Week 1 of School

 Friday, August 24

Stepping in front of 560 students and 45 staff members, I felt excitement wash over me, and it was not just the sweat dripping down my back because of the 90-degree heat and 97% humidity. I was happy to return to Japan, even if it meant I had to stand on a stage on the first day of school and make a presentation in Japanese.  As the new Assistant Language Teacher (ALT), my job for the next year is to bring spoken English to life for these eager students, inspiring them to dive into their English studies with enthusiasm.

As the students filtered out of the gymnasium, I greeted them with enthusiastic “Good morning!” “Hello!” and playful high-fives and fist bumps. The hallways buzzed with a chorus of “Hello!” every time I stepped out, and it’s been a delightful echo in my daily life—whether at the grocery store, on my walk to school, at a local restaurant, or even in the restroom! Misato, a charming small town, has a wonderfully close-knit community. My ALT position is at two of the largest schools among the six in town, and it’s a tight-knit network where I often cross paths with students and their families. The parents of two of my students work for the Misato Board of Education, and the principal from one of my schools has a child at my other school. The town librarian’s daughter is one of my students, and even the person from the internet store has a child in my class—talk about a connected community!

My apartment is marked with a red X, and my school is marked with a yellow star.  

For the next 5 days in Elementary or Middle school, I would stand up in front of the class and share pictures of my home, family, school, and travels. I gave the students something to talk to me about and tried to get to know them by embedding questions about their favorite foods, sports, movies, and books.  

English education in Japan is now all about honing basic conversation skills, which is why the Japanese government invites English speakers from around the globe to enrich their schools. It’s a fantastic opportunity to participate in this cultural and educational exchange that could positively impact the student's learning journey. 

Lunch in a Japanese school is very different from American school lunches in that students serve the food and clean up in their classrooms. Lunchtime is considered part of the curriculum, and students are taught how to serve and clean up. If there is any extra food or drink, the teacher asks the students who would like more.  All additional food is given away, and throwing away food is discouraged.  Here are a couple of the lunches I have been served so far.  

My Morning Walks Through the Japanese Countryside

 August 17, 2024

For the past few days, I have been getting up to walk around my new city. I do this for a couple of different reasons: first, I need exercise; second, I have always loved the morning sun; and third, it is a great way to discover new things.  The first day out for a walk I left my house at 7:00 a.m. - wow, that was way to late because the strength of the sun and the humidity cut my walk shorter than I wanted it to be.  So, day two, I left the house at 6:00 a.m.,  again a walk for me is about 45 minutes to an hour.  By the time I was home my cloths were stuck to my skin.  The local librarian told me she gets up at 5:00 because it is still cool, so that is what I tried, it was the perfect time of day.  You see the sun rises in Misato city around 4:30 a.m. and the temperature begins to climb between 7 and 8 a.m.  

I just wanted to share some of the beautiful landscape pictures I have taken in the morning as well as some of the new creatures I have seen.  

A walk on the river path.  A path along the river must start in another city because I have been walking between 23 km and 26 km markers.  

This path is used by bikers, joggers, and walkers.  

Wagyu cattle are raised in ventilated barns, not in open fields like in America. On my morning walks, I see the farmer and his wife out in their garden doing their chores. 

I’ve observed an interesting trend in the rice fields around my area: they’ve all been planted at different times, even within the same farm. For instance, the field above still has a couple of months before harvest, with the rice looking lush and green. Meanwhile, the field below is beginning to show signs of its impending harvest as the rice heads grow heavy, though they haven’t turned golden just yet. It looks like this field still has about a month to go. It’s fascinating to see the varying stages of growth and the careful timing involved in rice farming.

On a drive just a short distance from my home, I caught sight of fields on the verge of harvest. Although I didn’t stop to snap a photo because I was on the move, I observed an interesting detail: the fields were adorned with metallic streamers and hawk-shaped wind socks. These clever deterrents are designed to keep birds away from crops. I will definitely take a picture the next time I see this. 

This is a picture of the preschool and my apartment complex. I will visit this school as part of my assignment here in Misato.  

Next, I will share a few of the critters I have spotted. First, when I got home, I looked up a big yellow and black spider to find out its name. It is a Joro Spider, which I learned can bite humans. 

 

I found this little guy just after a night of rain. 

I still don't know what this bird is, but it is nesting in the shrubs along the side of the path.  

I am not sure if this is the same type of bird I came across earlier in my walk, but that one was a big, fatter bird that acted like a grouse or pheasant.  

As I strolled along the river this morning, I encountered a flock of Great Egrets nestled in the trees. These majestic birds, usually seen individually in the rice fields around my area, gather in these trees by the river at night, creating a serene and captivating scene.

Yesterday’s walk brought another intriguing encounter. I spotted what appeared to be a mother and a smaller young weasel—darting through the underbrush. Unfortunately, my attempt at a photo didn’t turn out, but the brief sighting added a touch of excitement to my morning routine. As soon as I got back home, I did a quick search online for weasels and ferrets. 

These daily walks along the river are a delightful way to begin each day, offering a chance to connect with the natural world in all its beauty and unpredictability.

Exploring a Local Farm-to-Table Dining Experience

**Thursday, August 15, 2024**

Today’s lunch was a delightful journey into the heart of Misato’s local cuisine. Nestled just a short 10-minute drive from my home, Nono Kaze is a charming eatery that opens exclusively for lunch, offering a rotating menu of traditional seasonal dishes, making each visit a unique experience. Itadakimasu is the Japanese phrase you say before eating a meal.  

Our meal began with a refreshing start: a cup of chilled wheatberry tea paired with a dainty glass of freshly squeezed apricot juice, served with a single ice cube for that perfect chill. Following this were an array of beautifully presented dishes.

Starting from the top right of the tray featured a succulent red snapper, glazed in a sauce that nicely balanced sweet and savory. Accompanying this was a delicate walnut tofu draped in a clear, savory sauce with a hint of grated ginger, which I found myself eating slowly throughout the meal. Next was a classic tempura selection, showcasing crisp,  eggplant,  green peppers, and sweet potatoes. 

In the middle row of the tray starting on the left, there was also a small bowl of pickled cauliflower and pickled ginger, adding a tangy contrast, alongside another dish of pickled cabbage and spinach topped with tiny, savory Shirasu fish. The centerpiece of the tray was an exquisite edamame tofu.

Shirasu - small white fish

Looking at the bottom right I was served a mix of tender cooked vegetables and Ganmodoki –  tofu fritters filled with a medley of vegetables. A touch of salt enhanced the natural flavors of each item. The long serving plate showcased eggplant sprinkled with sesame seeds, a couple of lightly salted edamame pods, and a small piece of cherry jelly, which to us Americans would be called Jello. Completing the assortment were savory pickled eggplant slices.

To round off this culinary experience, the server presented three additional dishes. The radish soup, featuring a glutinous rice paddy (a rice cake with a delightful, chewy texture). A crisp salad of fresh greens, okra, and sliced ham, drizzled with sesame dressing. Finally, a bowl of incredibly flavorful rice, seasoned with fresh ginger and green onions. This dish was so exceptional that I’m already planning to recreate it at home.

Today’s lunch was a tasty way to explore Misato’s seasonal flavors and a reminder of the simple joys found in local, traditional cuisine.  Gochisosamadeshita!