Each of the professors will decide on their own responsibility and will give presentations on their demonstrations and research issues. 
Professor Miyata showing a demonstration of Sobagaki.The buckwheat flour was provided by Mr. Katabuchi, an instructor living in Saga.I was impressed with the flavorful, fluffy and light texture. 
Also, on this day, the head chef Kimura of Rindo-ko Royal Hotel sent corn to the principal!It was very sweet and delicious corn♪ 
At this meeting, the teachers introduce the local cuisine of each land.This time, Izumi Sasanami taught us how to cook Nagano.Mr. Sasanami, who was from a transfer family who moved 18 times, lived in Nagano for three years from elementary school to junior high school. 
↑ A unique combination of walnut ohagi 
↑ Hot "Oshibori Udon" that's great in the cold winter The freshly steamed steam was not caught on camera at the actual performance...sorry (sweat) I'll introduce the detailed recipe on "Musubi" so please enjoy ♪ In addition, "Eggplant" was the theme of Yin and Yang of Vegetables, and Professor Hiroko Shimada showed us how to cook eggplant. 
↑ Eggplant dressed with sesame miso 
↑ Country-boiled eggplant 
And all the teachers divided up and finished the dishes. 
Using natural farming rice given to me by Mr. Tsurumi in Ehime, I cooked brown rice gomoku gohan in an earthenware pot. 
There was also a 10-year-old miso tasting! 
The tasting was completed, and it was a lively lunch. 
↑Probably posted on the teachers' blogs and Facebook pages (laughs). In the afternoon, in the lecture room on the 3rd floor, Mr. Komatsu listened to a recording of Mr. Joichi Sakurazawa's lecture. is.I've heard that Sakurazawa-sensei's voice is very dandy. What do you think, teachers?Please let us know what you think!Thank you for taking time out of your busy schedules to participate.The next study meeting will be held on September 9, jointly with the training course.As a special training, Mr. Oura from Royton Sapporo will appear ☆ Thank you for your continued support next time!
