At YBS, we operate as a local international school—but at heart, we are a bilingual community where English and Japanese are both living languages. As a Cambridge-accredited school, we provide a global level curriculum while also cherishing the unique place we stand today: Japan. We honor its culture, traditions, and the values passed down over generations.
That’s why Japanese cultural experiences are woven naturally into our everyday learning.
From seasonal celebrations like Hinamatsuri and Setsubun, to hands-on activities with local groups who preserve satoyama culture（a traditional Japanese countryside where people and nature live together ) and traditional crafts, children learn by experiencing Japan first-hand.
The months from autumn to the New Year are especially rich in cultural learning—harvest festivals, traditional preparations for the new year, and opportunities to connect with nature and local heritage. These moments deepen children’s sense of belonging and broaden their view of the world.
Even for children with Japanese backgrounds, many of these traditional experiences feel completely new. Regardless of nationality or language, all children encounter these traditions with the same excitement, wonder, and joy.
Japan’s craftsmanship and cultural knowledge have long inspired the world. Washi paper, for example, is recognized by UNESCO as an Intangible Cultural Heritage and is used in art restoration around the globe. Satoyama culture—built on harmony with nature—is studied internationally as a model for sustainable living. Japanese traditions hold countless stories worth discovering.
This time, our Grade 5 students experienced one of Japan’s most iconic food traditions: making miso.
From a Single Experience Comes Curiosity, Learning, and Growth
The homeroom teacher who organized the activity shared the meaningful intentions behind it.
First, the goal was to spark curiosity and interest in Japanese traditions. Food is deeply connected to everyday life, and miso can be a perfect gateway for children to think about what they eat and the culture behind it.
The teacher also wanted the students to learn not only about miso, but through miso—by touching, smelling, mixing, and making it with their own hands. The warmth of boiled soybeans, the sound of mashing, the fragrance of koji (a special type of mold to ferment foods)—these sensory experiences create a deeper level of understanding that a classroom alone cannot offer.
Another purpose was to extend learning beyond school. Students brought their homemade miso home to ferment over the coming months, turning this experience into a long-term journey they can share with their families. When the miso is finally ready, enjoying it together creates a meaningful connection between school learning and home life.
During the activity, students mashed soybeans, mixed salt and koji, and worked together through a process that was more physically demanding than they expected. But their excitement and enthusiasm never faded. Their questions—“Why do we add salt?” “What does koji do?”—led to spontaneous moments of discovery and deeper understanding.
Perhaps the most memorable moment was watching the children carefully carry their jars of miso home, as though they were nurturing something precious. Over the next few months, they’ll observe and “raise” their miso, eagerly waiting to see how it transforms.
At YBS, a hands-on experience is never just a one-time event.
It becomes a spark—leading to new knowledge, new interests, and new growth.
Through Japanese culture, our students not only learn about the world—they learn how to connect deeply with it.
