Mr. Uchida of Uchida Pickles Industry gave a lecture on "Food Design" in the third year of high school.

The history of Japanese food can be said to be the history of fermented foods, and we had an opportunity to learn deeply about the many fermented foods around us. Although we have become more sensitive to sterilization after the corona disaster, we were filled with gratitude for the blessings of food brought by beneficial microorganisms that enrich our daily lives.

The students had no experience in mixing bran at home, and the flavor of roasted bran was a surprise to them. They will carefully nurture the nukadoko, which they lovingly stirred with their own hands, hoping it would be delicious.

All of the dishes were very tasty, and the rice tasted even sweeter and tastier than usual. The class was full of fresh and new discoveries.