[Place] JICA (Japan International Cooperation Agency) Yokohama
[Visitors] 11 participants: 3 from Turkey, 2 each from Nepal and Brazil, 1 each from India, Indonesia, Ghana, and Paraguay
[Attendants] 5 KSGG members
Making norimaki (vinegary rice rolled in dried laver) experience was held at JICA Yokohama following the last year. The participants entered a room prior to the meeting time and wore an apron, a bandanna, a disposable glove, and a mask. At first, Ms. T, a KSGG member, explained these goods were required for the prevention of food poisoning. The participants nodded and understood it. After that she explained and demonstrated how to make a California roll.
The participants got interested in cooking and observed over it, taking pictures. When Ms. T finished making a Californian roll, they cheered.
Next the participants themselves tried making it. At first, some couldn’t make it well and yelled, but all of them soon got the knack.
After Californian rolls were completed, we taught the participants how to make hosomaki (a thin roll of seaweed). They began to make it with the ingredients which they easily rolled and then rolled their favorite ones which they selected. They also tried cutting norimaki. With a brief explanation, they handled the kitchen knife well. The participants were all clever with their hands and were earnest. All of us cooperated with each other to dish the norimaki up on plates.
Finally we tasted these norimaki. Although we chatted a lot and exceeded the designated time, we spent really an enjoyable and fruitful time.