12Month2On Sunday (Saturday), we held a public cooking class, “Making pickles that even beginners can enjoy!
Activities to actively incorporate fungi that work well in the intestines, such as fermented foods.Pickled radish making was held as the first of such a fungus activity series.
Commercially available takuan contains more sugar and coloring than you might imagine, and cannot be considered a traditional Japanese fermented food.
Takuan is made by drying daikon radish to remove moisture, softening it, and pickling it in rice bran and salt pickles. Keiko Tsurumi, who presides over Ehime Classroom, delivered a large amount of dried radishes.
Foods that intestinal bacteria are pleased with have been eaten by humans since ancient times.It is known that many traditional Japanese foods, such as nukazuke, increase intestinal bacteria and boost immunity.
Takuan-making guidance is given by Ms. Chizuko Eku, an instructor at the Seishoku Cooking School, which runs the network school “Circle Kurashi” in Kurume City, Fukuoka Prefecture.
The participants were very satisfied with the persuasive talks based on their valuable experiences, such as the culture of fermented foods that the Japanese have cherished and why pickles are good for the body.All of the takuan dishes were simple yet delicious, and the daikon radish and dried sardine sprinkles were especially popular.
These are the impressions of the participants.
“Takuan-zuke, which was a high hurdle, has become familiar.”
"Everything the teacher said was useful! it was fun!'
“I made takuan pickles for the first time, but I was surprised at how easy it was.”
“It was good that he carefully explained both the reasons for failure and the reasons for success.”
A cookbook brought by Dr. Reikyu, Sea Spirit Simple Cooking "Tsukemono Cooking Technique" (Metabrain)1,800Yen + tax (Musubiavailable at the club)
The fungus series will be expanded to miso and pickled plums in the future, so please look forward to it.!
