It's October 10th and the weather is fine today.
Today, I will tell you about the pattern of the 1st session of the beginner course Tuesday class that was held yesterday.The person in charge is Shigeyoshi Kaneko.
The menu is the same as the Sunday class I told you about the other day.
Green vegetables dressed with isobe is a simple dish of green vegetables and seaweed mixed with soy sauce.I used Japanese mustard spinach this time, but you can easily make seasonal vegetables as well.
Usually, when you boil green vegetables, many people put them in water after boiling them to prevent the color from changing.However, by not exposing the vegetables here, you can use them in cooking while preserving the umami of the vegetables. (*Spinach and other items may be exposed, so be careful.)
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There is also a point in the timing of dressing in order to enjoy aemono deliciously.Well, what kind of timing is it? (If you wonder when it was, please check it in the next class.
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The lotus root ball can be used as is or as a cooking ingredient.
It's also good as a side dish for lunch.
I would like to introduce a little about the stories of the people who introduced themselves... "I was looking for various cooking classes, but I finally found one." "I'm learning this for my future husband and for my future children." It felt like it was being conveyed to me
(Everyone in every class is enthusiastic
) I received a comment from Dr. Kaneko. “How did you like the steamed miso soup? Try making miso soup with seasonal vegetables at home.” I will cook her rice.Let's learn how to wash rice on the spot!If you think this is the case, we can help you with the preparations (= start cooking), so please come a little earlier.
Thank you very much!Thank you for your hard work.thank you very much
