It is cold…!Well, this time I will tell you about the pattern of the beginner's Monday class that was held yesterday.Before the 7th class started, we divided into groups and roasted the brown rice flour. 
To make the base for the brown rice potage, roast the brown rice so that it does not burn but is slightly browned. 
Mika Kashima is in charge of the morning session.The teacher's assistant from the normal course the day before is here every day. 
There are four items on the menu: burdock rice, brown rice potage, pumpkin croquette, and sukiyaki kelp stir-fry. 
Here is the roasted brown rice flour.The unbleached color has turned into a light beige color.
Stir-fried burdock rice and sukiyaki kelp, and chop the burdock into small pieces.In order to prevent the cutting board from turning black, I use a bat as a saucer for him. 
Mash the steamed pumpkin in a mortar to make a paste.Adjust the amount of flour in the binder according to the moisture content of the pumpkin. 
I want to roll it into balls of the same size, so I transfer it to a bat, divide it into equal parts, and then mold it. 
Sprinkle with bread crumbs, arrange into a bale shape or oval shape, and fry. 
The rice was also cooked to a chewy texture.
the dish is ready
Hiroko Shimada is in charge of the afternoon. 
There are 5 items on the menu: rice with kidney beans, miso simmered lotus root and gluten, simmered seaweed, tsukudani of seaweed, and red bean kelp. 
Cook the adzuki-kelp, paying attention to the timing of adding water and the heat. 
While watching the adzuki-kelp, we split up and cut the vegetables in the afternoon. 
Take out one grain and check if the beans have softened soon. 
As the name suggests, simmered food is cooked over a fire. 
Stir-fry the ingredients together in a pan, season and bring to a boil. 
Open in a vat and cool. 
This time, I had yuzu vinegar, so I sprinkled it to finish.
the dish is ready
Adzuki kelp is eaten before rice (on an empty stomach)
After the class, I received comments from the teachers.Mr. Kashima said, "It was delicious. Next time, we will make ohagi and other dishes, so please look forward to it. Please try the steamed burdock root at least once." In particular, adzuki kelp is an important food.Please keep the points in mind and review them thoroughly.” Next December 1th will be the final time!In a blink of an eye, you will learn the cooking that will be the end of the beginner's class. 
We are looking forward to your continued participation in the intermediate Monday class starting next January.
