"SHOYU"
Soy Sauce has its origins in Yuasa, a beautiful town on the eastern coast of Wakayama Prefecture.
It was discovered accidentally while making miso.
I visited a local soy sauce brewery and a Kinzanji miso lab, both in Yuasa Town where I had the chance to understand more about this incredible ingredient, that has played and plays still nowadays an important role in Japanese cuisine.
It was discovered accidentally while making miso.
I visited a local soy sauce brewery and a Kinzanji miso lab, both in Yuasa Town where I had the chance to understand more about this incredible ingredient, that has played and plays still nowadays an important role in Japanese cuisine.
In collaboration with Wakayama Prefecture.
"FRAMES"
I visited Fukui prefecture and met two amazing eyewear artisans; Mr. Yasuhiko Taniguchi is 2nd generation entrepreneur and is running his family’s factory for years, while Mr. Keisuke Ueki decided to open his own bespoke workshop after many years of training and apprenticeship.The old and the new generation meet and carry on the tradition.
"DAITOKU SHOYU"
Daitoku brewery has been making their Shoyu in a natural brewing method for over 100 years in Yabu city, a beautiful mountainous district in the Northern part of Hyōgo prefecture. Under their policy “organic, community and tradition” they work together with local famers.
"LACQUERWARE"
Kuroe in Wakayama Prefecture is home to one of Japan’s four largest lacquer-producing areas. Mr Urushiya Hayashi is a Kishu lacquerware craftsman, he experiments with unusual base materials, including orange peels from his garden. Mr Hiroki Ikegara is 5th generations of Lacquerware owner shop, he sells and preserves some of his family treasures.
In collaboration with Wakayama Prefecture.
"BUSSHI"
Miyamoto Gakyu studied fashion design for 5 years in Kyoto. After graduation he met a Buddha sculptor, was fascinated by him and decided to follow his path: becoming a Buddha sculptor himself.
Mochitsuki is a Japanese tradition to pound mochigome into mochi.
Mochi is Japanese rice cake made from two ingredients: water and mochigome: sticky rice that’s broken down and formed into a shape, usually round.
MAKIE is Japanese lacquer decoration technique, used to finish the piece by adding decorations such as gold dust.