This time, it's an arrangement dish, so I'm going to use olive oil to finish it in an Italian style.For those who are participating for the first time, we will carefully explain the “basic boiled boiled” at the start.The texture is also an important element of taste, so the goal is to make the soybeans the same size as the boiled soybeans. 
A big feature of kasane-ni is that no water is used.You can clearly see that the inside of the pot is sweating due to the water coming out of the vegetables.It also has the advantage that it can be stored in the refrigerator because it does not use water. 
“If you can get good vegetables, boil them all in layers and store them in the refrigerator. Everyone nodded their head at the words filled with real feelings.This time, we used boiled burdock and soybeans to create four gorgeous dishes: soba pasta, colorful carrot salad, green onion soup, and roasted soybean roasted green tea rice!Soba noodles are delicious in Shinshu, where the teacher lives, so the pasta is made with buckwheat noodles.It was the most popular menu of the day! 
Thank you for the meal! Click here for upcoming Tokyo school cooking classes. 2/28 (Sun) "Let's make handmade tofu from soybeans! Parents and children handmade tofu class" *Participation other than parents and children is also possible 3/12 (Sat) "Ethnic class with spring macro" 3/20 (Sun) "Kanazawa calling spring elegant macro cooking class http://macrobiotic.gr.jp/cookingschool/tokyo.html Please join us♪
