NEWS

Relay of Recipes from Faculty and Staff to Students! Cooking Class for Students

Update: June 3, 2019

A cooking class for students was held at the Wisteria Hall (Common Living and Dining Area) on the first floor of the Momi and Maple Houses on May 29 (Wed.).

The University's Health Care Office hosted the event with the aim of enabling the faculty to support student life from the aspect of food while deepening the relationship between them to vitalize the ICU community.

In March, the office invited "my home recipes," simple dishes which faculty and staff can recommend to the students. Next, it polled the students for the dishes they want to try from the 18 recipes it received. At the event, the office staff together with the students prepared the top four recipes chosen with a total of 3,335 votes - Nanchatte Japanese Pilaf, Non-fried Candied Sweet Potato, Avo-naddo Salad and Simple Steamed Chicken.

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The cooking class invited the staff member who provided the recipe of Avo-naddo Salad as a special guest, who demonstrated how to prepare the dish together with a Health Care Office staff member. The center purchased some of the ingredients such as fresh vegetables grown locally in Mitaka, Tokyo, where the ICU campus is located, from students involved in a project for promoting local production for local consumption. The cooking processes including how to remove avocado seed and using natto in salad were new to the students and they were full of surprise.

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Having learned how to prepare these dishes, the students began cooking in groups decided by drawing lots. They tried cutting carrot into fine strips and sweet potato into rectangular slices with unsteady hands and they tried their hands at the various steps of cooking including washing ingredients, dressing, simmering, frying and arranging and worked together to complete the dishes in the menu. The hot water in which the chicken was boiled was turned into a special Chinese soup, and a special dinner with the five dishes were spread on the table.

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Following "Itadakimasu (gratitude for the food)," the students took a sip of the soup and shouted "Delicious!" for joy. The Japanese pilaf with canned broiled saury came out to be flavorful with lots of fish chunks, and one student said, "This is so helpful for me because I don't usually eat fish." Video clips with cheering messages from faculty and staff were aired while having the dishes. The warm cheering from the faculty and staff, who support the students' college life, without doubt was etched in the heart of the students, together with the tasty and fun memories and the sense of achievement.

Comment from a staff member of the Health Care Office, which organized the event

The event was held in a friendly atmosphere throughout from cooking to cleaning up and it was impressive that students from all grades enjoyed talking to each other about their regular meals and classes. Students left with smiles, saying "It was fun. Please do this again!" thus bringing the recipe relay cooking class to a close. The dishes prepared based on the recipes the students received from faculty and staff with memories will soon appear on their daily dining tables.

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