Friday, April 25, 2025

ラストブログポスト 😢

これは私のラスト一年のブログポストですね。😢 ちょっとかなしだけど、一年日本語二でたくさんならいました。日本語のべんきょうはとても楽しいですから、このクラスが好きです!友達といっしょうに日本語をべんきょうしました。日本語はむずかしい外国語ですが、とても楽しいです。

来年、日本語のクラスをとることができません。😔 とてもかなしいですね。でも、今年の日本語のクラスで私はたくさんならいましたから、今日本語のべんきょうがもっと好きですよ!しょうらい、私は日本語をべんきょうしたいです。

Saturday, April 19, 2025

ブログポースト十二 🎎

 


This video shows the process of making traditional Japanese dolls, yushoku. Craftsmen from the Hashimoto Doll Store have been making these dolls since 1751 in Kyoto. After 300 years of refinement and being passed from generation to generation, the craftsman shown in this video is carrying on the tradition of making these traditional Kyo dolls. It takes great levels of passion and attention to detail to be able to curate these beautifully hand-crafted dolls that hold so much history behind them. The hairline on each doll is drawn by hand, and the hair is cut and glued onto the doll's head using a traditional adhesive. The garments each doll is dressed in are also carefully arranged. After hours of work and dedication, each final Kyo doll is sold at around $6100 USD- a price fit for the quality of traditional materials and skilled craftsmanship required to produce such a beautiful product.

Saturday, April 12, 2025

ブログポスト十一 🌸

 今日の午後に、さくらまつりでした!私のクラスのパフォーマンスはたんこブンしというダンスでした。みんなさんはがんばりましたから、パフォーマンスはとてもよかったです!

そして、私の友達はさくらまつりに私のパフォーマンスを見てに行きました。いい友達ですよ!🩷

さくらまつりのパフォーマンスの後で、たくさんおいしいすしを食べました。🍣 おなかがすかないです。

さくらまつりわとても楽しかったです!🌸

Friday, April 4, 2025

ブログポスト十 🍡

私は日本に行ったことがありません。日本のおきなわに行ってみたいです。私の父の出身はおきなわからです。かぞくをあいたいです。そして、おきなわはきれいな海がありますから、海でおよぎたいです。

そして、ときょうに行ってみたいです。ときょうにかわいいカフェに行ってみたいです。たくさんおいしい日本の食べ物を食べたいですよ!🍡 ☕️ 🍰

Friday, March 28, 2025

ブログポスト九 🍚



This video shows the YouTuber "Samurai Matcha" and his quest to recreate three historically accurate meals (breakfast, lunch, and dinner) that Samurai may have eaten during the Edo period. For breakfast, using a clay pot similar to a Kamado, cooked a large serving of rice- cooking large servings of rice in the morning was common during this era to save wood. Breakfast often consisted of three simple elements- rice, soup (usually miso soup), and a side dish (often pickled vegetables). For lunch, leftover cold rice and miso soup was often eaten, along with an additional side dish of pickled plums, fish, or vegetables. According to a table from the samurai period ranking side dishes, happaidofu (tofu, sake, and shoyu), kobuage (fried tofu, abura-age), and kinpira gobou (burdock roots, carrots) were the top three. Samurai Matcha made kinpira gobou (as this dish is still commonly consumed today) to eat along with his leftover rice and miso soup. For dinner, ochazuke (rice with tea poured over it with a variety of ingredients) was a common meal during the samurai period, when tea finally became available to common folk, where it was once only designated for the upper class. Although the meals during the samurai period contained a lot of carbs and less protein than a modern diet, it is said that the samurai of the past were very powerful and physically strong.

Saturday, March 8, 2025

ブログポスト八 🌸

This video shows how nerikiri confections are made by a Japanese mother and daughter, who own the shop Temari, where they make nerikiri sweets by hand. Nerikiri is a traditional Japanese sweet originating from Kyoto during the Edo period. It is made with sweetened white bean paste and rice flour and hand-shaped into intricate designs. The elaborate techniques and tools used to carefully sculpt complex designs have been passed down through generations. The mother shared her story- she began making nerikiri confections 30 years ago, when it was uncommon for Japanese women to take on this profession. However, it was because of the limited female representation in this field of work that motivated her to continue her craft. Sakura blossoms, apples, strawberries, birds, and other items are sculpted from the rice flour to create beautiful designs. The inspiration for their craft comes from many sources, including elements of nature such as the Shonan beach. Making nerikiri requires a great amount of craftsmanship and creativity- the owners of Temari hope to preserve this art form and continue teaching it to others.

ラストブログポスト 😢

これは私のラスト一年のブログポストですね。😢 ちょっとかなしだけど、一年日本語二でたくさんならいました。日本語のべんきょうはとても楽しいですから、このクラスが好きです!友達といっしょうに日本語をべんきょうしました。日本語はむずかしい外国語ですが、とても楽しいです。 来年、日本語...