Japanese

During Sustainability Week, a ‘DIY Cup Ramen’ activity was held in Year 8 Japanese classes. Students prepared their own instant noodles in reusable containers from home. They were encouraged to add some healthy toppings, such as grated carrots, baby spinach, chopped spring onions and leftover roast chicken etc.  As part of their cultural learning, students learned about how to use chopsticks and chopstick etiquette. This helped them to compare cultural differences between Australia and Japan.  Some students brought their own chopsticks from home to avoid using disposable cutlery. All students tried their best to use chopsticks, and enjoyed their food in a sustainable way.