Group 1 - The article discusses the challenges and considerations faced by parents in Japan when applying for childcare facilities, highlighting the importance of early education and the competitive nature of securing a spot in a nursery [2][5][6] - The Kyoto city government has been actively promoting childcare support, easing application requirements, and providing flexible childcare options to address the issue of "waiting children" [6][19] - There are currently 421 childcare facilities in Kyoto, including municipal nurseries, private kindergartens, and certified children's gardens, indicating a stable supply despite concerns over declining birth rates [6][19] Group 2 - The article emphasizes the cultural differences in attitudes towards early childhood education, with some Japanese parents prioritizing play over formal learning in nursery settings [4][5] - The selected nursery has a history dating back to 1956 and is perceived as trustworthy, with a focus on nurturing a multicultural environment for children [11][13] - The nursery's daily schedule is structured around play and basic care for different age groups, with an emphasis on a relaxed and safe environment for children [15][16][20]

Group 1 - Japanese cuisine heavily relies on "dashi," a broth made from kelp and bonito flakes, which provides a rich umami flavor [1] - Soy sauce is a staple in Japanese cooking, often combined with sugar to enhance flavors [1][2] - The perception of Japanese cuisine is that it primarily consists of dashi and soy sauce, similar to how other countries have distinct aromas at their airports [2] Group 2 - Chinese ingredients and seasonings are increasingly available in Japan, with items like sweet bean sauce and doubanjiang being commonly found [4][3] - Authentic Chinese dishes, such as twice-cooked pork, face challenges due to the unavailability of specific ingredients like garlic sprouts, leading to adaptations using onions [5] - Japanese supermarkets offer various sauces, such as ginger and garlic sauces, which can be used as substitutes in cooking [7] Group 3 - The concept of "multicultural coexistence" in Japan promotes the blending of different culinary traditions, reflecting in the kitchen [8] - The popularity of Chinese vegetables in Japan surged in the 1980s, leading to the acceptance of various Chinese greens in Japanese households [23] - The naming and classification of vegetables have evolved in Japan, with official documents standardizing names for new vegetables introduced from China [25] Group 4 - The introduction of Chinese vegetables has led to a cultural exchange, with items like spinach and water spinach becoming more common in Japanese markets [28][29] - The availability of seasonal vegetables, such as garlic sprouts, has increased, indicating a growing interest in diverse culinary ingredients [30]