I think I heard in the forecast that it would be downhill from the afternoon, but it's been raining in Osaka since this morning.
By the way, the principal, Mr. Shimada, and Mr. Okabe are leaving for Thailand on today's flight.
(I'll be posting more about the seminar in Thailand on my blog and on "Musubi"! Please see my blog on October 10th for the story of the organizer Suwanna's visit to Japan.)
) Well, today I will tell you about the Intermediate Tuesday class that was held yesterday.
The person in charge is Michiyo Fujii. 
The first menu is pumpkin porridge, shinoda kinchaku, wakame and dried daikon radish in two bowls, and green onion miso mochi. 
Negi miso mochi, as the name suggests, is a kind of oyaki dumpling made with green onions and miso.He used to call it "rice cake instead of staple food", but he changed his name to something easier to understand because some people might wonder, "What is this?"
It may be easier to understand if you think of it as the Chinese home-cooked rice cake (pin) (heated wheat flour dough).
I'm going to cut the green onion into small pieces. 
The dough is mixed with oil so that the ground flour can be easily heated and kneaded. 
Roll out the rested dough, lightly apply sesame oil, top with miso and green onions, wrap it all together, and fry it in a frying pan to complete! 
Dried dried daikon radish is served with two bowls of vinegar, which is more refreshing than simmered with koya tofu, which is learned in the beginner's class. 
After the tasting, there was a self-introduction. “Since I took a break during the summer, I stopped cooking.I've finally got my spirit up."
“I had asthma, but when I ate macro food recommended by my mother, I was cured, so I came to class.It's the most delicious."
“My husband liked the macro dishes and told me to ‘do your best’ (laughs).Chikuzen-ni is my fad, and I use various ingredients to make it.”
“My son, who is a college student, really liked the brown rice seaweed rolls, saying, ‘It’s plain and delicious.I want to expand my repertoire even further.”
“I live with my grandson, who is 1 year and 7 months old, and I really like pumpkin croquettes and boiled shredded daikon radish.They eat deliciously.I feel like I know the taste of the ingredients.”
"I was so moved by the deliciousness of the brown rice I ate in the beginner's class that I bought some brown rice to take home that day."After the class, I received a comment from Mr. Fujii. “The intermediate class has started! Everyone was calm and enthusiastic. Everyone please take care of yourself
- March 2012, 10 Updated at 17:10
- Blog Category:01_Cooking class
