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Ecopolis Center
Kids line up to take a handful of shimotsukare. 00..01.14/ Temperature: 8C/ Weather: Clear / Wind Direction: W
Current Location: Okamoto Kita Elementary School 36 35 06 N 139 56 46 E
Distance Traveled: 0 km (Rest day) (I backtracked to Tochigi Prefecture to meet with students.)Winding down to the tail end of the first half of "Exploration for Wisdom," Okamoto Kita Elementary School students reminded me of the flavor of. Forty-three 3rd year students at Okamoto Kita Elementary School shared with me connections they made between genetically altered food products, health, nutrition, and the snacks they eat. Sharing a taste of their local dish, shimotsukare, with me, they left me reflecting about the past four months as I'm only one day's walk from our goal.
The presentation given to me about the studies on food that have taken place this semester started as students spoke out their introduction in chorus. "We will now begin our presentation." Three girls ducked under the table as the only one standing began to explain how food is related to our health. "Our food turns into blood and muscles," she started to explain. Other students each explained how food gives us energy and helps maintain our health. As groups switched, the presentation went on to include the pros and cons of snack foods, what snack foods most students eat, snacks of old times, food additives, and finally the students feelings about genetically altered imports such as soy and corn products. I sat attentively on the floor amongst other listening students. Several of them huddled around me curios about every little memo that I jotted down.
One student begins the group's presentation on food as others neal beneath a table. Apparently the group's concerns about food stem from a message they received from a Bellevue College students in France. They had been informed of opposition in France to the importation of America's genetically altered food products. Concerned about what effects such altered foods may have on themselves, one student worried that the vegetables he was growing may be genetically altered. Though genetically altered vegetables may be easier to grow and more resistant to crop illnesses, the students agreed that American farmers should not grow genetically altered crops.
Once aware that certain foods effect their health, students researched about the effects of additives in food and made the connection that many of the snack foods they eat are full of additives which may be harmful to their bodies.
Perhaps most remarkable about the students' studies is the fact that several of them have changed some of their eating habits. When I asked whether or not they made changes in their diet, several of them raised their hands. "I started eating more fruits," said one student. "I choose snacks with less additives," said another.
As some of the students indicated some interest in changing their diets and learning about food, it was perfect that Mr. Onishi, the 3rd grade teacher, brought a sample of some Tochigi Prefecture local food which reflects much of the wisdom discovered thus far on this journey. Concerns started by a debate about genetically altered foods had moved several steps closer to home.
"How many of you know what shimotsukare is?" I asked the group. A handful and a half of hands went up. "How many of you have actually tried it?" Several hands went down.
Shimotsukare is a dish traditionally prepared after a celebration called 'setsubun' just before the start of spring ߕ. Leftover soybeans used in the setsubun celebration, salmon bones and head leftover from New Year's celebration, leeks leftover from making Japanese rice wine and vegetables stored for the winter, are all boiled together and ground into a rough paste. Once cooled shimotsukare is placed in a warm ball of rice and eaten. All ingredients for the dish make such good use of leftovers that not a single thing goes to waste. In addition, the nutritional value of shimotsukare ranks up there with the healthiest of dishes. (Do any other groups have local dishes like this?)
Pulling the lid off of the cool Tupperware container, Mr. Onishi explained about shimotsukare to his students. Some students cringed when he explained about using salmon head in the dish. Worried that the students may be hesitant, I invited them all to try the dish with me. My worries were relieved when almost all of the students jumped up to get in line. Some students even came back for seconds and thirds. "It's good," said several of them.
Taking a bite of the dish, its taste took me four months back in time. On day two of "Exploration for Wisdom" in Hokkaido, I was offered some salmon miso (soy bean paste) made from salmon head and bones. The slightly pungent flavor from the salmon head in the shimotsukare was the same as that in the miso four months ago.
Thinking back over the past four months, all of the local flavors, all of the local faces and all of the support which has made this journey possible flashed before my eyes. I thank the students of Okamoto Kita for this opportunity.
Tomorrow I am onward to Nihonbashi, Tokyo, the goal for part one of "Exploration for Wisdom". Elementary to high school students and WSN volunteers will join me in the 12 kilometer trek to the finish.
The search continues
Greg
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