it's november
2013 months left until 2...!Are you all ready for winter?Let's prepare for the cold by changing clothes and eating.Well, today I will tell you about the 2nd pattern of the fall normal course.Principal Okada is in charge of the Thursday class
The first time was a dish served in a Shokado lunch box, but this time it's a dish based on the old-fashioned "regular meal" that has been around since Mr. Sakurazawa's time.There are XNUMX items on the menu: rice without weights, kasujiru with fresh salmon head, seaweed rolls with green vegetables, herring and kelp rolls, kuruma-fu, green vegetables and wakame seaweed with plum sauce, and monicod.
Kombu rolls often appear in special occasion dishes, but this time we will make them with herring.
These days, herring dishes are rarely seen, but until around XNUMX, herring was caught in large quantities mainly in northern Japan, so it is said that it was used as dried herring, pickled herring, and as a fertilizer in the fields. .Rehydrate the herring the day before to soften it, then wrap it in Hidaka kelp and wrap it in kanpyo.
This time, each group put the rolls together in a pressure cooker and cooked them.
After cooking, each group boils down the flavor. (I use a drop lid, but I took this photo without it.) The red thing in the middle is umeboshi.
The biggest challenge with green vegetable isomaki is peeling radish katsura.While moving the knife carefully, peel the daikon radish.
Salt the thinly peeled daikon radish to soften it, and then roll the greens together with the seaweed.
Soup to warm the body is indispensable in the cold winter.
The sake lees for the kasujiru are ground in a mortar and mixed with the miso so that they dissolve easily.
After softening the salmon head in the pressure cooker, cut it into pieces and put it in the pot.
Today's dessert, "Monicod".This is a sweet named by Mr. Sakurazawa. (I hear it was during the war or just after the war.) It is made by hardening adzuki beans, udon noodles, apples, and walnuts with agar. rice field.The taste is very simple, so if you are not used to it, he may say, "Maybe you want a little sweetness."
Each group had different arrangements, and each finished product had its own variation.
A group with layers of udon noodles, adzuki beans, and apples.
The group divided the udon into the inside and outside and topped with walnuts.
The team that mixes everything.According to the principal, ``Udon noodles are softer than the recent chewy udon noodles, but they are easier to stick to, so they are a good match for Monikodo.''The presentation of the food was also devised for each group.
Among them, there was also a group that served dishes using radish peel and other ingredients.
In the afternoon, it was a lecture that moved to the lecture room. "There is no absolute," said the principal, "but as long as we live in this world (universe), the order of the universe applies to everyone."He lectured on the order of the universe, citing the warp and weft threads of textiles.
After the class, I received a comment from the principal. “This time, it was his menu to let everyone know about old recipes. There are many things I want to leave behind in the way of handling herring, cooking, and traditional Japanese cuisine. Please go." Next time, December XNUMXth (Thursday).It's getting closer and closer to the end of the year.
In addition, we have received a notice from Mr. Noguchi, who is in charge of the Saturday class the day after tomorrow. "On the XNUMXrd, we have a Chinese menu that will revitalize your mind and body. Please come and enjoy it."
