Yesterday was really a perfect day for the marathon!However, I didn't realize until I was told that the Kobe Marathon was held yesterday...
This time, I will tell you about the Sunday class of the spring normal course that was held yesterday.As I hinted at last month (and yesterday's blog), he was a special lecturer.My name is Takashi Oura, the manager of Royton Sapporo and the director of Seishoku Kyokai. 
Before being transferred to Hokkaido, Mr. Oura was the head chef of western cuisine at the Kashihara Royal Hotel in Nara.The menu this time is based on the theme of making authentic Western food with macrobiotics. Pumpkin ice cream and raspberry sauce are 6 items.
Although the students were nervous at first, Professor Oura's friendly personality made the atmosphere in the classroom relaxed.Watching the demonstration while noticing the techniques unique to professionals and the point of view of cooking as a senior who practices macrobiotics. 
“If you teach me this carefully, newcomers in the kitchen will be able to improve more quickly (laughs),” he said, while also explaining the differences from the actual workplace.The delicate and careful presentation is also a sight to behold. 
Nonetheless, once the practical training starts, some of them are confused about where to start with the huge amount of work.Each team works together and works together. 
Thanks to the friendliness of the teachers, everyone came to ask questions one after another if they were unsure of the procedure. 
Teachers also go around and guide each class. 
Provence-style mushrooms are baked in the oven. 
This will serve as a side dish for the salmon. 
Brown rice croquette starts from making tomato sauce.Make tomato sauce, stir-fry the ingredients, stir-fry the rice, and use it as a croquette ingredient. 
Dip in flour, add bread crumbs, 
Fry in oil to a nice color. 
Top with demi-glace sauce and garnish with Italian parsley to complete.
For the vegetable paste of kurumafu and lotus root balls, lotus root balls are made. 
The soup stock is thickened with potato starch. 
Pumpkin mochi is a local dish of Hokkaido.Mix potato starch with steamed pumpkin and bake in a frying pan. 
For dessert, turn pumpkin ice cream on pumpkin mochi! 
I sent you the ice cream that I made.
(Thank you as always!!) For the salmon, he sent me a chunk of the delicious fatty part, and he cut it into pieces for everyone.Season with salt and pepper and bake. 
I also made a red wine sauce and served the salmon along with the yam mousse and Provencal-style mushrooms. 
Garnish with fried parsley and serfeille to complete
The main thing this time is various sources.Sauces such as tomato sauce, demi-glace sauce, red wine sauce, and framboise sauce for dessert really bring out the flavor of the dish.During the practical training, he was very impressive that everyone and the teacher were cooking with a smile. ``No matter how good it is for the body, if it doesn't taste good, it won't last,'' said Dr. Oura.From now on, I would like to ask for your continued support so that you can increase as many "delicious smiles" as possible!Well, next time is December 12rd, Christmas Eve Eve...
The 9th time, let's get fired up too! ++++++++++++++++++++++++++++++++++++++++ Macropocket JAPAN MACROBIOTIC ASSOCIATION https://www.macrobiotic.gr.jp/ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
