These in-person events bring together educators, chefs, and community leaders to share best practices in food education.
On November 10, 2020, a hybrid lecture (both in-person and online) was held. The speaker was Mitsuhiro Tsumoto, and the theme was the Tsumoto-style nerve tightening technique.
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On July 18, 2020, an online food education lecture was held, simultaneously hosted in Fukuoka and Morioka.
This event, celebrating the 8th anniversary of NPO FSMILE, focused on promoting rice noodle culture within Chinese cuisine. Held in Morioka with the support of local Chinese restaurant chefs, the event aimed to integrate rice noodle culture into the region’s rich culinary traditions.
In 2021, we held our first online exchange between administrators and parents from preschools in Shanghai and Hokkaido.
On December 1, 2018, a handmade dumpling workshop was held at Takamatsu Community Center in Morioka.
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On August 23, 2018, a gyoza-making workshop was held at Akasaka Community Center in Fukuoka, led by Dr. Wang Yuqing from Kyushu University.
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On August 8, 2018, a cold noodle workshop was held at Yayoi Community Center in Fukuoka, led by Dr. Wang Yuqing from Kyushu University.
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To promote fish consumption, we developed a new fish-based noodle product suitable for school lunches and elderly care meals. The tasting was held in March 2017 at Tokyo Ginza Plaza, and the workshop in December 2016 in Kamaishi, Iwate.
In August 2016, students from Shanghai Ocean University visited Iwate and Hokkaido to learn about Japan’s fisheries and food industries, including sushi-making and seafood processing techniques.
On October 25, 2015, a one-day bus tour was co-hosted with the International Student Association of the Kagoshima area, visiting locations like Shibushi and Fukuyama Vinegar.