#Japan #Tokyo #Japanese Cuisine #Lu Experience #Alex Lusell

Italian Chefs Experience Japanese School Lunches

In an exciting cultural exchange, Alex Lusell, the owner-chef of Lu Experience Ristorante in Parma, Italy, and young chef Andrea Fazio are visiting Japan to immerse themselves in the country's unique school lunch system. This initiative is part of a broader movement that has garnered worldwide attention for Japan's innovative approach to shokuiku or food education.

The chefs arrive at Higashikurume Daisan Elementary School in Tokyo, where they will observe the school’s commitment to providing warm, homemade lunches prepared on site. This hands-on experience is designed to deepen their understanding of Japanese food culture, which emphasizes the significance of nutritious meals for students.

Kyoko Matsumoto, the school's nutrition teacher, has implemented a unique program where daily cooking is filmed and shown during lunch, allowing students and staff to learn about the preparation process. This engaging method sparks curiosity and enhances students' appreciation for their meals. During their visit, Lusell and Fazio will witness how the school utilizes local ingredients, including edamame, which is transformed into a sustainable lunch choice using waste products, promoting the SDGs (Sustainable Development Goals).

During the third period, the fifth-grade students will participate in a comprehensive lesson on rice, a staple in Japanese cuisine. Normally, the curriculum covers topics like rice cultivation and the latest agricultural technologies, commonly known as smart farming. This time, Alex Lusell will discuss his motivations for pursuing Japanese cuisine, creating an opportunity for students to engage in a dialogue about food's cultural significance.

The fourth period includes an exciting hands-on activity where students will plant rice in a newly converted mini paddy field located in the schoolyard. With only three tsubo (approximately 10 square meters), each student will contribute by planting two rice seedlings, cultivating not only rice but also respect for agricultural traditions. This cultural exchange provides a platform for students to broaden their worldviews and enhance their understanding of diverse cultures through food.

This initiative aims to showcase the value of Japanese food culture and food education internationally while promoting mutual understanding between countries. By inviting chefs from Italy, the project emphasizes the global impact of Japan’s culinary practices and encourages a deeper appreciation for food education’s role in fostering international connections.

Event Details:

• - School: Higashikurume Daisan Elementary School
• - Date: May 28, 2024
• - Schedule:

- 9:00-10:00 AM: Lunch Preparation Observation
- 10:35-11:25 AM: Food Education Class
- 11:30-12:15 PM: Rice Planting Activity

• - Location: 3-2-30 Takiyama, Higashikurume City, Tokyo
• - Participants: Fifth-grade class of 66 students and three teachers, led by nutrition educator Kyoko Matsumoto

Alex and Andrea’s visit includes another engaging session with Nakano-ku Soragami Elementary School (May 26) and Musashidai Elementary School (May 27) to continue their cultural journey. Notably, Kanatsu Sasaki, who produces sake in Cape Town, South Africa, will be a guest instructor discussing the theme of why Japanese people engage in sake production abroad. The series of activities culminates in a remote rice planting guidance at Meguro Gohongi Elementary School on June 11, demonstrating the global connections established through Japan's revered culinary traditions.