On Tuesday, June 13th, at 18:00, trainers gathered at Craft Culinary Room, Cleo Osaka Central, to conduct a skill enhancement workshop. The focus of this workshop was on mastering the filleting techniques and effective commercialization of Hamo (pufferfish) and “Iwashi” during the rainy season.

The instructor for the Coaching Trainer course in the Trainer Division is Trainer Yoshiji Kawano.

<Comment from Kawano coaching trainer>

【Bone Cutting Technique and Practice for Hamo】
As the demand for Hamo (pike conger) is expected to increase with the approaching season, we are conducting a technical training session focused on Hamo. In this session, we will cover the key points of bone cutting, including the proper angle and width for inserting the knife. Our aim is to ensure that the resulting products have an appealing appearance suitable for commercialization, specifically for Hamo dishes such as “Hamochiri” (sliced Hamo) and “Hamoshabu” (Hamo hot pot).

【Preparation and Presentation of Sardines】
The technique of properly preparing sardines may be effortless for those with years of experience in fish processing, but it can pose a challenge for new employees or individuals without prior experience. In this training session, we provided guidance on effective teaching methods specifically tailored to such individuals.

Additionally, we offered instruction on various styles of sashimi preparation for sardines, including simple flat-cut sashimi and thin-slice sashimi, as well as decorative styles like leaf-shaped cuts and arrangements with fernbrake. We emphasized the importance of creating elaborate and refined products through our lecture on the significance of sophisticated product development.

【Garnish and Decorative Cutting】 【Leaf-shaped Cucumber】 To introduce a wide range of ways to enjoy it, we conducted a tasting session using K-Pack Corporation’s sauce instead of the traditional plum paste, vinegar miso, or sashimi soy sauce.

• Yubiki-style preparation of Hamo (Pike conger):
  • Tasting with Non-Oil Plum and Bonito Sauce
  • Tasting with Grated Daikon and Ponzu Sauce
• Sashimi-style preparation of Sardines:
  • Tasting with Ginger and Myoga (Japanese ginger)
  • Tasting with Basil Sauce

<Trainer’s Feedback>

• Yubiki-style preparation of Hamo (Pike conger): The combination of grated daikon and ponzu sauce was well-received, with participants noting that it complemented the dish better than plum paste or vinegar miso. It was considered delicious and received positive feedback.
• Sashimi-style preparation of Sardines: The ginger and myoga sauce paired well with the sardines, and participants appreciated its refreshing taste, especially suitable for the upcoming season. It received favorable feedback.

<Comments from Manager Akamatsu, Trainer Section>

Starting from this session, we began with a review of the previous training and revisited the parts that were still unclear. We aim to continue this approach in future sessions as well.

For Hamo, our focus was mainly on handling pre-cut ingredients, as trainers themselves had limited experience with bone cutting. We shared instructional methods for bone cutting to ensure consistency among trainers. Additionally, we explored the easy production of popular dishes such as shabu-shabu and Hamo hot pot, and we encourage trainers to implement them in their own practice.

Regarding Sardines, we shared the technique of “Meyer-style” opening and discussed instructional methods. We also provided guidance on how to create visually appealing sashimi slices and present them attractively. As this technique can be applied to other fish as well, we encourage trainers to experiment and try various options.

English translation by ChatGPT.