In Field Science Training II (Experiential Learning Program), Akio Ogawa and Hibiki Inoue, both sophomores in our department, have been involved in “soybean cultivation in abandoned fields”. They have been growing edamame (green soybeans) such as “Mochi Soybeans,” “Iwayo,” and “Hiden” with the guidance of local people. We also learned how to make “oboro-dofu” (soft tofu). Aoi Tagakiuchi, a fourth-year student who worked on the same theme two years ago, joined the group on this day to enliven the Furusato Festival. They were sold out by midday. Although the festival was held on the same day as the Shobara Campus’ school festival, the Hakuyosai, it was a unique experience for this subject, as we were able to be involved in the operation of a local festival and hear customers say, “I always buy tofu here because it is delicious,” and learn that many people look forward to this event.