Okinawa Local Deyushi Tofu and Sauteed Konbu Seaweed Cooking Class

A cooking workshop to learn about Okinawan food culture and food loss was held at the nighttime nursery Believe House on May 18, 2025, as a part of the Okinawa Alumni activities. Ms. Anju Chinen, who is TOMODACHI alumna and works on food loss, served as the instructor, and seven alumni participated in the event.
Ms. Makiko Nagamine, who participated in the TOMODACHI Metlife Women’s Leadership Program in 2018 as a mentor, said, “It was a very fun event. I learned about the food and the issues we have with tofu. It had been a while since I attended the alumni event, so it was great to meet everyone.