外国人のための「なにわの伝統野菜」で作る和食新講座
In Osaka, we have Naniwa (Osaka)traditional vegetables over about 100 years.
It is evident that Seedling and seeds were born in Osaka or grow up in Osaka over about 100 years. It is standard that we call Naniwa(Osaka) traditional
vegetables. Now ,17kinds of vegetables are certified as Naniwa traditional vegetables.
There are Kema Kyuuri(cucumber),Tamatsukuri kuromon Shirouri(squash), Kotsuma Nankin(pumpkin),Kintokininnjin(carrot),Osaka Shirona(greens), Tennouji Kabura(turnip),Tanabe Daikon(japanese radish),Mejiso(perilla), Hattori Shirouri(cucumber),Torikai Nasu(eggplant), Mishima Udo(udo), Suita kuwai(potato), Senshu ki Tamanegi(onion), Takayamamana(greens), Takayama Gobou(burdock),Moriguchi Daikon(Japanese radish),Usui Endo (Japanese pea). However there are 17 kinds of Naniwa traditional vegetables,they are rare. So we have to protect these 17 kinds of Naniwa traditional vegetables not to be gone on our tables
This time, Tsuji Wellness School is proud to launch the cooking class for the people from foreign countries living in Japan as well as foreign tourists, in which they can learn genuine Washoku, which was described in UNESCO’s proposal as “Cuisines for nourishing health by succeeding the Japanese
tradition”. Starting from just one-day lesson, the lessons of from basic Washoku will be provided.
Tsuji Wellness School will introduce health, tasty and beautiful Japanese traditional cuisines to the people from foreign countries as well as providing the opportunity to enjoy its real taste. It will promote the spirit of the Japanese traditional cuisine from Osaka to the global society.
大阪の地におよそ100年に亘り栽培されてきた野菜。苗、種子等の来歴が明らかで、大阪独自の品目、品種であり、栽培に供する苗、種子等が可能な野菜で、大阪府下で生産されているのが「なにわの伝統野菜」の基準です。
現在、毛馬胡瓜、玉造黒門越瓜、勝間南瓜、金時人参、大阪しろな、天王寺蕪、田辺大根、芽紫蘇、服部越瓜、鳥飼茄子、三島独活、吹田慈姑、泉州黄玉葱、高山真菜、高山牛蒡、守口大根、碓井豌豆の17種類がなにわの伝統野菜として大阪府から認証されています。
このたび、「和食」のユネスコ提案書にもある「日本の伝統を受け継ぐ健康を育む食事」をキーワードとした“ 本物の和食”を「なにわの伝統野菜」をもとに日本に滞在の外国人の方をはじめ、旅行などで訪れる外国人の方を対象に、1dayレッスンからでも「和食」の基本が学べる講座の開設を考えています。
ヘルシーで美味しく、見た目にも美しい日本料理を外国人の方に伝え、作って食べていただくことで、日本料理の素晴らしさと真髄を大阪から世界へ発信するプロジェクトです。
1-day lesson, 3-lessons course, 5-lessons course and 8-lessons course are availabledepending on your availability.
Certification of completion will be given to the 8-lessons course graduates.
Contents of the 8-lessons course (Example)
1. What is Washoku, Traditional Japanese Cuisine?2. How to choose and treat the ingredients such as Osaka Naniwa vegetable.
3. How to cook in the Japanese cuisine. Cut, boil, steam, grill, sauté and fry.
4. Japanese seasonings, Learn more about sugar, salt, rice vinegar, soy sauce and Miso(fermenting soybean paste).
5. Cook the beautiful Dashi, Japanese soup stock. Use sea kelp and bonito.
6. Basic well-balanced set menu; one soup and two side dishes or one soup andthree side dishes
7. How to choose dish and bowl, beautiful arrangement of food on the dish and difference from the Western cuisine
8. Learn more about manners for eating.
Try Japanese Kaiseki, traditional Japanese course menu.
Term of the lesson
From 2016 Spring or Summer startPlace
1) Tsuji Wellness Cooking, Osaka Namba School (Tsuji Wellness Building, 3F)2) Tsuji Wellness Cooking. Kintetsu Abeno Harukas School (Abeno Harukas Tower 9F)
Instructors
Reputable and experienced instructors of Tsuji Wellness CookingMr. Susumu Sagawa, Mr. Masayoshi Horikawa, Mr. Masanori Fushida and others
Lesson menu (Example)
One soup and three dishes, including;Soup, Aemono (vegetables, dressed with sauce),Tempura, Kuwayaki (Teriyaki grill),Cooked TeaOne lesson for 120 minutes from instructions, cooking to tasting.
1dayレッスン、3回コース、5回コース、8回コースまで、ご都合に合わせて選択いただけます。8回すべて修了の方には、終了証を授与（要交付料）致します。
〈8回レッスンのテーマ〉
1.和食（日本料理）とは…？2.素材について なにわの伝統野菜
3.調理方法について 切る、煮る、蒸す、焼く、炒める、揚げる…など
4.調味料について 基本調味料さ・し・す・せ・そ 特徴と働き、味付けを学ぼう
5.美味しい「だし」を作ってみよう 昆布、カツオ、その他
6.栄養バランスを考えた、一汁二菜、一汁三菜が和食の基本献立
7.器選びと盛り付け方 美しい和食の盛り付け 西洋料理との違い…など
8.いただき方の作法を学ぼう
実施時期
平成28年春もしくは夏頃開講予定開催場所
辻ウェルネスクッキング 大阪なんば校（辻ウェルネスビル3F） 辻ウェルネスクッキング 近鉄あべのハルカス校（あべのハルカス近鉄本店タワー館9F）講師
辻ウェルネスクッキングのベテラン講師陣 佐川 進、堀川 政由、伏田 正則、その他外来講師陣 予定メニュー（例）
一汁三菜 和え物、天ぷら、焼物、汁物、ご飯、香の物、お茶1回のレッスン構成
（授業時間約120分 講義・実習・試食・片付け）
