In the last class of the Evening Class in FY2017, participants enjoyed making “takoyaki”, which is a popular flour based dumpling in the shape of little round balls containing pieces of octopus. (No.17-32）Date& time: Friday, March 30, 2018 18.30-20.30
Venue: Abiko Civic Plaza, Meeting Room 1
Number of Participants: Member of the class 12 (Thailand 1, Vietnam 10, Indonesia 1), Staff 7 (Nakamura, Oosaki, Matsuki, Komiyama, Yuno, Karai, Osaki)
Venue: Abiko Civic Plaza, Meeting Room 1
Number of Participants: Member of the class 12 (Thailand 1, Vietnam 10, Indonesia 1), Staff 7 (Nakamura, Oosaki, Matsuki, Komiyama, Yuno, Karai, Osaki)
The Evening Class for persons who want to study Japanese has been held in every Friday evening （18.30-20.30）since April 2016.
The topic of the last class in this fiscal year was “Let’s make and eat Takoyaki”, and it was conducted in cooperation with AIRA Cultural Class.
Two sets of electric Takoyaki cooker, which is specially molded pan, were arranged, and participants made Takoyaki in two groups.
A hobby of Fukayama san, one of participants, is cooking, and he is called Takoyaki Master.
Thanks to his instruction, all participants got used to making Takoyaki soon and turned Takoyaki balls over in the cup of the pan very well
Once Takoyaki was made, everybody gathered to the dishes and enjoyed eating Takoyaki.
In addition to usual ingredients of Takoyaki (flour,water & egg), someone mixed chocolate in a bowl and made Takoyaki.
In some countries, peoples eat Sushi with fresh cream and/or chocolate, and this is valuable experience to understand different culture.
At the end of the class, every participant made self-introduction by Japanese.
They talked about their name, hobbies and family and it was recognized that their Japanese speaking skill was greatly improved.
In AIRA evening class, arrangement of especial lessons for persons who want to study for Japanese Language Proficiency Test is now being discussed and considered, and after it was officially decided, it will be noticed in due course,
The topic of the last class in this fiscal year was “Let’s make and eat Takoyaki”, and it was conducted in cooperation with AIRA Cultural Class.
Two sets of electric Takoyaki cooker, which is specially molded pan, were arranged, and participants made Takoyaki in two groups.
A hobby of Fukayama san, one of participants, is cooking, and he is called Takoyaki Master.
Thanks to his instruction, all participants got used to making Takoyaki soon and turned Takoyaki balls over in the cup of the pan very well
Once Takoyaki was made, everybody gathered to the dishes and enjoyed eating Takoyaki.
In addition to usual ingredients of Takoyaki (flour,water & egg), someone mixed chocolate in a bowl and made Takoyaki.
In some countries, peoples eat Sushi with fresh cream and/or chocolate, and this is valuable experience to understand different culture.
At the end of the class, every participant made self-introduction by Japanese.
They talked about their name, hobbies and family and it was recognized that their Japanese speaking skill was greatly improved.
In AIRA evening class, arrangement of especial lessons for persons who want to study for Japanese Language Proficiency Test is now being discussed and considered, and after it was officially decided, it will be noticed in due course,
Note; How to make Takoyaki (http://yaplog.jp/velco/archive/55)
1. Mix flour, water, and eggs in a bowl.
2. Grease the pan with oil.
3. Pour the mix into the cups of the pan until they are full.
4. Put octopus, red ginger, green onion and tempura flakes in each cup.
5. Turn the takoyaki balls over with a skewer in the cups.
6. Keep turning them over until they are round and brown all over.
7. Serve on a plate with sauce, mayonnaise, seaweed powder and bonito flakes.
1. Mix flour, water, and eggs in a bowl.
2. Grease the pan with oil.
3. Pour the mix into the cups of the pan until they are full.
4. Put octopus, red ginger, green onion and tempura flakes in each cup.
5. Turn the takoyaki balls over with a skewer in the cups.
6. Keep turning them over until they are round and brown all over.
7. Serve on a plate with sauce, mayonnaise, seaweed powder and bonito flakes.
(Translated by Mr.Mitsuo Kitagawa)
