After enjoying the class including a quiz time, Autumn Corn was served for lunch. Students loved it, with one saying, "It’s so sweet and tasty!"
Students were challenged to husk a variety of Autumn Corn called "Megumi." They were caught up in removing the layer of husk and a lot of corn silks.
Eleven Kanto branches of the ethnic restaurant Monsoon café are serving a limited period dish "Bali Style Charcoal Grilled Corn with Oriental BBQ Source" until September 23 (Please refer to the related link for details.)
KI Fresh Access Inc., an associated company of Sumitomo Corporation, launched the "Hokkaido Autumn Taste Corn Promotion Committee" in August 2010, organizing various events at supermarkets, restaurants, and other food outlets in Tokyo. On September 7, it presented a dietary education lecture for two fifth grade classes at Chiyoda Elementary School, Chiyoda-ku (Tokyo).
During the class, the lecturer showed video and illustrations of a corn field so students could clearly understand how it grows, including the fact that corn takes three months to mature, which is longer compared to other general vegetables. The students, who are attempting to grow corn on their roof-top garden this year, raised questions earnestly and asked how they, too, could grow good corn.
According to the planner of this lecture, Chizuko Takagishi, from the company's sales strategy division, "Corns contain well-balanced nutritional elements including folic acid and fiber, so it is well suited to modern people's dietary needs. Thanks to the big temperature gap between daytime and nighttime in the region, Hokkaido Autumn Corn is very sweet. It is best around the end of August to September." Soon, the peak of the season will be over and Autumn Corn will be unavailable. But the students will surely remember the taste of Autumn Corn, grown with plentiful sunshine, and harbor good memories of the dietary education class.
( Sep. 14, 2010 )
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