On November 20, 2023, I attended a cooking class at Tokyo International French Academy as an instructor.

On the day of the event, the students tried their hand at cooking tempura together with their children.
Everyone worked very hard.

Takinogawa burdock, which the children cultivated during school holidays, was also used in the vegetable kakiage.
It was heartwarming to see them enjoying the finished dish with such deliciousness.

I hope to continue to convey the appeal of Japanese cuisine to children through activities like this.