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Tokyo Tech News
Published: August 4, 2015
Homemade bouillon, fresh green salad served with boiled chicken, juicy onion and potato gratin, and green tea jelly with sweetened azuki beans — anyone hungry yet? This was the menu at the 14th Cooking class held at Suzukakedai Campus on June 29. Making the most of the savory in-season ingredients Japan has to offer, participating students focused on preparing both tasty and nutritionally balanced dishes.
The cooking class, co-hosted by Tokyo Institute of Technology University Co-op and Suzukakedai Health Service Center, took place at the Co-op Suzukakedai Cafeteria.
Learning the recipe for success
Good cooking starts with a good knife
Preparing the white sauce
After examining the recipes and methods of preparation for each dish, students divided the various tasks among each other and the slicing began. The essential white sauce proved to be a challenge, but eventually a potato gratin baked to a golden brown emerged from the Cafeteria oven. In addition to guidance on cooking methods from the cafeteria staff, the students also heard explanations on nutritional value from the Co-op's managerial dietician.
Potato gratin fresh from oven
Managerial dietician explaining nutritional value
The cooking class was once again a great success, with all participants enjoying the preparation and results together. Everyone was greatly pleased both with the dishes and the nutritional knowledge they acquired.
Group photo of participants
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