In Japan (Week 1): Thursday

On Thursday, we attended a cooking class similar to food science labs at Brescia. We braised fish, made a tofu salad, rice with peas, and a dessert with glutinous rice balls. We learned that food presentation is really important and the portions are small. We sat down as a group to have lunch and engaged in conversation with the students. After a delicious lunch, we joined a nutrition education event, where the posters we made the previous day were showcased. When comparing Japanese posters and western posters, there is a definite difference. Western posters are less busy with little words and more pictures.

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