Republic of the Philippines

BULACAN STATE UNIVERSITY

City of Malolos, Bulacan
Graduate School

Nihongo
Class A
FL102
Julius De Vera Somera Joecelle P. Viray
Professor MAEd-EM Student
Topics

01 Bento 02 Kyudo

03 Ryokan
0 Bento
1
( 弁当, bentō)
What is Bento?
A bento ( 弁当, bentō) is a single-portion take-out or home-
packed meal of Japanese origin. Outside Japan, it is common
in Chinese and Korean cuisines, as well as in Southeast Asian
cuisines where rice is the main staple food. A
traditional bento may contain rice or noodles with fish or meat,
often with pickled and cooked vegetables in a box. Containers
range from mass-produced disposables to hand-
crafted lacquerware. Often various dividers are used to separate
ingredients or dishes, especially those with strong flavors, to
avoid them affecting the taste of the rest of the meal. A typical
divider is green plastic grass (referred to as 'sushi grass' in the
United States). 
Bentos can be elaborately arranged
in a style

kyaraben oekakiben
("character bento"), "picture bento". This is decorated to look
which are typically decorated to look like people, animals, buildings and
like popular characters from Japanese monuments or items such as flowers and
animation (anime), comic books plants. Contests are often held
(manga), or video games. where bento arrangers compete for the
most aesthetically attractive
arrangements.
kyaraben
oekakiben
Culture
In Japan, it is common for mothers to make bento for their children to
take to school. Because making bento can take a while, some mothers will
prepare the ingredients the night before, and then assemble and pack
everything the following morning before their children go to school. It is
often a social expectation of mothers to provide bento for their children,
to create both a nutritionally balanced and aesthetically pleasing
g meal. This activity is expected of the mother and emphasized by society
at large and is common in nursery school institutions.

The traditional bento that is eaten at school or at work is most often

prepared by the mother or the wife. However,it can also be bought
in konbini (mini-markets) or from street vendors who appear o
n street corners at lunchtime. 
 Bento Types by
Ingredients

Hinomaru bento ( 日の丸弁当 )

is the name for a bento consisting of plain white rice with an umeboshi in the Noriben ( 海苔弁 )
centre. The name was taken from the Hinomaru, the Japanese flag, which
has a white background with a red disc in the centre. Pure Hinomaru is nori dipped in soy sauce covering
bento only consists of rice and umeboshi to flavor rice without any other side cooked rice.
dishes. The metal bento boxes, once popular in Japan, were often corroded
by the acid of umeboshi, eventually making a hole in the middle of the lid.

Tori bento ( 鳥弁当 )

consists of pieces of chicken cooked in sauce
Sake bentō ( 鮭弁当 ) served over rice. It is a popular bento in 
is a simple bento with a slice of Gunma Prefecture.
broiled salmon as the main dish.
Kyūd
ō 
Art of archery 02
Kyūdō (Japanese:  弓道 ) is the
Japanese martial art of archery.
Experts in kyūdō are referred to
as kyūdōka ( 弓道家 ). Kyūdō is based
on kyūjutsu ("art of archery"), which
originated with the samurai class of 
feudal Japan.
 Equipments
The Yumi ( 弓, lit. the "[Japanese] Bow") is exceptionally tall (standing over two metres), surpassing the height of
the archer. Yumi shafts are traditionally made of bamboo, wood and leather using techniques which have not
changed for centuries, although some archers (particularly, those new to the art) may use synthetic (i.e.
laminated wood coated with glassfibre or carbon fiber) yumi. 

Ya ( 矢, lit. "[Japanese] Arrow") shafts (Yagara ( 簳, lit. "Arrow Shaft")) are traditionally made of bamboo, with
either eagle or hawk feathers (Hane ( 羽, lit. "Feather(s)")). Most ya shafts today are still made of bamboo
(although some archers will use shafts made of aluminium or carbon fibres), and ya

Yugake ( 弽, lit. "Yumi gloves") . There are many varieties of yugake; they are typically made of deerskin feathers
are now obtained from non-endangered birds such as turkeys or swans. The kyūdō archer wears a glove on the
right hand.

Ippongake. The one-finger glove is generally used for beginners and covers only the thumb. Some versions have
a full wrist covering and others simply cover the thumb with a small strap and snap around the wrist. 

Muneate ( 胸当て, lit. "[Yumi] plastron/chestguard"), Female archers also wear a chest protector , which is
generally a piece of leather or plastic which is designed to protect the breasts from being struck by the bowstring
during shooting.
 Ryoka
03 n
inn
Ryokan are Japanese style inns found
throughout the country, especially
in hot spring resorts. More than just a
place to sleep, ryokan are an
opportunity to experience the
traditional Japanese lifestyle and
hospitality, incorporating elements such
as tatami floors, futon beds, Japanese
style baths and local cuisine, making
them popular with both Japanese and
foreign tourists alike.
Brief History
Ryokans have been a part of Japanese culture for centuries.
Some of the earliest ones were (and some still are) located on
the Tokaido Highway which connected the capital city of Edo
(current day Tokyo) and the Imperial Palace in Kyoto. It was a
very busy highway as samurai, traders, and others made their
way between the two popular destinations in the country. They
were built to welcome these weary travelers who needed to rest
before continuing their long journey. Some were very simple
and offered extra rooms in their homes for travelers while others
were more elaborate and served the higher ranks of the
government. In any case, the owners worked hard to make their
guests feel as welcome as possible as they still do today
Feature
s
 Typical ryokan has a relatively large entrance hall, with couches and chairs where guests
can sit and talk; a modernized ryokan often has a television in the hall as well. Guest
rooms are constructed using traditional Japanese methods: flooring is tatami, and doors
are sliding doors. Even if the inn uses hinged doors for security, it usually opens into a
small entranceway where guests can take off their shoes before stepping onto the tatami
floor, which would be separated by a sliding door. Many ryokan rooms also feature
a porch or balcony, also set off with a sliding door.

Almost all ryokan feature common bathing areas or ofuro, usually segregated by gender,
using the water from a hot spring (onsen) if any are nearby. (Areas with natural hot
springs tend to attract high concentrations of ryokan). High-end ryokan may provide private
bathing facilities as well. Typically ryokan provide guests with a yukata to wear; they might
also have games such as table tennis, and possibly geta that visitors can borrow for strolls
outside.

Bedding is a futon spread out on the tatami floor. When guests first enter their room, they
usually find a table and some supplies for making tea. The table is also used for meals when
guests take them in their room. While guests are out, staff (usually called nakai) will move
the table aside and set out the futon.
 Meals
Most ryokan offer dinner and breakfast, which are
often included in the price of the room. Most
visitors take their meals at the ryokan, which
usually promote themselves on the quality of their
food. Meals typically consist of traditional Japanese
cuisine known as kaiseki, which features seasonal
and regional specialties. (Kaiseki originally referred
to light meals served during a tea ceremony, and
today refers to a meal consisting of a number of
small, varied dishes.) Some ryokan instead serve
local specialties such as basashi or food cooked in
an irori hearth. In order for each dish to be enjoyed
at the proper temperature, ryokan stress that guests
should be punctual for their meals. For this reason,
most ryokan ask guests to confirm the time they
want to take their meals.
Some ryokan have a communal dining area, but
most serve meals in the guests' rooms. Ryokan
which are likely to serve non-Japanese guests may
 Minshuku
Minshuku ( 民宿 ) are a low-budget
version of ryokan, roughly
equivalent to a British boarding
house or a bed and breakfast. The
facilities are similar to a hotel or
may simply consist of spare rooms
in a family home. Minshuku often
serve as the only type of
accommodation in towns or
villages too small to warrant a
dedicated hotel or ryokan. The
overall experience is much the
same, but the food is simpler,
dining may be optional and is often
communal, rooms don't usually
have a private toilet, and guests
 Types of Ryokan
Traditional Ryokan
A traditional ryokan is a traditional Japanese inn
Simple Ryokan Modern Ryokan in the truest sense of the term. The owners take
A simple ryokan offers guests a basic, A modern ryokan gives travelers a great pride in preserving the building’s
“no-frills” version of a Japanese ryokan. wonderful balance between traditional atmosphere and history. Indeed, the
The building is usually plain and looks traditional Japanese styling and preservation of the ryokan in its original form is
deemed more important than catering to the
more like a small inn or hotel than a modern comfort. Most are renovated comfort of the guests. Staying in a traditional
Japanese ryokan. Inside a simple traditional buildings that maintain ryokan would be like staying in a European
ryokan there is a little traditional traditional Japanese aesthetics yet castle – wonderful atmosphere but at the expense
atmosphere but nothing like what you offer modern conveniences like of hotel-style comfort. The Japanese-style rooms
would see in a traditional or modern modern insulation, sound damping and baths are comfortable but they can be dark
and drafty. Most traditional ryokans serve
ryokan. The rooms will be Japanese- technology, central heating, modern kaiseki meals in guests’ rooms which is a
style but the attention detail will be bedding and ensuite baths. highlight for most travelers.
lacking and it might be in need of some
repair.
Shukubo – Buddhist Temple
A shukubo or Buddhist temple Minshuku – Family Run Inn
accommodation is a great way to A minshuku is usually a small family run
Gassho-Zukuri Minshuku inn with a homey atmosphere and a
experience traditional Japanese culture.
(traditional thatched farmhouse) welcoming innkeeper. Guest rooms are
Shukubo can be found all over Japan but Japanese-style but not as large as the
A gassho-zukuri minshuku is a type
the best place to stay in one is in rooms in Japanese ryokans and often do
of family run inn found primarily
Koyasan (Mt Koya), just south of not have ensuite baths or toilets. While the
in Shirakawa-go and Ainokura. The
Osaka. Shukubo are often houses in building and rooms are usually clean and
thatched roof of these inns is very
older traditional buildings that can be comfortable, the rooms and hallways can
steep due to the heavy snowfall in
drafty like a traditional ryokan. Rooms sometimes be dark and a bit drafty. A
this area, if the roofs were flat then minshuku tries to project a “homey”
rarely have private baths or toilets. The
the farmhouses would have been atmosphere and guests are served home-
best part of a shukubo is the shojin ryori
crushed by the weight of the snow. style Japanese cooking.
or monks cuisine which are vegetarian
meals prepared by the monks. 
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