Abstract
The purpose of this study was to determine how the processing of whole fish in cooking classes affected the recognition of junior high school students regarding the value of fish. This was done by comparing the cooking of whole and sliced fish. Comparisons were also made in some cases by giving guidance to build students' awareness that they were eating a living thing and in others by giving no guidance. Both before and after the class questionnaires were completed and the students' comments during the class were analyzed. These results are presented as follows; 1) It was discovered that when cooking a whole fish compared to sliced fish the students' awareness of "eating a living thing" was more pronounced when the teacher guidance was given than when there was no instruction in this area, 2) Through the discussion in the cooking class, the students' feelings of appreciation of life and how this was connected to the cooking of whole fish could be seen. In particular, these feelings of appreciation and awareness were more pronounced when guidance was given. The results of the research showed that using whole fish as the medium for the study was appropriate and effective. In addition, the purpose was successfully achieved through helping the students to understand that they were eating a living thing.
