On November 10th, at Shibata Gakuen University Junior College (Kamigawara-ga-cho, Hirosaki City), cooking practice using seaweed from Kazamaura Village, “Cafeteria Practice” was held.

"Cafeteria practice" is part of the class where students in the life sciences department actually serve dishes prepared by students in the kitchen. In October, he received cooking instruction from members of Kazamaura Village's "Kazamaura Farm Direct Friends Association" and completed the "Kazamaura Seaweed Set Meal" using seaweed harvested in the village. There are 6 items on the menu: deep-fried funori, egg-fried pineapple, kozalume seasoned with flowers, hijiki okowa, shiitake mushroom and mozuku clear soup, and kuromitsu agar. It was offered to junior college students and faculty members for 340 yen.

On this day, a seaweed display corner of Kazamaura Village was set up in the kitchen, where visitors could see 10 types of seaweed, including Kozarume and Akabaginnanso. Samples of sweets such as "Hijiki Cocoa Pie" and "Konbu An Pie" made with seaweed were also sampled.

Nene Kimura, a second-year junior college student who used the cafeteria, said, "I was surprised that the menu was all made with seaweed. The funori kakiage was crispy." Asami Koyama, a second-year student at the school, said with a smile, "I learned for the first time that there are many types of seaweed. The hijiki rice was delicious."

Project Professor Ikuko Kitayama commented on the student's trial menu, "The original flavor of the seaweed came out in a rich way, and the seaweed smell, which young people are not good at, was less, and it was easy to eat. The funori seaweed in particular was excellent, and the students were proud of it. ', he says.