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Using Literature as Space to Navigate Cognition in Second Language Acquisition： Intentions, Successes, Challenges, and Reconceptualization of the Course
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How has the Method of Selecting Executive Officers in the Japan Teachers’ Union Changed?: Changes from 1948 to 1963
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Indoctrination of Tenno System to the Common People and School System Ceremonies in the Meiji Era
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After the “Iwate Incident”: Academic Ability Improvement Policy in Iwate Prefecture
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A Consideration of Support for Stundents after the COVID-19 Disaster
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なぜ人生の最後のプランを書くのか？ エンディングノートの序論章のジャンル分析
Get PDFThis paper investigates the genre of ending notes in Japan. Ending notes are notebook-like writing pads that are commonly published and distributed by a variety of businesses, NPOs, and governmental bodies. In the ending notes, writers can record their personal information and their wishes and requests regarding aging, dying, and death. This study conducted a genre analysis of 15 introduction sections of ending notes. The findings indicate that introductions are used to persuade readers about the importance of end-of-life planning, to explain the structure and function of an ending note, and to introduce shūkatsu to future writers. The results contribute to the fields of aging and death in Japan as well as to the broader field of writing studies.departmental bulletin pape
Publications related to Hakata Gion Yamakasa
Get PDFHakata Gion Yamakasa is a festival held every July in the Hakata Ward of Fukuoka City in Fukuoka Prefecture, with a tradition of more than 770 years. People make offerings to Kushida Shrine and other places in the festival. This paper is a collection of works published after World War II on Hakata Gion Yamakasa, with some discussion. The publications include commemorative magazines, commentary books, novels, collections of photographs, paintings, and cartoons. The paper describes them and shows some tendencies in the works on Hakata Gion Yamakasa.departmental bulletin pape
Microbiological Studies on commercial Japanese Confectionery
Get PDFThis study was undertaken to examine the microflora present in 13 kinds of traditional Japanese confectioneries on the market. Four kinds of Mochi-mono (rice cake confectioneries), including Mochi, Kashiwamochi, Sakura-mochi and Yomogi-mochi, four kinds of Mushi-mono (steamed sweets), including Shio-manju, Oni-manju, Sanshoku-dango, and Yomogi-dango, and four kinds of Neri-mono (kneaded sweets), including Kyuhi, Tsubu-an, Koshi-an, and Mizu-manju, and one kind of Yaki-mono (Dora-yaki) were commercially ob tained in either Gifu or Shizuoka prefecture, Japan. Microbiological tests were carried out on five specimens of each confectionary. The mean viable counts of bacteria on heart infusion agar plates ranged from 2.0×102 to 3.7×105 CFU/g in Mochi-mono, 2.3×103 to 3.1×104 CFU/g in Mushi-mono, 2.0×102 to 1.9×103 CFU/g in Neri-mono and 2.0×102 to 5.0×102 in Yaki-mono. Thus, it seems that the number of bacteria in Mochi-mono was slightly higher than that in other types of Japanese confectionary. The 13 confectionaries (five specimens each) were also examined for total coliforms and fecal coliforms (Escherichia coli) by using the MPN (Most Probable Number) method. Coliforms were detected in five (38.4%) of the 13 of confectionaries examined with viable counts ranging from 3.6 to 39 MPN/100g. Fecal coliforms were detected two (15.4%) of the 13 confectionaries examined with viable counts 3.6 MPN/100g. To identify the microflora present in the confectionery samples, five specimens of three kinds of Mochimono (Yomogi-mochi, Kashiwa-mochi and Sakura-mochi) and two kinds of Mushi-mono (Sanshoku-dango and Oni-manju) were examined. In total, 635 strains of anerobic and/or facultative anaerobic bacteria were isolated: 165 strains from Yomogi-mochi, 128 strains from Kashiwa-mochi, 142 strains from Sakura-mochi, 79 strains from Sanshoku-dango and 119 strains from Oni-manju. The isolates were composed of family Entero bacteriaceae (55 strains), and genera Acinetobacter (340 strains), Micrococcus (101 strains), Bacillus (88 strains), Moraxella (34 strains), and Pseudomonas (21 strains). Gram-negative rods of genus Acinetobacter were most prevalent microorganisms among the samples examined in this study. Gram-positive cocci of genus Micrococcus, as well as Gram-positive spore-forming of genus Bacillus, were also prevalent in the microflora of all samples examined. Collectively, these results suggest that the number of bacteria and composition of microflora in traditional Japanese confectionaries vary among the different types of confectionaries available on the market.departmental bulletin pape
