Today is another beautiful day!Today, I would like to tell you about the 1st and 2nd beginner classes held at the Fukuoka classroom.
And before that, we received a comment from Mr. Ryuzu, a senior in Fukuoka who we talked about last time.
“In the advanced class, we prepare the food while keeping the basics in mind, and consider how to arrange the food so that it is easy to eat. We reviewed how to make sesame salt, which is very important.A point that I had forgotten!Did you remember it?I'm glad that everyone worked hard to make it carefully!" Now, back to the main part.The venue for the beginner class is the same as the advanced class, at Clover Plaza in Kasuga City. 
Kayo Ryuzu was in charge of the first episode.The teacher holds a network class in Tokushima, and is also in charge of advanced classes and teachers at the Osaka main school.I was also in charge of the senior the day before.At the beginning of the class, she explained a story about "seishoku" while holding down her points. 
There are four items on the menu: brown rice, basic miso soup without dashi, lotus root balls, and green vegetables dressed with seaweed.You will learn how to wash brown rice, how to cut vegetables for miso soup, how to braise, how to boil lotus root, how to boil green vegetables, and more. 
↑A pot of miso soup that is about to be boiled by adding water after steaming.all the food is ready
This time, I cooked brown rice with a pressure cooker of Heiwa and a pressure cooker of Sirargan and compared the taste.We asked them to actually try different textures such as hard and soft.It is important that he chooses the food according to his personal taste, season and physical condition, and that he eats the food that he feels is delicious. "First, let's chew each bite 100 times." Recently, there are more and more foods that you don't chew.In addition, by exchanging the samples made by the groups, the students realized that even with the same ingredients and procedures, the taste of the finished product differs slightly depending on the group.After the meal, there was a self-introduction of everyone for the first time. "I learned about macro at a nursery school that eats brown rice, and I was introduced to macro because a senior at work took the course. I want to learn more about macro." I decided to take the course because I wanted to learn more.” I want to broaden my scope to other people and wear things that are good for my body.” "I moved to an area rich in nature, and thanks to the connections of a facility there, I'm making lunch boxes for the elderly that don't use meat, etc. But I've neglected the basics. I want to study because I think that there are many people involved in food.There were many people who had already started eating brown rice, and there were stories such as that they didn't need to take medicine compared to people of the same age, and that their child's body temperature had risen by 100℃. .Rie Ota was in charge of the second session.She is from the Fukuoka classroom and is a senior to all the students.She is also helping us prepare for advanced classes in Fukuoka. 
The menu consists of five items: red bean rice, buckwheat soup, boiled dried daikon radish and koya tofu, sesame green vegetables, and brown rice dumplings. 
Knead the buckwheat with all your strength. 
The work that was somewhat awkward in the morning progressed in the afternoon with chats and smiles. 
cooking is complete
Clean up at the end.The staff will not be able to leave until all the equipment in the venue is in its original position. (Even if I don't have a chopstick rest, I search under the sink and in garbage bags...
) Cleaning up afterward is part of cooking practice, so please continue to work together to check equipment, forget things, and more!After the class, I received comments from the teachers.Mr. Ryuzu said, “I think that everyone participated with various thoughts and expectations on the first time. I also told them the importance of the kitchen in terms of nurturing life, including the important points of regular meals.” is a delicious way to rehydrate dry foods such as kiriboshi daikon radish, koya tofu, etc. Dip in water for as short a time as possible (do not leave it soaked in water).Also, add a pinch of salt when mixing powdered ingredients. Please let us know how you feel about making today's dish at home." The next time will be on December 12th, when the end of the year is approaching and it's a busy time, but everyone's cheerful smiles. We are waiting for you
