Today, I would like to tell you about the 1st and 2nd classes of the beginner course Sunday class that started yesterday.The first person in charge is Professor Sachiyo Yanagisawa.
The first menu is brown rice rice, basic miso soup without dashi, lotus root balls, and green vegetables dressed with isobe.
Since this is the first class, we will only explain and demonstrate how to wash and cook brown rice, and the actual cooking will start from the next class.In the foreground of the image is the miso used in miso soup.I use barley miso and rice miso together.Here's a question ☆ Why is the miso in the mortar? In the lotus root bowl, you will learn about lotus roots, and in the green vegetables with isobe sauce, you will learn how to wash and boil green vegetables.It was my first time in the classroom, and I was working with my classmates for the first time.
By the way, brown rice is served with sesame and salt.Sesame salt is learned at intermediate level
"It is important to chew brown rice well before eating."
At noon, the principal also came in and everyone introduced themselves as they were meeting each other for the first time.Preparations for the class progressed with everyone's help in line with the afternoon class.I will quickly review the contents of the morning class, such as washing green vegetables and washing rice.Eiko Komatsu was in charge of the second session.
The menu consists of five items: red bean rice, buckwheat soup, boiled dried daikon radish and koya tofu, sesame green vegetables, and brown rice dumplings.
As announced in the first episode, each group will actually cook rice in this episode.So, the actual amount of work has increased by two items compared to the first time, but if you divide the work and start working, you'll be fine!Sobagaki is on the menu at some soba restaurants.This soup is made as a dumpling with ingredients.I think that some of you may have roasted sesame seeds for the first time with the sesame dressing of green vegetables.The aroma of freshly roasted sesame is irresistible.
Kushidango are soy sauce-based, unsweetened grilled dumplings.The more you chew, the more delicious the powdery snack becomes.During the tasting, the teacher went around each group, checking on cooking and seasoning, commenting on the dishes, and answering questions.
After the 1st and 2nd classes, we received comments from the teachers.Mr. Yanagisawa said, "When cooking brown rice, it is important to add 1% of the natural sea salt to the amount of brown rice. I heard that if the vegetables are steamed well, it tastes so good even without the dashi. Learn well." Thank you very much for having me." From Komatsu Sensei: "I think everyone did very well. I think it will be even more fun if you can practice braising at home and understand how well it is done." Thank you for your hard work through the training!The next event will be on November 11th, the day after Culture Day, and I think there will be a lot of events, but I look forward to your participation.
