For me choosing and settling down on a suitable CIP had been a long process. I took shamisen lessons for the first half of the semester and ended up taking cooking lessons as my CIP instead. Since I am in Kyoto, at first I had my mind set on learning some form of traditional Japanese art as a CIP, which I eventually settled down on learning the instrument, shamisen. Through my Japanese teacher, I was introduced to a shamisen instructor and she offered to give me free lessons once a week. The lessons took place in a small room filled with various instruments (shamisens and kotos, etc) on the 2nd floor of a jazz cafe/bar near Teramachi Shijo. The lessons were not actual one to one lessons, but was more similar to a recital. There are usually 4-8 people in the room putting together and practicing the same song. For me, because I had no previous experience with the instrument prior to coming to Japan, this type of lesson did not suit me well. Although it was interesting to be able to play along with the group while improvising, I felt that I needed something more to fulfill my goal of doing something that suits me while still being able to interact and be integrated into a group.
I decided to take a Japanese cooking class at a cooking school called La Carrière, located at Kawaramachi Sanjo. I really enjoyed learning how to make not only Japanese dishes, but also Western dishes and learning how to bake cakes while interacting with the teachers and other students. The program that I enrolled in allows me to take most basic courses from their schedule, excluding the more advance Wagashi and Kyoto Cuisine classes. The classes are taught fully in Japanese and being the only non-Japanese student there, I really had to learn a lot of cooking-related vocabulary in order to keep up with the class. However, the students and teachers are very welcoming and did not treat me in any special way simply because I am a foreigner. Usually there are 2-3 people sharing a station and although we usually do not talk much while we prepare the ingredients and cook; we do make conversations afterwards while enjoying the meal we have just prepared.
Although I am in Kyoto for only one semester, I have learned a lot from my CIP. One of the most important thing is to know what suits you and what does not. If something does not suit you well and does not work out even after you have really put a great deal of effort into it, it is alright to start anew. For me, starting anew actually takes a lot more courage to do than to stay with an unsatisfactory situation. From my previous CIP experience, I learned how to properly quit. The necessary steps and the carefully presentation of the prepared speech, along with the tone of voice are all of importance. Regardless of what reasons were behind the decision, I learned that it is important to take responsibility and carefully end and say farewell without leaving any hard feelings. In other words, tie it with a good end.
That being said, I then moved on to another teacher-student environment, the cooking lessons. This time however, I was not only a student but also a consumer because I actually paid for the lessons. One thing that I have observed is that the level of politeness for the instructor is still present while the status of the two parties remain approximately the same. The teacher receives respect from the student but she is also the service provider. The students acknowledges the teacher, but they are also consumers. When compared to the shamisen classroom, the level of respect for the teacher who is wiser or more experienced in the subject is not as apparent. The atmosphere in the cooking classroom is, in other words, more balanced and relaxing because we are all on the same level. The social hierarchy does not really exist in this sort of environment.
Although there have been ups and downs, I have really thankful that I had taken the shamisen lessons instead of started with the cooking lessons. The ability to compare the learning environment of the two very different areas of skills and the different background of the students and the atmosphere created gave me much more insight into the Japanese culture.