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WLE-newsletter Tokyo


WLE Newsletter - Summer 2005
Inside this edition:


     Cultural Excursion - Japanese Calligraphy
     Japanese Culture Workshop: Osenbei Making
     Student Interview: Jennifer Grier
     Student Interview: Travis Ito-Stone




Cultural Excursion – Japanese Calligraphy


On a hot summer’s day in June, our WLE excursion took us to a traditional Japanese cultural school. The group of six students including Abigail, Max, Matt, Laura (all from the US), Sabrina (from Italy) and Xui Mui (from Sweden) were eager to experience their first Japanese Calligraphy lesson. The school was located in a quiet and cozy neighborhood and it was hard to believe that we were in the middle of the bustling area of Omotesando in Tokyo.


Shindo sensei explaining
how to use the equipment
for calligraphy
Laura, Max, Sabrina, Abigail,
Matt and Xui Mui
together with Shindo sensei
A real work of art

After arriving at the school we began our private calligraphy lesson supervised by Shindo sensei. At the same time other cultural courses were taking place in the center such as Kimono, Ikebana (flower arrangement), Okoto (Japanese harp), Nichibu (classical Japanese dance) and Sado (tea ceremony).

Firstly, Shindo sensei gave us a brief lecture about the nature and history of calligraphy. Calligraphy is an art form which has been studied for more than 300 years. Learning the art of calligraphy is an important element of understanding Japanese culture.

Then she explained how to use the equipment. The following items are necessary for calligraphy: Fude (Japanese brush), Shitajiki (black-felt underlay), Hanshi (special thin writing paper), Suzuri (heavy black inkstone), Bunchin (metal paperweight) and Sumi (solid ink stick that used for rubbing with water in the suzuri to produce the black ink for writing). Some of the points she highlighted were the following:
1) Hanshi has a smooth front-side and a rough back-side. The smooth side should always be facing up when writing.
2) The brush needs to be held with a right angle at all times.
3) Do not allow the brush to soak up too much ink; adjust the thickness of the brush every time you start writing a new word (or stroke).
4) Always put your left hand on the table to hold the paper.

When you learn hiragana or kanji, the writing is “drawn” with each stroke. This is called Kaisho or printed style. In addition to this, there are two styles of writing in which the words become less legible. These styles are written with only a few strokes just like writing Roman letters in calligraphy. These two styles are called Gyosho or semi-cursive style or Sosho cursive style.

After these explanations, Shindo sensei handed us Hanshi asking us to make nine lines by creasing the paper and we wrote down the hiragana in Kaisho. Although Laura and Xui Mui had done calligraphy before, for the rest of students it was their first time to use a brush and ink which made them struggle keeping the size of the words the same.

Next, we tried to write hiragana with Gyosho. “It is harder than it looked,” noted Sabrina. It was difficult to distinguish which word was written with Gyosho style, although everyone liked the flowing look of the characters. Once we finished writing hiragana, Shindo sensei went around checking each piece of work. She said, “Writing a word is considered to be the reflection of your thoughts, so there is no bad or good writing in calligraphy.”

Practising the art of calligraphy Displaying the final product

After spending some time practicing, Shindo sensei asked us to pick out favorite words in kanji so that we could create our own original calligraphy. Laura chose ‘自由’(which means freedom), Abigail’s choice was ‘平和’(which means peace) and Sabrina wrote down ‘運命’(which means destiny). Max made up his name in Japanese and turned it into ‘真久澄’. Since Matt used to do judo, he chose the word ‘柔道’ (judo). Mui wrote her Chinese name, ‘梁士梅. An hour and a half lesson ended with Shindo sensei giving each of us a perfect and beautiful sample of our chosen kanji upon our request.

We enjoyed a wonderful experience at Reisenkai and the staff members there were so hospitable and helpful. We look forward to our next visit to this cultural center!



Japanese Culture Workshop: Osenbei Making

On a sunny day in April a group of WLE students headed out to the Saitama Prefecture to experience the local art of Osenbei-making. Sara, Grace (both from the U.S.) and David (from Australia) were eager to be a part of this hands-on adventure and made the short trip to the well-known osenbei shop, Ichifuku in Souka.

Osenbei is a traditional Japanese rice cracker that has been widely enjoyed in Japan since the Edo era and it is popular with all age groups. The basic ingredients are rice, water and soy sauce, although soy sauce is not the only flavor that can be added to enhance the osenbei. Other specialty flavors include green tea, sugar, red pepper, plum and garlic.

When we arrived at the peaceful and serene environment of the osenbei shop we were warmly welcomed by the owner Takahashi-san. Takahashi-san informed us that Ichifuku has been a successful family-business producing this famous cracker for over 18 generations.

Our first stop was the small museum next to the shop and there we learned all about the history of osenbei. We were able to look through sets of tools used for the production of osenbei including wooden pieces that dated back 300 years! Especially interesting were the old photographs showing artisans in ages past making rice crackers by hand.

After this short tour we entered the factory to observe how osenbei is made now by machines. According to Takahashi-san, the most important factor in producing the osenbei is the amount of time that is spent on each cracker. So even though they were using electrical equipment for maximum efficiency, the crackers are never mass produced.

The procedure of making osenbei is as follows, but our cracker-making experience actually started at step 3:

Step 1: The finest quality rice is selected and ground with water. Then the rice is crushed into pieces ready for steaming. After steaming, the rice is cooled down with clean water and this takes place several times.

Step 2: When the steamed rice has reached room temperature, it needs to be pound into a cake. Then the rice is cut into a shape with a mold, each one the same thickness. After the small cakes have dried for more than eight hours then they are ready for baking.

Step 3: Each piece is baked by pressing it with a handheld metal instrument and turned over several times. The process needs to be repeated about five times so that the surface of the cracker is slightly burned and then the cracker is still turned over a few more times without pressing. The final step is to brush the crackers with soy sauce and then they are ready to eat!

It was interesting because the osenbei that we made all tasted different to each other even though they were made from the same ingredients. Takahashi-san told us that the taste can be affected by weather, heat temperature, the amount of air involved and the timing when turning the cracker over.

The afternoon spent at Ichifuku was a memorable one for all of us, and we were grateful to have the opportunity to meet Takahashi-san and gain this first-hand experience of making a Japanese specialty!

The Osenbei museum Grace admiring the old tools Sara and David making their first Osenbeis


The finished product, authentic Japanese Osenbei

In the ancient times, water was used for production


Student Interview: Jennifer Grier

Name: Jennifer Grier
Program Enrolled in WLE: Conversation Program (6 weeks)
Country of residence: USA
Citizenship: American
Profession: Student/Musician
Languages spoken: English
Hobbies: Music, Anime, Technology, Video Games

Q: Is this your first time in Japan?
A: YES!

Q: Why did you decide to study Japanese Language?
A: The language is beautiful and interesting. Also, I hope to work for a Japanese video game company someday.

Q: How are you finding your studies in Japan?
A: Very good! I’ve never spoken and used a language other then English before, and am happy with the speaking confidence I’ve gained.

Q: Have they been what you expected to be?
A: Not so much, but that’s great! I’ve met a wonderful variety of people that I never imagined, learned how to speak quite quickly, and will always have fond memories of my awesome teachers.

Q: How do you like Tokyo?
A: I like it very much! There is so much variety within Tokyo – it’s a place that I will never be “done-with”.

Q: What do you find most interesting about Tokyo?
A: How fantastic and clean the subway system is at all times. Also, how people can be sandwich on a train car, but are so calm and accepting of small spaces.

Q: How has your experience in Japan changed you if it has?
A: I know that my self-awareness has improved drastically, and I am more aware of other people’s needs and subtle messages.

Q: What is the thing you like most about Tokyo/Japan?
A: Japanese people are kind and helpful. Also, Tokyo is a very clean place relative to NYC.

Q: Will you come to Japan/Tokyo again?
A: Of course!

Q: What advice/tips would you give to others who plan to come and study in Japan?
A: Look up the process of everyday things you know you will need before hand. Also, ask the WLE staff if the everyday items you take for granted even exist here! You’d be surprised! (I.e. roll-on deodorant, different junk foods etc.)



Student Interview: Travis Ito-Stone

Name: Travis Ito-Stone
Program Enrolled in WLE: Language and Culture Course with Karate
Country of residence: USA
Citizenship: American
Profession: Student
Educational background: High School Graduate, College Student 2nd year
Languages spoken: English and Spanish
Hobbies: Karate, Snowboarding, Traveling etc.

Q: Is this your first time in Japan?
A: 2nd time, first time with a Japanese language knowledge base.

Q: Why did you decide to study Japanese Language?
A: To be able to communicate with my relatives that live in Japan. I’m interested in Japanese language and lifestyle.

Q: How are you finding your studies in Japan?
A: They are more detailed than the courses in my college and I would be learning much if I was studying more.

Q: Have they been what you expected to be?
A: They are more detailed than I expected, however time available for me to travel has been limited to the weekends. As a result, I have been forced to skip classes.

Q: How do you like Tokyo?
A: I like Tokyo but I find that the average person in smaller cities and towns are nicer than Tokyo residents.

Q: What do you find most interesting about Tokyo?
A: The blending of the modern and traditional aspects of Japan.

Q: How has your experience in Japan changed you if it has?
A: Living in Japan has been my first experience living by myself, thus it has helped me become more independent.

Q: What is the thing you like most about Tokyo/Japan?
A: When you are surrounded by a fantastic and very large city for a long time, you start to miss the country side and the wildness. Japan has both a very efficient railway system to get you there, and large, beautiful parks that allow you to escape the city when it becomes a little overwhelming.


Q: Tell us about a few memorable experiences while you were studying abroad.
A: Meeting many nice people and waking many friends. The food is also amazing.

Q: Will you come to Japan/Tokyo again?
A: Yes, most definitely.

Q: What advice/tips would you give to others who plan to come and study in Japan?
A: Manage your time well, and don’t restrict yourself to staying in Tokyo. Although it is a great city, saying that you’ve experienced Japan by visiting Tokyo makes about as much sense as saying you’ve experienced the USA by visiting Disneyland.


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