It was even colder this morning.Will the trees in the mountains start to change colors soon?
Ladies and gentlemen, be careful not to forget your jacket, muffler, etc. on the go...
Well, today I would like to tell you about yesterday's Beginner W Monday class.
This class, like the Saturday class, progresses twice as fast in a month.
Mika Kashima is in charge of the morning session.
The 3th menu is brown rice rice with hijiki, pumpkin soup, fried kurumafu, and lotus root and apple salad. Even though it's the third time, it's still the second time for everyone to come to the classroom.Even though I'm confused about the position of the pot and equipment, I will divide up and proceed with the work. 
Fried Kuruma-fu often splashes oil when frying.If you squeeze the marinade of Kuruma-fu properly, it won't splatter, but if you squeeze it too much, it will lose its juiciness.
The lotus root and apple salad dressing is very simple with plum vinegar, sesame oil (white) and parsley.But Umezu has salt in it, so it does a good job.
cooking is complete
During the tasting, we roasted the seeds that were in the pumpkin used in the pumpkin soup, and tasted them as well. 
The seeds are small because they are not used for nuts, but the roasted seeds are seasoned with salt and have a texture like a snack.Just be careful not to overeat.Hiroko Shimada is in charge of the afternoon. 
The 4th menu is brown rice rolls, yuba and seaweed soup, stir-fried greens and tofu, and awa zenzai. 
The ingredients for seaweed rolls are carrots and greens.Boil the greens and steam the carrots.
Sprinkle the plum vinegar over the cooked brown rice, and while mixing, turn the inside of the bowl and let it cool.Place seaweed, vinegared rice, and ingredients on the makisu, 
Use both hands to roll. The teacher will teach you how to wrap the paper so that it does not look like the letter "no".
Be careful not to put too much pressure on it as you shape it. 
Stir-fried vegetables and tofu.This vegetable is steamed.finished in good color
the food is ready
This time's awa zenzai is a little "Kameyama" style.Even if the bean paste is soft and there is juice, you can finish it as you like.Please enjoy the arrangement at home.
After the class, I received comments from the teachers.Mr. Kashima said, "Thank you for your hard work. This is the second (third) time, so I think I've gotten used to how to cut it. Next time, I will make it while checking how to heat it and how to steam it. Please take your time to make the steamed pumpkin." Mr. Shimada said, "For brown rice seaweed rolls, add sesame and related ingredients to the rice. Please." Next time is November 2th. Two weeks will go by quickly, but if you have any doubts after reviewing, please check with your teacher next time.
- March 2012, 10 Updated at 30:11
- Blog Category:01_Cooking class
