Introduction to Cooking Practice for Students Aiming to Become Registered Dietitians ~Western Cuisine~ Meunière of Horse Mackerel (From Cooking Practice I)

In Cooking Practice I, you will learn various Japanese, Western, and Chinese dishes.
You will learn how to use a knife, how to handle ingredients, and the basics of cooking such as boiling, grilling, and steaming.

Today's menu is pan-fried horse mackerel, consommé julienne, bread, and cupcakes.

In the practical session, the instructor first demonstrates the cooking process by actually preparing the food. The students watch intently, taking notes on key cooking points such as how to cut ingredients and control the heat. After the demonstration, the students divide into groups of 4-5 people and begin cooking.

This time, each student tried their hand at filleting one horse mackerel into three pieces. At first, many students were afraid to touch the fish or struggled with the preparation, but by encouraging each other and cooperating, every student was able to successfully fillet the fish into three pieces.

It was very impressive to see so many students sharing their feelings with each other, expressing both the joy and the challenges they experienced from preparing fish themselves. It was also heartwarming to see them happily enjoying the finished dishes together as a group.

In the seasonal cooking sessions, students will work on refreshing menus such as colorful somen noodles inspired by the Tanabata festival and mizuyokan (sweet bean jelly). Furthermore, at the end of June, they will take a practical test on shredding cabbage. We look forward to seeing the students grow in both knowledge and cooking skills as they accumulate new experiences through these practical sessions.

(Source: Laboratory of Culinary Research)