{"id":677,"date":"2026-08-23T16:15:50","date_gmt":"2026-08-23T07:15:50","guid":{"rendered":"https:\/\/fumiko-kono.com\/wp_2026\/?p=677"},"modified":"2026-08-23T16:18:12","modified_gmt":"2026-08-23T07:18:12","slug":"%e3%80%8c%e3%82%b4%e3%83%9f%e3%81%ae%e3%82%b9%e3%83%bc%e3%83%97%e3%80%8d%e3%81%8c%e7%94%9f%e3%81%be%e3%82%8c%e3%81%9f%e8%83%8c%e6%99%af%e3%80%81%e9%a3%9f%e3%81%ae%e6%9c%aa%e6%9d%a5%e3%82%92%e8%80%83","status":"publish","type":"post","link":"https:\/\/fumiko-kono.com\/en\/news\/2026\/08\/23\/677\/","title":{"rendered":"Exploring the Origins of the \u201cGarbage Soup\u201d and the Future of Food"},"content":{"rendered":"\n

Kyoto University of the Arts\u2019 Correspondence Education Program, Food Culture Design Course, will host a special lecture featuring Fumiko Kono and Chef Tatsuya Noda on the theme of \u201cRegenerative Food.\u201d<\/strong>
Through a conversation between the two, the event will explore the story behind the creation of \u201cGarbage Soup\u201d<\/strong> and perspectives on designing delicious food experiences, followed by a tasting session.
The event will be held on Tuesday, September 29, from 7:00 to 8:30 p.m.<\/strong>, in Yaesu, Tokyo, with both in-person and online participation available. Free admission; advance registration required.<\/strong><\/p>\n\n\n\n

\u3010Details\u3011
https:\/\/www.kyoto-art.ac.jp\/t\/briefing\/foodculturedesign_20260929\/<\/a>
\u3010In-Person Registration\u3011
https:\/\/40468u.share-na2.hsforms.com\/2Daf0ECW1S6izNNDjOCSgtA<\/a>
\u3010Online Registration\u3011
https:\/\/40468u.share-na2.hsforms.com\/2v1iAccT0QOSy5IWztHCMxA<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Kyoto University of the Arts\u2019 Correspondence Education Program, Food Culture Design Course, will host a special lecture featuring Fumiko Kono and Chef Tatsuya Noda on the theme of \u201cRegenerative Food.\u201dThrough a conversation between the two, the event will explore the story behind the creation of \u201cGarbage Soup\u201d and perspectives on designing delicious food experiences, followed by a tasting session.The event will be held on Tuesday, September 29, from 7:00 to 8:30 p.m., in Yaesu, Tokyo, with both in-person and online participation available. Free admission; advance registration required. \u3010Details\u3011 https:\/\/www.kyoto-art.ac.jp\/t\/briefing\/foodculturedesign_20260929\/\u3010In-Person Registration\u3011https:\/\/40468u.share-na2.hsforms.com\/2Daf0ECW1S6izNNDjOCSgtA\u3010Online Registration\u3011https:\/\/40468u.share-na2.hsforms.com\/2v1iAccT0QOSy5IWztHCMxA<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_locale":"en_US","_original_post":"https:\/\/fumiko-kono.com\/wp_2026\/?p=674","footnotes":""},"categories":[15],"tags":[],"class_list":["post-677","post","type-post","status-publish","format-standard","hentry","category-news","en-US"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t