The workshop highlighted the life of Obento, or Japanese lunch box, and its connection to the various aspects of the life cycle of a Japanese person. University of Pittsburgh professor Keith Brown gave lectures on topics relating to Japanese rice cultivation, food culture, and globalization. Chef Fumio Yasuzawa form Chaya Japanese Cuisine discussed Japanese food in America, followed by an exciting hands-on session of “preparing a Japanese boxed lunch with the Chef”, where the educators enjoyed inarizushi (sushi with tofu skin) and onigiri (rice ball) made with their own hands.

Together with JASP staff, educators then brainstormed lesson plans and challenged each other how to incorporate what we learned into teaching many ages and grade levels about Japan.