Photo/Illutration Japanese dishes that can be easily prepared in times of disaster, introduced in a pamphlet compiled by the agricultural ministry’s Hokuriku Regional Agricultural Administration Office (Provided by the Hokuriku Regional Agricultural Administration Office)

KANAZAWA--When a disaster strikes, how does one go about preparing meals at a shelter with no gas and little water?

That was the question senior high schoolers sought to answer in the aftermath of the 7.6-magnitude earthquake that rocked the Noto Peninsula in Ishikawa Prefecture on Jan. 1, 2024.

Recipes for 30 Japanese dishes, including mains, sides and soup-based ones, were compiled into a pamphlet by the agricultural ministry's Hokuriku Regional Agricultural Administration Office.

The recipes were devised by students in culinary programs at Takaoka Ryukoku Senior High School in Takaoka in Toyama Prefecture; Otori Gakuen Senior High School in Nanao, Ishikawa Prefecture; Keishin Senior High School in Fukui; Mikata Senior High School in Wakasa, Fukui Prefecture; and Niigata Chuo Senior High School in Niigata.

In June last year, the office asked the schools to come up with recipes that actively require the use of canned food, dried goods and other items with long shelf lives.

The students also needed to think of a situation in which water, gas and other infrastructure remained more or less out of action.

TIME-SAVING, NUTRITIONALLY-BALANCED

The students shared recipe ideas for meals that can be whipped up effortlessly and which also are nutritionally well-balanced.

The Otori Gakuen school devised a recipe for canned saury, rice noodles and other ingredients mixed in a thick plastic bag. It can be prepared without using a knife, meaning that children can pitch in, too.

Crafted by the Mikata Senior High School, a plate of “nagaimo” yam and canned tuna can be easily cooked even during a water outage because it doesn’t require water to prepare.

The Takaoka Ryukoku Senior High School created a recipe for a simmered dish with canned yakitori, which is colorful to the eye and can be warmed in a plastic bag placed in hot water.

“Many evacuees are elderly, so we asked the schools to think of recipes for Japanese dishes they are used to eating,” said an official of the office’s food company division. “All the recipes are easy to follow for anyone and full of compassion.”

The office intends to distribute 2,000 copies of the A-5 size pamphlet at events and other occasions.

It is also available at (https://www.maff.go.jp/hokuriku/food/attach/pdf/wasyoku-95.pdf).

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