by gianopou | Jan 26, 2016 | ARI, Community, Farming, Food
In addition to writing online blog posts, we students write personal journals about our experiences abroad. We continually find ourselves sharing in unfamiliar cultural practices, and reflection journals help us step back from these experiences and interpret the Japan...
by lauer1 | Jan 24, 2016 | ARI, Farming
Much to my delight, our time in Japan has revealed to me that the Japanese diet includes a wide variety of fermented foods. Miso and soy sauce are two staples of Japanese cuisine that are both comprised of various forms of fermented soy. Walking down the streets of...
by Dan Wang | Jan 13, 2016 | ARI, Community, Farming, Food
I have been staying in Japan for about 10 days now. We stayed in Tokyo for the first few days, exploring what good food is and where it comes from. On Jan 6th, we took a high-speed train from Tokyo to Tochigi, and settled down at the Asian Rural Institute (ARI). I...
by gianopou | Jan 11, 2016 | ARI, Community, Farming, Food
We woke up with the sun this Saturday morning to do some community work on the farm. My group’s responsibility was to climb into a pit filled with fermented corn, pass up buckets of the funky-smelling substance, and load it into barrels for relocation. Our shoveling...
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