We received a comment from Mr. Noguchi to everyone in the Beginner W Saturday class. “Once he can braise well, he will be able to enjoy more and more irresistibly delicious vegetable dishes! Please practice braising at home (^ o ^)/” is a basic cooking method that will appear even if you go to the instructor course.You can enjoy the accumulation of daily activities, such as making miso soup every day.
Today, I would like to tell you about the Normal Course held on Friday the 26th and yesterday on the 28th.
The person in charge is Professor Kayo Ryuzu. 
I was also in charge of the Fukuoka classroom on the 20th and 21st!The recipes for this time are lotus pressed sushi, carrot salted kinpira, burdock fried Tatsuta, root vegetable soup, and Japanese sweets Momiji Kinton.In order to make it easy to understand the image of the finished product, he explained his cooking by pasting a photo of the prototype on the whiteboard. 
The main feature (?) is how to make Japanese sweets, Kinton.
A detailed demonstration of the process of adding colorful soboro to the core bean ball.All the students will be eagerly watching. 
Pumpkin, sweet potato, and Japanese yam are steamed and strained to make minced meat. 
When it is passed through a punching colander, it becomes a beautiful rag. (At that time, if you use the tools in order from the lightest color, the work will proceed smoothly without washing many times.
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Using a bamboo skewer as a chopstick, add the soboro to the bean paste. 
We will express the “autumn leaves” of your choice with soboro.Of course, at the same time, I also made a lot of dishes.
Season the burdock and kanpyo together, dust with flour and fry in oil. 
Serve with spinach and pine nut sauce. 
Carrot salted kinpira is accented with salted kelp and raisins. 
Lotus pressed sushi is made by mixing and steaming sanbutsuki rice, black rice, and white and black rice, and stuffing it into a mold so that it becomes a layer. (Flower type is used) 
Top with steamed and seasoned lotus root to finish. (This is a gourd type) 
When the dish is finished, it's a total finish.I'm going to serve it in a vessel. 
↑This group was in black and white in the shape of Magatama ♪ The food is complete
Each group was very carefully arranged, and the individuality of each group was shining.
In the afternoon, there was a lecture using slides on the theme of "human development and the mechanism of the living body and how to deal with medicine as seen from the perspective of human development and normal diet." 
Dr. Ryuzu, who is also an active pharmacist, talked about macrobiotic initiatives based on an explanation of the functions of the liver and the effects of the fetal period.Next time, November 11rd and 23th.Both days have different teachers, but a special lecturer will appear.
Please look forward to it
& We have a lot to prepare, so please come early!
