The 7th installment of the "World Cuisine" project (Malaysia and India edition) was held Itabashi CampusItabashi Campus Campus Student Cafeteria.

The seventh installment of the "World Cuisine" project, the Malaysian and Indian edition, was held at Godereccho, the student cafeteria on Teikyo University's Itabashi Campus, from Monday, April 22nd to Friday, April 26th, 2024.
This project, which began in June 2022, is based on the concept of "making globalization a part of everyday life" and sells representative dishes from around the world as event menus for a limited time.To date, it has offered dishes from various countries and regions, including Taiwan, Boston, and Mexico.
This year, for the seventh time, we sold Malaysian/Indian curry, which has been the most popular in the survey so far. Three types of curry were sold on different days of the week, Malaysian kali ayam, Indian saag paneer, and keema curry, and many customers enjoyed them, selling out every day.

In addition to selling Malaysian and Indian cuisine, the event also introduced Pusat Bahasa Teikyo one of our overseas group schools. The institute is a Japanese language school where Malaysian students study Japanese in preparation for entering Japanese universities and vocational schools. Many students advance to Japanese universities every year, and Shahir Bin Abdul (Class of 2024), who transferred from the institute to our university in 2020, co-developed a device with two students from the same faculty to prevent products from falling or breaking in retail stores due to earthquake shaking. He represented Japan at the 12th International Innovation Contest and achieved great results, winning second place.

We will continue to use the "World Cuisine" project to help students feel closer to globalization and to further internationalize our university. We will also widely disseminate information about the internationalization efforts being made at our university and our group schools.

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