Just finished the cooking classes this month. I put a focus in the place about the healthy food combination of traditional Japanese food, also introduced "how to cook the brown rice (unpolished rice) deliciously".
Normally the brown rice is needed for soak time before cook, with much longer than white rice cooking. For at least 6 hours ( I recommend 24 hours) for soaking, to cook it deliciously soft as possible. Then can we not cook it when we don't have such a long hours? Don't warry, there is a way to that case. I introduced 3 different ways in the classes.
Shabu-shabu salad : (summer version) It was nice refreshment on the hot days of the classes. It's also superior menu of nourishment. Pork, which is great source of vitamine B1, with citric acid of lemon/tomato/vinegar. The combination works well to change carbohydrates into energy in our body.
When the brown rice was almost cooked, I introduced a side-dish using the leaf of the carrot. " Do we eat the leaf ?!?! " " Yes, there is a lot of nourishment in this part as well." The part, cooked and seasoned with a little of salt and sesame oil, had a delicious bitterness. Nice accompanying green vege for the brown rice.
Then...I showed the actual one. " This is Natto, the representative fermented food which Japan is proud of. Would you like to try to taste? "
Surprisingly, most people took some Natto to each plate, then tried it !!! I was so impressed and felt their spirit that is going to understand Japanese food. Wonderful Wanaka people!!
When guests (a couple from Japan) arrived here, they seemed very tired. Because of the weather forcast of heavy snow at most area in Japan, the most public transportation may be stopped. Expecting the worst, they left early a day before their flight date. So they took nearly 48 hours to get here without enough rest.
Welcome, to the far-off place! Take the good rest , then enjoy summer in Wanaka!!
They stayed here for 3 nights. The day of horse trekking, it was the hottest day. I concerned about the temperature difference for them, the coldest time of Tokyo and the hottest one here. They seemed to enjoy the magnificent scenery enough on the horseback, though.
Main: Pork ribeye, with bacon & vegetable creamy sauce. Accompanied with cheese grilled field mushroom and broccoli. Slices of purple wheat bread were good matching.
After that, they stayed in North island, and then back to Tokyo by today's flight. According to the information from Japan last night, the Kanto region （centering around Tokyo） seems to be paralyzed on means of transportation by a great heavy snow this weekend, too. The way home is tiring again... I pray for their safety.
There were many occasions to have lots of delicious foods and drinks during through December and January. Though it was happy, as for my heart, my body was slightly being tired a little.
There should be many people feeling to be in the same way. At the cooking classes in February, under the theme of a healthy food, I introduce dishes which our body is pleased with.
メニューをアレコレ考えているうちに、ふと頭に浮かんだのが、 カラフルな納豆丼。 イメージが鮮明なうちに、目の前にあった紙にちょっと描いてみたら・・・ こんな感じ While I thought about the menu, this came into my head. "COLORFUL NATTO-DON" like the drawing as above...
**NATTO is a Japanese food produced by fermenting soybeans with bacillus subtilis natto.
ちょうど玄米を発芽させているところだし、明日の朝は玄米のカラフル納豆丼にしよう。
Here is the actual one: そして、こちらが実際に翌朝作ったもの： Colorful vegetables of avocado, shredded carrot, beetroot, sea-vegetable, sliced red onion around NATTO, on brown rice cooked with mixed grain and tasted with "Umami-salt" (**Urban Hippie product / Nelson)
I forgot to use this beautiful colored eggplant ! Never mind, will do it at the next time.
きれいな縞模様の茄子、 使おうと思ってたけど、これはまた次回に。
Husband seemed happy to eat this vegan dish. 「これ、ヴィーガンメニュー？」 と聞きながらも、敬遠せず美味しそうに食べてる夫。
Crispy vegetables, sticky NATTO, rich avocado, on chewy brown rice & grains. Each texture makes the dish deep and delicious, like an Orchestra, from the blessing of the earth !
************************ Surprised discovery: 意外な発見： ******************************* I found the congeniality of a beetroot and the soy sauce taste. There was not the opportunity for me to cook a beetroot in Japanese cooking so far, but I got a pleasure to use it as a part of the Japanese food hereafter. ビートルートは、こっちではサラダやサンドイッチの具に なってることが多いけど、しょうゆ味もイケますよ～。 納豆とも美味しく絡んで組合せバッチリでした。 情熱的な色のわりに、野菜の甘みにあふれたやさしい味。 歯ごたえのある雑穀玄米とも相性良し！ ゆでたても美味しそうだけど、 暑いこの時期、冷やして大根おろしと一緒に盛付けてポン酢を たらすっていうのも良さそう・・・ 大根おろしにピンクがにじむ様子が目に浮かぶ・・・ 盛付けもアートになりそう！ **********************************************************************************************
I'm now thinking about whether I should or shouln't add NATTO as an ingredient in the classes. Because... this is the representative fermented food which Japan is proud of, however, many foreigners don't like NATTO.
Welcome to B&B SASANOKI ! I got guests, a family with 3-month old baby, from Queenstown the other day.
We could give them a welcome by the whole family, since it was on Sunday which was off work for my husband at the restaurant, also Renon (my daughter) was here for summer holiday. She looked forward to working as a baby-sitter heartily.
Just finished the cooking classes this month.
Normally the brown rice is needed for soak time 
Do you know about "sprouted brown rice"?
Shabu-shabu salad : (summer version)
" Do we eat the leaf ?!?! "
Main:
Dessert: 
We could give them a welcome 
宴会は遅くまで続いたので、