Episode 2 https://www.ncfl.ac.jp/

Today's topic A passion for food can lead to endless discoveries of new cultures. Food plays a huge role in many cultures around the world and there are numerous things that we can learn about food. From cooking terms and varieties of vegetables to finding unique ways of using condiments like ketchup or mayonnaise. Please learn more about your own areas local cuisine and traditions so that you can better describe it to overseas visitors. This will not only help you improve your English but also provide you with an insight on a fascinating culture and maybe you can start the next food trend. I also highly recommend that you learn new vocabulary words and sayings to better describe different foods and ways of eating them. Be absolutely sure to research as much as you can about your favorite food too so that when someone asks you what your favorite food is you can give more details such as where it is the most famous, or how it is made and what are the main ingredients. You should also be able to give directions to your favorite restaurant and list off the popular dishes. Are there any foods that you can cook? Or what is the strangest food that you have ever tried? Nowadays Japanese foods such as sushi and ramen have gained worldwide popularity and so there is a lot of information just at your fingertips. One of the many things that I enjoy about Japan is that all of the regions and areas of Japan have their own speciality foods and that with each coming season brings different styles of cuisines of local ingredients and are presented like works of art. So depending on the season foods can be eaten differently. For example, another dish gaining popularity is called udon. Udon is a thick noodle made from wheat flour. It can be eaten cold in the hot summer but can also be eaten hot in winter. Food and culture are intertwined with the local people and it makes for great opportunities to better understand different cultures. Nagoya is no different and has some really fantastic foods that I look forward to introducing