Japanese University Meal Project brings diversity, culture to GUC
Amanda Bliss
Issue date: 2/18/10 Section: Life
For roughly three years, the Japanese University Meal Project has provided a change-of-pace for the on-campus diners at UNA.
One Wednesday a month, JUMP serves a hot lunch to the students in the GUC cafeteria.
"Wednesdays are for international food days. That's why Japanese, or some other country's food, is served," said Mihoko Tsusi.
The meals introduce not only Japanese culture, but also stress healthy eating habits.
"I want to introduce not only Japanese food, but also Japanese culture through our JUMP events," said President of JUMP Yoshihiro Sato. "I hope we can appropriately teach UNA students about Japanese food."
JUMP consists of six officers. Every Thursday, the JUMP officers collaborate and discuss both upcoming events and compare recipes. When discussing the recipes, they "think about the Japanese recipes and try to make them easy so even American people can cook them too," said Tsusi
After the officers prepare meals and allow the 20 members of JUMP to sample them, the members complete a survey to decide which recipe will be served at the upcoming JUMP event.
Once the recipe is chosen, the officers then discuss it with the chefs.
"Before we serve Japanese food at the hot bar, we need to talk about the recipes with Mr.Curtis, the chef of Sodexo," said Tsuji.
JUMP also participates in other activities. JUMP hosts bake sales that include baked goods made from the officers.
The next JUMP event will be held Wednesday, Feb. 24, with fried chicken and Japanese potato salad being served.
One Wednesday a month, JUMP serves a hot lunch to the students in the GUC cafeteria.
"Wednesdays are for international food days. That's why Japanese, or some other country's food, is served," said Mihoko Tsusi.
The meals introduce not only Japanese culture, but also stress healthy eating habits.
"I want to introduce not only Japanese food, but also Japanese culture through our JUMP events," said President of JUMP Yoshihiro Sato. "I hope we can appropriately teach UNA students about Japanese food."
JUMP consists of six officers. Every Thursday, the JUMP officers collaborate and discuss both upcoming events and compare recipes. When discussing the recipes, they "think about the Japanese recipes and try to make them easy so even American people can cook them too," said Tsusi
After the officers prepare meals and allow the 20 members of JUMP to sample them, the members complete a survey to decide which recipe will be served at the upcoming JUMP event.
Once the recipe is chosen, the officers then discuss it with the chefs.
"Before we serve Japanese food at the hot bar, we need to talk about the recipes with Mr.Curtis, the chef of Sodexo," said Tsuji.
JUMP also participates in other activities. JUMP hosts bake sales that include baked goods made from the officers.
The next JUMP event will be held Wednesday, Feb. 24, with fried chicken and Japanese potato salad being served.
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