Anything, it was the temperature in the middle of December!It feels like November is back today, and I'm a little relieved.
Well, today I would like to tell you about the research meeting of the lecturers and instructors held on Wednesday.Last month's seminar was attended by the principal, who was away on a business trip to Thailand.Once again, she talked about things that the teachers noticed in the Thai classroom. 
This study group is attended not only by the Osaka main school, but also by teachers who are active in network classrooms around the world.There is a lot of content! 
First of all, “traditional food of regular meals”.The principal introduces the dishes prepared by the senior teachers. 
This time, it was "soba rice salad" and "hijiki burdock". 
Also, the recipe is introduced in the magazine "Musubi", "local cuisine".Mr. Narita from Yamaguchi Prefecture and Mr. Fujiwara from Hiroshima Prefecture were in charge.Yamaguchi and Hiroshima are next to each other, so he has similar dishes.First, Ms. Harumi Narita, who teaches networking classes in Ube, will introduce the local cuisine of Yamaguchi Prefecture. 
One is "Itokoni".In Yamaguchi Prefecture, it is said to be an essential dish for ceremonial occasions. "Cousin" means "cousin".In the case of Yamaguchi, it is said that he was named after him because he put in various ingredients ``one after another'' (= oi oi → nephew and nephew), and there is also a theory that he was named in memory of the virtue of Lord Mori, the lord of the Choshu domain. It is said that he hasShiratama dumplings, shiitake mushrooms (dried shiitake mushrooms after taking the soup stock), and kamaboko are mixed with azuki beans. 
For celebratory kamaboko, we use light peach-colored kamaboko.Shiratama is red and white.This time, I used carrot juice to add color.Even within the prefecture, on the Sea of Japan side, the soup is left, and on the Seto Inland Sea side, the soup is finished without leaving any residue.The other is "Kencho". It is said that the origin of "Kencho" in "Kenchoji" is simmered with daikon radish, carrots, and tofu. 
It seems that each family has its own recipe, but what they all have in common is that they cook a large amount in a large pot and let them cook for several days.The arrangement was made in the style of a congratulatory feast. 
The hina dolls on the right are "Ouchi dolls".This is also unique to Yamaguchi. (Before Mr. Mori, it was owned by Mr. Ouchi.) Next, Ms. Yuko Fujiwara, who runs a network class in Onomichi, introduced the local cuisine of neighboring Fukuyama City, "Uzumi Gohan." 
Fukuyama has long been blessed with delicacies from the sea and the land, but the first feudal lord, Katsunari Mizuno, enacted a frugal ordinance, so chicken, shrimp, and other side dishes, which were regarded as luxuries, were hidden behind rice. It seems that there isNow, riding on the B-class gourmet and local gourmet boom, there are many restaurants in Fukuyama where you can eat it, and a map has been created.Moreover, if you hide it at the store, it will look plain, so it seems that the side dishes are on top.Also in Tsuwano, Shimane Prefecture, there is something called 'Uzumemeshi'.Apparently, there were "thrift" measures in various places? ?This time, he cooked the winter produce of the village, root vegetables, etc., and added shrimp and ginkgo nuts. 
Cover the side dish and soup with rice. 
Here is the finished product! 
↓ The ingredients inside are like this. 
The shop's "Uzumi rice" seems to be quite luxurious, such as sea bream.There was also a sweets version in the booklet introduced
Alright.Regarding various dishes, Mr. Shimada introduced dishes using “beaten beans”. 
Here are the beaten beans.Green soybeans are on the left, and yellow soybeans are on the right.After the beans are steamed and dried a little, they are crushed with a wooden mallet.I don't see it at all around Osaka, but in Fukui Prefecture, it seems that it is usually placed in supermarkets! 
Mr. Noguchi was in charge of checking the recipes in the textbook.There was a demonstration of brown rice doria on the new menu.Together, we will prepare the food. 
It is also a challenge to make beaten beans. 
I'm going to bake doria too. 
Uzumi rice will also be covered with rice for the number of teachers who participated. 
In the afternoon, I went up to the lecture room on the XNUMXrd floor and gave a lecture. Professor Fujii was in charge of the lecture based on the textbook "The Art of Regular Diet".After that, there was a lecture by the principal, and it was a very fulfilling day. 
The next workshop will be on December XNUMXth.It's the end of the year and it's a busy time, but I look forward to working with him again next time!
