990619sardin

Japanese

June 19: Cooking Class foe Men No.8 (Grilled Sardine)
by Mie

The Cooking Class for Men is regularly held at Oita Social Insurance Center downtown Oita. Today, my husband joined the class bringing a digital camera with him. In the Center, many courses are provided for the citizen.

Cooking Class for Men. Cooking tools are neatly arranged in the shelves. Students are requested to read today's recipe carefully in advance.

Most students range from forties to sixties, with a few seventies in age. They all wear aprons probably made by their wives.

　　
A recipe writes basic items only. Students have to listen carefully to the small key points and put them down as a note. The teacher first demonstrate the cooking. Watch her fingers closely, not to miss even a movement in removing the fish guts.

Four to five students make a group around a table. There are two gas ranges and two faucets on each table. Cut the ingredients, not your finger. Eye-measuring and order of cooking are difficult for old students. The teacher is running around four tables giving proper suggestions and checking flame size. After one and a half hours struggle, something edible were arranged on the tables anyway. Students have to take responsibility on what they have just prepared. Yes, anything must be tasty what I cooked by myself.

In anothe room, Go class is open. A teacher teaches three to four students simultaneously.
Looking from the side, everybody can become a master.

　　　　　　　　　　　
----- up to here my husband Ken reported ------

　　　　
My husband dropped in a super market to buy three sardines. He soon repeats the steps of the cooking: First he prepared all the ingredients for the clear soup, then treats three sardines, one for marine assorted with vegetables, two for grill. First he removed the head and scooped out the gut using fingers. Spines are also to be removed carefully.

　　　　　　
For a vinegar dish, the skin of the dish is removed carefully (left). The meat is then sliced and marinated with kelp and cucumber using sweet vinegar. For grilling, the fillets are wiped with kitchen paper to remove water from the surface and wrapped with flour.

　　　　　　
The fillet is first browned on both sides, and sauce is added on the pan and boil for a few seconds. When a tasty aroma rises up from the fish, it is put on the cooked rice for serve. Thinly cut white leek, chopped dried sea grass, and Sansho pepper are added on the fish. Sauce will be added upon preference.

Here, completion. All cooking tonight was done by my husband. What I helped was just to carry three dishes to the table on the terrace.

In a cool summer evening, we enjoyed a wonderful dinner on the terrace on the background of the red sky at sundown promising us a fine day. The grilled sardine was really tasty, I think cheap sardine is good enough for daily dishes. The vinegar dish was also excellent with the flavor of refreshing ginger. The color of Soumen noodle and sea grass was good as well.

My husband has been getting better in cooking. I am happy indeed.

No.7	Cooking Index	No.9
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June 19: Cooking Class foe Men No.8 (Grilled Sardine) by Mie
	The Cooking Class for Men is regularly held at Oita Social Insurance Center downtown Oita. Today, my husband joined the class bringing a digital camera with him. In the Center, many courses are provided for the citizen.
	Cooking Class for Men. Cooking tools are neatly arranged in the shelves. Students are requested to read today's recipe carefully in advance.
	Most students range from forties to sixties, with a few seventies in age. They all wear aprons probably made by their wives.
A recipe writes basic items only. Students have to listen carefully to the small key points and put them down as a note. The teacher first demonstrate the cooking. Watch her fingers closely, not to miss even a movement in removing the fish guts.
	Four to five students make a group around a table. There are two gas ranges and two faucets on each table. Cut the ingredients, not your finger. Eye-measuring and order of cooking are difficult for old students. The teacher is running around four tables giving proper suggestions and checking flame size. After one and a half hours struggle, something edible were arranged on the tables anyway. Students have to take responsibility on what they have just prepared. Yes, anything must be tasty what I cooked by myself.
	In anothe room, Go class is open. A teacher teaches three to four students simultaneously. Looking from the side, everybody can become a master. 　　　　　　　　　　　 ----- up to here my husband Ken reported ------
My husband dropped in a super market to buy three sardines. He soon repeats the steps of the cooking: First he prepared all the ingredients for the clear soup, then treats three sardines, one for marine assorted with vegetables, two for grill. First he removed the head and scooped out the gut using fingers. Spines are also to be removed carefully.
For a vinegar dish, the skin of the dish is removed carefully (left). The meat is then sliced and marinated with kelp and cucumber using sweet vinegar. For grilling, the fillets are wiped with kitchen paper to remove water from the surface and wrapped with flour.
The fillet is first browned on both sides, and sauce is added on the pan and boil for a few seconds. When a tasty aroma rises up from the fish, it is put on the cooked rice for serve. Thinly cut white leek, chopped dried sea grass, and Sansho pepper are added on the fish. Sauce will be added upon preference.
	Here, completion. All cooking tonight was done by my husband. What I helped was just to carry three dishes to the table on the terrace.
	In a cool summer evening, we enjoyed a wonderful dinner on the terrace on the background of the red sky at sundown promising us a fine day. The grilled sardine was really tasty, I think cheap sardine is good enough for daily dishes. The vinegar dish was also excellent with the flavor of refreshing ginger. The color of Soumen noodle and sea grass was good as well. My husband has been getting better in cooking. I am happy indeed.