Iwakuni residents learn to cook Asian dishes
MARINE CORPS AIR STATION IWAKUNI, Japan -- The cultural adaption program aboard Marine Corps Air Station Iwakuni coordinated a Japanese cooking class where station residents could practice their culinary skills at Fukushi Kaikan in Iwakuni, Japan, July 24, 2015.
This type of class is held three times a year and is one of many ways to indulge in the local cuisine. In this specific class, participants learned how to make handmade Shumai, wakame soup and traditional fried rice.
Shumai is a type of Chinese pork dumpling traditionally served in small steamer baskets or on small plates. Used widely across Asian cuisines, wakame or edible seaweed is prepared in many dishes, including various soups like the one residents made during the class. Lastly, fried rice is a popular dish originally from China and is usually prepared with leftover ingredients.
“Food is an important part of our lives,” said Mikie Watanabe, cultural adaption specialist with the cultural adaption program. “Especially to the station residents, who may have concerns trying new food. I hope this class is one of many opportunities to try new food and find their favorite aspects of Japan.”
According to Army Staff Sgt. Milton Bridges, veterinary treatment facility officer in charge, the class was a great experience and unique chance to learn about Asian dishes that he and his family could prepare in Japan and back home.
The cultural adaption program is run through Marine Corps Community Services and provides station residents an opportunity to discover Japanese culture through interactive classes, tours, trips and events.
For more information on upcoming cultural events, call 253-6165.