On April 7, we came to Beppu Gakuen short-term university food nutrition, professor of animal husbandry class, professor of animal husbandry is very interesting, first asked us bacteria and bacteria division, let everyone raise their hands to vote, think bacteria division once how much time, some students said 10 minutes, some students said 20 minutes, 30 minutes, 40 minutes...... After we all raised our hands, the professor told us that it took 8 minutes to 1 hour for bacteria to divide once, and asked us to guess how many bacteria there were in 1g of diarrhea (poop), and the answer was 100 to 1 billion bacteria. Then he asked us how many bacteria there were in 1g of dirt, and the final answer was also 100 to 1 billion bacteria. This is why Japanese people change their slippers when they go to the dormitory. Why you should change your slippers when you go to your dormitory and when you go to your teacher's class.
Then Professor Mu gave us a period of two periods about packaged food in Japan, one is the consumption period and the other is the taste period, which is different from China. China has only one shelf life, which is equivalent to the consumption period in Japan, and the taste period is the period during which eating is the best, safest and the best taste. Finally, Professor Maki also taught us how to wash hands in Japan, because hands touch a lot of things, if we do not pay attention to hand cleaning, then it is likely that bacteria will spread through the hands, into the food, in Japan, many people eat cold bento, will not be heated, so washing hands is very important.
On April 11th, we came to the class of Mr. Naai (Mr. Naai is a lady, in Japan, the teacher is called Mr., this respectful title is learned from China). Mr. Naai taught us the nutrition of children. The first thing he told us was the colostrum and mature milk of breast milk, colostrum refers to the 0 ~5 days after the mother gave birth to the baby. During this period, breast milk contains a lot of immune components, proteins and minerals. The milk color is yellow. Mature milk refers to breast milk produced between 10 days and 2 weeks, which contains a lot of fat and sugars. Then he taught us some knowledge about the adjustment of milk powder (infant milk powder) in Japan and how to disinfect peripheral products such as babies' pacifiers and bottles. Finally, he taught us how to make milk powder. Hot water should be used to make milk powder at 70 degrees Celsius or above, and the freshly made milk should be cooled to about 35 degrees Celsius.
On April 12, we came to the valley of soil's class (Mr Soil in the valley is also a lady), this was to operate, making Japan more distinctive traditional cuisine, one is called sakura も ち '(guan west wind) a' み た ら し 団 child ', sakura in Japanese read sa ku ra, is the meaning of cherry blossoms, This food is very famous in Japan in March and April, during this two months almost Japanese people will eat it, go out when the cherry blossoms will also do some belt in the past, 'み た ら し 団 child' is one of the most common food in Japan, a lot of places can see it, it was the soy sauce, a salty taste, sweet and delicious.
I have learned a lot from this experiential study in Japan. There is fresh air, blue sea and blue sky, beautiful mountains, no need to worry about PM2.5, clean and delicious food, vegetables and eggs can be eaten raw!! (Vegetables are relatively expensive, all vegetables in Japan are called wild vegetables) Japanese milk is also very recommended, safe, safe, delicious, cheap, people here are also very friendly, in a word, Japan is worth coming to, I feel that this short-term study in Japan is very worthwhile.
