Blog "Macro pocket"Blog

Held the 1st Variety Layered Boiled Class "Hijiki Layered Boiled" at Tokyo School

On December 12th, Mina Toneri's 9st "Kasaneni Hijiki" class was held at Seishoku Cooking School Tokyo. "Today's recipe is a Japanese-style combination, but if you change the vegetables you combine, it will become a Western-style dish. I would like people to know that hijiki can be arranged in ways other than simmered dishes." and Mr. Toneri. She carefully explained the hijiki we are working on this time, starting with a review of the basics of kasaneni. DSC_0011.JPG This time, there are three items to challenge with "hijiki layered boiled": "fried scissors grilled", "fresh yam salad", and "plum-flavored soup".The kasaneni is a pure Japanese-style combination of hijiki and thread konnyaku. DSC_0005.JPG Students watching the demonstration and taking notes so as not to miss the teacher's explanation. DSC_0027 (1) .jpg In the pot, the deliciousness is carefully harmonized. "During the demonstration, I used a glass pot so that you can see what's inside, but you can also make it delicious in a pot at home." DSC_0023.JPG A moist and glossy boiled layer is ready! DSC_0033.JPG Beautifully arranged!It looks very delicious. DSC_0042.JPG DSC_0043.JPG DSC_0044.JPG “This hijiki layered boiled, potage, pasta sauce, and sandwiches are delicious!”It was a very convincing time to eat a lot of vegetables deliciously and stock up.The next ′′ layered boiled ′′ class is January XNUMXth, ′′ Radish boiled ′′To reset your body at the end of the New Year, how about “layered boiled” that you can make ahead of time during the busy New Year holidays?We are looking forward to your participation!