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
Elementary school Japanese teachers recently coordinated an authentic rakugo experience through the Japan Center. Mariko Yokosuka and Kyoko Takano (Japan Center directors) write on the elementary school Japanese foreign-track classes’ exploration into Edo-period culture and a visit by rakugo master Kokontei-Komaji.
On March 14, students and faculty celebrated four decades of ASIJ kyogen performances. The annual tradition begin in 1978, with its first shows during the school’s 75th anniversary Matsuri and has continued to this day, led by the same family of kyogen teachers. Kyogen faculty advisor, Machi Nakamura, and students reflect on the anniversary performance. Continue reading
Eighth-grader Matthew Kaung writes on the Middle School Student Service Leadership Team’s (SSLT) yearly trip to Tohoku as part of the Tohoku Virtual English Classroom (TVEC) program in support of victims of the 3/11 earthquake. Continue reading
High school teacher Ryosuke Suzuki writes on the biggest cultural and service excursion of the year, Explorations Week—a week when the whole high school heads out to all parts of Japan and beyond. Continue reading