Local cuisine cooking class

Since FY2022, in order to pass Usuki’s local cuisine on to the next generation, we have held local cooking classes for elementary and junior high school students with the cooperation of local chefs and people engaged in promoting healthy dietary habits. After a lecture on the UNESCO Creative Cities Network and Usuki’s food culture, participants cook and enjoy two local dishes, Ohan (yellow rice) and Kayaku. We also make use of vegetable peels and bonito flakes generated during cooking so that nothing is wasted, and we teach students about food loss as well.

In FY2021, a study session was held for instructors.

Number of participants

• FY2021: 20
• FY2022: approx. 200
• FY2023: approx. 550
• FY2024: approx. 570