Tokyo Tech News
Pressed sushi, milanesa empanizada, clear Japanese broth, and strawberry au lait agar for a dessert. This was the mouthwatering menu at the 15th cooking class held at Suzukakedai Campus on December 9.
The class, co-hosted by Tokyo Institute of Technology University Co-op and Suzukakedai Health Service Center, took place at the Co-op Suzukakedai Cafeteria.
Pressed sushi is a perfect dish for the New year holiday season. After molding the vinegar-seasoned rice into rectangles using cut-off milk cartons, the chefs sprinkled smoked salmon, salmon roe, asparagus, and thinly shredded egg crepes called kinshi-tamago as toppings. Taking turns, everyone got a chance to experience one of the many Japanese ways of preparing eggs.
Milanesa empanizada is a Mexican dish: pounded thin chicken breast breaded and fried. After a demonstration by a student from Mexico, the rest of the participants also prepared the dish.
Seventeen students, fifteen of whom were international students, participated in the 15th Cooking class. Once again, the cooking class was a great way for all participants to cooperate and savor the results together.