Students in Japan develop new regional cuisine ideas

Students in Japan are engaging in culinary programs to promote local food cultures. At Shirahama Elementary School, fifth and sixth graders participated in a remote education program organized by Kikkoman Corporation and the professional education group 'Pro-Gaku'. The students developed new regional dish concepts, including 'Ootaniwatari Mozuku Soba' using local fish and seaweed, and a 'Juicy' dish featuring local pork and black purple rice.

In a separate competition, students from Hirosaki Jitsugyo High School in Aomori Prefecture are aiming for a third consecutive victory in the 'Gotochi! Zeppin Umaimon Koshien' cooking competition. Their entry, titled 'Haru Matsu Megoi Nari', is an innovative take on traditional inari sushi. The dish incorporates local ingredients such as Aomori yams, local corn, and pork seasoned with traditional chili pepper paste, designed to represent the Tsugaru landscape transitioning from winter to spring.