Japan Macrobiotic Association

Fall Normal Course Sunday Class 2nd ☆

Nice weather again this morning

And it looks like it's going to be warmer than yesterday. November XNUMXrd is Culture Day, so there must have been many events at elementary schools, such as concerts.I want to take care of my body today so that I don't leave the tension from the cold and the fatigue of events tomorrow.

Well, today I will tell you about the pattern of the normal department that was held yesterday.Kiyomi Noguchi is in charge.First thing in the morning when I was adjusting the camera, she responded with a smile when I pointed the lens at the office.

Noguchi Sensei's original menu for the second Sunday class of the Fall Teacher's Course.XNUMX items: lettuce fried rice, jade soup, sweet and sour pork-style konnyaku, deep-fried root vegetables, and cold soymilk with adzuki-kelp.

Konnyaku, a substitute for sweet and sour pork, is sprinkled with potato starch and fried until crisp.By doing so, the surface becomes crispy and he seems to have a meat-like texture.

Sweet and sour pork also contains pineapple, authentic (?) Oriented ...

I did a little research.I was familiar with his explanation of using pineapple, which has a lot of proteolytic enzymes, as a side dish for meat dishes, but it seems that pineapple began to be used in Chinese cuisine in the late Qing dynasty, when many Europeans started to use it. It was like ever since he turned to stay in China.When different cultures meet, new changes occur in food.

Deep-fried root vegetables are lotus root and burdock root.It's a filling dish. Deep-fried root vegetables.JPG

Dessert is soy milk cold with red bean kelp.The adzuki bean kombu that you learn in the beginner's class has become a dessert

Each group arranges the platter in their own way.

There was also a group that served fried rice on a large plate and then divided it into small plates in a dynamic way, which is the real pleasure of Chinese cuisine.