The 15th Senshu Bishoku Expo Study Group was held ✨.

Misaki Town is surrounded by the Izumi Mountains, rich in greenery and Osaka Bay, and is blessed with fishing resources and a natural environment. Students are challenged to come up with a recipe that uses "akou" 🐟from Misaki Town!

Our guest chef this time was Chef Shigeo Shibano of Restaurant Chansonnier, a famous French restaurant in Kishiwada City.

Chef Shibano also devised a recipe and presented it in front of us ❕.

We were also honored to have Mr. Yuji Matsuoka, Vice Mayor of Misaki Town, and many other guests in attendance.

A variety of menus designed by students ✨

1) Poillet of red grouper
～With a sauce that makes the most of the flavors of the ingredients.

2) Dashi broth with red grouper

We made soup stock from the bones. The guests commented that the soup was delicious with no fishy smell and the broth was very good!

(3) Akou Tsukemen (fish noodle soup)

A Taiwanese student devised this recipe based on Taiwanese fish noodles.
The noodles were made from ground red mullet and tapioca flour, and the dipping sauce was made from bones from other groups, so the soup stock was a bit thick. The dipping sauce itself is very tasty, so they suggested mixing it with hot water and drinking it, or even arranging it in other ways.

(4) Tomato stewed red grouper with summer vegetables

(5) Grilled summer vegetables and red grouper with two different sauces

(6) Stewed red grouper with starchy sauce - yuzu flavor

The juice and peel of the yuzu citron were combined with grated radish, and the roasted fish cake was accented with a delicious flavor, according to the guests. This recipe was actually used at the restaurant where the students work part-time!

(7) Akou pazza - room shellfish with oregano and white wine

DAICHO has been learning about the SDGs on a regular basis, and this time many of the groups used bones to make soup stock. When they wanted to make the broth thicker, they grilled the bones before making the broth.

It was a great way to use the bones and skin and minimize the amount of thrown away ingredients ✨.

Chef Shibano tasted everything and said the level was high!

Let's keep aiming higher and higher✨!

Thank you, Chef Shigeo Shibano and all the guests!

Next time we will be serving Kishiwada "Kurodai" 🐡! Enjoy!