Feb. 2, 2009 Monday Eight Period Day

Japanese Independent Study

Handout regarding 沢庵｛たくあん｝の　つけもの、takuan pickles
Go over pp 146-147 in textbook, exercises 8,9. and 10

Kanji: 自動詞、他動詞、自分、自動車、動く、動かす、車、力、目


Japanese 1

College acrostic pages using day-of-week syllables: nichi,getsu,ka,sui,moku,kin,do

Review “Monday’s menu and foods” and Monday’s animal and adjectives”

Iimashou 2 for Ch 5 – school subjects, easy and difficult


Homework: 1. Page 96 in workbook (students have already done 92 and 93)
2. Flashcards for foods, school subjects, and animals


Japanese 3

Check workbook pages 80 – 83

Page 84 in workbook – all about カラオケ、including reading radio advertisement—
“Do people do this for fun, in Japan?” asks one student. “Yes,” is the answer, with cultural discussion.

いいましょう　二　と　三

Discussion of Japanese song project: Due February 17th. Each student must sing (or chant), from memory, one Japanese song、handing out a copy of the lyrics to each class member and teacher.

New grammar form:
verb-stem ni traveling verb (usually)
ex. せいと　は　レストラン　に　食べ　に　行く。
The student will go to the restaurant (in order) to eat.　

Homework is 10 sentences about what one will go to Washington, D.C. to do:
Ex. せんせい　は　オバマだいとうりょう　に　あい　に　ワシントン　に　行く。The teacher will go to Washington (in order) to meet President Obama.


Japanese 2

Collect dialogues re-written in katakana and ROOMAji.
Handout katakana practice sheet from Yookoso: Continuing… workbook pages 10 and 11

Special katakana notes on the board:
Ti we Smith
ティ ワェ スミス



Japanese AP/4

Nelson’s Compact Kanji Dictionaries have been ordered!!!

Handout about Japanese pickles (crucial to lesson 5 of 日本との出会い):

Takuan--From Wikipedia, the free encyclopedia
Traditional takuan
Takuan (沢庵, Takuan?), also known as Takuwan, is a popular traditional Japanese pickle. It is made from daikon radish. In addition to being served alongside other types of tsukemono in traditional Japanese cuisine, takuan is also enjoyed at the end of meals as it is thought to aid digestion.
Takuan is made by first hanging a daikon radish in the sun for a few weeks until it becomes flexible. Next, the daikon is placed in a pickling crock and covered with a mix of salt, rice bran, optionally sugar, daikon greens, kombu, and perhaps chilli pepper and/or dried persimmon peels. A weight is then placed on top of the crock, and the daikon is allowed to pickle for several months. The finished takuan is usually yellow in colour, although most mass-produced takuan rely on food coloring for this effect.
Takuan is popular also in South Korea, and is called danmuji (단무지). It is used as a filling for gimbap, or as an accompaniment to Korean dishes, typically jajangmyeon.
Takuan Sōhō--From Wikipedia, the free encyclopedia
Takuan Sōhō (沢庵 宗彭, 1573–1645) was a major figure in the Rinzai school of Zen Buddhism.
Takuan Sōhō was born into a family of farmers in the town of Izushi, located in what wask at that time called Tajima province (present-day Hyōgo Prefecture). At the age of 8 in 1581 young Takuan began his religious studies and 2 years later he would lead a life at a Buddhist monastery. By the age of 14 in 1587, Takuan started studying the Rinzai school of Zen Buddhism under the tutelage of his sensei Shun-oku Soen.
By the impressive age of 36 in 1608, Takuan's mastery of Zen granted him the privilege of being made abbot of the Daitoku-ji Temple in Kyoto, Japan. Unfortunately, Takuan's appointment was shortened as he left for a prolonged period of traveling. Throughout his journeys, Takuan raised and collected funds for the renovation of Daitoku-ji Temple and other Zen temples.
In 1629, Takuan was banished to northern Japan by the Shogunate of Hidetada Tokugawa due to his protest of political interference in Buddhist temple matters pertaining to ecclesiastical appointments. By 1632, there was a general amnesty after the death of Hidetada Tokugawa and Takuan's period of banishment came at an end. Later, Takuan was invited by Tokugawa Iemitsu (1604–51) to become the first abbot of Tokai-ji Temple in Edo, which was constructed especially for the Tokugawa family.
Takuan Sōhō died in Edo (present-day Tokyo) in December of 1645. At the moment before his death, Takuan painted the Chinese character 夢 ("dream"), laid down his brush and died. His tomb is located in the Shinagawa area of Tokyo at Oyama Cemetery of Tokaiji Temple.
It is stated that Takuan advised and befriended many persons, from all social strata of life. Some of those include:
Miyamoto Musashi (kenjutsu master)
Matsudaira Dewa no Kami (Daimyo)
Ishida Mitsunari (Daimyo)
Kuroda Nagamasa (Christian Daimyo)
Yagyū Munenori (Daimyo and kenjutsu master, head of Yagyū Shinkage-ryū style of swordsmanship) - Takuan's writings to kenjutsu master, Lord Yagyū Munenori, are commonly studied by contemporary martial artists.
Go-Mizunoo (abdicated Japanese Emperor)
Tokugawa Iemitsu (Shogun)
Itō Ittōsai (swordsman)
With regards to his character, Takuan remained largely unaffected by his popularity and famed reputation. Known for his ascerbic wit and integrity of character, Takuan exerted himself to bring the spirit of Zen Buddhism to many and diverse aspects of Japanese culture, such as Japanese swordsmanship, gardening, Sumi-e, Shodo, and Sado. His collected writings total 6 volumes and over 100 published poems, including his best known treatise, The Unfettered Mind. His influence still permeates the work of many present-day exponents of Zen Buddhism and martial arts. He has also been credited with the invention of the yellow pickled Daikon radish that carries the same name, "Takuan."
He is featured as a character in Vagabond, a manga series, which is largely based on Eiji Yoshikawa's equally successful book, Miyamoto Musashi.
Food of Japan, by Shirley Booth
2002, Interlink Books, New York and Northhampton
“Takuan is a daikon radish that has been pickled, through the process of lactic acid fermentation, with rice bran and salt, rice lees, or just salt. In any case, all over Japan it appears as the ubiquitous (and aromatic) yellow pickle served alongside traditional breakfasts, and almost every other meal as well. It is named after the monk Takuan Osho, who is supposed to have invented it in the 17th Century. That’s one story of its etymology, another being simply that it comes from the Japanese word for preserve/store—蓄え｛たくわえ｝takuwae, but that’s not half as interesting, is it?”

AP Handout on 漢字：

自 ジ self {see目}
他 ほか、タ other {see人}

動く
動かす to move {see車,力}
うご 　　
ドウ

動詞 どうし
verb

自動詞 自分 自動車
Intransitive verb oneself automobile
じどうし じぶん じどうしゃ

他動詞
Transitive verb
たどうし
動物
どうぶつ
Animal (“thing that moves”)

Japanese 4 class worked on choosing their vocabulary from lesson 5 while 漢字 lesson is going on with AP Japanese. Upcoming Japanese 4 project with have to do with つけもの：　kinds, methods, actual making. Date not yet set.

Homework、both AP and Jpn 4:

Yookoso workbook page 172, all
Yookoso workbook pages 174 and 175, K and L