Japan to regularly accept assistant language teachers from India
This marks the first regular dispatch of assistant language teachers from India under the Japan Exchange and Teaching Program, a government initiative to promote international exchanges at the regional level. Only a few such personnel from India have participated in the program until now.
The assistant teachers and coordinators will engage in English education and international exchange activities at schools and municipal offices in 11 prefectures across Japan for three years.
Srishti Taneja, 24, will teach at elementary and junior high schools in the northern city of Otaru, Hokkaido. "I have received precious lessons and experiences from Japan and its people," she said in fluent Japanese. "Now, it is my turn to give back. I will do my best to support children in Japan."
The start of the regular dispatch program is "a great step forward in grassroots exchanges between Japan and India and essential to further strengthen bilateral relations," Japanese Ambassador Keiichi Ono said.
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Japan Times
10 hours ago
- Japan Times
Large number of Japanese war relics still offered on auction sites
A large number of Japanese World War II relics have found their way to online auction sites, raising concerns among those trying to preserve such items, with Japan set to mark 80 years since the end of the war. As it is difficult to identify the original owners of wartime relics put up for online auctions, in many cases, such goods are not returned to the bereaved families. One expert is calling on the government to establish a dedicated facility for their conservation. Many items such as swords that belonged to soldiers of the Imperial Japanese military and protective hoods used during air raids can be found on eBay. A search on the site using the Japanese words dainijisekaitaisen (World War II), nihon (Japan) and orijinaru (original) shows hits for over 20,000 items. Among them is a military sword priced at $260 (¥38,000) and a gas mask at $600. About 10 years ago, Japan's welfare ministry called on people to refrain from putting up war relics for online auctions, at the request of bereaved families and private organizations. It also asked auction website operators not to accept or sell such goods. The situation apparently remains little changed, however. A search on one auction site using the word kyūnihongun (former Imperial Japanese military) gives more than 3,500 hits, including water bottles and senninbari fabrics used as good-luck charms that belonged to former kamikaze suicide attack pilots. The original owners are unknown for an increasing number of items, after repeated online sales by memorabilia collectors. Chizuko Jaggard, who heads Project Returned Memories Kiseki, a U.S. nonprofit organization working to return wartime items to families of the original owners, said that it is becoming very difficult to get information on the circumstances surrounding wartime relics, including how they ended up in the hands of people who were not their original owners. While the number of relics put up for online auction remains largely unchanged from a few years ago, that of items returned to bereaved families has fallen sharply, Jaggard said. The original owners are unknown for about 95% of all items on auction sites, she said. Kiyofumi Kato, a professor at Komazawa University specializing in modern and contemporary Japanese history, expressed a profound sense of crisis over Japanese wartime items being scattered around the world and lost. According to Kato, museums and other facilities run by the private sector often decline bereaved families' proposals to donate wartime memorabilia, citing a lack of storage space as the main reason. Such items may end up either being thrown away or put up for online auctions. "It's sometimes difficult to establish war-related facilities due to differences in the understanding of history," Kato said. "With 80 years soon set to pass since the end of World War II, we are no longer at a stage where we question whether the war should have been fought or not," he added. "The government should create a facility that offers an opportunity for people to think together, through wartime relics, what the war was about," Kato said.
Japan Times
10 hours ago
- Japan Times
In Tokyo, fish-shaped ‘taiyaki' treats offer a sea of options
The world of sweets in Japan is vast. It's a realm unto itself that positively jostles with originality and regionality, imported flavors and home-grown traditions. A particularly recognizable member of the Japanese sweets family is taiyaki. Shaped after its namesake — tai or sea bream — it is made by pouring a wheat flour batter into a cast-iron mold and then filled with (traditionally, at least) adzuki bean paste before it is cooked (yaki) or baked. Today, the bean paste is just one of hundreds of available fillings, which run from custard to ice cream and risotto to matcha. The origins of taiyaki aren't exactly clear, but a popular theory suggests that it may have originated at Naniwa-ya, a shop that opened in Tokyo's Azabu-Juban neighborhood in 1909. Imagawayaki, a squat, cylindrical sweet made in the same way and with a history dating back to the Edo Period (1603-1867), could have also been taiyaki's progenitor. Historical claims aside, Tokyo is a tantalizing sea brimming with taiyaki makers of various backgrounds that range from stalwart establishments to new kids on the block. They showcase not only their versatility but also a willingness to not always stick to tradition. Yanagi-ya Yanagi-ya has been specializing in taiyaki since 1916. Queuing up at the tiny store, you can get a good look at the casting and cooking of the baked goodies behind the counter. Established in 1916, Yanagi-ya is one of the oldest "taiyaki" shops in Tokyo. | RUSSELL THOMAS Here, it's all about the old-school, thin-skinned taiyaki (¥200 each): Their Hokkaido-grown adzuki bean paste filling, which has just the right amount of sweetness, doesn't break through its light and crisp exterior. In short, it is scrumptious. And if you're a fan, you can grab a box of six (¥1,350) or more — just phone ahead if you're thinking of ordering dozens. Aside from taiyaki, aisu monaka — ice cream (vanilla or ogura, a mix of smooth or coarse bean paste) sandwiched between two wafers — are also available at ¥200 apiece, offering a small respite from these sweltering times. Ningyocho 3-22-7, Chuo Ward, Tokyo; 03-3666-9901; takeout available Meguro Hiiragi Meguro Hiiragi is nestled along the parade of stores running from the east exit of Gakugei-Daigaku Station. It's one of the more modern offerings on this list, having opened its doors in 2020, and fits in comfortably with the casual-chic gastronomic delights in this part of town. The adzuki bean paste filling used for Meguro Hiiragi's "taiyaki" is also sold individually. | RUSSELL THOMAS You may take away your taiyaki (¥230 each) and devour it in the comfort of your air-conditioned abode, away from the summer heat. The skin is thin and baked until satisfyingly crispy, while its filling has an unadulterated bean flavor. You can also bring home a pot of the adzuki bean paste (¥520). If you eat in, the in-cafe menu offers, among other things, a taiyaki and a drink of your choice (tea or coffee) for ¥680. Also recommended in this infernal heat is the shirokuma (literally, 'polar bear'), a kakigōri (shaved ice) of fruit and condensed milk decorated as the fluffy white mammal. Takaban 2−8−23, Meguro Ward, Tokyo; 03-6303-1709 Taiyaki-ya Oyoge The website of Oyoge flashes a hashtag while loading, 'Taiyaki janakute mo ii jan' ('It doesn't have to be taiyaki'), which hints at its concept. Moving away from the traditional sea bream-outlined shapes, Oyoge offers alternative silhouettes of iwashi (sardine), aji (horse mackerel) and asari (clam), with fillings of bean paste and cream cheese, white bean and caramel, and rum caramel, respectively (¥360 each). Packed with butter and coarse bean paste, the "an-batā sando" from Taiyaki-ya Oyoge is a greasy, mouthwatering sandwich. | RUSSELL THOMAS Possibly named after the 1975 children's song 'Oyoge! Taiyaki-kun,' which tells the story of a taiyaki that escapes a taiyaki shop to live in the sea, Oyoge is not the cheapest around, but it's also where I've eaten some of the most creative taiyaki. The an-batā sando — adzuki bean paste and butter sandwiched in a slim iwashi-shaped batter (¥450) — offers a wild, messy bite. Its batter is thick, and the salty, greasy butter complements the coarse-textured beans for a dose of sweet-savory deliciousness. Roppongi 7−13−10, Minato Ward, Tokyo; 03-6447-0094 Daikokudo Another venerable establishment, Daikokudo was founded in 1929 but traces its sleek, new look to 2020. This near-centenarian store can boast having its goods stocked at the Kabukiza theater, namely its ningyoyaki, which are shaped like the Shichifukujin (Seven Lucky Gods). Daikokudo, though, is better known for its ayuyaki (¥150 each), which are named after the ayu (sweetfish) that were once caught along the banks of the Tama River located a stone's throw from the store. Daikokudo's soft serve ice cream paired with a spongy "ayuyaki" (sweetfish-shaped pancake) batter is a welcome treat this summer. | RUSSELL THOMAS Its soft-serve vanilla ice cream (¥450), served on a rather thick and spongy ayuyaki batter along with a crisp wafer cone, is also a bestseller. Denenchofu 1-55-5, Ota Ward, Tokyo; 03-3721-2789 Taiyaki To Taiyaki To is a fine example of Tokyo's ability to offer great food in the least obvious of places. Hidden amid the residential warren of Ebara in Shinagawa Ward, it is the one-man venture of Daisuke Hasegawa, who cut his teeth at the famous Naniwa-ya over in Azabu-Juban before opening his shop in 2022. He makes his taiyaki using the now-somewhat rare itchō-yaki, a method where each taiyaki is cooked individually over an open flame. Taiyaki To is one of the few shops in Tokyo that still cook each "taiyaki" individually over an open flame. | RUSSELL THOMAS Hasegawa's taiyaki are decidedly old-school, a style reflected in their very thin and crisp batter. The fillings are fun, and options change every now and then. You'll find flavors like zunda (¥300), a paste made from edamame, and tsubu-an (coarse red bean paste; ¥200), which has just the right amount of sweetness. Pair your treats with an ice coffee (¥350) and chill inside the tiny retro box of a store or on a bench outside. Ebara 6-6-8, Shinagawa Ward, Tokyo; 070-9036-0871 Honorable mention It would be remiss to omit Naniwa-ya . This celebrated taiyaki joint has been serving up what some would say is the original version of taiyaki since 1909. While it probably thrives on its reputation, there is no doubt that the thin-skinned taiyaki here (takeout price: ¥200) offers a taste of a bygone era: Its crisp batter is just slightly overcooked, while the natural sweetness of the bean filling is accentuated by a touch of salt. You can also sit in for a kanmi-nomimono (sweet and drink) set from ¥800.
NHK
11 hours ago
- NHK
Oyster farmers in northeastern Japan recover rafts after quake-caused tsunami
Oyster farmers in Miyagi Prefecture, northeastern Japan, have begun retrieving aquaculture rafts damaged or carried away by a tsunami triggered by a powerful quake in Russia on Wednesday. Three oyster farming businesses were deploying a total of about 130 rafts to raise oysters in waters between the mainland coast and Kesennuma Oshima Island in Kesennuma City. But the tsunami caused by the quake that hit Russia's Kamchatka Peninsula damaged or swept away many of the rafts. Ropes anchoring the rafts were loosened by the waves. The farmers set off on board fishing boats early on Friday to recover the rafts that had drifted offshore. Some of the rafts had piled up on top of each other. They had to cut off some tangled ropes holding oysters. They also brought the rafts closer to the coast so that they will not obstruct other vessels traveling in the area. They plan to continue collecting and repairing damaged rafts and take them back to the farming site. They said it may take a few years before the recovery efforts are completed. One of the farmers said they had to cut some ropes laden with oysters which means that the harvest is certain to be smaller this year. He said he feels depressed, but will work hard to bring the farm back to its original state.
