada is in charge of the 1st and 2nd classes.
The first menu is brown rice with hijiki, Senba soup, handmade tofu, okara mochi, salted salmon head and soybeans.
Some of you may be thinking, "What!? A regular diet doesn't eat animal products at all?", but the basis of macrobiotic cuisine is "traditional Japanese cuisine."Dried and salted fish have been transported and eaten in the mountains since ancient times.In the cooking class, we basically do not use any animal-derived ingredients, as they are not mandatory (depending on your physical constitution and living environment).What fish to use, how much to use, ingredients to cook with, and when and how to eat.The point is to consider them.
Soybeans are boiled in an earthenware pot, and the head of salted salmon cooked in a pressure cooker is added and simmered.
Season with soy sauce and add green onions to finish.The salmon head is cooked under pressure, so even the bones are soft.A product rich in protein and calcium
(*Preparation and seasoning tips have been completely omitted, just in case...) Now, another highlight is the handmade tofu.By the way, the cover photo of the July issue of "Musubi" is also tofu made by our staff.
Wet the wooden frame and bleaching to be used in water.
Put the softened soybeans in a blender together with the water.
Put it in a pan and heat it.
Strain it with a bleached bag and separate it into soymilk and okara.Then, the bittern is poured into a wooden frame covered with bleach, weighed, and waited. (If you don't weigh the tofu with a small colander instead of using a wooden frame, it will become oboro tofu.)
Once set, soak in water and cut into pieces.
You can enjoy the flavor and taste unique to handmade
The food is ready
At noon, there was a self-introduction and a lecture by the principal.There are a wide variety of people, such as those who have participated continuously from the intensive beginner or intermediate level, those who took the intensive class last year or last year, and those who participated from local or network classes.
The second menu consists of five items: ginger rice, moon viewing bowl, matcha tofu and mozuku plum sauce, fried sweet potato and gluten, and sesame salt.Well, here we come!Sesame salt.You appeared in middle school.Let me give you another review.
Matcha tofu is kneaded by combining kudzu powder and sesame paste and heating it.This way of kneading is the key to its deliciousness. (I also use physical strength and arm strength ...!)
Tsukimiwan made an upgraded version for the cover of the September issue of "Musubi" last year.The timing is a little different, but it's a soup with the image of moon viewing.
This time, I served it in a normal bowl, but if you put it in a half-moon tray or endaka bento, it will be a little hospitality meal.
Arrangement is also one of the elements of cooking.Everyone, please try the challenge
