Sea and Japan Project Public Relations Office
At a very popular fish shop in Aichi Prefecture, we held “Japan Savakeru School with Kaiten Sushi Uotaro Handa Branch” where you can learn about the sea and sushi culture of the Chita Peninsula! Date and time: Saturday, September 16, 2023 / Location: Conveyor belt sushi Uotaro Handa store
On Saturday, September 16, 2023, the Sea Feast Promotion Organization and Uotaro Co., Ltd. will prepare fish at conveyor belt sushi restaurants for 4th to 6th grade elementary school students in Handa City and nearby areas, and share local culture with them. We held an experiential program called “Japan Savakeru School with Conveyor Belt Sushi Uotaro Handa Branch” where you can learn about the connection with the sea and your relationship with it. This event is part of the Nippon Foundation’s “Ocean and Japan Project,” which connects people through the ocean in order to pass on the rich and beautiful ocean to the next generation.
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・Event overview: An experiential event where you can learn about the connection between the local ocean and your daily life by listening to stories from sushi chefs and experts and cooking fish (slicing and making sushi) at the Conveyor Sushi Uotaro Handa branch. Marine education program.
・Date: Saturday, September 16, 2023, 8:30-12:30
・Venue: Kaiten Sushi Uotaro Handa Branch (1-33-2 Nakamuracho, Handa City, Aichi Prefecture)
・Number of participants: 10 groups of 4th to 6th graders and their parents, 20 people
・Sea learning lecturer: Masashi Sawada (Mizkan Group), Takahide Hiraoka (Uotaro Co., Ltd.)
・Fish handling instructors: Hitoshi Kurosawa (Uotaro Co., Ltd.), Yuka Kishida (Japan Sabakeru Project)
・Sponsor: Sea Feast Promotion Organization, Uotaro Co., Ltd. ・Co-sponsor: Nippon Foundation Sea and Japan Project
・Cooperation: Mizkan Group, Handa City Tourism Association
The connection between the sea of “Handa” where we live and “sushi” The “Japan Savakeru School” was held at the popular fish shop “Uotaro” in Aichi Prefecture. The children gathered at the venue, “Kaitenzushi Uotaro Handa Branch,” dressed in white happi coats and pretending to be craftsmen.
First, Mr. Sawada from the Mizkan Group will talk about the connection between handa and sushi. During the Edo period, a sake brewery in Handa (later founded by Mizkan) used sake lees from the sake brewing process to create “lee vinegar,” and sushi made with it became a big hit with the common people. We introduced how the trend crossed the ocean and sushi spread across the country. What was the first sushi that Japanese people ate? Do you know the size of sushi in the past? In response to Mr. Sawada’s questions, the children learned about Handa’s history and culture, as well as the connection between sushi and their daily lives.
Next, Mr. Hiraoka from Uotaro talked about “the sea and fish of the Chita Peninsula.” The children were intrigued by the introduction to the creatures that live in the sea around their town. It was a time to think about how the ingredients for the sushi we usually eat reach our eyes, what kind of ocean the creatures that become the ingredients spend their time in, and the process by which living things become food.
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Let’s take a look at the Spanish mackerel dismantling show by professional craftsmen and try our hand at cutting the material! Introducing Japanese Spanish mackerel caught from the local sea that is so large that it almost overflows the cutting board. Uotaro Kurosawa performed a demolition show in front of the children. “Sabaku” separates the edible parts from the inedible parts,” he said, as the meat was gradually peeled off the bones. The children intently watched the craftsmanship while listening to the clicking sound of the knife and bone hitting each other.
After the demolition show, each person was given one piece of Spanish mackerel that served as a fence, and the experience of cutting it into pieces for sushi began. I was struggling with how to use a knife, something I don’t usually do. There were many questions from the children to the craftsmen, such as, “How do you make long stories?” I tilted the blade and carefully slid it to neatly arrange the ingredients for my original sushi.
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Make sushi with the chef at a conveyor belt sushi restaurant! Next, horse mackerel appeared on the cutting board. We carefully looked at the model for grated three pieces and challenged each person to make one piece. “The order in which you insert the blade is belly, back, back, belly,” I hummed what I had learned as I carefully cut the pieces.
The chopped horse mackerel can be used as a sushi ingredient, just like Spanish mackerel. Once the children got the hang of it, they began to come up with more and more beautiful material.
The final experience was “Sushi Nigiri”. I learned how to make sushi like a professional from Uotaro’s chef, and with all my heart, I made the only one-of-a-kind sushi in the world. Gently wrap the sushi in your left hand with your right index and middle fingers, arrange it on the sushi geta, and it’s done. The children prepared and made their own sushi and enjoyed it with their parents.
At the end of the program, all the children who attended the Japan Sabakeru School were presented with a Sabakeru Master Certification and sushi geta stamped with ‘Uotaro’.
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“I’m glad I learned about the sea and how to handle fish that I didn’t know before. I want to tell my friends what I did at the event.” (6th grade boy)
“There was a time when I thought the sea wasn’t very clean. I thought it would be great to actively participate in events like this and learn what I can do.” (6th grade girl)
“I always eat sushi easily, but now I know how difficult it is to make it.” (5th grade boy)
“I was surprised to see that the places where we can catch fish are changing due to ocean changes.I wanted to do something good for the sea, even if it was a small thing.” (Parent)
“I realized once again that seafood is extremely important to Japan.” (Parent)
[Image 5: https://prtimes.jp/i/77920/1997/resize/d77920-1997-c4d69cc19bbdfd3c3892-4.jpg&s3=77920-1997-e637d4ec29356d181ac80e8fe633e460-2048×1365.jpg] -Reference: About Conveyor Sushi Uotaro-
[Image 6: https://prtimes.jp/i/77920/1997/resize/d77920-1997-fa89b88fd081ed57399a-5.jpg&s3=77920-1997-f2882bef7aa4075b6282a9dfbe1558ed-1049×311.jpg] Uotaro Co., Ltd. holds auction rights to five fishing ports, mainly on the Chita Peninsula, and sells fresh fish and shellfish immediately after auctioning them. The company’s strengths, which operate five fresh fish markets and 11 dining facilities in Aichi and Gifu, are the overwhelming freshness of its fish and shellfish and the technology used to handle the fish. Uotaro, a conveyor belt sushi restaurant, takes advantage of this strength. We pass on the spirit of Uotaro’s face-to-face customer service and provide an exciting experience of enjoying food every day.
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Sea Feast Promotion Organization
Through the Nippon Sabakeru Juku and the YouTube Sabakeru channel, we are operating the “Japan Savakeru Project” to pass on the ancient Japanese cooking technique of “cleaning fish” and expand the circle of actions to pass on a rich and healthy ocean to future generations. . The Nippon Salary Project is part of the Nippon Foundation’s Sea and Japan Project.In addition to passing on the techniques of slicing fish and providing opportunities, we also disseminate information on marine issues and increase the number of people who protect the sea. Masu. Official website: https://sabakeru.uminohi.jp/
Official X (old Twitter): https://twitter.com/sabakeru
Activities: Operation of the Japan Sabakeru Project
(Works such as planning and operation of Nippon Sabakeru Juku/YouTube “Sabakeru Channel”)
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Nippon Foundation “Ocean and Japan Project”
The sea supports Japanese people’s lives in various ways, sometimes giving them peace of mind, excitement, and inspiration. This is an all-Japan project that aims to encourage people across the country, including children, to view the ongoing environmental deterioration of the ocean as their own, and to expand the circle of action to preserve the ocean for future generations. is.
More details about this release:
Sea and Japan Project Public Relations Office