Japanese language learners of Tohoku University International Graduate School of Accounting Policy (IGSAP) think that Japanese food is safe. Their primary food selection criteria were taste and affordability, and they were not concerned about food labeling or the origin of the ingredients. Although they do not want some ingredients in their foods, they are inadvertently consuming them without knowledge or information. This paper reports that the students could select foods that they actually want after engaging in activities of reporting on their daily meals, discussions, and teaching others about foods. Based on this example, I suggest a method for introducing and managing substantial food information in Japanese class.
