Habatake Lab, which marks its 25th anniversary, conveys children’s growth through the call for “Bento Day: Delicious Memories” episodes. The article portrays Yumi (優実)’s experience of attempting to make her mother’s karaage and the process of achieving a crisp exterior and juicy interior through double frying.
Habatake Lab is a food education initiative launched in Kagawa Prefecture in 2001. To mark its 25th anniversary, it is conveying children’s growth through entries submitted from across Japan to the “Bento Day: Delicious Memories” episode call, and will continue publishing content in coordination with this site.
The story begins when a challenge from Yumi (優実)’s mother arrives in the living room, prompting Yumi (優実) and her 3 younger siblings to take on the mission of making side dishes for dinner. At first, Yumi (優実) observes and attempts to recreate her mother’s cutting, seasoning, coating and frying methods.
Yumi (優実) finds preparing and frying the chicken difficult, then watches her mother’s process and recreates the movements she has memorized. After checking the recipe again and incorporating double frying, Yumi (優実) discovers the secret to achieving a juicy interior and crisp exterior.
The finished dish is judged to be “not crispy,” but refinements using double frying and residual heat bring the texture closer to the desired result. The story presents recreating her mother’s taste as the greatest compliment. It also states that Yumi (優実)’s descriptions of the sourness and sweetness of ketchup and the richness of mayonnaise exceed what would be expected of an elementary school student.
The article suggests that the experience of having her family enjoy food she prepared herself helps build the foundation of practical life skills through learning in the kitchen. It also includes guidance on participating in the call for “Bento Day: Delicious Memories” episodes and a link explaining how to apply.