Nishitetsu Hotels and Kagome's Kyushu Branch held a food education class for parents and children at Solaria Nishitetsu Hotel Fukuoka in Fukuoka. The event featured an activity demonstrating vegetable intake and an awards ceremony for a recipe contest using Ketchup Sauce.
On 4 October, Nishitetsu Hotels and Kagome's Kyushu Branch held the food education event “Food Education Class 2026” for parents and children at Solaria Nishitetsu Hotel Fukuoka in Fukuoka, with the cooperation of Fukuoka and Kumamoto prefectures. The venue featured “Mekata de Pon,” an activity using vegetable toys to demonstrate the daily recommended vegetable intake of 350 g, and a “Veggie Check” booth that measured estimated vegetable intake.
In the first session, Hiroko Kishimoto explained the benefits and qualities of vegetables, while Nana Inaki of the Agriculture, Forestry and Fisheries Department of Fukuoka Prefecture introduced local production for local consumption initiatives.
The second session featured a recipe contest, with outstanding entries selected and awarded from more than 160 submissions. The winning recipes included “Ketchup Sauce Yellowtail and Daikon, Korean Style,” which were recognized for their innovative flavors using Ketchup Sauce and colorful vegetables.
Koji Matsuyuki, Branch Manager of Kagome's Kyushu Branch, said that the wealth of ideas gained through the judging process would be used in future food education activities and to promote Ketchup Sauce.