Teaching Japan Through Foodways: WASHOKU, Nature & Cultural Identity
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Introduction
The USC U.S.-China Institute extends its sincere gratitude to the National Consortium for Teaching about Asia (NCTA) for sponsoring this professional development workshop. We also thank JAPAN HOUSE Los Angeles for welcoming our group and the teachers who contributed their ideas and experiences throughout the day.
On September 12, teachers gathered at JAPAN HOUSE Los Angeles for Teaching Japan Through Foodways: WASHOKU, Nature & Cultural Identity. This professional development program invited K–12 educators to explore Japanese food traditions through an exhibition tour, collaborative discussions, and classroom planning.
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Understanding Japanese Food Culture
The morning began with a docent-led tour of the WASHOKU exhibition. Teachers explored themes including seasonality, agriculture, sustainability, and craftsmanship, considering how food reflects both the environment in which it is grown and the traditions of the people who prepare it. The tour encouraged participants to look beyond individual dishes and consider the relationships among food, nature, and cultural identity.
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Exploring the Exhibition
Following the guided tour, participants had time to revisit displays that caught their attention and examine topics relevant to the subjects they teach. This independent exploration provided opportunities to reflect on how the exhibition’s themes could support lessons across subjects, from science and geography to history and art.
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Connecting Food and Culture
After the exhibition visit, teachers gathered for a guided discussion about bringing these themes into the classroom. Food offered a familiar starting point for exploring broader questions: How does the natural and geological environment shape what people eat? What can meals tell us about a culture? Participants shared perspectives from their own teaching experiences and considered how everyday food traditions could help students understand connections between people and their surroundings.
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Developing Classroom Applications
After lunch, participants worked on lesson ideas and activities inspired by the exhibition. They considered connections across subjects and shared ways to adapt the material for different ages and classroom settings. Ideas included hands-on activities, such as miso-making, that could introduce students to how familiar foods are produced while opening discussions about cultural practices and traditions.
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Sharing and Reflection
The workshop concluded with a share-out where teachers discussed their ideas and reflected on what they hoped to explore with their students. This exchange gave participants opportunities to learn from one another and consider different approaches to teaching about Japan through food.
By combining exhibition learning with collaborative planning, the workshop highlighted how food traditions can connect students’ everyday experiences with a deeper understanding of culture, identity, and the natural world.
To learn about upcoming NCTA workshops and other professional development opportunities, please visit our website.