Hokkaido Shimbun, 5 September 2017 - Nine students from the Singapore Polytechnic Diploma in Food Science and Technology (DFST) visited Hakodate Culinary School in southern Hokkaido, Japan on 4 September 2017 to learn about the variety of seaweed cultivated there and tasted the various cuisine made from this nutritious sea plant.
The Japanese Science and Technology Agency sponsored this Sakura program that was planned and arranged by the Nomata Gakuen institutions, which include the Hakodate University and the Hakodate Culinary School.
The nine students and one staff visited Hakodate University, Hokkaido University and Hakodate Research Center for Fisheries & Oceans during their stay. They worked with Japanese students at the Hakodate University and learnt about the food culture in Hakodate. In addition, they studied the techniques of seafood processing.
Mr. Yoshida, vice-president of the Hakodate Culinary School, taught the visitors to cook Gagome kombu seaweed and Hijiki from the Hakodate area. They sampled miso soup with the seaweed and penne with some Nori (seaweed sheets). “Until now, I have only tasted Wakame seaweed. Here in Hakodate, we saw many different types of seaweed which are very tasty as well,” said Daphne Tan Tying Sue (18).