From Tokyo to Usa City: How UGA students discovered culture, agriculture and connection in Japan

A bullet train glides through the Japanese countryside, carrying University of Georgia students past terraced, emerald-green rice fields called "tanada," which give way to Tokyo’s modern skyline rising from the land.

The students are the first to experience a new study abroad program from the College of Agricultural and Environmental Sciences that explores Japan’s food, culture and environment. Led by Department of Animal and Dairy Science faculty members John Gonzalez and Kari Turner, the program introduces students to the deep-rooted agricultural traditions of a country that balances history with innovation.

Gonzalez has worked closely with Kyushu University for years, welcoming their students to Georgia for research internships in his lab. He also teaches a summer course that helps Kyushu students develop scientific manuscripts for peer review. With future plans for UGA students to study at Kyushu, the ongoing exchange inspired Gonzalez and Turner to launch the CAES Japan study abroad program.

“This trip helps students understand how one of our biggest trade partners views our production practices and why sustainability is important to their culture. It also helps them identify opportunities to do business successfully in the Japanese market,” he said.

A cultural awakening

The journey began in Tokyo, where the contrast of old and new set the tone for the experience ahead. The first stop: Tsukiji Outer Market, a bustling hub where students saw firsthand Japan’s fresh seafood, vegetables and traditional foods. Later, a visit to the U.S. Embassy facilitated an in-depth discussion on Japanese agriculture and its global trade connections, illuminating the intricate economic and policy dynamics at play.

At Tokyo’s Toyosu Market — the world’s largest wholesale fish and seafood market — students witnessed the precision and expertise of Japanese fishmongers then learned the art of sushi-making under the guidance of a master chef, quickly learning how food and hospitality are artfully woven into the fabric of Japanese life.

The following days unfolded like an intricately crafted origami tableau of Japanese culture. Carried along the rail lines that crisscross the island of Japan, the CAES cohort visited Kyoto, where the golden Kinkaku-ji Temple shimmered under the afternoon sun, and the famous Nijō Castle, where students marveled at the aesthetic of the Edo architectural period.

From Kyoto, the group traveled to Hiroshima to visit the renowned Peace Memorial Museum — a sobering reminder of resilience and renewal for Japan and the rest of the world. A quick ferry ride from Hiroshima carried the group to Itsukushima — also referred to as Miyajima or “shrine island” — home to the famous Itsukushima Shinto Shrine, with its iconic five-story pagoda and dramatic floating torii gate. Visitors from around the world travel to the shrine island to experience the splendor of the shrine and gate, which stand in the shadow of Mount Misen, the island’s highest peak.

Returning to Hiroshima, students participated in a lively traditional cooking class, preparing okonomiyaki, a savory Japanese pancake dish stuffed with meat and vegetables and cooked on a searing-hot teppan, as their laughter mingled with the tantalizing scent of sizzling batter rising from the traditional cast-iron cooking plate.