Sea and Japan Project Public Relations Office
Let’s master the basic horse mackerel!
Date/September 25, 2022 (Sun) Place/Cooking practice room on the 6th floor of the Kagawa Prefectural Social Welfare Center
The Japan Sabakeru Project Executive Committee is working to pass on the ancient Japanese cooking technique of “slicing fish” to the next generation, and to expand the circle of action to pass on a rich and healthy sea to the future. Wa” was held on Sunday, September 25, with 12 parents and children in 6 groups participating.
This event is part of the “Nippon Foundation ‘Sea and Japan Project'” that connects people through the sea in order to hand over the sea to the next generation.
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[Japan Sabakeru Juku in Kagawa] Event Overview
・Overview: Passing on the ancient Japanese cooking technique of “cutting fish” to the next generation,
As an initiative to expand the circle of action to pass on a rich and healthy sea to the future
1. Watch an introductory DVD about Sabakeru Juku
2. Learning about the Seto Inland Sea
3. Demonstration of how to clean fish
4. Cooking experience/Cooking experience/Tasting
Perform the above
・Schedule: Sunday, September 25, 2022, from 10:00 to 14:00
・ Venue: Kagawa Prefectural Social Welfare Center 6th Floor Cooking Training Room
(Location: 1-10-35 Bancho, Takamatsu City, Kagawa Prefecture) ・ Number of participants: 12 people in 6 groups (elementary school students and parents)
・ Lecturer Hiroyuki Yamamoto, President of Kagawa Prefectural Fish Market Co., Ltd.
Geneviève Cuisine Cooking Class Hitoshi Yamanaka and Mikiko Yamanaka ・Organizer: Sea and Japan Project in Kagawa Executive Committee, Japan Sabakeru Project Executive Committee
・ Co-sponsored The Nippon Foundation Sea and Japan Project
learning about the sea
We asked Mr. Hiroyuki Yamamoto, President and CEO of Kagawa
Prefectural Fish Market Co., Ltd., about the characteristics of the Seto Inland Sea and the fish that can be caught in the Seto Inland Sea.
He shared information about the Seto Inland Sea and the fish in the Seto Inland Sea, which he knows because he has a deep connection with fishermen and the Seto Inland Sea. I learned that the taste differs depending on the season,” said a voice.
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Sabakeru Report
We invited Hitoshi Yamanaka and Mikiko Yamanaka of the Geneviève Cuisine Cooking School, who we are familiar with every time, as instructors, and gave a demonstration of how to cook and an actual cooking experience.
Among the participants, there were many who were handling fish for the first time, but they were all doing very well. One of the participants who experienced it said, “It feels very delicious to cook with the fish that you cut yourself.”
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Voices from participating children and parents (from questionnaire) ・I realized that there are so many ways to cut and catch fish (11-year-old girl) ・I want to cut fish like I did this time (boy, 10 years old)) ・I had never cut fish before, but it was fun and not difficult to try. I made a new discovery that even a child can handle it (parent of a 5th grade elementary school student)
・I usually don’t buy fish with heads, but from now on, I would like to try it with my parent and child from time to time (Parent of 4th grade elementary school)
-Organization Profile-
Organization name: Japan Sabakeru Project Executive Committee URL: http://sabakeru.uminohi.jp/
Activities: Holding events related to Japan Sabakeru Juku, and work necessary for operation.
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The Nippon Foundation “Sea and Japan Project”
The sea supports the lives of Japanese people in various ways, and sometimes gives us peace of mind, excitement, and inspiration. This is an all-Japan project in which children and people all over the country see the current state of environmental deterioration in the sea as something that belongs to them, and spread the circle of action to pass on the sea to the future. is.
https://uminohi.jp/
Details about this release:
https://prtimes.jp/main/html/rd/p/000001168.000077920.html