Participated in 3-day follow-up course held at Tsuji Culinary Institute in Tokyo. The theme were sweetfish (Ayu, 鮎), Shokado-style compartment bento (Shokado-bento, 松花堂弁当) and sea bream (Tai, 鯛) in different styles. It was so so so fascinating to learn not only their advanced cooking skills but also expertise in food hygiene, nutrition and cooking theory.