On July 22, Ritsumeikan Uji held the WOW program "Discovering Kyoto's Culture Through Food – Special Workshop by Gion Tanimoto" in the school's cooking room. The guest instructor was Ms. Yoshimi Tanimoto of Gion Tanimoto, a renowned Japanese restaurant in Kyoto's Gion district, who delivered a special lecture on Kyoto cuisine and the city's rich culinary traditions.

During the lecture, students learned about the relationship between Kyoto's unique geography, its pure water, and its four distinct seasons, and how these elements have shaped Kyoto cuisine. They also explored the importance of dashi (Japanese soup stock), the foundation of traditional Japanese cooking. Afterwards, students sampled a variety of authentic Kyoto dishes, including dashimaki tamago (Japanese rolled omelet), clear soup, simmered daikon radish, and hasu-mochi, experiencing firsthand the delicate flavors and techniques that highlight the natural qualities of each ingredient.

Through this program, students not only deepened their understanding of Japan's traditional food culture but also gained insight into the craftsmanship and dedication of a professional chef. It was a valuable opportunity to reflect on the importance of food, appreciate the people involved in producing and preparing it, and develop a greater sense of gratitude for the meals they enjoy each day.