MARINE CORPS AIR STATION IWAKUNI, Japan -- Attendees of the Marine Corps Community Services Japanese Cooking Class made their way over to Building 656 for a potluck luncheon July 11.
The luncheon was held in appreciation for the 25 Japanese volunteers from the Iwakuni Health Center who helped out with the classes.
"The volunteers from the center are so important to our class," said Chiaki Hasegawa, MCCS cultural adaptation specialist. "The classes are held there and the volunteers provide their expertise in the many meals we teach the students."
Although the luncheon provided Hasegawa and her class a great way to say thank you, the afternoon filled with trying new foods and sharing recipes paved the way for culture gaps to be filled.
"Even though there is a language barrier the students and volunteers could still find a way to communicate through food. Everyone brought their favorite plate to the luncheon, whether it was old fashioned fried chicken or a traditional Japanese meal, everyone tried all of the dishes and would ask questions about what it was and how to eat it," said Hasegawa.
For Master Gunnery Sgt. Timothy Spoo, Marine Wing Support Squadron 171 Wing Calibration chief, the luncheon was a great experience.
"My wife and I have been here for three years now, and I have taken the Survival Japanese Class while she has taken the cooking class," said Spoo, who brought the old fashioned chicken to the luncheon. "Learning as much about the Japanese culture while you're stationed here makes being in Japan worthwhile. By taking these classes you make new friends and experience things you normally wouldn?t have an opportunity to."
One of those experiences Spoo was referring to was the catching of cold noodles as they slid down hollowed out, split in half bamboo poles.
The poles were set at a 45-degree angle and water was poured down as noodles were slid from the top of the pole to the bottom. Those participating had to catch the noodles as they skidded down the bamboo, but the catch was they had to do it with chopsticks.
?That was really neat,? said Spoo. ?Only in Japan would I ever get to do something like that.?
As the afternoon closed out for the luncheon goers, Hasegawa was happy with the outcome.
?These events are great for everyone. The American participants are as happy to learn about the Japanese culture as the Japanese volunteers are about teaching it. More people should take advantage of the classes and experiences,? she added.
For more information on cooking or other Japanese culture classes, call 253-6165.