RRJ#5
Shinmyung LEE
EAP1 Core
Japan culture
Reference : ROBBIE SWINNERTON (April 16, 2010) , A fresh future for healthy dining, ,Japantimes, Retrieved MAY 03, 2010 from http://search.japantimes.co.jp/cgi-bin/fg20100416rs.html
Summary :
This article introduce the Noka no Daidokoro restaurant. It runs by independent farmers. The inside decor everything are the colorful posters. The important point of the restaurant is the self-service salad bar. A lot of small baskets brimming with carefully cut vegetables are laid out on a bed of ice, as if they were prime seafood. Behind them, a chef stands on the corner, the chef keep providing colorful display. One of the main reason which they get a taste good is that they're super fresh. Some vegetables grown in the building, in a large, end of the room. The most interesting is that ice plants give mineral that make salty flavor and that covered dew-like beads surface. In addition, you can choose the rate of the food. For instance, If you wanna 4:3:3 course comprises 40 percent vegetables, 30 percent fish and 30 percent chicken, you can order that. If you are vegiterians, you can order only vegitable food. This is not just earthy, healthy farmhouse food, it's also satisfying on many levels.
Reaction :
Nowdays , many people care about their health therefore organic food getting popular from people. It has a good taste and we can keep our nutrients. I think it's very good ideas , like Noka no Daidokoro which raise the plant in their restaurant. Customer can enjoy fresh food , and restaurant can be reduce distribution costs. I think it's good for children who like fast food or modern people. In order to encourage these restaurant , that need help from big company and effort myself.
