Students on a (sushi) roll

CORNWALL — Sticky rice and soy sauce were just two of the ingredients used to introduce Cornwall Consolidated School (CCS) eighth-graders to Japanese cooking at a special workshop last week.

The CCS Fund for Excellence sponsored a cultural series this year that focused on food. Students have already experienced Indian and Egyptian cuisine. They began each session with experienced cooks in the school kitchen, then headed to their classroom to eat and to talk about each culture.

Last Friday (April 9), while most other CCS students were eating pizza, the class of 13 was slicing sushi rolls and steaming rice. Yumi Toyama, a friend of Becky Hurlburt, and Mappe Matsudaira, a CCS parent and permanent substitute for the eighth grade until the end of the school year, were sautéeing fragrant foods on the range.

The group pf students is not the most adventurous of eaters, and some were anxious about what was on the tray before them. One said she would be more comfortable if there was ranch sauce to dip the chicken dumplings in. Eating miso soup without a spoon seemed impossible.

But as they manipulated chopsticks and got a good taste, they quickly declared it their favorite of the three cuisines.

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