8Month7On Sunday, a study group was held for the instructors and instructors of the Seishoku Cooking School.The theme is "Food nutrition unraveled from Japanese culture".
In the morning, Tsunechika Okada, representative of Nippon Macrobiotic, which operates the Japan Macrobiotic Association, gave a lecture on "Food that leads to Kaibara Ekiken."
Lunch, which also served as a break, was a sumptuous meal of potluck dishes and creative arrangements of the participants.
The first thing I ate was the adzuki bean eating comparison time, which is typical of the study group.Kita no Otome, Toyomi Dainagon, Akane Dinagon, Red Beans (very small)4was kind.They differed in size, hardness and color.
carrot dressing salad
corn pancake
Kinpira (two types, one from Aomori and one from Kagoshima)
Tofu cake
Cucumber with sesame dressing and burdock stick
soybean croquette
cabbage croquette
tomato compote
soy milk jelly
Two cups vinegar of dried kiriboshi and seaweed
Wheat gluten and onion dressed with vinegar and miso
Warm salad of summer vegetables
Cucumber and seaweed with sesame vinegar
green onion miso rice cake
Chinese stir-fried bamboo shoots and pumpkin
stir-fried green beans
Pumpkin salad
Konjac and lotus root with sesame sauce
tomato soup
Kenchinjiru-soup
Lotus root dumplings
Aemono of okra and enoki mushrooms
Miso grilled eggplant
Ratatouille
chilled soup
Stir-fried bitter gourd with nut miso
I was really surprised at how skillfully they were able to cook so much in such a short amount of time.
Not only did he take the food, but he was serious about how to taste it, and I thought that he was a true instructor when he asked the person who made the food and took notes.
"I wanted to make it with burdock in the field, but I didn't have time and didn't make it in time."
Many people grow vegetables in the fields, such as "The cucumbers keep coming in the fields and I can't eat them all."
