Well, I will tell you the pattern of the beginner Sunday class that was held yesterday.Mr. Yanagisawa was in charge of the XNUMXrd session in the morning. 
There are four items on the menu: brown rice with hijiki, pumpkin soup, fried kurumafu, and lotus root and apple salad. 
This class is held once a month, twice in the morning and in the afternoon, so this is actually the second time for the students to come to the classroom.This is my second time cooking rice with the pressure cooker in the classroom, so I prepare while checking the procedure with the teacher.
Check the air hole in the lid, check the packing, and use the pressure cooker! 
Fried car fu.Only soy sauce is used for seasoning.In class, we make the sauce and put it on, but you can enjoy it as it is.
If you want to add a little more flavor to your lunch box, you can add accents such as grated ginger or garlic.
Pumpkin soup is made by braising pumpkin with onions.By thoroughly steaming, the sweetness of the onions and pumpkin will increase.
Lotus root and apple salad.The lotus root cooks quickly, but you want to enjoy the crunchiness of this salad. 
the dish is ready
Most of the classrooms use Japanese tableware, but when you make this dish at home, please try serving it on Western tableware.Beginner-level dishes, depending on the arrangement,
Will be
In the afternoon, Mr. Komatsu was in charge of the XNUMXth session.Using the book of the treatment law about Genshin and more I had a lecture. 
The menu this time is XNUMX items: brown rice rolled in seaweed, yuba and wakame soup, stir-fried green vegetables and tofu, and awazenzai.In the morning, we steamed pumpkin soup, but in the afternoon, we have steamed greens and tofu. 
On the other hand, the green vegetables for the seaweed roll should be well cooked.Sprinkle the pulled greens with a little soy sauce to season them. 
I'm going to roll one by one. 
Place the seaweed on the makisu and spread the rice.Place the steamed carrots and the green vegetables, 
Come on, go around
The food is ready
Seaweed rolls are also perfect for lunch boxes.
The carrots and greens are solid ingredients, so you can enjoy it without adding soy sauce.After the class, I received comments from the teachers.Mr. Yanagisawa said, “Kabocha soup should be steamed slowly to bring out its sweetness and umami. Slice the lotus roots in the salad thinly and cook them well.The lotus root water after boiling is also delicious.In the XNUMXth lesson, we will be cooking dishes that require steaming, so let's review steaming. Mr. Komatsu said, "I felt that you thought you could easily make seaweed rolls at home. Everyone seemed to be having fun. Please feel free to make them at home in the future." The next time will be eye-popping brown rice soup and tofu dressing.Let's get ready for winter and do our best not to lose to the cold and the busyness of the end of the year.
＋＋＋＋＋＋＋＋＋＋＋＋＋＋＋macropocket (Dining Association Secretariat) https://www.macrobiotic.gr.jp/ ＋＋＋＋＋＋＋＋＋＋＋＋＋＋＋
