Kagawa University Agriculture

On Monday, 20 May 2024, a cultural exchange seminar was organized by the four international students (three from Thailand and one from Myanmar) accepted by the Graduate School of Agriculture, Kagawa University under the SS Program. Assistant Professor Toya Ishii from the Faculty of Agriculture and five Japanese students attended the seminar to deepen their knowledge of Thai food culture. Before the seminar, the international students served various Thai dishes such as Khao Mangai, Tom Yum Kung and Raab, and the participants enjoyed the spicy dishes characteristic of Thai cuisine. During the seminar, the international students explained that the taste of Thai food is determined by the balance of four elements: spicy, sour, salty and sweet, and that the characteristics of food and seasoning differ depending on the region in Thailand, just like the difference between Kansai and Kanto in Japan. Questions were then asked about the differences in the ingredients and spices used and how they are pronounced in Thai, providing a valuable opportunity to learn about the differences between Thai and Japanese cultures with a focus on food culture.