Closing remarks (Takashi)

Dear all,

It's still cold out there, but spring is approaching, I hope.

Now it's time to close the class. I've been waiting for your last posts, but a few of you must be too busy to post. It's okay to post after this one. I will check for at least one more week, and I expect the same from the other participants.

Our discussion on wild foods was a nice attempt. I found it unexpected that many of you do not enjoy them much. As spring begins, you should be careful to find some. I cannot go without kogomi (Matteuccia struthiopteris) and koshiabura (Chengiopanax sciadophylloides) every year.

The photo shows my lunch from last week at Nagano Station: zaru soba with vegetable tempura. Kogomi and koshiabura are also delicious to eat as tempura.

Enjoy and have fun in your PhD lives. Explore and try some unusual foods to experience the diverse culture that is new to you.

Best wishes and good luck,

Takashi