Japanese

January 9: Cooking class for men.(part 1) Last year-end, my husband Ken surprised me saying, "I have just applied 'Cooking class for men' today." I was confused but at the same time delighted a little. I soon made an apron as a present. Today is the opening day of the class. I asked him to report the class. (Mie)
	We have the first cold wave in this winter almost all over the country. Here in Oita, the snow occasionally scattered down on my garden as well.
	I got up early in the morning and found that small flowers of pansy are shivering in my garden covered with a slight snow accumulation.
	In the distance, both Mt Yufu (left) and Mt. Tsurumi (right) have snowcaps on the top for the first time this winter.
	Today, I will join "Cooking class for men" held here Oita Social Security Center. There are many classes such for pastime or sports. I had once joined the "Golf Class" several years ago. Many citizens come and join not only for fun but also for making friends outside of the companies. As for me, I have now enough time after the retirement. I will join various kinds of classes and develop human relationship.
	In the cooking class, two assistants are already preparing cooking materials. Today's menu is the fry of fish white meat, boiled spinach, soybean soup with taro and Shiitake mushroom and boiled rice.
	The number of the pupils this class is 18. They are divided into 4 groups of 4-5 people each. There are four cooking tables. Knives and cutting boards are colored into blue, red, yellow, and green. We learn from the basics such as how to wash rice or greens, how to use a knife, and in which way a taro should be cut. I am now slicing a Shiitake mushroom to prepare the ingredient for soybean soup. I must be careful not to slice my fingers.
	We will use fillets of sea bream for the fry. First, we scatter salt and black pepper on a shallow dish. Then put some amount of flour. Then four fillets are put on it. Additional salt and pepper are scattered on the other side of them before the fillets are coated with the flour. Excess flour is to be removed by padding the fillet gently by the palm. Small amount of olive oil is to be poured onto a well-heated frying pan, then a chunk of butter is added to make frying oil. The fillets are put on the pan so as the surface (skin side) should come under to contact the heated pan first. After a couple of minutes, the color of the fillets will turn to brown, then turn them over to bake the other side of the meat. At the end of the frying, turn the fire stronger and add white wine over the fillets. Then tilt the pan a little to ignite the wine vapor in order to eliminate the alcohol. This time, a pupil looks like to have used excess frying oil. The teacher wipes it with napkins so as not to drain the oil into the sewer.
	Now, our group has finished. From the left, Mr. Yamaguchi, Mr. Ito, me, and Mr. Ishii. The wives probably prepared their aprons. My wife, Mie, specially made an apron for me this time. After cleaning the cooking table, we set up the dishes on them. Small cans of beer were served as an aperitif.
	Yes, it is tasty, anyway. However, it was so quick to clean the dishes up compared with a long cooking time.
	Teachers and students clean the table. On the wall are many notes to be read carefully.
	What becomes dirty the most is, after all, gas ranges. We wiped them carefully with detergent-soaked dishrags. Not only around the cooking tables, the floor is completely cleaned as well with swabs. All dishes, cooking tools are put back to the right positions on the shelves. In the end, dish towels and dishrags are washed well using detergent and put into the dryer.
	On my way home, I dropped in a super market and bought foods similar to what I used in the class. I review the cooking in home under the supervision of my wife. Working out the cooking plan is hard for me. I have to use my brain.
	In the class, we used fillets of sea bream, but in review, I use fillets of sole fish. Oil spitting from the frying pan frightens me.
	Finally, I could set up the dinner. The number of the dish looks like small, but tasty soybean soup and fragrant rice will be added. My wife was satisfied and rated my cooking as 80% completion. Is this her lip service? Ken prepared the dinner from A to Z, saying this was his review of the class. I still have a recommendation for dish up, but the taste was acceptable. I enjoyed his first cooking. Thank you Ken! (Mie)