Oct 1st（Sat） 3rd Period Central Arc 2nd Floor BBP Space ROOM3-4

Introduction (explanation of the goal of the course, group discussion, explanation about the course structure)

Ice-breaking

Oct 8th（Sat） 3rd Period Central Arc 2nd Floor BBP Space ROOM3-4


Food of Japan: Tradition (introductory lecture)
In Introduction to Japanese Culture (Japanese food, environment, and technology), “food” will be addressed as the common theme during the first half. This course will include an 8-part lecture and practical lineup focused on Japanese food and tradition.

Food of Japan: Tradition

Oct 15th (Sat)13:00～ National Museum of Ethnology (https://www.minpaku.ac.jp/) @ Osaka

History and culture of Shigarakiyaki as a folk art (practical)　→ Folk art in Japan and around the world (tour)

Folk art, Shigarakiyaki, History, Culture

Nov 12th (Sat.) 3rd Period Central Arc 2nd Floor BBP Space ROOM3-4

The material supporting an industry: Steel
In these lectures, students will learn about Japanese steel production (the traditional Tatara furnace).
Japanese steel, “wako”, is used in many places. These lectures will focus on steel in respect to food culture, highlighting the use of Japanese steel, “wako”, in knives, and Japanese cast-iron “chuutetsu” in pots and pans. “Wako” is also used in traditional Japanese sword-making, but these lectures will focus on its use in knife production. In conjunction with the explanation regarding knives, students will also learn about the daily use of the word “tetsu”, or iron, in the context of historic Japan. (Introduction of sayings related to blades: “Tonchinkan”, “Moto no saya ni osamaru”, “Namakura”, “Shinogi wo kezuru”, etc.)

The technology supporting Japanese food culture

11/19（土）12:00~(Tentative) 　BISHOKU Club https://bishokuclub.kyoto/ @Kyoto


Food of Japan: Tradition
Japanese and overseas food culture will be compared/Learning traditional Kyoto and Omi vegetables:
After a lecture on “The Past and Future of Food as observed from the Japanese and Italian Markets” given by one of the Gastronomy Management faculty, a guest speaker from a fruit and vegetable wholesaler will give a hands-on lecture using traditional Kyoto and Omi vegetables, introducing students to the characteristics and charm of these produce. (Scheduled to be conducted off-campus)

Comparison between Japanese and Italian Food Culture, Traditional Kyoto and Omi vegetables

Dec 3rd（Sat）1st Period Central Arc 2nd Floor BBP Space ROOM3-4

Food of Japan: Tradition (discussion, practical workshop, review of the first half)
As the final lecture in the “food” themed segment of Introduction to Japanese Culture (Japanese food, environment, and technology), the traditions studied and comparisons made between Japanese and other food cultures thus far will be reviewed, discussion and a practical will be conducted. This lecture will serve as the culmination of the 8-part lecture and practical series on food.

Comparison between Japanese and Italian Food Culture, Traditional Kyoto and Omi vegetables

Dec 10th Sat 3rd Prof. Itoh's Laboratory


Tour of on-campus facilities:
After a lecture, the class will visit on-campus facilities related to food culture, including labs belonging to Science and Engineering’s Mechanical Systems department. In this session, students will learn about the types and uses of various Japanese cooking knives (Japanese knives, related culture, and how these differ from their western counterparts), and a knife-sharpening contest will be held (students will sharpen their own cooking knives and compete to see who’s is sharpest). After the competition, the differences in sharpness between knives will be compared (explanation on why some are sharper or duller, and observation using a microscope).

Japanese Food Culture: Environment and Hygiene Standards – Food Safety

Jan 14th (Sat) 2023, 3rd Period Central Arc 2nd Floor BBP Space ROOM3-4




Review and discussion
Students will review and share their opinions regarding the Japanese food, environment, and technology studied over the past sessions.

Reflection/Interaction

This subject will be evaluated on a P/F basis.
Attendance at least 2/3 of the classes is a condition for credit conferment.
Of the two main themes in the first half and the second half (Japanese food/tradition/technologies supporting Japanese food culture), it is mandatory to submit a retrospective report on the theme you have selected.