This site introduces institutional recipes actually created by second year nutrition science students at Tenshi College for their institutional food management practice.

The institutional food management practice is where the students actually learn from the practice of making up menus to the creation of the menu and the review after the practice. The recipes introduced here are those created by the students by trial and error, and meetings and the photographs also are those taken by the students.

The recipes here are considered to be what a second year nutrition science student will eat for lunch and use the standard nutrition guide for Japanese people as a base.

Institutional recipes base their recipes on single servings so all the recipes here are for a single serving.

■On actual amount used

Actual amount used means "the actual amount that will be eaten" after vegetables, etc. have their skin peeled or the core cut away. The skins and cores that are discarded for vegetables are approximately around 10%. For fish, you cut away the head, the innards and the bones, but that discarded portion is approximately 30~50%. Of course if it is a fillet, then there are no portions to discard. Therefore, the amount you purchase must be approximately 10% more then the amount described here for vegetables, and if it is fish that you need to discard the head, innards and bones, then double the amount written here.

■Seasoning amount

The amount of seasoning you use per person will be different between when you are making 4 servings and when you are making 100 servings. If you are making 100 servings, the amount of seasoning you use per person will be less. The recipes shown here are all listed with the amount of seasoning required for one serving based on the total for 100 servings. If you are making for a few people please adjust the amount of seasoning accordingly.

■How to make Japanese soup stock

1. lash cuts into the kelp with scissors.
2. Put water, kelp, dried bonito shavings into a pot and let stand for over 30 min.
3. Put the pot over heat, and when it boils, lower the heat to a low setting and continue cooking for 3 min (do not cover the pot).
4. Turn heat off and wait for the contents to sink and then filter the soup.

＊This method is for a large quantity and is different from the common way soup stock is made.