Faculty of Health and Nutrition 1st Year Cooking Class II: Trying Chinese Cuisine

Culinary Arts Practical II is a class taken by first-year students Faculty of Health and Nutrition. In the spring semester, students learn basic cooking techniques, and in the fall semester, they move on to more practical content such as applied cooking, seasonal cooking, and special occasion food.

The menu for the day consisted of four dishes: tofu skin soup, mixed vegetables, jellyfish and cucumber salad, and sweet potato simmered in candy. One of the aims of the class was to experience the appeal of authentic Chinese cuisine by incorporating ingredients that are not usually used, such as dried yuba, dried scallops, salted jellyfish, and fragrant leaves.

The students eagerly watched the instructor demonstrate cooking, taking notes as they learned. Afterwards, they split into groups and began cooking. Completing four dishes in a short amount of time was quite a challenge, but it was impressive to see them working together and discussing the process.

Once the food was finished, everyone enjoyed tasting it together. They took photos of the food on their smartphones and shared their impressions, creating a pleasant atmosphere.

We are planning to hold more advanced practical classes in the future, such as Christmas cooking and New Year's cooking. We hope to introduce more of these next time, so please look forward to it.

Source: Laboratory of Culinary Research