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Let's eat Fukushima "Fukushima Direct Fair" was held
From November 14th (Monday) to 18th (Friday), the “Fukushima Farm Direct Fair” was held.
In this project, we served mackerel, mexicali, seaweed seaweed caught in Iwaki and Soma, as well as local dishes such as "saury paw paw grilled" and "bonito grilled and dipped". At the set corner in the central cafeteria, we also served Koshihikari rice (new rice) grown by Fukushima University students.
On the 14th (Monday), a starting ceremony was held at the central cafeteria, with Prof. Yasuhiro Nakajima, Prof. Nobuyuki Yagi (Graduate School of Agricultural and Life Sciences), Prof. Naoya Sekiya (Interfaculty Initiative in Information Studies), Prof. Ryota Koyama (Fukushima University), and Fukushima Prefectural Fisheries Federation. I received a greeting from Mr. Suzuki, managing director of
(From the left, Mr. Koyama, Mr. Yagi, Managing Director Suzuki, Co-op Nakajima, Mr. Nakajima, and Mr. Sekiya)
Usage of each menu (11/14-18)
| menu name | Provided | Provided store |
| Grilled bonito set meal | 378 | Central cafeteria |
| Fukushima set meal | 367 | Central cafeteria |
| Salt-grilled mackerel | 961 | Central Cafeteria, Second Cafeteria, Faculty of Agriculture Cafeteria, Komaba Cafeteria |
| Deep-fried meko | 1560 | Central Cafeteria, Second Cafeteria, Faculty of Agriculture Cafeteria, Komaba Cafeteria |
| sea lettuce miso soup | 4960 | Central Cafeteria, Second Cafeteria, Faculty of Agriculture Cafeteria, Komaba Cafeteria |
A total of 8,226 planned menus were provided in 5 days, and the number of users during the period was 27,613 (the number of customers at the end of the afternoon peak on the 18th). is over 30%. Even excluding sea lettuce miso soup (4,960 servings), which is often used, the selection rate was 12%, and it was well received by many people.
Thank you for using our service.
We would like to continue to cherish our “connection” with Fukushima Prefecture, such as considering making the popular menu a regular item in the project, and holding the Fukushima Direct Fair on a regular basis.
At the University of Tokyo Co-op, you can see the information about the production areas and producers behind the menu, and through the food, you will be able to think about the social situation and issues. We would like to move forward.
Here is a pdf of the poster with comments.
https://www.utcoop.or.jp/wp-content/uploads/2022/11/7184414f1b5fde311ab016e620f4715a.pdf
