) In charge of the 4th Tuesday class, Professor Hiroko Shimada continues from Monday afternoon. (Thank you very much for every day) 
In the lecture, we talked about how to judge yin and yang.There are five items on the menu: inari sushi, three-color shiratama dumplings, deep-fried lotus root scissors, green vegetables dressed with mustard, and hijiki lotus root. 
If you think "Oh, I missed this step!", please check it out next time.
The red of the three-color shiratama dango is used by squeezing the juice of grated carrots. 
Green is mugwort powder.Even matcha will give you a beautiful green color. 
After squeezing the carrots, put them in the fried lotus root scissors and enjoy.
The deep-fried inari sushi is slowly boiled in the flavored broth as a drop lid. 
The rice inside is simply sprinkled with perilla powder, sesame seeds and carrots.Depending on the season, enjoy various arrangements such as mushroom rice and mountain vegetable rice.
... and this time, I missed taking a picture of the finished dish
For those of you who attended, did you take a picture of yourself?There is a picture of the completed image in the text, but please try to add him to the original text by including your own cooking photo.
After the class, I received a comment from Mr. Shimada. “The key to making inari sushi is how to fry it.Unlike this time, it is a Western-style menu.
A chance to make a new recipe your own, We are looking forward to seeing you!
