The trainers gathered at Cleo Osaka Minami’s craft kitchen to conduct a skill-up training session. The themes of this training were:

1. “Red and White-Tied Snapper” (鯛の紅白紐掛け)
2. “Yellowtail Kama Sashimi” (ブリカマのお刺身)
3. “Natural Flounder Flower Arrangement” (天然平目の花造り)

The instructor for this training was Coach Trainer Yoshiji Kawano from the Trainer Department.

<Comment from Kawano coaching trainer>

“Red and White-Tied Snapper” (鯛の紅白紐掛け) is a traditional way of presenting a snapper with red and white cords, often used in ground-breaking ceremonies and celebratory occasions. While there used to be frequent requests for this presentation in the past, in recent years, the demand has significantly decreased.

During the training session, we emphasized the importance of passing down these ancient customs to future generations as a form of food education.

(After giving a lecture on how to tie a string and the order in which it is hung, we had several people actually tie the sea bream.)

”Yellowtail Kama Sashimi”
Since the unit price of raw materials for farmed fish is soaring, we have introduced commercialization with a high profit margin.
The idea of processing yellowtail stems into sashimi is not common, so we can differentiate ourselves from other companies.

(It is important to serve daikon ken in a small amount so that the appearance of the kama is not hidden. Since the color becomes monotonous, use red, yellow, and green decorations to improve the appearance.)

“Natural Flounder Flower Arrangement”

Introduction to the trending flower arrangement of natural flounder on Instagram. As professionals, it is essential to keep up with the current trends and popular styles.

(The lecture focused on how to serve Ken, the thickness of the sashimi, and the angle and placement of the dish.)

“Decoration Garnish Cutting”

“Carrot Butterfly”

English translation by ChatGPT.