Tomoko Nakai’s HS Japanese 9 classes recently began their unit on traditional new year’s food and traditions are exploring traditional new year’s ozoni and how the soup differs in every region. Renowned Chef Hajime Kimura visited ASIJ to help introduce students to the world of washoku, and to introduce the techniques and ingredients used in making ozoni. Head chef at Takehashi Japanese Restaurant in Otemachi’s KKR Hotel Tokyo, Chef Kimura has more than 22 years of experience and served an apprenticeship for four years to legendary “Iron Chef” Koumei Nakamura. The Japan Center arranged Chef Kimura’s visit to help introduce this unit, at the end of which Japanese 9 students will present their research on a specific region’s ozoni soup. Continue reading
On October 16, students, parents, faculty, staff and the Mustang dedicated their time (and feet!) to help raise funds for a charitable organization through our 20th annual community Fun Run. We believe that by infusing philanthropy into our community activities we can embody our core values and purposefully engage with our strategic priorities, especially our mission to empower our students to make a difference.
Hawaiian musician Ben Ahn recently made a return visit to ASIJ and spent a week working with our elementary school music teachers and their classes. Ben taught students the art of ukulele and gave a special community performance as part of Spirit Week. Karolee Kent (elementary school teacher) writes on Ben Ahn’s visit. Continue reading
In September, ASIJ celebrates homecoming with a week of community-building activities. The flurry of activities culminates in Spirit Day—a day dedicated to cheering on the Mustangs sports teams, playing games, student booths, eating delicious food and, for the second year running, sumo! Although the weather was uncooperative, the rain did not wash away our students’, parents’, faculty and friends’ Mustang Spirit, as we witnessed an amazing turnout. Continue reading