Taiikusai 体育祭 (Sports Festival) 2012

A couple weeks ago my base Junior high school and 2 Elementary schools had their annual sports festivals. At shougakko 小学校 (elementary school) it is referred to as an Undoukai 運動会 and at chuugakko 中学校 (Junior high school) it’s a Taiikusai 体育祭.

I was lucky enough to attend both….. well in truth at least at the JHS level I had no say in the matter as it is part of my job.

Unlike their western equivalents the sports festivals in Japan are taken nothing short of absolutely seriously.
The event is typically run on a Saturday, with the day off being passed over to the following Monday.
Leading up to the even students have many classes dedicated to training, creating banners and rehearsing intricate marches for the day.
In fact classes are typically set aside the day before the Taiikusai to run a full rehearsal of the schedule.

Like most things in Japan, everyone is equal and participation is mandatory.
Lets just say they really drive home the team spirit at these things.
In JHS students are divided up into teams based upon their grade level and class, each set upon their most artistic classmates the task of creating an elaborate banner.
The following are a couple of my favourites (^∇^)

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In ES the entire student body is broken into 2 large teams each student either being assigned Shirogumi 白組 (White Team) or Akagumi 紅組 (Red Team) accordingly who will face off against each other in comedic sports battles throughout the day.

Being the avid amateur photographer that I am an awful lot I photos were taken throughout the day, unfortunately I can’t freely post students faces to the interwebs without permissions so forgive my crude ‘editing’ to keep them anonymous.

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A couple photos from the opening ceremony

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Raising of the Japanese flag

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Morning warm-ups

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3-legged Race

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Weight lifting endurance

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Me running in the relay race against my students!

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Giant skipping rope

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Half time Ouendan 応援団 (Japanese Cheer Squad)

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Half time suisougakudan 吹奏楽団 (Brass Band)

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Track and Field Club 陸上部

In the afternoon the students paraded around the oval donned in their respective clubs uniforms.

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Kendo Club 剣道部

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Girls Tennis Club 女子テニス部

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Table Tennis Club 卓球部 (poor kids the only member)

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Basketball Club バスケットボール部

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Boys Tennis Club 男子テニス部

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Baseball Club 野球部

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The whole lot marching

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Club Uniform Baton Race (kendo club has a 100m head start to compensate the weight of running in full bogu, track and field starts 100m behind as they their club specializes in sprinting.)

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Students vs PTA (Parent Teachers Association) Tug-of-war

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Kumitaiso 組体操

Here are a couple photos from one of my shougakko’s 小学校 (elementary school) Undoukai 運動会, rather than being centered around individual competition, the focus is more on teamwork with the kids playing dozens of crazy games. Also instead of being segregated by year level and class the entire team is split into 2 huge teams Akagumi 紅組 (Red Team) and Shirogumi 白組 (White Team).

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Giant Ball Race

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In addition to the events the students also put on acrobatic type shows for the spectators that they practice for many weeks preceding the event.

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The 5-6grade students annually do a kumitaiso 組体操 (coordinated group gymnastics) performance in which teams form pyramids or other shapes.

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For the finale the kids form a 4 story pyramid, was freakin crazy and chotto dangerous…..

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WINNING!!

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The Mochi Diaries: Chapter 10 – Kaki Mochi 柿餅

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Welcome to Chapter 10 of the Mochi Diaries, Kaki Mochi 柿餅!

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During a recent trip to Nara I picked up one of these boxes, having quite the affinity for anything Kaki 柿 (Japanese Persimmon) related I was quite excited to have a nom these guys.

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Now firstly upon opening them I was completely taken aback at the intricate detail that went into producing every single mochi in the box!

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Made to resemble the fruit of which they are flavored the mochi consist of four separate ingredients.

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I translated the important bit of the diagram above that came in the box explaining what they are made of.

Essentially they are mostly kaki flavored mochi filled with a core of kaki an 柿あん (persimmon flavored red bean paste).
The leaves are made of dango 団子 held in place by a thin piece of konbu 昆布 (dried sea kelp), honestly the konbu is some what annoying since you must remove it before eating each mochi being inedible.

So you ask, ‘but Daniel what is the difference between mochi and dango?’
Well they are pretty much the same thing, the only difference being in the technique used to make them.

When making mochi, you begin by grinding glutinous rice to a paste which is then steamed and l finally pounded into a sticky dough.
Dango on the other hand is made from rice flour that has been mixed with hot water to make a dough, before being boiled in salted water.

Anyhow beyond the novelty of the mochi, the taste was just ok, that said it was more than made up for by the awesomeness of the presentation of the sweets!
3.75/5

Want to read more Mochi Diaries Posts?

The Mochi Diaries: Chapter 9 – Mochitsuki Special Edition 餅搗き増刊

<———– Last

The Mochi Diaries: Chapter 11 – Kagami Mochi 鏡餅

Next ———>

Christmas Pug Board

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I have a certain affinity for pugs, perhaps because I’m missing my one Fuki-san that I left back in Australia. I frequently sneak pugs into my lesson plans and all my students know the Fuji’s name.
This is the Christmas version of my English board featuring ‘Fuji-clause’ seems to be a hit with my kids!! ^_^

Handsome Daniel Drawing

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A good friend of mine and a Hyogo JET by the name of Pete surprised me the other day with this awesome sketch he did of me. I was fair impressed!

A Mochitsuki Present

2010 03 Mar 240

Today was mochitsuki (mochi making day) at my chuugakkou 中学校 (Junior High School). In what was literally the most touching thing that has happened to me since I arrived in Japan, a couple of my 2年生 (8th grade) students gave me some handmade mochi they made especially for me.
Apparently they had noticed how much my Japanese has improved since I arrived and they wanted to express their gratitude towards me for studying hard everyday so I could speak with them!

Winter is Coming 冬が来てるよ

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WINTER IS COMING! Or as we say in Japanese 冬が来てるよ (fuyu ga kiteruyo).

So fuyu 冬 (winter) is almost upon us in the land of the riding sun….. that said recently there has been many days recently where the sun has barely peaked through the foreboding storm clouds!

Now I hail from a generally warm country with the seasons having a more or less mild temperament. Which is precisely why it has come as such a shock at just how cold it has become, today I have come to work with no less than 7 layers and even after covering myself in half a dozen kairo カイロ (chemical heat packs) I’m still shivering!

These bad boys are called カイロ (kairo), when exposed to air the iron inside them oxidises creating an exothermic reaction that heat up the pack to about 50-60 degrees Celsius for up to 24 hours depending on the brand and type.

I swear the Japanese do not feel the cold, for some reason the concept of heating a space as opposed to having a small stove producing radiant heat is incompatible with the Japanese brain! The only place your likely to find central heating in Japan is in large department stores, hotels and western style buildings.

Each day I pack on enough clothes to make it look as though I have gained 20kg or so overnight, the most remarkable thing is often I see my elementary students who are just fine wearing shorts and a light sweater whilst meanwhile the cold is bringing me to tears…… Lets just say if nuclear winter ever comes around and ‘The Free People’s of Danieltopia’ (my imaginary future civilization) are ever at ends with the Japanese, as their charismatic leader I’m going to surrender on the spot and save ourselves the frostbite.

20121128-午後035601.jpg Seriously though if buildings were heated in such a way back home teachers would be striking, parents suing the pants off the school for child abuse and negligence. Whilst the poor kids were having exam week they felt the need to keep all the windows open on the 4th floor while its only a few degrees outside! I presume much like myself the only way the students make it through the day is by keeping a couple kairo in their pockets.

The typical device for heating at the school called a sekiyu 石油 (kerosene) stove, insanely inefficient at heating any real space it does provide a nice moment of warmth when one crouches down next to it.

On the note of retarded Japanese rules, one that is followed here very strictly is that the heaters which are used to heat the classrooms and staffroom at school may not be turned on until winter……… no not when its freezing, but literally the 1st of December. When I have questioned why such a practice is carried out when it is clearly causing much distress amongst students and teachers alike the only response I ever seem to get is ‘This is Japanese Culture’……… um excuse me, how the fuck is being unnecessarily cold ‘culture’, seriously chadou 茶道 (tea ceremony) is culture, onsen 温泉 (hot spring bathing) is culture, matsuri 祭り (Japanese festivals) are culture, not turning the heating on until a certain date is madness!

I came across similar issues when I questioned why I couldn’t wear gloves at school, nor a beanie, nor a neck warmer…….. always the same ‘this is Japanese culture’, i really feel like Japanese people use this much to often as a scapegoat when asked a question they don’t want to answer to the point where it looses its meaning.

I really did attempt to explain the correlation between loss of productivity and being forced to work in an environment a few degrees above zero without much luck and also the fact that as I come from a warm country I am still going through a period of physical acclimatization to the weather here which is far colder and more humid than what I have ever experienced before.

Found unfortunately all but accurate yet humorous description of the workings of a sekiyu heater done by a fellow JET.

OK rant over, the moral of the story, you cant win them all……. however I must also end on a depressing note, being that……..

ITS NOT EVEN WINTER YET BECAUSE

Homemade Sashimi Teishoku 自家製の刺身定食

Many who know me will be aware of my grand love of teishoku 定食 (Japanese Set Meal) which are always ever so special when you make them yourself.

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Last night I came across some sashimi at a local produce store that I though looked fair delicious, so I though I would try my hand at slicing up sashimi.

The pack I purchased included Saba 鯖 (mackerel), ika いか (squid), maguro 鮪 (tuna) and hamachi 魬 (yellowtail).

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Although I am a decade off becoming a master sushi chef I’m down with the fundamentals of slicing raw fish, basically the most important part is you cut fish across the grain not along it otherwise its going to end up tough and chewy instead of melt in your mouthy.

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There are different techniques used for cutting different varieties of fish, for sashimi mostly the hira zukiri 平ずきり (thick sliced sashimi) technique is used which is good if the fish is to become sashimi.
However with squid it is first scored then cut using the ito zukiri 糸ずきり(thread sliced sashimi) technique.

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In terms of wasabi わさび (Japanese horseradish), I always use the much higher quality konawasabi 粉わさび which must be reconstituted using a little water.

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And here we have the finished product, all sliced and ready to eat!

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Alongside this I simply prepared some steamed garlic shoots, miso soup and various tsukemono 漬物 (Japanese pickles). Normally this would also be accompanied by a bowl of rice but I’m on a diet so I skipped it to save the empty carbs ☆〜(ゝ。∂)

いただきます‼