Chubu University students who are studying with Senior Assistant Professor Hana Kozai in the Department of Food and Nutritional Sciences and also with Professor Makoto Shimizu in the Department of Management Synthesis designed a special menu to commemorate the 20th anniversary of the opening of Central Japan International Airport. Their menu will be served at the Japanese restaurant, “Maruya Honten Central Japan International Airport.”
An unveiling of the menu was held on February 14th and was attended by Dr. Kozai and Yuna Kawase, a third-year student in the Major in Health and Nutritional Sciences. Ms. Kawase made the following comments at the event:
I would like to thank Dr. Kozai, Maruya Honten, and everyone who helped in giving us this precious opportunity. We are very honored to have had the experience of having our ideas turned into delicious dishes, thanks to Maruya Honten’s culinary techniques and then served to customers.
Our menu features butterbur (fuki), which is an ingredient that conveys the charm of the Chita Peninsula in Aichi prefecture. Taking into consideration that butterbur is not widely known, we wanted to promote its appeal and suggested using it along with bamboo shoots and baby sardines in hitsumabushi, which is a traditional dish from the Nagoya area made with eel.
Through this experience, I learned the importance of local food production for local consumption, and also how to use a variety of ingredients. In the future as a registered dietitian, I will strive to provide nutritious and delicious meals using local ingredients.
The special menu commemorating the 20th anniversary of the opening of Central Japan International Airport will be available from Monday, February 17, to Saturday, May 31, limited to 30 servings per day. We hope you will enjoy it.
