Collection of short message cards posted online

Q:

Shortly after 1 PM today, on the first floor of the Komaba cafeteria, an elderly person, who appeared to be quite old, was making baseless accusations against some Chinese international students who were chatting and eating, telling them, "You're in the way, this is Japan, speak Japanese." I
　don't think the international students were speaking loudly or causing any other disturbance. Although I can't judge by appearance, I suspect the elderly person was from outside the university, but I was shocked to see such blatant xenophobia on campus. I think it's
　good that the university cooperative's facilities are open to many people, not just those on campus, but precisely because of that, I think the cooperative should express its commitment to ensuring that these spaces, which are an integral part of the university (and a very important one at that, as they provide food), are safe places for people of all nationalities, ethnicities, and genders to use, and that such hatred will not be tolerated. I hope they will also make an appeal to users in the cafeteria.

A:

As you mentioned, the University of Tokyo itself is an open university that is used not only by students and faculty but also by local residents and tourists, and the Co-op facilities are used by a variety of people. We would like to convey that it is a place that everyone can use with peace of mind, which is also the Co-op's wish

Q:

Recently, we've noticed a significant increase in foreign tourists using our services, regardless of the day of the week or time of day. While there's nothing inherently wrong with them using our services, the following issues are arising, and we would appreciate it if you could consider some solutions:
1. Signs in English and Chinese indicate that the service is unavailable to non-customers between 11:30 AM and 1:00 PM on weekdays, yet we see foreign tourists using the service regardless almost daily. We would like you to implement more effective measures to address this.
2. Foreign tourists often take a long time to pay, causing delays for those behind them. We would like you to set up a register specifically for Co-op Money payments. (A register dedicated to electronic money, including credit cards and transportation IC cards, would not be a solution.)

Thank you for your continued efforts in running the cafeteria. While the Central Cafeteria also plays a role as a tourist destination, we would appreciate it if you would take seriously any incidents that impair the convenience of students, faculty, and staff who use the cafeteria on a daily basis. Thank you in advance

A:

Regarding comment 1, we sincerely apologize for any inconvenience caused. The Co-op takes this matter very seriously and is considering possible countermeasures.
Regarding comment 2, we operate up to two Co-op Money-only registers during peak hours. Due to staffing shortages, there are days when only one Co-op Money-only register is available, and we apologize for any inconvenience caused. We will do our best to increase the number of Co-op Money-only registers in operation.

Q:

It would be great if you could make it possible to pay for JR tickets at the Travel Centers (Komaba and Hongo) using the Co-op's base money

A:

Currently, cashless payment for products handled at the Travel Center is limited to credit cards only.
　The reason is that Travel Center products are subject to cancellations and refunds on a daily basis.
　When a refund occurs, the refund is processed using the same settlement method as the payment method.
　Therefore, if a payment made with base money is canceled, it needs to be returned to base money, but
　it is difficult to handle this systemically, such as settling the difference after deducting cancellation fees and refund processing fees, and it is also complicated from an operational standpoint for the store.
　In addition, JR tickets can be refunded as cash vouchers at Midori no Madoguchi (ticket offices) in the city, which is also problematic.
　(We allow credit card payments for tickets because a system has been established that restricts refunds to only the store where they were purchased.) We will consider
　
　offering other payment methods if there are developments in future usage trends or if the system becomes easier to handle.

Q:

Thank you for always providing such delicious meals.
I have high blood pressure and my salt intake is strictly restricted. I would like you to develop salt-free menus, similar to halal and vegan options (and make it clear that they are salt-free). I also think that if sauces and other condiments could be added separately for those who need them, the menu would become accessible to everyone.

A:

At the moment, we do not have any salt-free ingredients, so unfortunately we are unable to accommodate your request

Q:

I like the spicy miso pork bowl, so I'd like it to be served more frequently (perhaps as a permanent menu item?). I also like the chicken kara nanban bowl, which is served at the same time, but since they serve them at the same time, I'm sad that I don't get many opportunities to eat either one, so I'd be happy if they served them at different times

A:

At Chuo Shokudo, we are trying to expand the variety of our menu as much as possible by considering how to include fried and stir-fried dishes in our rice bowls every week. As a result, these two dishes are often served at the same time. We are considering increasing the number of spicy miso pork bowls and rotating them with chicken and nanban bowls. We will continue to strive to provide menus that please our customers

Q:

Visitors are not allowed during the busy lunch hours, but the park is clearly overflowing with visitors, so I would like the restrictions to be strengthened

A:

We will strive to make the cafeteria more user-friendly by enforcing the rule that it is not open to non-students between 11:30 and 13:30

Q:

For salt-grilled fish, I would like some grated daikon radish, even if it's sold separately

A:

We will consider adding grated daikon radish separately

Q:

I would like to request that you add a mini salad (a salad with only cabbage and corn) to the cafeteria menu. I have dietary restrictions, so I always end up throwing away seaweed and macaroni...
I've seen it in other cafeterias, so I would be grateful if you would consider adding it.

A:

Thank you for your feedback.
We will consider adding cabbage and corn to the menu.

Q:

I'd like some pickled mustard greens or cucumber with my minced meat rice bowl!

A:

The two-color bowl is a shared menu item at the Co-op Cafeteria. The calorie and allergen information is different, so we cannot provide pickles exclusively at the University of Tokyo. Thank you for your understanding. We will take your comments into consideration when creating future menus

Q:

The chicken in my mentaiko cream potato was so red that it made me anxious. I even took a photo. In the end, I stopped eating it. After eating it, I had to fight the anxiety of getting gastroenteritis for about three hours, and I felt terrible

A:

We apologize for the inconvenience caused by the reddish color of the chicken. Regarding the "Steam-Cut Chicken" used in this menu, we confirmed that it is a pre-cooked item that is also heated during preparation in the central cafeteria. Furthermore, upon checking with our food product manager, we learned that due to the nature of chicken, there is a phenomenon known as "pinking," in which chicken retains a red color even after cooking, and this may be the case in this case. Regarding pinking, the following is an explanation: Meat contains a pigment protein called myoglobin, which generally denatures and oxidizes when heated, turning brown. However, some meat contains heat-stable myoglobin, which remains resistant to heating. Heat-stable myoglobin has the ability to prevent iron oxidation, maintaining the iron's reduced state, which may result in the meat appearing red. Additionally, depending on the condition of the ingredients, a strong red color may remain. This could be due to factors derived from the ingredients, such as: 1) the presence of bloody parts close to blood vessels, resulting in a red color that persists (stabilizes) even after cooking; 2) insufficient bleeding after slaughter, resulting in blood remaining throughout the raw meat; or 3) some kind of stress on the animal causing an increase in the amount of blood, which affects the final product. Since the meat is steam-heated at over 70°C for one minute during production, and our central cafeteria also heats it at 220°C for 10 minutes in humidified mode, the health risk is considered extremely low. Furthermore, if you have any concerns about our menu in the future, please speak to a staff member immediately. Once again, we apologize for any inconvenience this may have caused