Trainers gathered at Cleo Osaka Minami’s craft kitchen and held a skill-up training session.

The theme of this training is sashimi and sushi of grunt and hairtail, with a focus on Hamo.
Hamo is a must-eat dish in summer in the Kansai region.

[Hamo]

<Kawano TR>

Technical training for hamo, which will be in high demand as the season approaches.
Tips on how to cut the bone from how to handle hamo (explanation of the angle and width of the knife).
Productization to look good, etc.

<Tabata TR>

Key points for pressed hamo sushi, etc.・Remove moisture from the parboiled hamo.
・When grilling, be careful as the reduced sauce can burn easily.
・By lowering the front part of the sushi rice a little lower, it gives a three-dimensional effect.