Abstract
In recent years, a new teaching style has emerged in China, namely "Soushi Jyugyou". In the "Soushi Jyugyou", the main teacher in charge of the teaching and the support teacher in the remote classroom collaborate to prepare before class, teach, and evaluate after class, thus achieving high-quality teaching. So far, in primary and secondary education in China, "Soushi Jyugyou" is mainly carried out to improve local education quality. While in higher education, "Soushi Jyugyou" has not yet been carried out. However, academic suggestions have been made to apply the results of "Soushi Jyugyou" in primary and secondary education to "Soushi Jyugyou" in higher education. In this study, based on the design of the "International Soushi Jyugyou" proposed by Tian and Nonaka (2021b), an "International Soushi Jyugyou" of Japanese in higher education was tested. This study described the practice and focused on remote collaboration between Japanese and Chinese teachers, in an effort to clarify its effectiveness and problems from the perspectives of before-class, in-class, and after-class processes.
