We are definitely getting closer to winter day by day.Well, today we will deliver the 1th and 1th of the beginner's Saturday class that was held on Saturday!Atsuko Moriwaki is in charge of the 5th installment. 
There are 5 items on the menu: red bean porridge, waterless boiled rice, vegetable tempura, hijiki shiraae, and soba mochi. 
The vegetables are cut differently for waterless cooking, vegetable tempura, and Shiraae ingredients, so be careful not to make a mistake and divide the work. 
If you don't know how to cut it, ask your teacher. 
Diagonally slicing sando-mame (three-fold beans)... When you cut the slanting condition, you'll be like, "Huh?"Cut while imagining the size and finished product of other vegetables.It's vegetable tempura.Instead of making the batter, he uses the moisture from the vegetables to sprinkle the flour on the dough and kakiage it.So be careful with the thickness you cut.
Your meal is ready.I learned how to cook red bean porridge.Waterless cooking is a dish that you can enjoy by changing the ingredients in any season. 
Hijiki is now served with Shiraae, but there will be seaweed such as hijiki in the future, so please review it!Kiyomi Noguchi is in charge of the 6th session. 
There are four items on the menu: rice with foam, brown rice soup, cabbage salad with tofu dressing, and sudden dumplings. 
Brown rice soup uses roasted brown rice.It's an ingredient, but the roasted brown rice makes a fragrant broth that gives it a consommé-like flavor.
The degree of steaming and the taste of the vegetables will be decided by everyone in the group while checking with the teacher. 
Ikinari dango is a local sweet of Kumamoto.He is named because he can make it as soon as he has the ingredients and serve it to the customer. 
After kneading the dough, divide it into equal parts and wrap the potato and bean paste.After steaming, use a bamboo skewer to make sure the potatoes inside are well cooked and soft.
Your meal is ready.Tofu dressing has just the right amount of mayonnaise hardness.Please change the ingredients of the salad and enjoy it. 
Depending on the season and your physical condition, awagohan can be made into millet or barnyard millet, or you can cook it with a mixture of both.Please try reviewing how to handle cereals.After the class, I received comments from the teachers.Mr. Moriwaki said, "Today's dishes are all useful and useful if you learn the basics. You can enjoy variations by skillfully using the ingredients, and the vegetable tempura is popular as a tempura bowl or tempura udon (soba), so please make it at home.” Professor Noguchi said, “Thank you for your hard work. I received a question, ``Why did you dissolve the skin of the soba mochi with hot water, and the skin of the dumpling with water?'' This is because hot water is used to bring out the aroma of the buckwheat flour and give it just the right amount of stickiness. If you knead the skin (dough) containing wheat flour (ground flour) with hot water, the gluten will harden due to the temperature, and the skin (dough) will not spread well due to uneven water absorption, so please use water!” The next one will be on November 11th, and we are already in the middle of the second half of the 24th and 8th!If you have any questions that came up this time, or if you have questions about the next lesson, please check with your teacher in class.
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macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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