Arisa Hayashi-BeⅢ

・Yuki Fukuyama She explained in detail how to use spices. The recipes she recommended were divided into those for children and those for adults, and I felt that it was good information for housewives. ・Jui Maruyama  She was talking about pepper in particular among the spices. It was nice to know how to use black pepper, white pepper, red pepper, and green pepper properly. I heard that they are good for cosmetology and I wanted to add them to my diet. ・Kaho Miyake She was talking about cinnamon. For the first time, I learned that the Nikki used in Yatsuhashi in Kyoto is cinnamon. Besides the apple pie, I wanted to find the food in which it was used. ・Haruka Tajima She was talking about various seasonings. In particular, Crazy Salt has many uses such as salads and pasta, and she said it was delicious, so I thought I would like to use it. ・Fuka Inomoto She was talking about spices and seasonings from South Korea, China, Indonesia and Italy. Korean Saeu-jeot was used for pickling kimch...

 ・Rina Aoki She talked about spicy noodles such as tonkotsu ramen, Hiroshima okonomiyaki, and dandan noodles. She said that the Tantan-noodle shop called "Kamasei" was spicy but very delicious, so I definitely wanted to go there. ・Yu Tomiyama She was talking about udon. It consists only of wheat, water, and salt, and it was nice to know about udon noodles from each prefecture, such as Tanuki udon noodles from Kagawa prefecture. ・Mutsumi Matsuda      She was talking about udon. It wasn't until I heard her story that I knew it had been eaten since the Edo period. I was surprised to learn that Arakawa Udon uses larger and flat noodles than I usually eat. ・Kaho miyake She was talking about ramen. She told me that she could then make a replacement for the noodles and that beef would be used for the dashi stock. She also wants to eat because she said she has a food called Shina soba in Kurume. ・Kotomi Honda She was talking about udon. She explained in detail about the tail...

 ・Suzue Ishikawa She was talking about The History of Storem and how to eat. When I heard that it was born in 1329, I was surprised to find that it has a very long history. ・Rina Kawabata She was talking about Christmas cakes in the world. I first learned about a cake called Ableskiver, but I wanted to try it because it resembles takoyaki. ・Maika Kawamura She was introducing a Christmas takeaway menu. I learned that the cake is Chateraise and the chicken is Mos Burger. ・Yuiho Kawamoto She was talking about Stollen, Pudding and Pavlova. Especially Pavlova has a lot of fruits such as kiwi and I found it attractive. ・Mutsumi Matsuda She was talking about Storren.　I found that it contained rum, nuts, butter and dried fruit and was coated with powdered sugar. She also introduced a store that sells it close to her. ・Jui Maruyama She was talking about Christmas sweets around the world, introducing Stollen and Gugelhupf.　I was surprised to hear that Gugelhupf was being eaten by Marie Antoi...

・Tsuyoshi Horikawa It was great that he remembered and presented all of the presentations. Also, he was able to understand by talking about the history of hot pots. ・Noa Takuma She was talking about Kiritanpo and I knew for the first time that I could treat it as a snack. ・Maharo Sugimoto She was talking about the pots that are eaten by region. I was able to find out which prefecture they were from. ・Mutsumi Matsuda She took a picture of her pot and put it on PowerPoint, which I thought was very good. ・Rina Kawabata She was talking about the history of different pots. It was easy to understand the content because they spoke side by side the words that we could understand. ・Fuka Inomoto She was talking about hot pots in each region. She also said that major ingredients from each region would be gathered to make a pot. ・Honoka Kohama She was talking about the millefeuille pot. Her pronunciation was very good and easy to understand. ・Makana nishiyama She was talking about different Korean...

・Yuki Ichinomiya 　She talked about Tianjin rice of egg dishes. She was very happy to give a presentation with a lot of pictures to make it easier for us to understand. ・Maika Kawamura  She talked about Boiled egg of egg dishes. She explained in detail about the boiled eggs that change over time, and I'm glad that they were often useful in my life. ・Yuki Fukuyama  She talked about Egg over rice of egg dishes. She was talking about different ways of arranging it, and I had a lot of new knowledge. ・Yu Tomiyama  She talked about Pudding of egg dishes. In her presentation, I learned for the first time that pudding originated in England, and I also learned why hard pudding is called Italian pudding. ・Honoka Kohama  She talked about Tonpeiyaki of egg dishes. She used a lot of pictures to create PowerPoint and it was very easy to understand. ・Ayana Usui She talked about eggs Benedict of egg dishes. It was good that ...

  Hello.  My name is Alisa Hayashi.  I'm from Kagoshima but I was born in Kumamoto. There is Sakurajima in Kagoshima where I lived, and volcanic ash often falls. I was in the dance club when I was in high school.  Now I belong to the dance circle of this university. Recently, since the chalk festival is near, I often practice dancing until late at night, which is very fun and fulfilling. 　My hobby is eating sweets.  I used to go to cafes a lot, but I'm crazy about convenience stores because I can't go out often because of the coronavirus. If you have any recommended sweets, please let me know! 　I have two proud friends.  I've been with them since junior high school and I have a lot of respect for them.  I would like to talk with many people at this university and make friends with them.