I provided guidance at Tagoju Co., Ltd., a supermarket in Shizuoka, in preparation for the Fugu Cooking License Examination.

Instructions for processing from Fugu no Maru, product development for hot pot, and preparation of sashimi. Please provide detailed guidance on key points and considerations for product development.

The participant struggled with “shark skinning.”

[Comment from Junichi Matsumoto, Group Manager, Product Division 1 – Seafood]

• Training policy　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　

As part of our company’s direction for the fiscal year 2023, one of our pillars is to “strengthen our employees,” focusing on improving product knowledge and culinary skills.

To differentiate ourselves from competitors, we are committed to offering “live-processed fugu” dishes, including thinly sliced sashimi, which will contribute to our unique product lineup. In order to achieve this, we are working towards obtaining fugu processing certification by undergoing training at Shokushin to acquire knowledge and culinary techniques. Our goal is to enable fugu handling at all of our 14 stores.

[Comment from Yamada, Buyer, Product Division 1 – Seafood]

• Points to focus on in training

In our company, we have not had a culture of preparing “fugu” dishes before, so we are all undergoing training with the mindset of beginners. We are currently learning everything from scratch, including not only the “cooking procedures” but also “product knowledge” and “how to eat” fugu.

Among these, everyone is taking the learning of “cooking procedures” very seriously because we understand the importance of not making any mistakes.

[Comment from Masataka Kusano, Director of Consulting Department, Syokushin]

Since it is a qualification that involves human life, I would like to prioritize “safety” over yield, and I would like everyone to pass the “Fugu Culinary License Exam”.

English translation by ChatGPT.