Vol.15 July 2017
CONTENTS
News.......................................................1-5
Overseas Offices ...................................... 6
Greetings .................................................. 7

News
Research of Professor Masahito Kodera (Faculty of Science and Engineering) etal. Published in Angewandte Chemie International Edition
The research group of Professor Kodera succeeded inselective phenol synthesis by direct oxidation of benzene
with hydrogen peroxide as an oxidant using dinuclear
copper complex as a catalyst originally developed in theirlaboratory. In this reaction, the catalyst rotation speed perhour was 1,010 times and exceeded 12,000 after 40 hours,with the benzene conversion rate at more than 22 percent
and phenol selectivity at more than 95 percent. Phenol is
an important raw material used in house building, as well
as for making casting molds for car engine components and electronic parts, fire protection panels, thermal
insulation materials, and medicines and pesticides. Its annual domestic production is over one million tons. The
conventional industrial manufacturing method of phenol is the Cumene Process, in which phenol is produced
from benzene in three stages via the production of cumene hydroperoxide. As cumene hydroperoxide is anexplosive intermediate, its concentration must be kept low. As a result, the amount of phenol produced is only
about 5 percent of the amount of benzene used. In addition, the three reaction steps have a high environmentalimpact, such as low energetic efficiency, using concentrated sulfuric acid as the catalyst, and create anundesirable by-product. In the past fifty years, however, there has been no better catalyst in the phenol synthesis
by direct oxidation of benzene using molecular oxygen as an oxidizing agent that has achieved a benzene
conversion rate greater than 22 percent and phenol selectivity greater than 50 percent.
Therefore, it is a major goal for those working in the chemical industry to develop an effective production
method of phenol by direct oxidation of benzene. The research group is continuing its efforts to achieve abreakthrough in the development of phenol synthesis with high efficiency and selectivity.
This research project has been supported and funded by JST (Japan Science and Technology Agency) Strategic
Basic Research Programs, ‘CREST’ (Core Research for Evolutionary Science and Technology): ‘Development ofbio-inspired binuclear metal for methane oxidation catalyst’ (2016-2021, representative: Masahito Kodera)
Published in:‘Angewandte Chemie International Edition’ (DOI:10.1002/anie.201702291)
Title of Article: ‘Specific Enhancement of Catalytic Activity by a Dicopper Core:
Selective Hydroxylation of Benzene to Phenol with Hydrogen Peroxide’
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News
Joint Research of Professor Yoshio Sakurai (Graduate School of BrainScience) and Riken Brain Science Institute Published in Neuron
A joint research team comprising Professor Yoshio Sakurai (GraduateSchool of Brain Science), Shigeyoshi Fujisawa (Team leader of theLaboratory for Systems Neurophysiology, Riken Brain ScienceInstitute), Satoshi Terada (Researcher of the Laboratory for Systems
Neurophysiology, Riken Brain Science Institute), and Hiroyuki
Nakahara (Team leader of the Laboratory for Integrated Theoretical
Neuroscience, Riken Brain Science Institute) clarified, when daily
events are stored in the memory, how event content and temporal orderinformation are expressed in brain circuitry by observing the activity ofnerve cells in the hippocampus of a rat’s brain.
Related Information:
Temporal and Rate Coding for Discrete Event Sequences in theHippocampus

Article of Yoon-Mi Oh (Laboratory of Neural Circuitry led by Professor Fumino
Fujiyama, Graduate School of Brain Science) Published in Brain Structure & Function
Dopamine is deeply linked to learning and reward systems as well as
the modulation of motor and cognitive function. Thus, it is crucial toclarify the inhibitory action of dopamine. In recent years, some studies
have reported that the external segment of the globus pallidus in thebasal ganglia projects to the substantia nigra pars compacta, but which
neuron in the external globus pallidus projects and how the neuron acts
is yet to be clarified.
In this research, Yoon-Mi Oh et al. used a PV-Cre rat for the first timeand clarified that nerve terminals were dominantly distributed in aparticular area of substantia nigra pars comacta when labeling only
parvalbumin-containing cells in the external globus pallidus with red
fluorescent protein. In addition, it was proven electrophysiologicallythat, by the activation of parvalbumin-containing cells in the external
globus pallidus, the dopamine cells in the substantia nigra pars
compacta are strongly inhibited.
It is expected that this result will lead to further understanding of therole of basal ganglia in learning and exercise, as well as the pathologyof Alzheimer's disease, which is a neurodegenerative disorder affecting the dopaminergic neurons in thesubstantia nigra pars compacta.
■Title of Journal‘Brain Structure & Function’(Oh, YM., Karube, F., Takahashi, S. et al. Brain Struct Funct (2016). doi:10.1007/s00429-016-1346-2)■Title of Article‘Using a novel PV-Cre rat model to characterize pallidonigral cells and their terminations’■Authors
Yoon-Mi Oh, Fuyuki Karube, Susumu Takahashi, Kenta Kobayashi, Masahiko Takada, Motokazu Uchigashima,
Masahiko Watanabe, Kayo Nishizawa, Kazuto Kobayashi, Fumino Fujiyama
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21NewsThe Japon Program, ‘Deep Japon!－A Trip to Experience Japanese
Folk Culture through Namahage and Matagi in Akita’
From February 11 to 14, 2017, the eighth of the Japon Program
series: ‘Deep Japon! －A Trip to Experience Japanese Folk
Culture through Namahage and Matagi in Akta’ was organizedand held by the Student Support Services Center.
The Japon Program is a series of events designed to help
participants discover various, lesser-known aspects of Japan.
The latest one was attended by eight students from various
faculties and years. Before leaving for Akita, the participants
had opportunities to meet up and learn more about the trip froman outside lecturer. They also studied and made grouppresentations about a visiting deity, namahage, and a group of
traditional mountain hunters, matagi. In addition to the main
subject, the students created their own themes, such as ‘Let’s
enjoy the food of Akita’, while one student was interested in thechallenge of making a mask and costume of namahage.
The participants arrived in Akita City to find local
transportation services out of action due to heavy snow. This
caused many participants to worry that they might not be able
to make it to the Namahage Sedo Festival, the trip’s main event,which is held at Shinzan Shrine on the Oga Peninsula.
However, they finally arrived at the site in spite of the train
delay. When seeing the impressive performance of namahage
with their own eyes, the students looked greatly overwhelmed.
In addition to participating in the festival, they had
opportunities to fully experience namahage, such as making thenamahage costume called kede from straw, and seeing therestaged namahage ritual usually held on New Year’s Eve at theOga Shinzan Folklore Museum. At the Namahage Museum, thestudents were pleasantly surprised to be welcomed by a live
namahage dance with namahage drums. They were also able tosee a number of unique namahage masks that vary according to
the various former districts of Oga.
The participants visited a village of matage, Ani, located in themountains of the inland district of Akita. Guided by an active
matage named Hideo Suzuki, they took part in in a fieldwork
trip to a snow-covered mountain, with each person wearing
traditional Japanese snowshoes called kanjiki. Here, everyone
spent time learning about the ecology of the trees and bears inthe district. They then visited the Matagi Museum and saw the tools and outfits matagi used in hunting while
listening to an explanatory talk by Mr. Suzuki. Mr. Suzuki also talked about the history of matagi, how to hunt wild
animals such as bears, and the issue of inheritance. The participants appeared to very much enjoy Mr. Suzuki’spresentations. Finally, they were shown kumanoi, a versatile medicinal drug, made by drying the gall bladder of abear hunted by matagi. The experience provided everyone with a deep insight into the world of matagi.
In addition to learning about namahage and matagi, which have been inherited by people as a folklore culture in thelocal community, the participants enjoyed the rich food culture of Akita, such as shottsuru (fish sauce), kiritanbo(grilled rice patty), iburigakko (smoked pickled radish), buttered rice cake, Inaniwa udon noodles, and Hinai jidori(Akita’s local chicken). Some students enjoyed a walk around Akita City meeting residents and absorbing thesurroundings, with many impressed by the warmth and friendliness of the local people.
Many places we visit contain fascinating characteristics just below the surface, but in many cases we never have an
opportunity to properly discover them. Why don’t you take some time to uncover the interesting jewels in Japan’s
intriguing culture? You can learn much more about Japan by getting actively involved. The Student SupportServices Center is ready and waiting to help you begin your exciting exploration of everything that is mysterious
and amazing about Japan.
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31NewsSumo Class held at Doshisha University Sumo Hall under the Instruction ofNishiiwa Oyakata (former Wakanosato) and Sekiwake Takayasu
On February 26, 2017, a Sumo Class was held at the Sumo Hall
(1F, Shinseikan, Kyotanabe Campus), co-organized by the Kyoto
High School Athletic Federation Sumo Division and the Doshisha
University Sumo Club. Nishiiwa Oyakata (former Wakanosato)
and Sekiwaki Takayasu visited the class to offer training andinstruction to participants.
The class was attended by about 50 participants, including 20
elementary school students, 5 junior high school students, 14senior high school students, and 10 Doshisha University students.
After practicing typical sumo exercises such as shiko and suriashi
together, Nishiiwa Oyakata gave individual lessons beginningwith the youngest students. For high school and universitystudents, Takayasu-zeki organized butsukari exercises in which thestudents tried to push him across the ring. The exercises were sohard that the students almost ran out of breath, while the parents’cheering voices were heard all over.
The coach of the Doshisha Sumo Club, Mr. Ito, statedpassionately, ‘if the students continue with this level of exercise
every day, they can achieve excellent results. Practice iseverything for sumo wrestlers, and pushing is everything for sumo
exercise.’ He spurred on the students by shouting ‘Push!’, whichechoed around the hall.
The three-hour practice session ended with everyone coming
together to do some stretching-out exercises.
Nishiiwa Oyakata gave an enthusiastic message to theparticipants, saying, ‘With the population of sumo wrestlers
decreasing, I hope this kind of event will inspire interest in sumo
among students.’
Department of Sports Support Services

Report: “Tea Picking” (presented by SIED)
SIED hosted “Tea Picking” on May 21st (Sun.) at
Obubu Tea Farms in Watsuka-cho located in the southpart of Kyoto. We welcomed 17 students, some ofwhom were from Italy, Australia, Taiwan, and China.
Under the sunny weather, the students participated intea picking on refreshing green tea fields. Following thetea picking, they visited a tea factory to learn about tea
production and experienced brewing tea using four
different kinds of tea leaves.
The event was a perfect opportunity for the participants
to deepen their understanding toward Japanese tea
culture.
We, SIED, have various events for you to experience
cultures of different countries throughout the year.
We look forward to your participation in our future
events!
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News
Report: "FEEL JAPAN ～Let’s make only one instant noodle inthe world～" (presented by SIED)On July 1st (Sat.), SIED held “FEEL JAPAN ～Let’smake only one instant noodle in the world ～.” 10participants including six international students visited theMomofuku Ando Instant Ramen Museum in Ikeda city,
Osaka, to learn about one of the great Japanese inventions- instant noodles.
At the museum, the participants first enjoyed various
exhibitions that display the history and the secrets behind
the worldwide success of the instant noodle and of theinventor, Momofuku Ando.
Following the museum tour, they took part in a workshop
to make popular instant noodle called “Chicken Ramen”
from scratch. In the workshop, one can experience allprocess of making Chicken Ramen: dough making,noodle forming, flavoring, and package designing.
Though shy at first, the students actively communicatedwith one another and enjoyed creating the popular instantnoodle together. In the end, they all went home with
one-of-a-kind Chicken Ramen, whether they were forthemselves or for someone special.
Having learned the history of the instant noodle
inventions, the struggles and the hardship that Andoendured, and the process of making instant noodle, we
hope that the participants gained a new perspective toward
Japanese culture.
SIED hosts many interesting events where you canexperience not only Japanese food culture but also foodcultures of different countries. Come join us! We lookforward to seeing you all.

Karate Club’s Natsuki Shimizu (Faculty of Health and Sports Science) Wins
the 7th EAKF Senior and the 6th EAKF Junior & Cadet Championships 2017
On May 20 and 21, 2017, the 7th EAKF (East Asia
Karate Federation) Senior and the 6th EAKF Junior &Cadet Championships 2017 was held in Macau. At theevent, the Japan team to which Karate Club’s NatsukiShimizu (second year, Faculty of Health and SportsScience) belongs won the Senior Female Team Katacompetition.
Comment of Shimizu:This was the first time for me to be part of a team at aninternational competition, and I enjoyed it very much.
I practiced a lot, so I didn’t feel any anxiety about taking
part. However, I experienced more tension than I do
when I compete as an individual.
As there were not many teams participating in the East
Asia competition, we played matches in a round-robinsystem. I felt relieved as well as pleased when the team won the championship. Looking toward the worldcompetition next year, I’ll make daily efforts to help me win the title.

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Overseas Offices
Doshisha University’s overseas offices were established in order to further promote its rapid and effective
internationalization. At our overseas offices, we are implementing mainly public relations activities to increase theprofile of Doshisha University, while at the same time making the most of the characteristics unique to each office. Inaddition, we are undertaking various efforts to recruit overseas students, support our students while they are studying
overseas, and provide on-site support to members of our faculties while they are overseas.

Taipei, Taiwan

Beijing, P. R. China

Address : Doshisha Taiwan Officec/o DSS-CLOVER International Co.
6F-15, No. 57, Chong-Qing S. Rd.
10045 Taipei, Taiwan
Tel: +886-2-2331-1278
Fax: +886-2-2331-1397
Email: ji-int24@mail.doshisha.ac.jp

Address : Doshisha Beijing Office
Room #323, Sinology Pavilion ofRenmin University of China
59 Zhongguancun Street, Haidian District
Beijing, 100872 P.R.China
Tel/Fax: +86-10-6251-4227
Email: ji-int23@mail.doshisha.ac.jp

Shanghai, P.R. China

Hanoi, Vietnam

Address :Doshisha Shanghai Office
Center for Japanese Studies
Fudan University
221 Hantan Road
Shanghai, 200433 P.R.China

Address : Doshisha-Vietnam Cooperative Office
4F Polymer Centre
D1 Building – Hanoi University of Technology
1st Dai Co Viet Road – Hanoi, Vietnam
Tel: +84-4-3623-1276
Email: ji-int22@mail.doshisha.ac.jp

Email: ji-int25@mail.doshisha.ac.jp

Seoul, Korea

Tübingen, Germany

Address : Doshisha Seoul Office＃408, YMCA
Jongno 69, Jongno-gu,
Seoul, Korea 03164
Tel: +82-2-732-7704
Email: ji-int28@mail.doshisha.ac.jp

Address : Tübingen University
Keplerstraße 2, Raum 108
72074 Tübingen Deutschland
Email: ji-int38@mail.doshisha.ac.jp

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6Message from Dean of the Center for Global Education,
Dean of the Center for Japanese Language and Culture
Greetings from Doshisha University in Kyoto, JapanIn April 1999, the Center for Japanese Language and Culture (CJLC) opened its door forinternational exchange and regular students to learn Japanese language and culture here inDoshisha. Students are able to take a variety of courses according to their Japanese
language proficiency and their interest in Japanese culture with well-organized curriculum.
Last year in April in 2016, we launched a new center, the Center for Global Education(CGE). The CGE program offers inter-disciplinary courses all conducted in English andprovides in-depth learning opportunities in different fields ranging from Humanities, Social Sciences, and Natural
Sciences designed for international exchange students and Japanese students to foster a better understanding ofJapan in a global context.
Currently around 240 international students from 23 countries are studying at the centers.
Besides the academic environment above, you could experience a lot outside campus. Doshisha is located in
Kyoto, one of the most historical and traditional cities in Japan. Surrounded by such rich cultural resources, wehope, your study and student life here will become invaluable and vibrant.
Professor Shigeyuki ATARASHI
Dean of the Center for Global Education, Dean of the Center for Japanese Language and Culture

Greetings from Office of the Center for Global Education
and Japanese Language
Greetings from Office of the Center for Global Education and Japanese
Language
Our office is in charge of managing two centers, the Center for Global
Education and the Center for Japanese Language and Culture. They offer
diverse courses for both international students and Japanese students tolearn together about Japanese traditional culture and art and cross-cultural
understanding.
Recently we had the class regarding ‘Japanese kimono (traditionalclothes) culture.’ Through a long history in Japan, kimono has represented
a world-class proud legacy of Japanese traditional beauty.
We invited Mr. Hiroshi TAKADA as a guest speaker who is president of akimono company in Kyoto where staff serve as stylist of clothing
designed and used for costumes of a lotof films and TV programs.
Mr. TAKADA gave a clear expositionof kimono’s form and dressing and its
pattern’s origin and development.
There was time for international
students to take part in a demonstrationof wearing kimono.
We are looking forward to seeing yousoon!
Kind Regards,
Office of the Center for Global Education and Japanese Language
Great Voyage is published by the International Center at Doshisha University.
Please direct inquiries to:
Office of International Affairs, Doshisha University
Karasuma-Higashi-iru, Imadegawa-dori, Kamigyo-ku, Kyoto 602-8580 Japan
Tel: +81 (0) 75-251-3260
Fax: +81 (0) 75-251-3057 Email: ji-kksai@mail.doshisha.ac.jp

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