by Mayumi Takahashi-Chan, Japanese Teacher

Students planned the menu for a Japanese three course meal. They enjoyed making Sushi rolls for entrée and teriyaki chicken with udon noodles for main course. In the café, students set up the dining table with Origami chopstick holders, chopstick cases and place mats. For dessert, students made strawberry mochi (sweet glutinous rice balls) and tried matcha latte (sweet green tea latte). It was great to see students experiencing a different cuisine and trying to apply their knowledge of Japanese table manners and culture.