Creating New Shapes of Entertainment Learned from Japanese Food (WASHOKU) and “OMOTENASHI” Hospitality Spirits
Program date _2022/2/14〜2/18
Lecturer  /   [Assoc.Prof. Yoshiko OGAWA] , College of Business Management
Number of participants  /  38
University  /  I-Shou University / Taiwan, Sunway University / Malaysia
Major  /  Entertainment, Hospitality, Tourism, Japanese

Japan has set a new target of 60 million foreign visitors to Japan by 2030, following signs that the number of foreign visitors to Japan will surpass 20 million in 2016. In addition to its existing historical and cultural heritage, world heritage sites and leisure facilities, Japan attracts many foreign visitors by offering a combination of the spirit of hospitality, which helped attract the Tokyo Olympics and Paralympics, and the delicate culinary culture of Japanese food, which is unique in the world.
On the other hand, the expansion of COVID-19 has stagnated the flow of people from home and abroad, and the entertainment industry has been hit hard worldwide. Therefore, in this programme, participants will learn through lectures and practical training how to utilise Japan’s strengths in the with COVID-19 to bring about a V-shaped recovery in the entertainment industry, focusing on the leisure, tourism and food service industries within the so-called entertainment industry.
Omotenashi is the most advanced service spirit in the world, and we will learn about this spirit and explore its application in the entertainment industry in each country. Along with Omotenashi, the focus will also be on Japanese food, which has been registered as a UNESCO Intangible Cultural Heritage, and the background, philosophy and techniques behind its delicacy and precision will be studied in a practical training format. In particular, learn about the nutrients and ingredients of ‘Umami’ produced by ‘Dashi’ (Japanese soup stock), which is attracting worldwide attention, and experience the cutting-edge nature and techniques of Japanese food through practical training. Understand technology scientifically. The cooking techniques of Japanese food, which utilise all the ingredients, will also allow them to experience the spirit of ‘Mottainai’ and contribute to ‘Zero hunger’ as set out in Goal 2 of the SDGs. By fostering new knowledge on how to utilise foodstuffs, the project will help to create an environment where food can be delivered to as many people as possible in a sustainable manner.
In addition, the participants will experience micro-tourism in Hachioji and other areas through field trips, and learn about new shapes of hospitality and tourism in the with COVID-19 era.
Through these comprehensive experiences and learning, the students will have the opportunity to review the entertainment industry in their home countries and explore ways to revive and develop it, while Japanese students will have the opportunity to diversify and improve the quality of inbound services in the future through group work and other exchanges.


加えて、八王子を中心としたマイクロツーリズムをフィールドトリップから体験し、with コロナ時代での新しい形のおもてなしや、観光業のあり方についても学ぶ。

Delivery of cooking training
Tofuya "Ukai" dinner
Hachioji Hanayanagikai "Yukinoe"

Voice of participants