Most of the foods I end up not liking are vegetables and cabbage, which really surprised me. I have always liked most vegetables growing up, and I was happy to note that I still liked all the fruit I have tried. I think the reason that the cabbage surprises me is because it looks exactly like lettuce but has a really strong taste. But overally, I like most of the food I have tried in Japan, and what shocked me most was that the foods I disliked were not the ones I thought I would.
The food in the dining hall is prepared by the women (and the occasional man) who work in the cafeteria, and I believe the onigiri come from there, too. In the dining halls at the University of Kentucky, they constantly cook the food buffet style dining--but not here. There are wide windows that show most of the kitchen, including where the food is cooking. Often during the last 40 minutes the cafeteria is open there are signs that say that Meal A will be available again in 30 minutes or Meal D will be available in 30 minutes. Even then, students have to go up and get a meal card instead of being served from the line. Japan does not like to waste food and they try not to make more than the demand.
Through the Research and Community Outreach Services (RCOS), I have been visiting elementary schools in the prefecture to teach students English. During these visits I have had the privilege of eating lunch with students three times so far. In elementary schools, the food is brought to the classroom and prepared and distributed by the students, instead of cafeteria workers. The teacher helps, but the majority of the work is done by the children.
