In Kami-cho, the northern part of Hyogo prefecture, where the fishery industry is thriving, a special class was held on the 20th for elementary school students to judge Japanese flying squids and make dried fish so that they could get to know the local seafood.
In the special class, the "Kami Town Toto Katsutai" made by people working at a fishery processing company in Kami Town or a guest house opened, and 6 students in the 3rd and 4th grades of Nagai Elementary School challenged to make dried squid. ..
When the children received two cups of Japanese flying squid caught in the Sea of Japan off the coast of Hyogo prefecture, one by one, the instructor's guest house owner told me that they first put a squid in the body and opened it. I carefully removed the internal organs and eyes.
After soaking the squid in salt water for about 10 minutes, I went out to the school playground and attached it to a rotary dryer.
It was completed after drying in the sun for about 6 hours, and one of the children said, "I want to eat with my family."
Another child said, "It was difficult to handle at first, but it was fun once I got used to it. I want to make it at home."