Aki Messisco shows students how to make temaki, cone-shaped sushi, at John O. Arnn Elementary School near Camp Zama, Japan, Feb. 15, 2024. (Juan King/Stars and Stripes)

CAMP ZAMA, Japan — An annual celebration of world cultures brought a sampling of Japanese onigiri and Hawaiian hula to children at this Army post near Tokyo.

During Multicultural Day on Feb. 15, the 300-plus students of John O. Arnn Elementary School delved into how life is lived in several countries, including Ecuador, Japan, Mexico, the Philippines, Sierra Leone, Spain and the United States.

“They learn about everybody’s uniqueness and their own uniqueness to share with the world, and I want them to have a respect for different cultures,” principal Corey Algood said at the event. Arnn is a Defense Department school for children of service members and civilian employees at Camp Zama.

With parents watching, the day started with an early morning Parade of Nations, a march by all the classes around the school track.

Fujiyo Banks shows fourth-graders how to make onigiri, a Japanese snack, at John O. Arnn Elementary School near Camp Zama, Japan, on Feb. 15, 2024. (Juan King/Stars and Stripes)

Hula supplies on display for Multicultural Day at John O. Arnn Elementary School near Camp Zama, Japan, on Feb. 15, 2024. (Juan King/Stars and Stripes)

Students learned how to make onigiri, a Japanese snack, and were gifted a stalk of rice on Multicultural Day at John O. Arnn Elementary School near Camp Zama, Japan, on Feb. 15, 2024. (Juan King/Stars and Stripes)

Fourth-grade teachers Rosemarie Martin, left, and Delia Cruz speak about Hispanic cultures and traditions at John O. Arnn Elementary School near Camp Zama, Japan, on Feb. 15, 2024. (Juan King/Stars and Stripes)

Students learn how to make temaki, cone-shaped sushi, at John O. Arnn Elementary School near Camp Zama, Japan, on Feb. 15, 2024. (Juan King/Stars and Stripes)

Performances by Hawaiian hula dancers, Japanese taiko drummers and Okinawan karate by martial artists took place in the afternoon. Authentic Mexican and Japanese cuisine was available for sampling in several classrooms.

Fujiyo Banks, the Japanese mother of fourth-grader Emmett Banks, showed students how to make onigiri, a familiar snack found in every off-base convenience store. Rice is stuffed with a bit of seasoning and meat, fish or vegetables and molded into small balls or triangles.

She also treated the students to a stalk of rice and local candy.

“I had a fun time with my family making rice balls and I am having seconds,” Emmett said.

He wasn’t as fond of the black sesame seeds that his mother brought as an add-on.

“It’s disgusting,” he said.