You should be careful with your laundry!Well, today I would like to tell you about the beginners W Saturday class that was held yesterday.In this W class, he teaches twice a month, once in the morning and once in the afternoon, so he progresses twice as fast as other classes.
In charge of the morning, Atsuko Moriwaki. 
The 3rd menu is brown rice with hijiki, pumpkin soup, fried kurumafu, and lotus root and apple salad. 
Fried Kuruma-fu is one item that appears in the one-day experience class
How can it be so rich just by soaking it in a seasoning liquid with only water and soy sauce?It's so juicy when it's crispy and deep-fried, isn't it?
Pumpkin soup is also simple, but if you boil it properly, the umami comes out, so it's irresistible for pumpkin lovers.However, when cutting a pumpkin, the skin is hard, so be careful with your hands.
The kitchen knives in the classroom are surprisingly sharp...In the explanation of hijiki rice, there was an explanation of the amount of water when returning the dried food. If you are wondering "How long was it?", please check with your teacher next time.
From the afternoon, it's Dr. Kiyomi Noguchi. 
Everyone was seated before the afternoon class started at 13:4, and the class started right from the question time.The 4th menu is brown rice rolls, yuba and seaweed soup, stir-fried greens and tofu, and awa zenzai. 
Green vegetables will appear in two places, seaweed rolls and stir-fried boiled.One is boiled and the other is steamed, so please be careful when working. You learned how to boil green vegetables and how to season them afterwards in the first lesson, Green vegetables dressed with isobe.The carrots in the brown rice seaweed roll are steamed thoroughly to bring out the sweet flavor of the carrots.
Some Japanese confectionery shops use millet to give it a yellow color, but we use awa in our classes.How to wash and cook cereals will appear in later classes, so please review them!Maybe I'm not good at zenzai?For those who say, how about making a dumpling like a lotus root ball and using it as a cooking ingredient?After the class, I received a comment from the teacher.Mr. Moriwaki said, “The pumpkin soup was sweet and delicious. There were some people who said they wouldn't eat it, but I hope this soup will make them like pumpkins." I'm in the process of writing this for Professor Noguchi, so I'll upload it here again. I will
The next class will be on November 11th, and the next class will start in a blink of an eye.
We are looking forward to seeing all of you again!
