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Keio University, Power of the Mita-Kai?
Except for the fact that it's easy to seek employment coming from Keio, what exactly does the Mita-Kai even do and how much influence does it have over the Japanese economy/companies? Has anyone had experiences with any Keio alumni in their workplace? Do Keio affiliates get to benefit from this?
Along with Japanese articles continuously stressing that Keio alumni holds the most Japanese executive positions, highest lifetime salary in comparison to other universities, xxx.. etc. I was surprised to see Waseda ranking a couple of places below even though they have a much larger alumni population.
What exactly did Keio do to enjoy such success over other national or top private schools here? Considering Keio is much less well known than Waseda/TokyoU overseas.
I am Japanese American and am thinking of building a career here.
the mita-kai thing is real but you gotta understand its more about cultural capital than a direct job line. like when you're at a nomikai with keio guys theres this unspoken trust because they know you went through the same insane entrance exam hell and the same mita campus. i've seen it at companies in otemachi where the keio guys just automatically get invited to the after-parties where real deals happen.
for a doctorate holder honestly it depends on your field. if you're in humanities or social sciences the mita-kai can help with getting your foot in the door at think tanks or government advisory roles. but if you're in stem its mostly useless because the alumni network there is weaker. the real keio magic is in finance and trading companies where the old money families send their kids.
the reason keio beats waseda in exec stats is kinda simple when you think about it. keio has always been the school for the established wealthy while waseda attracts more strivers. so keio grads are inheriting positions while waseda grads are fighting for them. the salary stats are real but they include guys who own half of yokohama so the average gets skewed.
Honestly the Mita-Kai thing is real but kind of subtle. It's not like you get a special badge that opens doors. It's more that when you're up for a position at a company and the hiring manager is also Keio, you'll get a little extra consideration. I've seen it happen at a few places in Shinjuku and Marunouchi where the Keio execs just gravitate towards each other during nomikai.
The reason Keio punches above its weight vs Waseda in executive roles is partly about the type of student it attracts. Keio has always been the school for wealthy families and business dynasties. So a lot of those alumni already have family connections and inherited positions. Waseda has more first-gen students and entrepreneurs who don't always climb the same corporate ladder.
For you as a Japanese American with a doctorate, the Mita-Kai might actually be less useful than just being good at your research. The real power of the network is in traditional keiretsu companies and old-school finance. If you're going into academia or tech, it's not going to make or break your career. The salary stats are real but they're averages that get pulled up by a small number of very wealthy alumni.
Mita-Kai is mostly about networking and old boy hiring pipelines. It helps with jobs but the hype is a bit overblown.
Where can I find crispy, pan-fried bacon similar to a certain international style?
if u have a costco membership the kirkland thick cut is the move, 4 packs of 500g for around 2500 yen and it crisps up proper in a cold pan. for smaller runs, precce in azabudai hills & the basement at isetan shinjuku both carry imported US & danish brands in the chilled case, just read the label for "thick cut" or "smoked" and not "loin". also worth knowing japanese bacon is often wet-cured so pat it dry before frying or it steams instead of crisping
kaldi coffee farm is hit or miss but their smoked bacon from denmark shows up pretty regular, the 200g pack runs about 600 yen. what actually works better for me is asking the butcher counter at peacock or life to slice the block bacon thick, like 5mm, they do it for free and it crisps way better than the pre-packed stuff. also fwiw cheap bacon crisps faster, the fatty supermarket kind at 300 yen a pack works fine if u cook it from cold in a dry pan and pour off the fat as it renders.
tbh the gyomu super store brand bacon is surprisingly decent for crisping up, its not thick cut but if you cook it low and slow it gets pretty crunchy. the key is the dry cure vs wet cure thing, wet cure steams. also check hanamasa if you have one nearby, they sell big packs of american style bacon thats actually smoked and firm.
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