Hello everyone 😊 April has become a warm and comfortable climate 🌱
Thank you for visiting the TOKYO YAMANOTE blog.

Today is the third class since the new semester started! ! !
Second-year students made a prototype of a collaboration project between Mizkan and Osaka Prefecture✨

-simple vinegar
-Quanzhou ingredients
・Three pillars of spices (herbs)
・The target is food that can be eaten on a daily basis for home use

Under the above prerequisites, students are doing trial and error!

The theme ingredient for this time is[Senshu water eggplant]
Compared to other eggplants, it is thicker and rounder, has a thinner skin, is softer, has a sweeter freshness, and is so juicy that it drips with water.で す

The students were doing trial and error to find out the differences between the eggplants they usually cook.

By combining various ingredients and seasonings, we make fine adjustments to see what we can combine to make it more delicious.

It's still in the prototype stage, but it's complete until the platter! !
We will actually taste it ourselves and flash up further 👍

We are all reviewing recipes and having a meeting...
"If the sauce is more like this..."
“Maybe this ingredient is too much…?”
We will iterate to make it better! ! !

To cooks who can not only cook but also devise menus by themselves✨
Would you like to aim for it too! !

Would you like to experience learning at TOKYO YAMANOTE at an open campus?

↓ Click here to apply for Open Campus ↓↓

[Tokyo Yamate Cooking College]

158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19

[Yamate Cooking and Confectionery College]

150-0044 Maruyama-cho, Shibuya-ku, Tokyo 28-5

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0120-805-801