On July 2, as part of its student support initiatives, the Health Service Center held a food education program titled “Supporting Noto! Confectionery Workshop Using Kaga Vegetables.” A total of 22 students and faculty members participated in the event. This time, Kenichi Urano, a pastry chef from Cake House Angel in Fukumitsu-machi, Kanazawa City, served as the instructor. Participants learned how to make “Noto Salt Pudding” and “Kaga Futo Cucumber and Noto Wine Jelly,” recipes originally developed for last year’s Noto support project.
Under the guidance of Urano, participants created a layered dessert by placing jelly made with Kaga Futo cucumber and Noto wine on top of pudding flavored with Noto salt, and garnishing it with fresh fruit. Urano provided a clear and engaging explanation of the process through live demonstrations, and offered hands-on instruction by visiting each table. While waiting for the pudding and jelly to set, participants attended a lecture on the background of Kaga vegetable-based sweets and the current situation of farmers in both the Kaga and Noto regions. After completing the desserts, everyone enjoyed tasting the sweets they had made together.
Students participated in the workshop for various reasons, such as "because I like pudding," "because I’m interested in Kaga vegetables," and "because I wanted to support Noto." Feedback from participants included comments like: "At first, I wasn’t sure if cucumber jelly would taste good, but combining it with pear made it taste like melon—it was surprisingly delicious," "I’m also interested in Noto wine, so I’d like to buy some and try it," "I really have the opportunity to learn recipes from professionals, so I’m thankful for this chance," and "I had a lot of fun and the dessert was very tasty!"
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Urano demonstrating -
Noto salt pudding, Kaga thick cucumber and Noto wine jelly
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