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Tôi là Ba Thi Thu Hue ca Đi hc Yamanashi Gakuin.
Tháng 10, tôi cùng các bn đi tham quan chùa Zenkouji. Nhng người bn tôi
u là sinh viên h Tokyo, và đây là ln đu tiên đến Kofu.

Chúng tôi đã r
t choáng ngp vi v đp ca nơi đây. Đim đc đáo nht là
 đp ca khu vườn bao quanh chùa. Có rt nhiu cây xanh, giúp cho không
khí vô cùng trong lành và mát m
. Không khí bên ngoài và khi bước vào chùa
c s to s khác bit rt ln. H cá  khuôn viên chùa cũng rt đp,
ước trong và có rt nhiu cá sng  đó, to cm giác vô cùng sinh đng.
Sau nh
ng gi hc tp căng thng thì đây thc s là mt đim du lch rt lí
ưởng  Kofu, rt tin li đi vi sinh viên  Yamanashi như tôi.




Resort Jam Concert

Hallo, (^-^)//
My name is Julia and I am a one-year exchange student at iCLA of Yamanashi Gakuin Daigaku.

September 30th, some of my friends from uni and I had the amazing opportunity to visit this open-air concert featuring all kinds of Yamanashi artists. 

Even though none of us knew any of the artists we had the greatest time!
All of the Acts, singers, rappers, the bands and even the dancers were unbelievably good!
My number one was a singer named Munehiro.
Even with her 41 years (which she confessed to us all on stage) she rocked the crowd like none of the others could.
Not once in my life have I seen someone motivate a crowd with that much energy.!

If you’ve got some time on you, try to listen to some of her songs! \(^o^)/


Resort Jam Konzert

Hallo, (^-^)//
Ich heiße Julia und bin für ein Auslandsjahr Studentin der iCLA der Yamanashi Gakuin Daigaku.

 30. September. hatten ein paar meiner Kommilitoninnen und ich die Gelegenheit an einem Open-Air Konzert mitten in Kōfu-city teilnehmen zu können.

Obwohl von uns niemand auch nur eine/n der Sänger und Sängerinnen kannte, hatten wir eine unglaublich gute Zeit. Alle Acts, von Sängern und Rappern, über Bands, bis hin zu Tanzgruppen, waren einfach unglaublich!

Mein absoluter Favorit war die Sängerin Munehiro. Mit stolzen 41 Jahren (die Sie offen auf der Bühne zugegeben hat) hat Sie den Platz gerockt wie kein anderer vor oder nach ihr!
Ich habe noch nie jemanden mit so viel Energie eine Menge von Leuten motivieren gesehen.

Wenn ihr Zeit habt, schaut euch unbedingt ein paar ihrer Songs \(^o^)/




Inden and Grape Farm

Tour to discover the charm  part2

It is continuation from part1.
We’ve visited the Inden store, where they also had a museum on the second floor. We were privileged to be given an exclusive tour of the makings of Inden from the senior managing director himself! He was very passionate when he was teaching us.

Kosyu-Inden is a Japanese craft that is made from lacquered deerskin with more than four hundred years of history. This craft originated close to Mount Fuji in the Yamanashi prefecture. It was originally used to design patterns for certain parts of samurai armors that required very high skill to make. The soft deerskin allowed the craft to have high durability, making it ideal for everyday use. The lacquer also prevented damage to the deerskin and the pattern from the humidity. Nowadays, this craft is used to create exquisite items such as bags, wallets and purses.
The process of making the handicrafts involve, dyeing, cutting, lacquering, drying and sewing. As electronic sewing wasn’t available in the past, the artisans used to cut the lacquered deerskins out to create purses as shown in the pictures. 

The finished result!

Nowadays, the artisans at Inden-ya are able to make all sorts of handbags of assorted sizes due to accumulated experience and the accessibility of technologies such as the industrial sewing machines.

Our last visit was the Hayakawa Orchards of grape that were located near the Zenkoji temple. All of us were able to experience grape picking by cutting of the stems with special scissors. The grapes that we’ve picked we were allowed to eat. Depending on the season, different types of grapes are grown but the ones I was able to eat were so many grapes such as Shine Muscat. There were many more grapes available but some weren’t ready to be eaten. Since we had a large group, we picked many grapes. 

Mr.Hayakawa  of our guide during the grape picking. He guided us towards grapes that were ripe for picking! He was a very friendly person!

The fruits of our labors.




Houtou Kaikan and Shousenkyou

Tour to discover the charm  part1

I am Shunya Saiki of Yamanashi Gakuin University.
Our trip started in the first floor of Kofu City Hall where we gathered together at convenience store named Lawson. We’ve introduced ourselves to the group and proceeded to head to Houtou Kaikan with the bus provided by Kofu. Participants also received a gift bag where we received water that was bottled from Kofu and miscellaneous flyers that held information about the events that were going to occur in Kofu.

Houtou Kaikan was the place to experience the making and the taste of houtou. This food is made with glutinous dough, where it is flattened into a square, rolled until thin and folded inwards to create noodles to be used for later. It is then cooked in a broth for five minutes and eaten. Houtou was very famous during when Takeda Shingen was in rule as it is both easy to make and is filling despite the amount of glutinous dough that was used during the making of Houtou. It also conveyed a message to his fellow soldiers to “keep up the good work!” 

 We were taken to the workshop where houtou was made. We were asked to place our items in a locker, wash our hands and put an apron on. The workshop smelled of wood and flour where in the midst of that appeared our instructor. We were distributed around the dusty, golden wooden tables where flour, rollers and glutinous blocks were placed. We were asked to attempt to flatten the blocks as much as possible to avoid any cracking during the cooking process. These blocks were no more than ten centimeters but were able to feed three. We flattened the dough until the instructor was satisfied and folded the dough into thirds to cut it. The knife used called udon kiri is not something I have much practice with so it was difficult to cut the dough into noodles.
The other folks and I attempting to make houtou…

The noodles that we’ve made is being cooked along with miso and assorted pumpkins. It was very delicious!

When we were about to leave, Mr. Maruyama of Houtou Kaikan came to greet and thank us for experiencing our food.

We then went to Shosenkyo Gorge, where is one of Japan’s most beautiful parks. There are hiking roads that span about four-kilometer-long that follows the Arakawa River. The most spectacular parts were the river itself and the Sengataki Waterfall. Above the waterfall, there are assorted restaurants, souvenirs and an observation point. Shosenkyo is mostly visited during the autumn season as one can see many palettes of color from the trees.

Picture taken at the tourist spot! 

Further down we go to see the…

…the beautiful Sengataki waterfall!

You can see the Arakawa River flowing downwards along the gorge. It was quite an amazing scene!




جلسه تبادل میان فرهنگی از وعده های غذایی     

من یک معلم پخت و پز شدم

من علیرضا یک پسر  ایرانی و 19 ساله هسنم
 خوشبختانه برنامه با استقبال و همکاری خوب مردم روبه رو شد، و کوکوی سیب زمینی بیشتر مورد استقبال قرار گرفت به علت طرز پخت بسیار ساده. و برای آنها نوع برنجی را که ما استفاده میکنیم به علت دانه دانه بودن و زرشک خیلی عجیب بود.

برای من تجربه خیلی خوبی بود به امید تجربه های بیشتر.




Thứ bảy ngày 18 tháng 3 , tôi đã tham gia buổi giao lưu văn hóa ẩm thực .

Đó là niềm vui khi được nấu ăn .

Tôi là Phạm Thanh Huệ, hiện đang học tập tại trường Nhật ngữ UNITAS, thành phố Kofu, tỉnh Yamanashi.

Ngày 18/3, lần đầu tiên tôi được tham gia vào lớp học ẩm thực do Trung tâm giao lưu văn hóa tổ chức. Đây cũng là lần đầu tiên tôi được cùng bạn bè từ các nước trải nghiệm việc nấu món ăn Iran.

Hai món ăn mà chúng tôi chế biến được làm từ nguyên liệu chính là thịt gà, khoai tây và trứng. Trước tiên khoai luộc bỏ vỏ, nghiền nhuyễn và trộn với trứng gà, gia vị, sau đó rán bằng dầu trên chảo nóng. Từng miếng bánh nhỏ ăn cùng bánh mỳ, rau sống và nước sốt, có cảm giác giống như sandwich vậy. Thịt gà thì được tẩm ướp, xào qua và ninh khoảng 45 phút, ăn cùng cơm và nước sốt đặc biệt.

Cũng vì vậy mà điều tôi thấy khó nhất là làm sao điều chỉnh tỷ lệ nguyên liệu và độ to nhỏ của lửa để tạo ra món nước sốt ngon tuyệt đó. Công đoạn trang trí thật đẹp món ăn trên đĩa cũng là điều thú vị mà không dễ dàng chút nào, vì nó đòi hỏi sự tỉ mỉ, khéo léo và tâm ý của cả người làm.

Cùng nhau nấu nướng, cùng nhau thưởng thức những món ăn ngon, thêm vào đó là cơ hội trau dồi tiếng Nhật, hôm nay quả thực là một ngày tuyệt vời đối với tôi.