お茶の水女子大学附属中学校 家庭科の取り組み
Ochanomizu University Junior High School Home Economics Initiatives
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サステナブルライフにつながる学び
Learning that leads to a sustainable lifestyle
心豊かな生活の自立を目指し、 情報・ものづくり・衣食住・家族家庭生活・消費環境などを学びます。 実験や実習、作品製作を通して、知識やスキルだけでなく、 エビデンスにもとづいた科学的思考力や応用力、ものや人を大切に考える姿勢や実生活で実践してみようという意欲につなげていくことを大切にしています。
Aiming for independence in a spiritually rich life, students learn about information, manufacturing, food, clothing, housing, family life, and the consumer environment. Through experiments, practical training, and creative work, we focus not only on knowledge and skills, but also on evidence-based scientific thinking and application, an attitude of respect for things and people, and the desire to put these into practice in real life.
エシカルラーニング・ラボ
Ethical Learning Lab
お茶の水女子大学附属学校園の連携研究として、幼稚園・小学校・中学校・高等学校・大学と連携した授業づくりに取り組んでいます。
As part of a collaborative research project with Ochanomizu University's affiliated schools, we are working to develop lessons in collaboration with kindergartens, elementary schools, junior high schools, high schools, and universities.
annnai2025web.pdf授業での主な取り組み
Main activities in class
小学生とその保護者を対象としたオープンスクールでの家庭科コーナー用に作成したポスターをご紹介します。
Here are some posters we created for the home economics corner at our open school event.
Easy Ça va (Sava)? Can Cooking
During tea time, third-year students will go on a school trip to Iwate Prefecture. They will learn about the history and traditional culture of Iwate Prefecture, as well as the Great East Japan Earthquake that occurred in 2011.
In second-year home economics class, students will try their hand at “Easy Ça va (Sava)? Can Cooking” using Savvy cans made in Kamaishi City, Iwate Prefecture.
The simple, convenient, and original sardine can recipes created by the upperclassmen were introduced in newsletters for cooking classes and on the official YouTube channel as part of the “Red Apron Project for Interaction.”
Koharagi Tako-chan Project: Connecting Smiles
We support the activities of Martina Umemura, who runs the “Umemura Martina Kesennuma FS Atelier” in Kesennuma City, Miyagi Prefecture, and are working on the “Koharagi Tako-chan Project” in our home economics class to connect everyone's smiles.
Since 2019, cute My Tako-chan dolls have been created by the students every year.
While making Tako-chan, we feel Martina's belief that “touching yarn makes everyone happy.”
NEW Ganbappeshi Pouch Production
From 2019 to 2023, the “Ganbappe Pouch,” a product of the NPO Minamisanriku Sewing Workshop (dissolved at the end of March 2023), was provided as teaching materials for home economics classes at Ochanomizu University Junior High School .
Unfortunately, the workshop had to dissolve, so starting in the 2024 academic year, we began creating a new version of the pouch, the “NEW Ganbappeshi Pouch,” using the techniques we learned from the workshop's seamstresses.
In the 2024 academic year, we produced pouches using the works of four artists affiliated with HERALBONY Co., Ltd., headquartered in Morioka City, Iwate Prefecture, as the main fabric.
In fiscal year 2025, in addition to Heralbony's fabric, we are working on making pouches using one fabric selected from among the saori-woven fabrics woven at the RUNBINI-EN in Hanamaki City, Iwate Prefecture, the traditional craft of Wakayanagi-ji-ori fabrics from Miyagi Prefecture, and our own saori-woven fabrics.
Sea Bream Salt Pot Cooking Class
The sea bream used in this class is fresh farmed sea bream directly shipped from Ainan Town, Ehime Prefecture. Students first learned how to distinguish between wild and farmed sea bream, then practiced cutting the fish into fillets in groups. They then wrapped the fish in salt mixed with egg white and kelp and baked it in an oven.
While waiting for the salted sea bream to bake, the instructor explained his own approach to selecting ingredients based on his experience and discussed the connection between dietary habits and the SDGs goals.
We enjoy this luxurious festive dish, “Sea Bream Salt Pot,” every year.
Exchange with the affiliated kindergarten
We interact with our friends at the affiliated kindergarten located on the same university campus.
During the warm season, we share potatoes and umeboshi (pickled plums), and when it gets cold, we mainly exchange woolen items, interacting with each other by visiting the kindergarten and junior high school.
When our friends from the kindergarten visit the junior high school, we respond to their requests and enjoy playing tag and Hana Ichimonme games together.
Cooking practice with IoT appliances
We are conducting cooking practice using automatic cooking pots and programmable toasters that are IoT (Internet of Things) appliances.
We made nikujaga (meat and potato stew) using both an automatic cooking pot and a regular pot. We compared not only which one tasted better, but also which one would be more suitable for our daily lives.
We can control the toaster, which is a familiar household appliance, from scratch.
We explored programs for delicious cheese and the ideal way to cook mackerel.
Let's try wearing yukata
In home economics class for third-year students, we are working on a lesson on wearing yukata before summer vacation.
We will wear the yukata we chose and walk around wearing geta sandals. While folding the yukata, we will confirm that Japanese clothing is different from Western clothing in that it is made up of flat pieces.
We will wear yukata and geta sandals and walk around the school fanning ourselves with uchiwa fans.
Saori Weaving
The hand loom used for saori weaving had not been used in our school's clothing room for over 20 years, but after undergoing maintenance in 2024, it is now ready for use.
Members of the Cultural Creation Club and others enjoy weaving together in their spare time.
In May 2024, during the “Japanese Language Exchange Program” (Hakuhodo Education Foundation), students from the Cultural Creation Department created souvenirs for overseas schools using fabric woven on the Saori loom.
UME-SHIGOTO
Every year, second-year students work with plums in their home economics class.
They make umeboshi, which has fatigue-reducing properties, and eat it during the third-year students' athletic meet.
They wipe the moisture off the plums and remove the stems with bamboo skewers.
In July, when the water level rises, red shiso is added to give the plums color.
The dried red shiso leaves are ground into powder to make YUKARI.
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