Official
Childcare Support Spring Baby Food Cooking Class
Three days after being surprised by the snow and lightning, walking along the Asashio Canal, and the full bloom of Kawazu cherry blossoms greeted me and I felt spring again.
On Saturday, March 22, a childcare support spring baby food cooking class was held at Harumi Lai.
Harumi Regional Exchange Center Harumirai opened in December 2023.
This facility was established as a comprehensive base for local activities.
In addition to the cooking studio, there are plenty of facilities such as learning studios, craft studios, music studios, training rooms and rooftop exercise spaces. On this day, a kids soccer class was held on the rooftop.
In commemoration of the Tokyo 2020 Olympic and Paralympic Games Olympic Village in the exhibition space on the first floor, signs of players and stakeholders and Orizuru objects are displayed.
The question of selecting Orizuru in the Chuo-ku certification test was also asked.
I'm Lecturer Tanno of today's course.
Born in Chuo-ku, raised in Chuo-ku, is a mother of two children, a registered dietitian, and has the qualification of a cook and infant food instructor.
In the self-introduction of the course text
"After experiencing childcare, I realized that childcare was so difficult that I didn't seem to have such a hard job. And I came to strongly think, "I want to support those who are raising children."
I want to help something and support my heart.
With that in mind, I launched a baby food cooking class "Welcome home!"
It is written.
According to the story, he had experience of being mentally driven while raising children.
When making baby food, he said that he would be able to help him by telling him that he would be able to help him, such as time and effort, and that he would be able to afford it.
Practical skills began with 10x porridge. Rice porridge cooked with 10 water for 1 rice.
It was strangely convinced that the sober of the throat amateur was so scary.
Next, we will cut vegetables that are used as ingredients for baby food. Because it was a baby food, he explained how to cut it easily when heated. It seems that vegetables are cut larger and heated faster and become softer.
The cabbage takes the core and the leaves choose a soft center for baby food.
In order to use up the ingredients, it is said that the removed leaves will be used for another dish, and that the hard skin part of the pumpkin cut is also cooked and becomes a pinch.
The cut vegetables are cooked in a rice cooker with rice porridge. After cooking, vegetables were put in the soup pack to make it easier to take out each ingredient. It seems that dashi packs can also be obtained at 100 yen shops.
It was only the soup stock from the vegetables and did not season seasonings, but it had a very good scent.
It seems that it gradually tastes as the child grows up. He emphasized that it was important to match the child, not according to the manual.
The cooked ingredients are pasted with a blender.
Dad was very active.
I think the times have changed so much that I'm late. Parenting is done by everyone. There are many fathers who are good at cooking.
Paste ingredients such as pumpkins and carrots are used to draw pictures on plates using chopsticks and spoons.
Since it is a spring baby food cooking class, everyone is conscious of spring and many flower paintings can be seen. And some people were drawing their children's name.
There was an explanation of the early, late, middle, and mugmogu of baby food children.
It conveys the pleasure of eating slowly without losing it according to growth, but it is the point of how to proceed.
It's also fun to draw pictures with children while talking with a smile.
Basically, make sure that children are interested in eating, how to proceed is a guide because there are individual differences in growth and development, and be cautious and sensitive to ingredients that should not be used in baby food and allergic reactions, etc. At the time of the lecture, of course, during practical skills.
It is also important to have enough time, so in order to shorten the time, use a heat-resistant container such as cocots to make porridge for children and rice for adults at the same time, and make a large amount and freeze. Explain what to do. Frozen each meal in a storage container that can be subdivided. He also talked about precautions for heating and thawing at that time, and the deadline for using it up.
The last is a baby food tasting party made by everyone. As a menu for adults, potage using pumpkin paste was also introduced.
When you're eating delicious food, you'll have a good smile.
It was my first experience in a cooking class, but I felt that there was a supportive attitude of raising children, including the nursery teachers who took care of the children I had kept.
Instructor Tanno's next lesson is "Spring Bread Festival Lesson"
It will be held from the beginning of the baby food to the completion period.
10-12:00 on April 5 (Sat), 7 (Mon) and 12 (Sat)
Harumi Regional Exchange Center Harumirai 2F Cooking Studio 1
How to apply On Instagram (ren935) DM or LINE (@969mfopj).