Russian, Indonesian and Chinese students introduced their food and culture and interacted with Japanese.
Date: July 7 (Sat) 10:00-14:00
Student presenters and menu:
– Kuzmenko Boris (Russia, Tokyo University of Foreign Studies): Olivier salad, Solyanka soup
– Hafizh Adi Prasetya (Indonesia, Tokyo Institute of Technology) & – Salsabila Panji Arum (Indonesia, Tokyo Institute of Technology):  Ayam Kecap, Kolak Ubi Pisang
– ZHOUXIAOWEN (China, Tokyo Institute of Technology): Dry fried Noodles, Tianjin jianbing
Place: Cooking room at Midorigaoka Bunka Kaikan
Number of participants: 29 (4 international students and 25 Japanese volunteers and participants)