A special class was held for high school students aspiring to become chefs to learn about locally sourced food, with practical cooking using locally grown shiso and parsley.
A special class was held for high school students aspiring to become chefs, in which they learned using local ingredients. The aim of the class was to deepen students' understanding of locally sourced food through the use of regional resources, giving them an opportunity to work with ingredients produced in the area.
The class used locally grown shiso and parsley. Students learned about the characteristics and seasons of the vegetables while gaining practical knowledge of how to use local ingredients through cooking exercises that brought out their qualities.
The practical exercises were presented as an opportunity to experience the relationship between the origin of ingredients and cooking, and were positioned as an initiative linking regional agriculture with school education. Students learned hands-on how to handle the ingredients and bring out their aromas and flavors.
Similar classes focused on locally sourced food are expected to continue, and the initiative was reported as an activity deepening cooperation between local food culture and school education.