I will continue to tell you about yesterday's intensive cooking class, the final day of the advanced class.The menu for the 10th and final episode is 5 items: radish rice, sesame soup, three kinds of vegetables sesame miso dengaku, takakibi and brown rice mince cutlet, and hijiki lotus root."Dried daikon radish rice" that appeared in the intermediate level was cooked rice, but this is mixed rice.The staff dried the daikon radish to be used on the rooftop in the morning.
In such a case, a sunny day with no wind will help!
After a few hours, the moisture is flying from the surface moderately.
Mix the dried daikon radish and white sesame into the seasoned brown rice and it's done.
In the last class, everyone is friendly, and the team decides on the flavors as they proceed with the practical training.
(I am tasting Dengaku's sesame miso.)
Each group prepares the dishes according to their own wishes.
The minced meat cutlet is also shaped according to each team's preference... It seems that it was a little big and didn't fit on the planned plate.
Prepare a big plate and settle down.
Mince cutlet and dengaku are arranged in one plate style.I was able to review the hijiki lotus root that I learned in the intermediate class!
After dinner, the principal gave a final lecture.She talked about the role of koikoku as a dietary dish and how to eat it.
Concerning the last round, we had everybody announce impression. "Thank you for taking care of me for 15 days, and I am grateful that I was able to reach the final day safely. I will soon give birth, but I got more than I expected at first. It's only been a year since I started macrobiotics. I want to continue for a long time.” “In terms of changes in my body, my dark spots have become lighter! So, I was able to gain a deeper understanding of Mr. Sakurazawa's books, and my heart became lighter." I stayed at the hotel every day, but yesterday I had to go home and when I stood in the kitchen for the first time in a while, I felt solid and the words ``thank you'' naturally came to my mind.” During this time, I used to suffer from summer fatigue, colds, and dizziness, but now I don't have them at all.My sense of taste has become more sensitive, and I've become able to recognize subtle differences in taste. I think I was able to learn a lot of things and experience tradition.” “I thought I was just a beginner, but I ended up going to the advanced class because it was fun. I was also giving advice on food, etc., but (although it was second-handed by the principal), when I started to talk more deeply, I was given the opportunity to talk separately.” I was in a bad state, but on the 1nd and 2rd days, I was getting better and better. I think I knew it in my head, but I realized that I didn't know it in my heart." We received a variety of impressions, and some of them decided to advance to the fall normal course classes starting next week.After the last cleanup, some people rushed home, but everyone took a commemorative photo.
thank you very much
