Posts Tagged ‘Japanese’
Japanese mom and daughter cope with American culture
Written by Bulletin Staff
Wednesday, 01 February 2012 19:47
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Graduate student in mental health counseling, Junko Takamura prepares dinner for her daughter, Rin Takamura, after school. As a Japanese mom in the United States, she struggled to balance motherhood and foreign schooling. Yiqing Fu/The Bulletin

Graduate student in mental health counseling Junko Takamura prepares dinner with her daughter Rin after school. As a Japanese mom in the United States, she struggles to balance motherhood and foreign schooling. Yiqing Fu/The Bulletin

Succeeding as a single parent while in school can be hard and is not a lifestyle most would choose. But when Junko Takamura, graduate in mental health counseling, wanted to finish her education, she and her seven year-old daughter Rin packed their bags and headed to Kansas.

Junko’s husband works as an engineer in Japan and after long discussions, supported his wife’s decision to continue her education in America. But she did not receive the same support from his family who believes a wife should be home to support the husband and raise the children.

“Japan is very conservative to gender roles,” Junko said. “Like me, it is very unusual for a mother to leave. Most of my family was opposed to me coming to the United States, except my husband.”

A year of preparation led to both Junko and Rin enrolling in new schools in a new country. Rin attends the William Allen White Elementary School while her mother has class during the day.

Rin said her favorite class is computers because she gets to play games. She also enjoys playing soccer, house and jumping rope during recess.

“I have time to study until she gets out of school,” Junko said. “I meet her after school so we can eat then we usually come back to ESU to study. When she came to the U.S. she spoke very little English, but now she has friends at school and she speaks better.”

Both Junko and Rin spoke very little English before the move, but Amy Murphy, sophomore elementary education major, helped them improve their English, meeting with them once a week for tutoring and even taking them to Wal-Mart.

“They were always eager to learn,” Murphy said. “Rin was always fun because she loved talking to me about animals and the stuff she did at school, but she would get distracted easily, especially when there where people who spoke her language around.”

To finish her degree, Junko will need to spend three years in Emporia. During this time she plans to only go home during the summer, spending holidays with friends in the states.

“I really wanted to study mental health counseling,” said Junko. “Before I came to the United States I worked as a nurse midwife and I saw many pregnant women and mothers who suffered from mental health illness, and I wanted to help them.”

Junko attended Saniku Gakuin Junior College and Suzuki Memorial Hospital Training School for Midwives in Japan. She also graduated from Ferris University, a women’s college in Yokohama. She decided to come to the U.S. because she would receive a better education for mental illness counseling.

Junko discovered ESU through Sakae Institution Study Abroad, an organization which provides information about universities and study programs in the United States.

Junko’s bicycle is the main method of transportation for the two, a benefit of living close to campus. They spend most of their time at William Allen White Library so Junko can study for the workload of nine credit hours.

Without a job, Junko relies on her husband for financial support. She keeps in contact through Skype and e-mail whenever she can find time.

Rocky Robinson

 
ESU houses Japanese Students over summer
Written by briannavanschoelandt
Thursday, 27 August 2009 13:14
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Junior physics major Kiwamu Otsuka and freshman physics major Tetsuya Yamamoto, both former participants in the Sakae Institute of Study Abroad, talk to each other in the Memorial Union Tuesday. The Sakae Institute of Study Abroad is a special program that prepares Japanese students for their studies in the United States. JONATHAN ELLIOT/THE BULLETIN

Junior physics major Kiwamu Otsuka and freshman physics major Tetsuya Yamamoto, both former participants in the Sakae Institute of Study Abroad, talk to each other in the Memorial Union Tuesday. The Sakae Institute of Study Abroad is a special program that prepares Japanese students for their studies in the United States. JONATHAN ELLIOT/THE BULLETIN

Emporia State hosted 17 Japanese students from June 6- July 31 in an eight week program known as the Sakae Institute of Study Abroad.

The program was founded in 1972 by Yoko Sakae, who felt that international students needed a support system to help them through their transition into American schools.

The Sakae students start off with this program to ease their transition into American classrooms so they can obtain a degree from an American school. Sakae counselors visit the students three times throughout the program to ensure they are adjusting well and to offer advice if they are not.

Tetsuya Mihama, an undergrad in Music, said he was glad he came to the Sakae program.

“The program made it easy to enter the university,” Mihama said. It also prepared him to learn in American classrooms.

During the first three weeks, the students took intensive English classes based on their knowledge of English.

The last five weeks, the students take English classes along with other classes of their choice, from Economics and History to Interpersonal Communication and many others.

Shota Nojiri, an undergrad in History, said he liked how the program built up his basic English skills and that his English is gradually improving. He took a politics and a computer class as his electives during the eight-week program.

Nojiri said that his views are broadening since he came to the U.S. and the way he is interacting with people is changing. He transferred from Rikkyo University in Japan.

“The library (at ESU) is available much longer,” Nojiri said. “Libraries in Japan close early and the cafeteria and bookstore are easier to take advantage of.”

Overall, he said the Sakae program was a positive experience and he would recommend it to others.

The Institute is designed to help students find a college or university that meets their educational goals and help counsel them throughout the eight weeks to see that they are progressing smoothly.

There are also three program assistants who help the students adjust to college life by setting up activities, arranging transportation, and tutoring. These assistants are ESU students who have applied to help the international ones.

Harry Imbeau, the director of International Education, participated in the first year of the program in 2002 and served as the Program Assistant this summer. He believes the program “absolutely” benefits the students because of the great support it offers.

Sheryl Lidzy, who has taught in the program for the past three years and taught the Interpersonal Communications class this summer, also thinks the program is good for the international students.

“Students were forced to learn in an American class, in a safe environment,” she said. Lidzy also said that most of the students had a great experience, despite the culture shock.

When asked if she would teach during the program again next summer, she said she would because she enjoys it.

“It’s nice to feel like it counts, like it matters,” Lidzy said.

Of the 17 international students who participated in the Sakae program this year, five stayed at ESU to obtain degrees. Three more students who participated in the program at other schools transferred to ESU.

The Sakae Institute runs out of Japan, China, and Boston, Mass., and is also expanding into Thailand and Vietnam so more students have the opportunity to attend American schools.

Brianna VanSchoelandt/The Bulletin

Italian Grilled Menu ; Cooking; Recipes for a classic Tuscan steak dinner.

The Boston Globe (Boston, MA) August 29, 2010 | Adam Ried It has been said that Tuscan cooking is the very essence of simplicity, and the region’s classic grilled steak, bistecca alla fiorentina, illustrates that notion perfectly. Hefty porterhouse steaks are seasoned simply with kosher salt and pepper (and sometimes garlic), grilled, drizzled with extra-virgin olive oil, and served with lemon. Prosciutto-wrapped zucchini spears and garlicky grilled polenta with balsamic vinegar-dressed grilled onions complete the menu.

If you can use a charcoal grill instead of gas, do so, because charcoal burns hotter and gives the meal a smoky taste. If you use gas, shut the cover while the food grills to trap heat. Also, since the ingredients in each dish are few, they must stand on their own, so use your best extra-virgin olive oil, balsamic vinegar, and small, tender, fresh local zucchini.

Tuscan-style Grilled Steak with Olive Oil and Lemon (Bistecca alla Fiorentina) Serves 6 3 1 1/21/2-inch-thick porterhouse steaks, 1 to 1 1/21/2 pounds each 3 large cloves garlic, optional Kosher salt and pepper 1 lemon 1/4 cup extra-virgin olive oil Place the steaks on a large platter, rub both sides of each steak with half of a garlic clove, if using, and sprinkle each side with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, then refrigerate for 1 hour. Remove the steaks from the refrigerator and allow to rest at room temperature for about 20 minutes.

Meanwhile, prepare a medium-hot two-level fire in a charcoal grill by pushing most of the charcoal to one side of the grill to create a cooler and a hotter side, or preheat a gas grill on high. (If using a gas grill, leave 1 burner on high and adjust the others to medium.) Start steaks on the hot side and grill until browned and grill-marked, about 5 minutes; if fire flares up, move steaks to cool side of the grill until fire dies down. Turn the steaks and grill on the hot side until second side is browned and grill- marked, about 5 minutes longer. Move the steaks to the cooler side of grill and continue grilling 3 to 8 minutes longer, turning as necessary, until the steaks reach 120 degrees for rare, 125 degrees for medium-rare, or 130 degrees for medium. this web site charcoal grill

Transfer the steaks to a cutting board and rest for about 10 minutes before cutting. Meanwhile, scrub the lemon and cut it into wedges. Then, working with 1 steak at a time, cut along bone to remove the meat, and then cut the meat crosswise into 1/2-inch- thick slices. Arrange the slices on a serving platter, drizzle with the oil, and serve at once with the lemon wedges.

Grilled Prosciutto-Wrapped Zucchini Spears Serves 6 5 medium-small zucchini (about 6 ounces each), quartered lengthwise 1 1/2 tablespoons extra-virgin olive oil Pepper 10 very thin slices prosciutto (about 5 ounces total), each slice halved lengthwise 3 tablespoons finely chopped fresh basil, optional Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high. While the grill heats, toss the zucchini spears with oil and pepper to taste, then wrap each spear with half a slice of prosciutto. Grill the spears until the zucchini is tender and the prosciutto is crisp, about 7 minutes, turning twice. Arrange the spears on a platter, sprinkle with basil, if using, and serve warm.

Grilled Polenta with Balsamic-Grilled Onions Serves 6 Start preparing the polenta at least 3 hours ahead of time. And when you move the polenta on the grill, work carefully with a very thin, heat-proof spatula. The idea is to develop a crust. If the polenta sticks, grill it another minute or two.

1/2 cup extra-virgin olive oil Salt and pepper 1 1/2 cups polenta (not instant) 2 cloves garlic, minced 2 teaspoons minced fresh thyme 3/4 cup grated Parmesan 2 large onions, cut into 3/4-inch-thick slices and threaded onto skewers 1 1/2 tablespoons balsamic vinegar 2 tablespoons chopped fresh parsley, optional Grease a 13-by-9-inch baking pan with about 1 tablespoon of oil and set aside. In a medium saucepan over high heat, bring 4 1/4 cups of water to a boil. Add 1 tablespoon of salt and, whisking constantly, steadily and gradually add the polenta to the water. Add the garlic, adjust the heat to medium, and cook, stirring constantly, until polenta is very thick (the movement of the spoon will leave a deep trail in the polenta), about 10 minutes. Off heat, stir in the thyme, Parmesan, and pepper to taste. Taste the polenta and adjust the seasoning with salt and pepper, if necessary. Immediately scrape the polenta into the prepared baking pan and spread into an even 1/2-inch layer. Cool to room temperature, cover, and refrigerate until the polenta is very firm, at least 3 hours. in our site charcoal grill

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high. Uncover the baking pan, place a large cutting board over it, and invert the polenta onto the board (may require some shaking or encouragement). Cut the polenta into 8 even rectangles and brush them on both sides with about 5 tablespoons of oil. Grill, without moving, until lightly crusted and grill-marked, about 15 minutes over charcoal or 24 minutes on a gas grill (keep the cover shut when using a gas grill), carefully turning them once with a thin, heat-proof spatula halfway through cooking. If desired, cut the polenta pieces diagonally into triangles and arrange them on a serving platter.

Meanwhile, brush the onions with the remaining 2 tablespoons of oil, sprinkle with salt and pepper, and grill until tender and browned, 12 to 14 minutes, turning once halfway through cooking time. Slide the onions off the skewers, chop them, and in a medium bowl toss them with the balsamic vinegar and parsley, if using. Arrange the onion mixture over the polenta and serve at once.

Send comments or suggestions to Adam Ried at cooking@globe.com.

0829cooking Adam Ried