#Japan #Tokyo #Sakana-kun #Cooking Class #Pride Fish

Experience the Joy of Cooking with Locally-Sourced Fish

On August 8, 2025, a very special cooking class will take place at the ABC Alio Kameari Cooking Studio in Katsushika, Tokyo. Hosted by the Ministry of Economy, Trade and Industry in collaboration with Sankei Shimbun, this event aims to promote the rich Japanese culinary heritage surrounding fish consumption while highlighting the allure of domestic seafood. As part of the initiative, families will have the opportunity to learn how to prepare delicious dishes using the best fish recommended by local fishermen.

The event will welcome 20 pairs of parents and children—specifically targeting students from the 3rd to the 6th grade—free of charge! With the guidance of expert instructors from the ABC Cooking Studio, attendees will create original menus including delightful rice balls featuring fish and a special summer soup made with the freshest seasonal produce, such as the pride of Chiba Prefecture, the ‘Funabashi’s Shun-dame Suzuki’ fish.

As a unique highlight, the participants will have the opportunity to engage with Sakana-kun, a beloved figure in the world of seafood cuisine and a Honorary Doctorate from Tokyo University of Marine Science and Technology. Sakana-kun, revered for his extensive knowledge of marine life and sustainability, will share fascinating insights about fish, its ecological importance, and culinary practices through engaging talks and illustrations.

Event Details

• - Date and Time: August 8, 2025, from 3:00 PM to 5:30 PM
• - Location: ABC Alio Kameari Cooking Studio, 3F, Ario Kameari, 3-49-3 Kameari, Katsushika, Tokyo
• - Special Guest: Sakana-kun

Activities Include:

1. Talks by Sakana-kun and local fishermen about fish
2. Cooking lessons for participants
3. Tasting sessions of the prepared dishes
4. Completion feedback survey
5. Commemorative photographs and distribution of souvenirs

With simple recipes like the Taiwanese-inspired soup featuring Suzuki and fresh vegetables like baby scallops, cabbage, carrots, corn, and slippery haru noodles, the event promises to be a culinary adventure for kids. The 'Taipei-style' soup is inspired by the traditional Chinese dish from Fuzhou, which originally includes duck eggs and unique wontons but will be adapted here with spring noodles for our Japanese audience.

Cooking Menu:

1. Suzuki Tai Pie N Soup: A savory soup with Suzuki fish, vegetables, and a hint of Chinese culinary influence.
2. Fish Rice Balls: Attendees will enjoy making rice balls using Suzuki, black drum, and silver salmon combined with exciting ingredients, such as cheese, pickled radish, and edamame. They will have the freedom to customize their creations with various seasonings including mayonnaise, curry powder, sesame oil, and miso.

The event’s centerpiece, the Pride Fish, is part of a nationwide initiative by local fishermen to support the consumption of domestic seafood. This program, which emphasizes the exceptional flavor of recommended fish, aims to introduce even more people to the joy and quality of Japanese seafood. Currently, there are 296 different types of fish included, with plans for further expansion!

To participate, families should visit the special application site at Cooking Class Registration and submit their application by July 18, 2025, at 5:00 PM, as spots are limited.

This exciting culinary class is supported by the Ministry of Economy as part of its initiatives following the ALPS treatment water import regulation enforcement, promoting the charm of domestic seafood and stimulating consumption.