Today is another beautiful day!Ladies and gentlemen, is the change of clothes progressing?Regarding the announcement of the one-day experience class that I announced the other day, he has been uploading it on the site since today because he worked hard.
I may not know the schedule yet because it is scheduled for next year, but please let me know if you are interested.Well, today I would like to tell you about yesterday's Advanced Sunday Classes 1st and 2nd.In charge of the morning and afternoon, Hiroko Shimada. 
The first menu is brown rice with hijiki, Senba soup, handmade tofu, okara mochi, salmon head and soybeans.The soybeans in the tofu, salmon head, and simmered soybeans may sound a bit wrong, but the soybeans in the salmon head were soaked overnight in an earthenware pot and pre-boiled over a fire during the teacher's demonstration. 
↑Submerged state ↓Fired state 
Then, the salmon head, which has been desalted the day before and cooked until soft in a pressure cooker, is added and simmered further. 
The bones will become softer, and you will be able to eat both the meat and the bones.Soybeans tend to burn easily, so check the situation from time to time.
Well, on the other hand the tofu soybeans are soggy in a bowl
Mix the soybeans and soaked water in a blender to make namago.Then put it on the fire, squeeze it, and divide it into soymilk and okara. 
Please don't skip this task.Okara is used for "Okara Mochi"
Then add the bittern and put it in a wooden mold to harden.If you put it in a colander instead of putting it in a wooden mold, you can enjoy it like zaru tofu or oboro tofu. 
There is no weight in the above image, but please use a moderate weight such as a glass filled with water to remove the moisture.When the time is up, soak it in water to release the bitterness of the nigari. 
Everyone finished cooking safely, and it was a tasting.
…But when I was wrapping lunch for Mr. Yamamura, who had just finished his lecture, I forgot to take a picture of the finished dish.
excuse me…. (Mr. Yamamura enjoyed the lunch.) During lunch, everyone introduced themselves. “My illness has been cured, and my family is happy to eat the food that I have cooked, and my outlook on life has changed. I came out in the dark in the morning and arrived feeling tired, but when I finished the practice and had a bite to eat, I was instantly refreshed.” I've made it to the advanced level!" "I was originally interested in cooking, but it gradually became more interesting and I was able to enjoy cooking." It seems that various exchanges will be born in the future
From the afternoon, there are five items: ginger rice, moon viewing bowl, sweet potato and gluten fried, matcha tofu mozuku sauce, and sesame salt.Sesame salt is indispensable for brown rice.And there is also an intermediate review.Grind the roasted salt in a mortar until it becomes really fine. 
Then gently rub the toasted black sesame seeds. 
Since black sesame is black, it is difficult to tell if the sesame is cooked when it is toasted, and it may burn, so please be careful.If you practice roasting white sesame a few times, you will be able to understand the "roasting condition" with your senses.
Also, I think that the teacher also talked about the points when combining salt and sesame.If you missed it, please check back next time! The "Tsukimi Bowl" is a bowl of soup recreated in her bowl to represent the harvest moon of the mid-autumn season. .The cover of this year's September issue is moon-viewing dumplings, but the pampas grass and the moon are both real. (This was taken around this time last year. Those of you who came to the class last year will know that his pampas grass was displayed on the stairs for a while.) This year's moon viewing is over, but next year. Please arrange your own moon viewing and make a "moon viewing meal". 
After the class, I received a comment from Mr. Shimada. “Every group was able to braise the Senba soup very well, and even Mr. Yamamura, who had just come for a lecture, was impressed by the hearty and gentle flavor of the clear soup stock. At the sesame salt in the afternoon, even though it was a review, I think that each process was seriously taken seriously, and the saltiness was mild, and the result was well-balanced.”It's just the day of Mr. Yamamura's lecture again (laughs) Please do your best next time too
