ScheduledWhat Is "Washoku" (Traditional Japanese Cuisine)?

This lecture comprehensively explores the charm and essence of "Washoku" (traditional Japanese cuisine)—from Japan's climate and the blessings of its four seasons, to the rich umami flavors of dashi (broth) and fermentation, cooking methods that bring out the best in fresh ingredients, and a food culture deeply intertwined with seasonal events. We will also discuss the background behind Washoku's registration as a UNESCO Intangible Cultural Heritage in 2013 and its relationship with modern diets. This content is highly recommended for anyone wishing to discover the depth of Washoku and see how tradition connects with our daily meals today.

Lecturer
Mika Tsuyukubo/ Associate Professor, Department of Food and Life Sciences, Faculty of Food and Nutritional Sciences

Completed the doctoral program at the Graduate School of Humanities and Sciences, Ochanomizu University. Holds a Ph.D. in Arts and Sciences. After serving as a Project-Engineered Lecturer at the same university, joined the Faculty of Food and Nutritional Sciences at Toyo University in 2016. Specializes in culinary science, food culture, and food education. Serves as an executive committee member of the Research and Survey Committee at the Washoku Association of Japan. Acts as a lecturer for the Washoku Culture Succession Leader Training hosted by the Ministry of Agriculture, Forestry, and Fisheries, and actively delivers lectures and visiting classes on traditional Japanese food culture nationwide.

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Course introduction
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Course outline

Lecture nameWhat Is "Washoku" (Traditional Japanese Cuisine)?
Date and timeDecember 06, 2026 (Sunday) , 01:00 PM (JST) 〜 December 06, 2026 (Sunday) , 02:30 PM (JST)
Course name2026 Toyo University Online Course - Insight into Japan
Lecturer Mika Tsuyukubo
Associate Professor, Department of Food and Life Sciences, Faculty of Food and Nutritional Sciences
TargetJapanese proficiency equivalent to JLPT N2 or above
* Participation from abroad is highly welcomed.
* All courses will be conducted in Japanese only.
Capacity1,000 participants per lecture (first-come-first-served basis)
Streaming service Zoom
How to attend online
FeeFree
Application periodNovember 02, 2026 (Monday) , 12:00 AM (JST) ~ December 05, 2026 (Saturday) , 11:59 PM (JST)
Precautions
  • All display times are in Japan time.
  • All courses will be conducted in Japanese only.
  • You can freely choose if you wish to attend one or multiple lectures.
  • Those who complete the post-attendance questionnaire will have access to the materials used in the class.
  • The lecture videos will be provided if you apply for the course even if you cannot attend the lecture of the day.
Course introduction
FAQ
Apply