It seems that the weather was good nationwide.The sun is warm during the day, making it a perfect weekend for excursions.A lot of people came to "Organic Live 2012" yesterday, and she said that the simmered dried daikon radish that she served as a tasting had finished at 12:XNUMX.
Details will be posted on the blog at a later date, so please look forward to it.
Well, today I would like to tell you about the 2st and XNUMXnd advanced classes that were held at the Fukuoka classroom yesterday.
The venue is the clover plaza cooking training room in kasuga city.On the first day of the class, preparations begin in the morning with ingredients and utensils being transported by car from Kurume and unpacking.
The cooking practice room is equipped with a certain amount of equipment, but we have brought all the small dishes and pressure cookers so that everyone can practice smoothly. (↓ This is the equipment shelf at the venue) 
The first person in charge is Chizuko Tsuruku.Her teacher holds a network class in Kurume, and also takes care of a local class in Fukuoka. (I'm sorry that I can't convert the difficult kanji for "tsuru"...
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The menu consists of five items: brown rice with hijiki, Senba soup, handmade tofu, okara mochi, salted salmon head and soybeans. 
The handmade tofu was especially carefully explained by the teacher. “If you follow the procedures, there is no failure in making tofu,” he says.Funaba soup is firmly steamed burdock.When adding daikon radish and shiitake mushrooms and braising them, he braises them well so that the vegetables have a good flavor. 
We will taste it together and decide on the taste.In the Fukuoka class, salted salmon heads and soybeans are cooked in a Shiralgan pot instead of an earthenware pot. 
all the food is ready
During the meal, there was a self-introduction of everyone for the first time.
“I have a 4-month-old child, and I feel that now is the only time I can study.
“I gave birth to a baby at Kasuga Midwives and became interested in natural foods.”
"I took beginner and intermediate classes in the spring, and came to the advanced level with momentum."
“Both of my children live in Fukuoka, but I recently called them and found out that they only serve bento lunches from convenience stores, so I would like to tell them about this kind of meal.”
“I took the beginner-intermediate course in Miyazaki, and decided that I wanted to take the advanced course.”
“I have to leave work at 6:8 in the morning and come home at 9:XNUMX at night, so I can’t cook properly at home, but I want to do my best.”
It's a small number of people this time, but it's all about the very ambitious people.
Kayo Ryuzu is in charge of the 2nd installment.She holds a network class in Tokushima, and she is also in charge of advanced and normal courses at the Osaka main school. 
There are five items on the menu: ginger rice, moon viewing bowl, matcha tofu mozuku plum sauce, sweet potato and gluten fried, and sesame salt.
Since this is a review of sesame and salt this time, he said, "You may have made it as you were told in the intermediate class, but since this is a review in the advanced level, please make use of your sensibility and notice various things as you work." and Mr. Ryuto. 
↑I also reviewed the fact that the mortar is slightly warmed before use. 
I check the taste even in the final finish. 
Pay attention to the heat of the kudzu in the matcha tofu! 
It is heated and kneaded well, but it needs to be soft enough to be put in a sink.In addition, since it is a menu that can be used as a hospitality meal, there was a detailed explanation of each item, such as how to arrange it and how to decide the taste of the clear soup.
cooking is complete
After the tasting, the doctor, who is also a pharmacist, talked about “treatment”.After the class, I received a comment from the teacher.
Mr. Tsuruhisa commented, “This time, the meat from the field: 4 kinds of soybeans. The salmon head and soybean simmered dish was also a success, including how the beans were boiled and how the salmon was slowly simmered. He's good at seasoning.I went around asking him to taste it, and taste it, but thanks to the tasting, it wasn't just a dish for one person, it was a harmonious taste."
Since I asked Ryuzu-sensei in a hurry, he said, "Please let me organize it a little!"If I get it again, I'll post it here
Next time, December 12th (Sat).Good luck to all of you next time!
