Food Production & Food Science in Japan

In Japan, for many people, the quality and origin of food are of great importance. For example, rice from Niigata, sweet potatoes from Okinawa, Yubari melons from Hokkaido, or Kobe beef are well-known and loved. Popular products are sold at high prices, elaborately presented in supermarkets and specialty stores, or sold online directly from the producer. Television programs about the cultivation and processing of food are shown daily.
This group program features activities in Tokyo and on Sado Island, renowned for its rich culinary traditions. It is designed for individuals with a background in food production or agriculture, as well as anyone with a keen interest in Japanese cuisine.
To create a customized group program, please provide us with your specific interests, trip duration, proposed travel dates, approximate group size, and the age of participants.
Related fields of study:
Culinary Arts, Food Science, Agriculture
Location:
Tokyo and Sado Island, Japan
Duration (in days):
1-7
Activities to choose from:
Introduction to Japanese food philosophy and a hands-on lesson in making Japanese sweets: Nerikiri or Mizu Yokan
On Sado Island: Visiting a factory that dries persimmons, plums and other fruits and makes dried fruit snacks; a Japanese confectionary factory, an oyster farm, and a sake brewery
On Sado Island: Lunches and Dinners at speciality restaurants (Soba/Udon restaurant with local seaweed; seafood restaurant (Sushi, Sashimi)
Visit of the fish market in Toyosu in Tokyo
Visit to the Sustainable Food Museum in Nishi-Shinbashi. It showcases innovative concepts in sustainable food production.
Visit to a company involved in sustainable food production
Onigiri making workshop and learn about Japanese obento design principles
Cooking lessons
Qualification Group Leader:
Chef
Target Group:
High School Students, College Students, University Students, Professionals
Group Size:
10-40 PAX
Season:
Throughout the year
Accommodation:
In Tokyo: Hotel or Sharehouse, depending on your group size and availability
In Sado (April to October): On the ground of the historic Chokokuji Temple (built in the year 807) in Hase/Sado Island. Fully furnished tents (4-share) in the temple’s garden. Twin share and single tents are available. Hot showers, toilets (shared); Shared indoor and outdoor seating and dining areas. Wifi is available; washing machine available (200 JPY per use incl. biodegradable detergent). High quality sleeping bags and all linen are provided.
In Sado (other months): ryokan, youth hostel
Meal options:
Breakfast at the accommodation; meals at restaurants
Local transport (during the program, to reach the program activities):
By chartered bus
Start and End location of the services:
Tokyo or Sado Island Ferry Port
We can also provide assistance (airport pickup, accommodation, activities) in Tokyo and Kyoto (at extra cost). This program can be combined with our other programs in Japan for a custom travel itinerary.
Exemplary Price:
3 nights/4 days program (based on 30-40 students): 49,000 JPY + 10% VAT per person
Included: all program activities; local transport on Sado; Japanese-English interpretation; accommodation as described; meals as described; planting of 10 indigenous trees per program participant at Kilimanjaro for the CO2 compensation of long-haul flights
Not included: travel costs to Sado and back, insurance, personal expenses
Travel information:
International flight to Tokyo (Narita or Haneda), then shinkansen bullet train to Niigata City. From there, ferry to Sado Island
Total domestic travel costs (Tokyo airport to Sado Island and back) approx. 23,000 JPY per person. Travel time (one way) around 5-6 hours.
Safety:
A comprehensive risk assessment and emergency management plan is available
That sounds great, but what about my carbon footprint?
Your long-haul flight in economy class emits CO2 into the atmosphere, roughly in the following quantities (according to myclimate.org):
Questions?
your consultant for this program is
Chris Engler
(he/his)
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- Email
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