#Japan #Tokyo #Ajinomoto #SOUNDFUL RECIPE #Cooking Club

Introduction

In an inspiring initiative, Ajinomoto Co., a leading manufacturer of food products, has partnered with Tsukuba University’s Affiliated School for the Visually Impaired to launch the SOUNDFUL COOKING CLUB on October 29, 2025. This groundbreaking cooking club aims to empower visually impaired high school students by teaching them how to cook using sound as a primary sensory cue, thus promoting independence and self-expression.

Background

Cooking is a vital skill that connects individuals to their communities and fosters independence, yet traditional recipes often rely heavily on visual cues. Descriptions that include terms like “golden brown” or “crispy” can be misleading for individuals who cannot see. Ajinomoto's innovative approach replaces these visual indicators with auditory and sensory experiences, allowing members to learn cooking techniques based on sounds like sizzling oil or boiling water.

Vision for the Club

The SOUNDFUL COOKING CLUB was inspired by Ajinomoto’s earlier project, the SOUNDFUL RECIPE website, which provides resources tailored for visually impaired cooks. The club not only serves students from the Tsukuba School but plans to expand its reach to schools across Japan, including other institutions for the visually impaired. By integrating students who can see with those who cannot, the club aims to create a collaborative environment where participants can learn to appreciate cooking through their shared experiences and senses.

Activities and Goals

The initial focus will be on high school students learning to cook through auditory cues. Participants will listen for the sound of frying, boiling, and sizzling to judge the progress of their cooking. It’s a novel way to engage with food, encouraging students to use all their senses in the culinary process. They will learn from expert chefs and mentors, including Miki-san, an accomplished blind cook, and Hiroki Higashiyama, a professional chef.

During preliminary trial programs, students focused on finding cues in what they heard and felt while cooking. They were able to grasp skills quickly, creating successful dishes like gyoza and pork steaks while engaging in a supportive group dynamic.

Testimonials

Past participants have shared their experiences, emphasizing how this sensory-focused approach not only transformed their perception of cooking but also instilled a sense of self-assurance. One student noted, “I learned to rely on auditory signals like the popping of oil or the bubbling of broth. It’s a new world of cooking!” Miki-san captures the essence of this endeavor, stating, “Cooking enriches life and allows us to enjoy its various sounds, smells, and textures.”

Chef Higashiyama echoed similar sentiments, explaining how guiding visually impaired students forced him to re-evaluate his own cooking practices. “Listening closely to sounds while cooking highlighted the importance of being present in the moment.”

Future Prospects

Ajinomoto is determined to make this program a beacon for inclusivity in culinary education, aspiring to extend these initiatives to a national level, encompassing various educational institutions. Their mission is to cultivate an appreciation for cooking that transcends visual limitations, making the culinary arts accessible to everyone.

Conclusion

The SOUNDFUL COOKING CLUB stands as a pioneering initiative in creating culinary experiences for visually impaired individuals. By engaging the senses beyond sight, Ajinomoto and Tsukuba University hope to inspire a new generation of cooks who can create with confidence and joy, fulfilling their mission of a vibrant and inclusive approach to cooking.

For more information on the SOUNDFUL RECIPE, visit SOUNDFUL RECIPE.