In the third year of the International General (IG) humanities research course focused on "Food Design," high school students had the privilege of attending a lecture by Konomi Agata, a renowned patissiere from the famous Uji-based Chez Hagata. The session, themed "Local Production for Local Consumption – Uji Tea Sweets Loved by the Community," offered a deep dive into the creative process behind crafting sweets that resonate with local traditions and tastes.

Hagata, who revolutionized the pastry scene 20 years ago by introducing Japan's first Matcha Terrine using high-quality matcha, shared her journey of innovation and commitment to making desserts that bring joy to her customers. Despite societal challenges and the limited opportunities for female patissiers at the time, Hagata has continued to push boundaries and inspire with her strong will and dedication.

During the lecture, Hagata emphasized the importance of perseverance and self-belief with a passionate message: "The capacity to absorb new things when you're young is incredible. It's a waste to give up easily. Everyone has their own strengths, so believe in your heart and your potential, and live your life fully." This resonated deeply with the students, encouraging them to face their futures with confidence and determination.

The students also enjoyed a tasting session, where they experienced the flavors of Hagata’s signature Matcha Terrine, an inventive Tiramisu, and homemade cookies. Accompanied by stories of the thought and care that went into each creation, the class not only savored the desserts but also gained a rich understanding of the art of food design. This educational encounter provided them with valuable insights into the blend of culinary arts and cultural heritage, emphasizing the role of food in shaping community identity.