We will close the class soon...in a week or so (Takashi)

Dear all,

This week, our graduate school announced the results of the entrance examination, and it was decided that a new member from abroad will be joining my lab.

Last Tuesday, to welcome the new member, all of us in the lab got together and had lunch at Horikawa.

I chose tomato soba for the first time.

Tomato soba uses traditional Japanese buckwheat noodles, yet the thickened sauce with beaten egg feels almost Chinese in style. The toppings (tomatoes, cheese, and black pepper) gave it a Western touch, and as for Tabasco… what cuisine does that belong to?

In any case, it was quite a mixed-up dish.

The field of scientific research we are involved in is much the same. Studies and ideas from many different countries blend together to create something new. This elusive, hard-to-define atmosphere will likely follow you throughout your careers, and I hope you will come to enjoy it.

Thank you for submitting questions on Miki’s presentation, which was added a bit irregularly.

She has now started responding, so we are entering the final stage of this class.

Please submit your final farewell post in a week or so.

It can be a simple message of goodbye or a continuation of our discussions on food and culture.

Before that, once again, please check your presentation page to see if there are any unanswered questions.

Also, check your posts to see if there are any comments you haven’t responded to, and check your comments to see if there are any replies you may have missed.