I am very sorry for the delay in reporting because I have been busy with the November issue of "Musubi".
Today, I will tell you about the pattern of the intensive cooking class advanced class on the 26th and 27th.First of all, the 26th, the 7th and 8th classes.In charge, morning afternoon and Kiyomi Noguchi. 
The 7th menu is soba sushi, pot-au-feu, boiled green vegetables, coconut dumplings, and congratulations. 
I think there are many people who thought, "What is 'congratulations'?"This is a dietary dish, a red bean porridge made with roasted brown rice, and was named by Mr. Yoichi Sakurazawa.By roasting the brown rice, the power of the brown rice is further enhanced, and by adding the power of the adzuki beans, it seems to be a happy occasion, but there are various theories.
Roasted brown rice was also used when making brown rice cream.When roasting, the fragrant smell fills the classroom.
After that, cook the normal brown rice porridge (adzuki bean porridge).When cooking porridge in a pressure cooker, be careful with the movement of the weight and the heat. 
The soba used in soba sushi is boiled with chopsticks.This will make it easier to spread on the glue.
Place the nori on the rolling mat and roll the boiled greens around. 
I'm going to divide it up and prepare coconut dumplings too.The dough is shiratama flour
Dango flour is easier to handle than shiratamako, but the soft texture of coconut dumplings can only be achieved with shiratamako. 
When you think of pot-au-feu, you usually think of it as a large pot filled with whole vegetables and some meat or sausages, but in our classroom, it's a simple dish of lightly-fried beans rolled up three times. Add the Shinta roll
It will be a little Japanese style, but the soup will come out of the kanpyo, giving it a nice flavor. 
Tasting is complete 
The 8th menu from the afternoon is Magatama roll, burdock and sweet potato red soup, boiled dried radish and Japanese mustard spinach, sweet potato sweets, and kinpira. 
Morning afternoon and scroll connection...
You may also be interested in the “magatama” roll.
I would like to tell you about the gorgeous dishes, but yes, we must not forget the existence of Kinpira...!It's time to review the kinpira that I learned in the intermediate class. 
Cut the burdock root. (cut into pieces here) 
Also finely chop the carrots. 
Boil it well and pull out the flavor of the vegetables!Soy sauce is the only seasoning. (Because it's not a side dish to eat salty) So the amount you get is one chopstick.Before you forget what you learned in class, try making it at home and check it out~
Now, here is the finished form of the Magatama roll.It has the shape of yin and yang, which is a combination of two magatama.
The left ingredient is kinpira, and the right ingredient is takuan and sando-mame, so you can enjoy two flavors. 
Of course, the method of winding is the privilege of those who participated in the class...
Tasting is complete! 
I just came up with the idea that the 2nd Tsukimi Bowl, the 7th Coconut dumpling, and the 30th Mid-Autumn Moon meal with this magatamaki would be good too.
(I don't think Osaka will come yet, but everyone in various places, please be careful of the typhoon...)
