Abstract
This study aimed to develop and implement a workshop program focused on dish structuring, visualizing the “components” such as the ingredients and cooking operations required for food preparation; it also assessed the 'relationships between the components and the recipe design. This recipe design involves reconstructing these elements to plan the necessary ingredients, cooking operations, and steps according to one’s cooking skills, available ingredients, and cooking facilities, as a method of learning for young people needing self-management on their diet using curry rice as a theme. This program sought to deepen the participants’ understanding of the connection between food activities and social issues and to consider a “sustainable diet.” After the workshop,, the percentage of participants emphasizing the importance of raw materials, manufacturing and processing methods, and environmental considerations when purchasing food (ingredients) increased. More than 90% responded that through curry rice structuring, they could think how eating is associated with environmental and social issues. Furthermore, when considering curry rice recipes that achieve “sustainability” while maintaining the “taste,” they were conscious of the five senses, including taste, smell, sight, and touch.
https://ror.org/009x65438 
