Holding of Japanese food culture event and research workshop at the University of Glasgow
2026/1/23
On Friday 23rd January, the Consulate General of Japan in Edinburgh held a Japanese food culture event and research workshop in collaboration with the University of Glasgow.
The event began with a greeting from Consul General Katsutoshi Takeda, followed by an introduction to the session by Dr Ada Garcia, Senior Lecturer in Human Nutrition at the university. Dr Saeko Yazaki, senior lecturer in Theology and Religious Studies then gave a lecture aimed at raising awareness about food consciousness, using examples such as food mileage and food loss. She also discussed the cultural background of Japanese food, including the concepts of “Mottainai” and “Shojin-ryori” (traditional Buddhist vegetarian cuisine). Next, Mr Manabu Kida, Official chef of the Consulate General of Japan in Edinburgh, conducted a demonstration of making sushi as an example of Japanese cuisine using ingredients available at local supermarkets. Following the demonstration and to provide attendees with an opportunity to become more familiar with Japanese food culture, an interactive hand-rolled sushi workshop was also held, in which participants took part.
The event began with a greeting from Consul General Katsutoshi Takeda, followed by an introduction to the session by Dr Ada Garcia, Senior Lecturer in Human Nutrition at the university. Dr Saeko Yazaki, senior lecturer in Theology and Religious Studies then gave a lecture aimed at raising awareness about food consciousness, using examples such as food mileage and food loss. She also discussed the cultural background of Japanese food, including the concepts of “Mottainai” and “Shojin-ryori” (traditional Buddhist vegetarian cuisine). Next, Mr Manabu Kida, Official chef of the Consulate General of Japan in Edinburgh, conducted a demonstration of making sushi as an example of Japanese cuisine using ingredients available at local supermarkets. Following the demonstration and to provide attendees with an opportunity to become more familiar with Japanese food culture, an interactive hand-rolled sushi workshop was also held, in which participants took part.
Afterwards, using rice flour produced during the polishing process of Sake (Japanese rice wine) brewing as an example, participants were given the opportunity to experience the concept of 'Mottainai' in Japanese food culture. In addition to sushi prepared during the demonstration, Sake and Senbei (rice crackers) were served to the participants.
Participants expressed that it was a valuable opportunity not only to learn about the cultural background of Japanese cuisine, but also to reconsider their awareness of the food they consume in their everyday meals. Many also said that they felt closer to Japanese food culture, wanted to try making it at home, and gained a deeper understanding of Japanese culture, which made them eager to visit Japan. Both the morning and afternoon sessions were very well received.
Participants expressed that it was a valuable opportunity not only to learn about the cultural background of Japanese cuisine, but also to reconsider their awareness of the food they consume in their everyday meals. Many also said that they felt closer to Japanese food culture, wanted to try making it at home, and gained a deeper understanding of Japanese culture, which made them eager to visit Japan. Both the morning and afternoon sessions were very well received.
