Key Facts
• A cooking class was held at Aomori Yamada High School in Aomori City.
• 30 culinary students and 13 fishermen from the Higashi Aomori Fisheries Association participated.
• The event aimed to foster mutual understanding between fishers and cooks.
• Students processed sea bream, mussels, and Aomori Salmon provided by Japan Salmon Farm.
• Four dishes, including salmon poêlé, were prepared and tasted by participants.
• Students found fish preparation challenging but appreciated the fishermen’s expertise.
• Fishermen expressed happiness seeing their catch prepared and learned new cooking methods.
• The class deepened participants’ understanding of their respective roles.
Summary
A unique cooking class at Aomori Yamada High School brought together 30 culinary students and 13 fishermen from the Higashi Aomori Fisheries Association. The event aimed to enhance mutual understanding between those who catch fish and those who prepare it. Students processed sea bream, mussels, and Aomori Salmon, then used the ingredients to create four dishes, including salmon poêlé. Participants shared their experiences, with students admiring the fishermen’s skills and fishermen appreciating the creative cooking techniques. The class successfully fostered collaboration and a deeper appreciation of each other’s roles.
