First thing in the morning, the staff went to Kuromon Market to pick up the carp. 
About 9 kg of burdock is used.Kiyomi Noguchi is in charge of the XNUMXth session. 
"I wear a black apron over my white coat just in case it gets dirty," she said. She will also give a thorough lecture on koikoku. 
XNUMX kg of burdock was divided among the students, and it was boiled and steamed. 
All four of these pots are steamed burdock. 
After the explanation of "Koikoku" is over, Mr. Koi appears.Rinse it under running water in the sink and move it to your workbench. 
Cover the carp with a wet cloth and proceed with the work while thanking him for "taking life."Take out the bitter balls from the suspended carp, put the whole scales and internal organs into the pressure cooker with the steamed burdock root.Add water and apply pressure.Wait for the steam to escape naturally and open the lid. 
I have taken up Koikoku on this blog several times, and each time I think about it, the moment the lid is opened is different each time.It may be the heat or the state of the carp, but one of the characteristics of seishoku is that you can see the changes in the situation at that time.By the way, the white stuff in the back of the pot is sarashi, which contains used bancha tea leaves.Hatcho miso to be added to the finish (loosen with water so that it is easy to put in) and shredded ginger are already ready. 
After opening the lid, add the miso paste to adjust the taste while heating, and add the ginger at the end. 
The finished koikoku is divided next.The rice and other side dishes were prepared while the Koikoku pot was under pressure. 
The Koikoku bowl is topped with sansho (Japanese pepper).After the class, I received a comment from Professor Noguchi. “Today, the menus for the 9th and 10th classes were reversed, so we practiced carp. I was probably the most moved by the delicious and gentle flavor of the carp.
I think it was around this time that I became more advanced and started to enjoy studying regular meals.If it's okay with you, let's meet again in the normal course! ” Everyone, how was the taste of “Koikoku”?I think my body was very warm.Let's get through the summer with Koi-san's power ☆ Next time, the last advanced Friday class will be on August 8th.We also make Chinese Chimaki!We look forward to seeing all of you in good health♪ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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