[UNP1Reflection #1] Reflection About presentation of Professor's Frank

  Professor's Frank gave presentation to ours. He is professor at Toyama university, and he talked to us about our local food treasure. He loves Japanese culture and he is trying some Japanese culture by himself. For example, having his rice field, having chicken to get eggs and living in old Japanese style house with his family.  This presentation is many important points from mindset of makers to connection to environment that is growing for us.  This presentation time was so precious. I could get new ideas, view, felling thought this presentation.

  I learned Japanese culture food's method are wonderful and proud of. For example, when Japanese sake markers make sake, they don't eat natto and Japanese sake is made by using bacteria that is creature.   I think that those is unique to Japan. I knew that Japanese food is very famous because of its skilled craftsmanship and making way promoted long time. But I didn't know that these are so difficult and complex. So, I proud of Japanese food and applicate for these producers again.  

 Makers have own mindset. I learned that it is important for us to learn our food culture and maker's mindset. Professor's Frank heard that a Japanese sake's teacher has said we should know maker' delight and suffering of maker. He was surprised and his thinking was changed since he heard that idea. I think its thinking is important too because we can eat anything thanks to working hard of makers. We can fell more delicious and thankfulness when we can understand maker's mindset and work. So, I want to have thankfulness forever. 

 

 Thinking about this, I also noticed that the method of making good quality's Japanese sake is so complex and shocked for me and Frank's thinking is fresh for me. Maker's hard schedule was most memorable because they walk all day to check fermented condition. I think that they can't do that unless they have love for Japanese sake. I really respect to them. Also, my home country makes fermented food that is soy souse and Miso. So, I think that there is same point between Japanese sake and soy souse, Miso. I want to research it. If I do so, I can love traditional and contribute to my home country. 

  I found the professor's thinking interesting about contain of a Japanese sake's bottle. He thinks that there are history, culture, traditional skill, knowledge, economy, future, Japanese identity and humanity in a Japanese sake's bottle. I didn't think like that. So, I was able to get new view. I think that having experienced making's sake is made this thinking for him. 

   I have some questions for him. First, do you want to try experiencing other traditional job. Also, if you want to do so, what kind of job? That reason is Japanese culture is becoming popular because of Global change. Second, there are many fermented foods in world but, why are you interested in Japanese one? Third, some foreigners sometime say that we felt culture shock in Japan. Have you changed the image of Japan since you had learned about culture and job? Next, about the topic his discussion.  There are some countries that produce rice but, they are not able to make like Japanese sake?

Thought this presentation, it is important for studying anything to throw away my stereotype because there are things that I haven't known yet in the world even Japan. Also, I realized that listening to other people or kind of various category presentations are good teaching material.