Tomomi Kimura (right end) teaches students about vertical slices of star fruits = February 22, Uruma City / Chubu Agriculture and Forestry High School
On February 22 at the prefectural central agriculture and forestry high school in Taba, Uruma City, Okinawa Prefecture, there was a "technical workshop utilizing local resources", where 18 second -year students aiming to be patissiers and dietitians participated.The lecturer is Tomomi Kimura, who presides over the cooking class "Spring with nature".He taught a recipe to "star" that is less popular than mango, which "stars" at a stretch with one cut.[Photo] The size of the fruits that has grown 20 fruits is "about nursery school children" (Central Press, Natsumi Hirashima), and about 30 Star Fruit cultivated in Minamikazehara -cho.It will be a year.It is common to put a kitchen knife so that the cut is a star, but Mr. Kimura proposes a "vertical cut".It is said that removing the muscles in the center will enhance the fresh texture of the pulp.Miyu Ishigaki, a second -year student, said, "It's a star fruit, but it's a new one that doesn't cut into a star!"Miyo Komatsu was surprised that "If you don't have a muscle, the crunchy feeling is different." Haruki Asato said, "I have never thought of buying a star fruit myself.Very juicy. "Mr. Kimura said, "Because the notes can be done. The five senses are fully operated."It's good. "The sweetness was suggested to add sugar and honey, and the sourness was added to the sour juice, and the way to make a "Star Fruit Confit" was demonstrated.Caramel, which makes sugar and water on fire, is to keep it "slightly brown" so that it does not cause bitterness.After adding the vertically sliced star fruit, stop the heat immediately.The finished confit is made into pizza with tomato sauce and prosciutto, or a German fruit cake.Mr. Kimura said, "I take not only the starfoot streaks but also the skin, but if it is ripe, it will be smooth. It will be about 2 weeks from buying and ripe. It is also important to see the time to eat properly.That's it. "
