A trainer skill enhancement workshop was conducted at Cleo Osaka Minami’s Craft Cooking Room. The instructor for the workshop was Trainer Coaching Trainer Kawano from the trainer department.

<Kawano Coaching Trainer’s Comments>

[Salmon Filleting]:

Review of existing filleting techniques We need to reevaluate the filleting technique due to the soaring cost of raw materials. The conventional filleting method results in increased weight, leading to higher prices and making it difficult for customers to handle. The filleting method demonstrated in this workshop involves dividing the fillets into smaller portions (lower unit price) compared to the conventional method, without compromising its appearance. Additionally, we have made sure that the filleting is done in a way that makes it easier for customers to slice when they take it home.

[Kochi Thin Slices]:

Demand for refreshing flavors due to rising temperatures
To attract customers, we need to meet the demand for thin slices of Kochi fish as summer approaches. Moreover, in a period of soaring raw material costs, the category of thin slices has become synonymous with profitable products.
By creating products with advanced commercialization techniques, we can significantly enhance the visual appeal of the display area.

(Guidance Points)

Being thin alone is not enough.
The importance of the angle when plating the slices on a dish.
How to create a three-dimensional appearance for the slices.
[Garnish]

Windmill carrot
Introducing an easy and visually appealing decorative cut.

To introduce a wide range of ways to enjoy, we served sashimi for participants! We had a tasting session using Keipack Corporation’s “Sashimi Sauce” (provided by Keipack).

<Trainers’ Feedback on Sashimi>

• This would definitely make children happy.
• It would go well with hand-rolled sushi.
• It would be great for seafood bowls and chirashi sushi.
• If you’re eating inexpensive ingredients with a mild flavor, such as frozen bincho maguro, it’s worth trying.
• The spicy mentaiko mayo flavor is best enjoyed by dipping only the mentaiko portion, eating it in equal amounts with mayonnaise, or increasing the amount of mayonnaise compared to mentaiko. It allows for various flavor experiences.
• It would also go well with squid sashimi and boiled shrimp.

<Trainer Division, Comment from Manager Akamatsu>

By showcasing examples such as the thin slices of red snapper from the previous workshop, there has been a noticeable change in awareness among the trainers. Moving forward, we aim to challenge ourselves with new things such as cutting techniques, trends, and teaching methods, in order to further enhance our awareness.

English translation by ChatGPT.