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Food

Japan: Washoku & the Craft of Food

Tokyo · Kyoto · Osaka

Subject
Food
For
Students aged 13 and above
Duration
9 days
Price
Priced to your group size and dates
Group size
Up to 25 students
Departure
Dates set with your school

Overview

The trip

Washoku, traditional Japanese cuisine, is recognised by UNESCO as intangible cultural heritage, and it is a craft learned over years.

In Tokyo, students visit the Tsukiji Outer Market to see how fish reaches the table and join a hands-on sushi or ramen class. In Kyoto, Nishiki Market and a tea experience show how seasonality and presentation shape kaiseki and tea culture. In Osaka, known for its street food, students visit the Cup Noodles Museum and make their own instant noodles, tracing how a Japanese invention reached the world.

Learning outcomes

What students gain

Students will be able to:

  • Explain what makes washoku a UNESCO-recognised cuisine
  • Describe how seasonality shapes Japanese cooking and presentation
  • Trace the journey of fish from port to market to plate
  • Discuss how food invention and industry, such as instant noodles, spread a food around the world

The price covers

What's included

Included

  • Return international flights from Nairobi
  • Hands-on cooking sessions and meals cooked or tasted during them
  • Educational visits and expert-led sessions
  • Expert guide
  • Transport within the route
  • Shared accommodation with breakfast
  • Visa appointment support where applicable
  • Safety briefing
  • 24-hour guide support

Not included

  • Other lunches and dinners
  • Entry fees outside the core programme
  • Personal spending

Itinerary

The day-by-day itinerary

The full schedule and quote come with your proposal.

3 trips

Other Food trips

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Tell us the subject, year group and rough group size. We'll come back within one working day with a trip outline and indicative costs, built around your curriculum.

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