As a foreigner experiencing Japan’s culinary scene along this study abroad trip, I recognized that I have not appreciated the meticulous preparation of Japan’s food enough. I would say that one of the most interesting experiences for my during this trip was learning about the food culture in Japan, ranging from its historical significance to its preparation. I observed that their diet can be characterized by plant food and fish, which includes a low intake of red meat, and consists of a modest Westernized diet such as incorporating meat, milk, and dairy products. Nonetheless, it makes sense that their diet consists of a lot of fish, as the geography of Japan makes fish a readily available source of food, but when it comes to the meals that we love, such as sushi, the preparation and safety comes first. 

During our program, we visited Azabu University, which one of the few science universities in Japan that is one of 16 members of Japans’s National University Veterinary Association Representation Council. At this university, we were given the opportunity to hear lectures from various different professors on various topics, but one lecture stood out to me the most, the lecture given by Dr. Yukio Morita on the “Historical Background of Eating Meat Culture and Meat Hygiene in Japan.” This lecture was very interesting as it highlighted the importance of meat preparation to prevent things such as food-borne diseases. One of the diseases mentioned during the lecture was called anisakiasis. Anisakiasis is a parasitic disease of the stomach, which occurs through the consumption of eating raw or undercooked seafood that is infected with the larvae from Anasakis worms.

We participated in a fish dissection lab to extract parasitic worms that cause this disease. After we dissected the fish and searched for parasites, we subjected the parasites to several treatments of which we presumed could kill them. These methods included putting the parasites in saline water, soy sauce, and on top of wasabi, as well cutting them. From whatI learned, freezing the parasites, cutting them, or putting them over wasabi typically kill them. I was able to make a connection to my experience eating sashimi a few days prior, and it made sense as to why there was a layer of wasabi between the rice and the fish, as it served as an extra precaution.From this lab I was able to gain appreciation for the methods used when it comes to meal preparation in Japan, especially for foods such as sashimi. I also gained appreciation to Japan’s dedication on preserving its culinary heritage while embracing innovation and responsibility in the food landscape.

During the last day of the program, we were taken to Okawa Elementary School, a school located just about an hour away from Sendai in Ishinomaki City, Miyagi Prefecture, without realizing that we were going to leave this place with a heavy heart. When we first arrived at the school, I felt a sudden feeling of desolation with the vast land, empty roads, and a school left in ruins. Apart from the sudden feeling of desolation, the overall atmosphere was quite somber as we began approaching the school yards. The first thing I noticed was the signage: “Okawa Elementary School Ruins,” which indicated to me that this is a place of remembrance. The second thing I noticed as we were standing in front of the school were the flowers, even though the tragedy, a brutal tsunami costing several lives which was caused by the 2011 Great East Japan Earthquake, struck over ten years ago, this place is still held in people’s hearts. As we were standing in front of the school, the storyteller who introduced himself as Noriyuki Suzuki begins to tell his story..

Mr. Suzuki was standing in front of us and greeting us all with a smile on his face, and telling us all about his hobby, basketball, from which I later learned he used to coach at the school. From the first impression, you could not tell the loss he had endured. Alas, Mr. Suzuki had lost his 12 year-old daughter during this tragedy. As we were touring the school, comparison pictures were shown and it was tragic seeing how this once lively school has been torn to shreds both physically and emotionally. Walking around the grounds, we were standing in places were lives were stripped, and as Mr. Suzuki was recalling the experiences of the bodies that had to be recovered, including that of his daughter, I began to shed tears. As we continued on our tour, we walked up a hill to get to the outdoor learning space, which supposedly was a safe spot during evacuation, but during the journey on that hillside was a sign that indicated the water depth from both the river and ocean flooding in. That level of water practically washed over the school, and it was hard to imagine what it must have been like on that day where the whole school needed to evacuate in minutes.

In the wake of a tragedy that no parent should ever have to endure, the loss at Okawa Elementary School serves as a reminder about the importance of emergency preparedness. As Mr. Suzuki told his story, it became clear that this was a fault of the administration in charge of emergency preparedness for the school. If better prepared, 74 children and 10 teachers would not have had their lives taken.