Sea and Japan Project Public Relations Office
Sea Work Project Children’s Work [Challenging the work of the fish department at Supermarket Mishimaya-Until the local fish reaches the dining table-] was held
Sunday, September 24, 2022, 8:00-11:00 [Kawazu-cho, Shimohigashi, Matsue City]
The Regional Mirai Creation Center, a general incorporated
association, held a work experience for elementary school students together with Mishimaya Co., Ltd., which is headquartered in Matsue City, Shimane Prefecture. In this program, you will learn how to judge and cut seasonal local fish at Supermarket Mishima and Higashikawazu in Matsue City, and also experience making and selling sushi so that the fish reaches consumers. By experiencing the flow up to, it was carried out with the aim of experiencing a job related to the sea. Through work experience, this program is filled with a lot of learning and awareness about living with the sea, protecting the environment, and the blessings we receive from the sea. 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. [Image 1
・ Event name: Children’s Work Experience Project at Sea
[Challenging the job of the fish department at Supermarket Mishimaya ~Until the local fish reaches the dining table~]
・Schedule: Saturday, September 24, 2022, 8:00-11:00
・Venue: Mishimaya Higashikawazu store (Shimohigashikawazucho, Matsue City) ・ Number of participants: 5 people
・Organizer: Mishimaya Co., Ltd.
・Supervisor General Incorporated Association Regional Mirai Creation Center ・ Cooperation Umi to Nihon Project in Shimane Executive Committee ・ TSK Enterprise DC Co., Ltd.
tense entrance ceremony
The place where you can experience working is the fresh fish section of the supermarket Mishimaya Higashikawazu store in Matsue City, where fresh fish, processed products, and sushi are lined up. In this experience, you will learn how to judge and handle Sanin fish, which is in season, and experience hygiene management in the kitchen. Then, we will create a pop that promotes the recommended fresh fish and challenge customer service. There were also fun experiences such as making sushi and packing seafood, and learned about the process through which fish is displayed and sold.
Five students from 1st grade to 5th grade participated in the experience. First of all, work started with the entrance ceremony, and I received an explanation about today’s work from Mr. Kobayashi, General Manager of Mishimaya Co., Ltd.’s product department. He also explained that Mishimaya is working with young local fishermen to sell unused fish.
Thousands of blackthroat seaperch, flounder, and freshly caught fish! In the backyard, freshly landed flounder and mackerel from the local port in the morning, as well as Shimane’s high-end blackthroat sea bream, sea bream, and turban shell were lined up. The children were told, “The way to distinguish fresh fish is the clarity of the eyes and the color and luster of the fish.” Then, observe the work of cutting the fish into three pieces. While watching the fish being quickly cut down, the children asked, “Are you going to throw away the bones, heads, and tails?” I also received an explanation about the ingenuity of consumption. In addition, I experienced cleaning the kitchen before cutting fish, and learned that hygiene management is thorough.
Challenge yourself to make your dream sushi!
In the experience, I also experienced making sushi. First of all, the children looked surprised when they saw how sushi rice is made by a machine. Then, I challenged the work of putting the toppings on the sushi rice. Witnessing the series of work from the cut up of the procured fish to the topping and serving, I learned that there is a lot of work involved in the sushi we usually buy. I also experienced wrapping turban shells.
Appeal with POP! Today’s recommended fresh fish
After that, we challenged to make a POP to promote the recommended fresh fish. From among today’s recommended fresh fish such as blackthroat seaperch and flatfish, each person selects the fish they are in charge of and creates a POP. We added a catchphrase to the POP to encourage customers to buy it. Then, the completed POP is arranged on the sales floor and challenged to sell. “It’s freshly caught and delicious,” and “Now is the season,” he said in a loud voice. [Image 5
What are the problems of Shimane’s sea and fisheries?
During the experience, I learned from young local fishermen about the challenges facing Shimane’s sea and fisheries. It is important for everyone to think about and act on the current situation where the number of young fishermen is decreasing, what I am doing to revitalize the fishery, and the marine litter that has a negative impact on the sea and the fishery, and to protect the beautiful and rich sea. I received an explanation.
Thank you for “obvious”!
The five of us who worked hard until the very end received shopping coupons from the Mishimaya Higashikawazu store as a “salary”. After learning about local fish and the many people involved in the process of putting them on the store shelves, the children commented, “I thought it was natural to have products on display, but it was hard work.” I was asked about their impressions such as “I understood that it was” and “I want to try the fishmonger’s job again”.
Organization name: Regional Mirai Creation Center
Activities: Planning, development and implementation of a “local work experience program” for children
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.
Details about this release: