FAB2024 Workshop PHIRIP(Ikue Kawamura)

Workshop Overview

Title:Generate recipes for Japanese local cuisine that can be made in Mexico!

Date

Tuesday 6th August 2024

Time

14:00 - 18:00

Room<

Cocina(Kitchen)

Track

Cultural Equity

Number of participants

15 (About 30 people on the day)

Experience level

Beginner

Language

English

Age range

Anyone

Speakers

Ikue Kawamura

The goal of this workshop is to simplify local cuisine recipes, generate new recipes, and discuss them.

Participants will learn about Japanese local cuisine and actually generate recipes on an AI system. At the end of the little actual, we will think about the relationship between local cuisine, Japanese cuisine and Mexican cuisine.

System

This is explanation of the system.

In this cooking class, we will use “a system to reproduce original recipes incorporating users' requests.”

Local cuisine recipe change generation system

A system that aims to simplify and facilitate the creation of original recipes for local cuisine by incorporating user requests.

Data: Ministry of Agriculture, Forestry and Fisheries

Improved accuracy : Provided LlamaIndex expertise on alternative ingredients Improved instructions to Prompt Modifications made by users

Preparation

Created data for converting Japanese local cuisine ingredients into Mexican ingredients, and created an English version of the app's Japanese local cuisine list website.

In addition, an introduction to Japanese cuisine, an introduction to the application, and a booklet of actual recipes and generated recipes were created. Introduction to Japanese food.

I am a specialist of Warabimochi (rice cakes), but since I will be giving a WS on local cuisine in Mexico, I gave a brief introduction of the first half of Japanese cuisine.

Introduction of the app and actual generation I introduced the recipe modification application and the actual generation. I really wanted all participants to do it, but this time, only those who wanted to did the generation.

The feedback from those who used the app was "I think this app is interesting and useful, but I am not so sure if I am satisfied with the recipe generated now. ... Shopping. I went to a supermarket in Puebla and purchased the ingredients in the generated recipes. Yuki, a Japanese who was also participating in the FabConference, accompanied me.

This time Generate Recipe

Cooking (with the pre-generated recipe)

Since we had only a short time to cook, I brought the ingredients for the pre-generated recipes (warabimochi and onimanju, both of which are Japanese sweets) from Japan and bought them at a supermarket in Puebla the day before. The reason I chose these two is that I am an expert on warabi mochi, so one, I wanted to know how "warabi mochi" would turn out if I made it with Mexican ingredients. Second, I chose "onimanju" as it has few ingredients and could be made within the time frame of this workshop. For these two recipes, we generated several recipes that could be made in Mexico, selected two recipes each, printed them out, and handed them out to the participants to cook.

Cooking Team

1. Generated strawbutter 1 (cooked in a pot): Corn flour instead of Warabi flour, raspberry syrup as a topping.
2. Generated Warabi Mochi 2 (cooked in a pot): Instead of sugar, maple syrup, chocolate sauce, etc.
3. generated Onimanju1 (made in a steamer): instead of sweet potatoes, use tahimo, a sweet potato that looks just like a sweet potato. Also, Corn flour was used instead of flour. >>Because the two potatoes were made with each other, the result was quite similar to the original onimanjyu, and it was delicious.
4. Onimanju 2 (made with a steamer): Instead of sweet potatoes, corn was supposed to be used, but it was not in season and was not sold in the supermarket, so I used hicama, a seasonal vegetable that a local person I happened to talk to in the supermarket kindly told me about. Hicama (jícama) is a perennial herb of the legume family native to Mexico and a traditional indigenous vegetable. It looks like a potato, but in Mexico it is eaten raw and has a crunchy texture. They also used agave syrup instead of sugar. The people who made this team, to my surprise, wrapped it in aluminum foil and steamed it, and it was delicious. Below is the recipe we generated and wanted to compare the original. I also wanted to mix local ingredients, so I added Mexican flavors to the regular strawbaked rice cake.
5. Strawberry cake + free use of ingredients 1: with cactus Strawberry cake + free use of available ingredients 2: with chili Strawberry cake + free use of available ingredients 3: Miso paste and white bean paste

What learned from actually cooking

• It is easier to grasp the characteristics of an ingredient when a human actually cooks and tastes it. Therefore, it may be possible to evaluate how far AI has grasped and generated the characteristics of the ingredients.
• Even the same recipe is slightly different depending on who makes it.
• Even if there is a mistake in the recipe (obviously not enough water), few people do it as it is, and in many cases, it seems to be corrected and made well.
• Cooking with a large group is fun.
• It is also fun to try a recipe you have never made before.

WORKSHOP SCHEDULE

• Explain the characteristics of Japanese local cuisine
• Explanation of the system
• Tut-tut on the generated recipes
• Demonstration of actual cooking with simple recipes

Participants impressions and evaluations

I was so engrossed in cooking that I wasn't able to answer the questionnaire properly. I regret that. However, the feedback and evaluations I received included comments about how satisfied the workshop was, and how delicious the food they cooked and ate.

• It was fun! ありがとう
• Muy rico algo di-rerente とても美味しかった。
• interesting,but some too sweet.
• Agave: My favorite one is the agave Andy
• Me gusto bastante, fue agradable conocer algo nuevo.新しいことを知ることができて良かった。
• Buen Sabor megusto como se parecia al mochi orisinal.おいしかった オリジナルの餅に似ているところが気に入った。 I like the taste it was like the original flour mochi.
• Un sabor mut similar a tortotus dulces de la sierra de puebla. プエブラの山の甘いトルトゥスに似た突然変異の味。
• It was so fun! I love your workshop and it was delicious.
• Textura muy Interesante,un poco fuerte el sabor de la harina de soyo. とても面白い食感で、きな粉の味が少し強い。
• Agabe: First time that I like Agabe.