Today's lesson menu
Stir-fried arame and bamboo shoots
Green vegetables and bean sprouts dressed with plum
Burdock and lightly fried miso soup
red bean rice
The Picture is the material of today's menu.
Because it is a dish where you can feel the taste of the ingredients directly,
We use carefully selected ingredients such as organic vegetables and additive-free seasonings.
And now it's time to start cooking! Divide into groups of 5 people each.
The participants have various experiences and ages, but everyone consults and decides the division of roles,
I'll get to work
Here, everyone is touching Arame.It is a kind of hijiki.Reconstitute with water and use.
The firmness is just right when you can pinch it with your fingers and tear it off.
Like this?is this okay?
Unlike what you see in cookbooks, you don't know this feeling unless you actually touch it.
We will cook by feeling with five senses such as smell, color, hardness.
While doing so, the pot smells good.
It seems that the fried rice and bamboo shoots have been completed.
“Teacher, is the firmness and seasoning like this?”
If you don't understand something, ask the teacher more and more
If you do, they will teach you carefully.
When all the dishes are ready, it's time for everyone to taste them.Let's eat.
“Is miso soup so delicious even without dashi?”
"The umami of vegetables is condensed
'
After all, unlike what you see in books or on the internet, it is important to actually experience it.
I feel that the raw information that I feel with my five senses is naturally acquired.
I'm seriously considering taking a beginner's course where you can learn the basics of macrobiotics.
(Photos and text / Blanka Co., Ltd. Mari Komatsu)
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