Title: Shinran Shonin Musubi

Grade Level: K, 1, 2, 3

Keywords: Food, Shinran Shonin

Objective:

• To introduce Shinran Shonin to young children in a fun, memorable way

• The students will be able to remember one distinguishing feature of Shinran Shonin.

Materials:

• 1/4 cup cooked white rice per student, cooled to room temperature

• 1/8 cup cooked brown rice per student, cooled to room temperature

• 1 pretzel stick per student (at least 4 inches long), "Pretz" brand pretzels is a good size

• Nori

• Flat cone shaped arare (for hat; maybe substitute a small paper cone).

• Soy wrappers (in white & orange)

Preparation:

• Purchase ingredients

• Cook & cool rice.

• Prepare the following items

  • "Scarf" - Yamamotoyama soy wrapper cut to 0.5"x3.5"

  • Hat - Yamaha Karinto crackers

  • Nori - Preforated nori sheets cut to 1.25"x4". Three pieces - two for the robe and one for the "cushion" or seating mat.

  • Eyes, Nose, Mouth - Left over nori cut into circles and a narrow strip

• If time is a concern, pre-shape the rice into musubi

Method:

1. Opening Gassho

2. Introduction : Introduce the project. Describe that musubi was a common meal especially while travelling. Point out Shinran's hat, robes and walking stick.

3. Make the musubi : Children may use a triangular musubi form esp if the rice is hot.

4. Decorate the musubi

5. Place small amount of brown rice to serve as "ground" on paper plates. This will also secure the walking stick.

6. If desired, take pictures of the kids with their Shinran musubi

7. If desired & time permits, have students create a background drawing. Keep bottom 2 inches of 8.5x11 paper clear. Use bottom 2 inches to secure to plate

8. Summarize & Review

9. Closing Gassho

Evaluation:

• During Review, ask the students what were the items. Then re-iterate for the whole group.

Note:

May be combined with the Shinran Shonin Scrapbook lesson.

Picturess of the completed Shinran Musubi below.

Online:

• Pre-send all materials home

• Have parents prepare all the ingredients.

• Introduce the project in a web conferencing. Have students work on camera.

• Have students share their completed project on web conferencing.

Author:

Alan Kondo & Julie Sueyoshi, sjbc@sjbetsuin.com, San Jose Buddhist Church Betsuin, 2009