Today, I'd like to tell you about yesterday's Saturday Beginner's Class 1st and 2nd.
The first person in charge is Atsuko Moriwaki.There are 1 items on the menu: brown rice, basic miso soup without dashi, green vegetables dressed with isobe, and lotus root balls.The first time, the explanation starts with how to wash brown rice. 
I think I've talked about steamed vegetables that I learned about with miso soup a few times before, so this time I'll talk about lotus root balls. (And the lotus root ball has also appeared several times.
) The ingredients are lotus root, onion, ground flour (domestic all-purpose flour), and salt. 
A very simple fry.Add the finely chopped onion to the grated lotus root, add 1/3 of the amount of ground flour, add salt and mix.Like tsukune and meatballs, they are fried in the form of dumplings. Here, the teacher will teach you how to read the temperature of the oil in the fried food and how to drain the oil from the fried balls. 
There is an image of scooping with a scooping net, but if you do so, the oil will also be scooped up.The last trick when pulling it up will make the fried food crispy.
This is Japanese mustard spinach seasoned with soy sauce.The color doesn't stop when you leave it in the water, so when it's distorted, take it out of the hot water in case the residual heat will cook it. 
Isobe dressing is toasted with dried seaweed before dressing.The scent of seaweed is very fragrant and the taste is deep.
(See the November issue of Musubi about seaweed.) 
Tasting is complete.It's a simple menu, but if you put colorful Nanten leaves on it and serve it properly, the food really stands out!At noon, we introduced ourselves. “I found out about macros in a book I bought at a bookstore that boosts immunity. But today's miso soup was delicious, so I'm going to try it tonight." "My allergies have gotten worse since I've been living alone. I want to stop taking medicine, so I want to review what I eat." The class is over, but I would like to pass it on to the next generation.” Everyone was talking about various things, but they were very enthusiastic about the class!In the afternoon, Michiyo Fujii was in charge of the second lecture. 
There are five items on the menu: brown rice with adzuki beans, buckwheat soup, boiled dried daikon radish and koya tofu, sesame green vegetables, and brown rice dumplings.Lotus root balls are made in the morning, sobagaki and skewered dumplings are made in the afternoon, and the work of rolling the dumplings continues.
Boiled dried daikon radish and koya tofu is a menu item that appears in the one-day experience class.The umami of dried shavings and koya tofu are tightly combined, and the flavor is finished with just salt and soy sauce without using dashi, mirin, or sugar.I will teach you how to make it in class.
How to cook beans and rice, how to roast sesame seeds, how to braise, how to handle dried foods, and so on.
There may be some of you who think
One item a day, one item every three days is fine, so please review at your own pace.Also, if you have any questions at home, please ask your teacher next time.
After the class, everyone chatted with the teacher about things like miso, and had a question-and-answer session. 
In the next class, takikomi gohan and seaweed rolls will appear.If you have time, if you can come a little early, you can learn the preparations.
After the class, I received comments from the teachers.Mr. Moriwaki said, "The miso soup made by steaming was done well. Please make it at home before you forget it, and master it properly." It was delicious. Please do your best next time.” Thank you very much for your hard work, everyone!Next time on October 10th, thank you very much
