The lecturer is Mrs. Machiko Hasuda, the owner of Soukahanten, who is known to those in the know. 
The menu consists of 5 items: baked brown rice vermicelli, stir-fried sweet potato with green onion oil, stir-fried three-fold beans and pickled mustard greens, plum meat-flavored potato salad, and sweet and sour pork with raw gluten. 
The concept of this time is "You can make it without special Chinese ingredients!" (If I had to say it, it would be about dried shrimp.) The instructor, Mr. Hasuda, is a graduate of Seishoku Cooking School. For more than 10 years, she has been invited as a special lecturer to classes such as public cooking classes.
It takes some ingenuity to create a Chinese flavor with ordinary seasonings.Add white onions to sesame oil to make green onion oil.At the time of this preparation, a fragrant smell filled the outside of the classroom.
Now, start practicing.We divide up the work by steaming the taro, chopping the green onions, and removing the stems of the beans. 
A large amount of XNUMX degree beans are used after passing through the oil. 
With the crater in full operation, we will challenge stir-fry. 
This is namafu.You can eat it as it is, but you can also use it as a substitute for sweet and sour pork by dusting it with potato starch and deep-frying it. 
The chewy texture supports the voluminous feeling of eating. 
The steamed potatoes are dressed with a plum-based dressing. 
Ume flesh is made by pounding umeboshi.
It's done
Some were seasoned well, but they weren't heavy, so they were very easy to eat.
Professor Hasuda, thank you very much.
Thank you to everyone who participated.
