If you like, please enjoy handmade at home.
Well, this time I will send you the comments of the regular course that was held from January 1th to 25th. January 29th and 1th were the last classes of the 25 spring normal course.The menu is "Fucha cuisine", which is suitable for the end.It is said that Shojin-ryori, which is the origin of the name Kidney Beans, was introduced by Zen master Ingen in the Edo period. 
In order to express the feeling of spring, wild grass and flowers are also used as ingredients this time. 
I'm going to fry it with a good color. 
Based on the teacher's demonstration and explanation, we arranged the dishes carefully. 
The arrangement was completed, and it became a gorgeous dining table. 
After the practical training, all the students were absorbed in the final meeting of the “graduation production presentation” to be held on February 2th.The dishes to be used on the day, the lineup of dishes, confirmation of each person in charge for group presentations, and the final check of recipes to be submitted for individual presentations, etc.Please do your best so that you can fully demonstrate your power.
This is a comment from Hiroko Shimada, who was in charge of the final episode. “Fucha cuisine is the final culmination of the Instructor course. I think that in many ways, I was able to review and apply what I had learned in the beginner, intermediate, and advanced classes. I was very happy that it was cooked.Please visit Manpukuji Temple again.” January 1th was the 29th Intermediate Tuesday class.The main theme of this episode is "Coffee making" and Kinpira.Kinpira is an important dietary dish that will appear later in the advanced and normal courses.Please try it out at home.This is a comment from Mr. Shimada, who was in charge of this episode. “How did you like making koff, which is essential for Shojin cuisine?After the first day of spring, we are gradually transitioning from winter to spring, but we can't let the cold weather go unnoticed!Please take good care of yourself, everyone.
