Study meetings to develop a menu suitable for foreign visitors to Ehime were held on Jan 12 in Dōgo and Jan 15 in Uwajima. It was held by the Ehime Ryokan Association for managers and chefs.
Rod Walters of Japan Inbound gave a presentation at each meeting for an hour and a half, covering overseas visitors’ likes and dislikes, dietary restrictions, the possibilities of game meat, suggestions for food, drink, and crockery, as well as brand cuisine. The lecture included a number of anecdotes drawing attention to situations where particular care is required.
After the talk, we held a workshop. The managers and kitchen staff of the ryokans and hotels participated enthusiastically, discussing their ideas for menus.
During these two study meetings, it became apparent that the participants;
- Can produce a wide variety of cooking, and want to make this known
- Have confidence and pride in their regional cooking
- Want to ensure the succession of regional cooking
- Are strongly dedicated to true hospitality
- Are keen to learn and study
- Face great difficulty in communicating with foreign guests
- Are concerned at the lack of systems for coping with foreigners who are arriving in ever greater numbers
It was a valuable opportunity for all of the participants, including the lecturer, to study the question of menus for foreign visitors. We look forward to working together to resolve the issues identified by the first study meetings.