Science Lesson Plan: Exploring Japanese Seafood

Objectives:

Using a constructivist approach, students will examine and explore squid and shellfish, which are popular seafoods of Japan. Students will examine the sea creatures to find out how they move and eat. Students will also broaden their understanding of how the creatures are caught, and which parts of the creatures are edible. Students will be able to answer questions about the sea creatures, and understand more about the Japanese diet. Students will complete written observations and/or drawings that can be displayed in the classroom.

Materials:

To complete this activity, pairs of students will be given squid and shellfish to examine. The sea creatures/seafood will be put on paper plates, and students will be given paper towels to wipe their hands. Students will be given magnifying glasses, and paper and pencils for written observations and/or draw their findings. Students will also be given a map of Japan.

Procedures:

  1. Begin the lesson with a brief large-group discussion about Japanese seafood, including the reasons for its popularity (lack of grazing land, island location, etc.), as well as the different kinds of seafood that are eaten.
  2. Begin center work with small groups of four to five students.
  3. Pass out the squid, shellfish, and other materials to the two pairs, or threesomes, in the Science center.
  4. Allow students time (about fifteen minutes) to examine the sea creatures/seafood.
  5. Ask students to express their ideas about how the squid and shellfish might eat and move.
  6. Ask students to locate the edible parts/areas of the sea creatures.
  7. Discuss how the squid and shellfish are used in the Japanese diet (prepared raw, broiled, etc.).
  8. Have students complete a written observation and/or drawing of their findings.
  9. Clean up the area for the next small group.

Evaluation of Student Learning:

As a result of this activity, the instructor should be able to answer the following questions:
  1. Can students identify squid and shellfish by name?
  2. Are students able to explain how squid and shellfish move and eat?
  3. Do students have an understanding of how squid and shellfish are caught?
  4. Can students identify the edible parts of each creature, and explain how the creatures might be prepared.
  5. Have students completed written observations and/or drawings about their findings that can be put on display in the classroom?

Follow-up/Extension Activities

  1. Have students sort shells into two categories: univalve and bivalve. Discuss the differences between the two.
  2. Discuss the similarities and differences between Japanese foods and American foods.
  3. Prepare a Japanese meal with students.
Return to the 'Eating in Japan' Overview