While experimenting with how the swelling changes depending on the timing of opening the lid of the steamer, he told us about the “Koff” dish.Everyone had a lot of fun asking questions such as how to store and introducing arranged dishes. そ し て,7In the continuous project from the month "Think about gluten-free", divided into XNUMX groups7Each representative announced the recipe devised in the month this month. Ms. Machiko Haruguchi, the representative of Team Waraku, presented "Summer vegetable gratin".A lot of summer vegetables are used, and the white sauce is made with boiled chickpeas and brown rice flour. 
Dr. Yoko Obayashi's team ordered "vegetable steamed dumplings."It is a full-fledged gyoza dumpling that uses flour for the skin. 
Ms. Miki Okada, the representative of the team sparklers, gave a demonstration with Ms. Kyoko Nozaki, and introduced the “Crepe Pekin duck style using adlay flour”.He also talked about the important parts required for gluten-free cuisine. 
And from Chizuko Eku's team, Ms. Fumi Hayashi gave a demonstration and introduced "brown rice milk steamed bread".It was an ingenious dish that made brown rice milk from raw brown rice and mixed it with yam powder. 
And finally, Professor Kiyomi Noguchi from the team named "XNUMX", which is the sum of all the team members' transportation expenses for participating in the study group (laughs), gave a demonstration.She was a cookie that was finished with the remaining shiratama flour and kamishinko in the classroom, and was added with nuts. 
After the demonstration from the team, Mika Nagahara will talk about how we should face gluten-free based on her experience of being in charge of students who are not allowed to eat gluten in the regular course. I was. 
It was a very exciting day with all the presentations packed with everyone's wisdom. And in the afternoon, we will have a lecture on the allowance method by principal Okada and share your experiences! It was a meaningful time to share valuable experiences that I have not been able to share until now. In the future, we will continue to study together with our instructors and instructors. Japan Macrobiotic Association Takako Miyamoto
