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Cooking class of Japanese cuisine was held for overseas students in KPU

[2015年7月6日]

On June 25th, 2015, a cooking class of Japanese cuisine was held for overseas students in KPU by International Exchange and Collaboration Committee (IECC) and Kyoto WASHOKU Institute in KPU. The participants were 4 overseas students and 3 Japanese students in KPU.

This time, Minazuki was cooked which is a seasonal confectionary associated with annual Japanese event Nagoshinoharae. The event is held for the purification at the end of the first half of the year on June 30th. Minazuki is associated with the event and known as the seasonal confectionary of June in Kyoto. It consists of triangle sweet stuff made from rice flour and wheat flour topped with sweet beans. The triangle sweet stuff called Uirou stands for the ices which were stored in the icehouse and used for enjoying the coolness by the aristocrats in the ancient time. The sweet beans have the meaning of warding off the evil spirits.

In this class, the cooking process was instructed by a Specially Appointed professor Yamashita in Kyoto WASHOKU Institute. The processes are mixing the rice flour and wheat flour to make the Uirou, adding the topping of sweet beans and cutting it into triangle shapes. The participants sampled the Minazuki and also learned the way of serving the Japanese green tea to have it together with the Minazuki.

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