Gassan Washi Paper

Road with a long history

The Nishikawa area of Yamagata prefecture has long been a center of mountain worship based on the Three Mountains of Dewa (Dewa sanzan): Mt. Gassan, Mt. Yudono, and Mt. Haguro. Many pilgrims came from far-awdistant places, even as far off as the Kantō region, and followed the 24 km long highway that runs through the town from east to west. Remnants of the mountain cult can still be found in temples, shrines, and ruins in the area. 

Iwanesawa Sanzan Shrine

During the Edo period (1615–1868) various types of handmade Japanese paper were produced in Nishikawa-cho, resulting in the name Nishiyama washi. Gassan washi was originally an offshoot of Nishiyama washi and is made in the Iwanesawa district of Nishikawa, situated at an entrance to Mt. Gassan, where there is a large shrine called Iwanesawa Sanzan Shrine (formerly Nichigatsu Temple) and a community of guesthouses for visiting pilgrims 

Saving the paper making tradition

When Iino Hiroo became the last paper maker in the Iwanesawa district, he changed the name from Nishiyama washi to Gassan washi and continued to engage in and teach papermaking up until 1995. The photographs taken in the mid 70’s show the family business in action. 

Papermaking at the Nature and Craft Museum, Oisawa

In 1989 in the Ōisawa district of Nishikawa, a papermaking studio was built in the Shizen to Takumi no Denshokan (Nature and Craft Museum). Iino Hiroo declined to work at the studio feeling that the 30 minute drive from Iwanesawa to Oisawa was too much at his advanced age, so Miura Kazuyuki, who was training as a papermaker in Ogawa, Saitama Prefecture, was invited to be the instructor for the papermaking studio. After Miura moved to Nishikawa, he worked with Iino mastering the production of the Gassan washi and eventually became the one and only papermaker in Nishikawa.  

A road along a clear stream

The Ōisawa district is a valley running southward from the headwaters of Sagae River located deep within the far southwest of Nishikawa. Looking north from Ōisawa, Mt. Gassan appears above the clear river. This area is sometimes called “the Japanese Tibet.” Near the old highway along the river where in the winter the heavy snowfall piles up over two meters in height, stands the ruins of a huge temple whose lines of foundation stones mark an area the size of a soccer field or a small village. 

 Characteristics of Gassan paper

Gassan washi is characterized by its effective use of locally produced paper mulberry (kōzo) to bring out texture of the natural fiber. The paper made by Iino was dried on boards that gave his paper a natural soft texture. The traditional size for the Gassan washi is 30.0 cm x 79.0 cm. Even after Miura took over the production, the paper has not changed and still brings out the texture of the paper mulberry. 

Production Processes: Harvesting and cutting

Lets take a look at the process of producing Gassan washi papermaking. The kōzo (paper mulberry) branches are harvested just before the snow sets in at the end of November. The harvested branches are then cut to about 70 cm.

Production processes: Steaming

The cut kōzo branches are bundled together and set in a covered bucket to steam for two hours. Immediately after steaming, water is poured over them so that the outer skin contracts making it easier to strip.

Production processes: Peeling

The skin of the steamed kōzo can be easily peeled off by hand.  Since this needs to be done before the branches cool, local people and college students come to help out with the work. The peeled skin is dried in bundles. Then, the dried paper mulberry skin is soaked in water again and the surface skin is shaved off using a knife. Paper mulberry that still has the outer skin is called “black bark” (kurokawa) and the stripped paper mulberry inner skin is called "white bark" (shirokawa). The shirokawa is then dried. This process is still done with the help of the Iwanesawa locals. 

Production processes: Boiling, rinsing and removing dusts and debris

The shirakawa skins are then boiled for two hours in a solution of water and soda ash (sodium carbonate aqueous solution). The boiled paper mulberry fibers are washed in water to take the soda ash off. After thorough rinsing, scars and knots left in the fiber are taken out by hand one by one. 

Production processes: Beating

The cleaned paper mulberry fibers are beaten into pulp. In the old days, this used to be done by hand beating the paper mulberry fibers with a wooden stick on to a board, but now naginata beaters and electric beaters are used.

Production processes: Mixing fibers and neri in the vat

The pulp is put into a vat filed with water and the fibers distributed by moving the harrow back and forth. A bamboo pole is also used to thoroughly mix the fibers, and then a viscous agent (neri) is added and the vat mixed again to create the bath for forming paper. Adding the neri emulsifies the pulp so the paper mulberry fibers are uniformly suspended in the vat. The viscous liquid from Abelmoschus manihot (tororoaoi)roots is used for neri.

Production processes: Forming paper

The paper is made using a sugeta, which is a bamboo screen set in a deckle, or frame mold with handles. It is possible to swish the pulp back and forth on the screen because of the viscocity of the neri. The solution is scooped in at the front and then swished back and forth so that the pulp spreads evenly over the screen. Depending on the type and thickness of the finished product, the movement will differ. Because the amount of pulp in the solution decreases with each sheet of paper made, fine adjustments are needed to maintain the same thickness in each paper.

We have some New Gassan Wallets at our store in various colors.

New Year Traditions

In Japan we don't celebrate Christmas as much as New Years.  The time of the year that companies are mandatorily closed so that everyone can spend time with their family which lasts from 1 week to 10 days. Here are some of our traditions:

Kagami mochi (鏡餅, "mirror rice cake"), is a traditional Japanese New Year decoration. It usually consists of two round mochi (rice cakes), the smaller placed atop the larger, and a daidai (a Japanese bitter orange) with an attached leaf on top. In addition, it may have a sheet of konbu and a skewer of dried persimmons under the mochi. It sits on a stand called a sanpō (三宝) over a sheet called a shihōbeni (四方紅), which is supposed to ward off fires from the house for the following years. Sheets of paper called gohei (御幣) folded into lightning shapes similar to those seen on sumo wrestler's belts are also attached.

The kagami mochi first appeared in the Muromachi period (14th–16th century). The name kagami ("mirror") is said to have originated from its resemblance to an old-fashioned kind of round copper mirror, which also had a religious significance. The reason for it is not clear. Explanations include mochi being a food for sunny days, the spirit of the rice plant being found in the mochi, and the mochi being a food which gives strength.

The two mochi discs are variously said to symbolize the going and coming years, the human heart, "yin" and "yang", or the moon and the sun. The "daidai", whose name means "generations", is said to symbolize the continuation of a family from generation to generation. 

Traditionally the kagami mochi was placed in various locations throughout the house. Nowadays it is usually placed in a household Shinto altar, or kamidana. It has also been placed in the tokonoma, a small decorated alcove in the main room of the home.

Contemporary kagami mochi are often pre-moulded into the shape of stacked discs and sold in plastic packages in the supermarket. A mikan or a plastic imitation daidai is often substituted for the original daidai.

Variations in the shape of kagami mochi are also seen. In some regions, three layered kagami mochi are also used. The three layered kagami mochi are placed on the butsudan or on the kamidana. There is also a variant decoration called an okudokazari placed in the centre of the kitchen or by the window which has three layers of mochi. 

It is traditionally broken and eaten in a Shinto ritual called kagami biraki (mirror opening) on the second Saturday or Sunday of January. This is an important ritual in Japanese martial arts dojos. It was first adopted into Japanese martial arts when Kanō Jigorō, the founder of judo, adopted it in 1884, and since then the practice has spread to aikido, karate and jujutsu studios. 

After the New Years celebration the mocha is boiled in a soup with various vegetables and styles, depending on the region.  

The custom differs from area to area and it is also called misoka soba, tsugomori soba, kure soba, jyumyo soba, fuku soba, and unki soba. The tradition started around Edo period (1603-1867) and there are several theories believed that long soba noodles symbolize a long life.[2] The buckwheat plant can survive severe weather during growing period, soba represents strength and resiliency.

Toshikoshi soba (年越し蕎麦), year-crossing noodle, is Japanese traditional noodle bowl dish eaten on New Year's Eve. This custom lets go of hardship of the year. 

The custom differs from area to area and it is also called misoka soba, tsugomori soba, kure soba, jyumyo soba, fuku soba, and unki soba. The tradition started around Edo period (1603-1867) and there are several theories believed that long soba noodles symbolize a long life. The buckwheat plant can survive severe weather during growing period, soba represents strength and resiliency.

It is a tradition to not break the noodle while you eat it for good luck for the new year. For Japanese people, we don't feel like it is a new year until we eat soba. 

The making is quite easy, you put the soba and cook it the same way you cook pasta. Just a few minutes and then add tsuyu sauce. You can use any topping that you like, for example nori seaweed, negi green onion, ginger, wasabi, etc. These noodles can be eaten cold with a dipping sauce or in a hot bowl. 

If they are eaten cold we use a dipping called tsuyu which is a mix of soy sauce, mirin, fish stock. We can also use grinded sesame with soy sauce for vegetarians and vegans. 

For hot soba we can use the same stock. For vegetarians, it’s possible to use “dashi” made with Kombu seaweed, not fish. 

Then we go to the temple to ring bell. For good luck you must be in the first 108 people to ring the bell to represent the 108 sins in Buddhism. During this time the monks light a bonfire where you burn things that are precious and you want to let go of but do not want to throw in the garbage. 

Then the monks open a sacred sake drink that everyone enjoys together. 

During the next days we eat "Osechi" good luck food with food for health, work, family, ahppieness. In this way we appreciate our living family and ancestors and can say "Akemeshite Omedeto to put the last year behind and open ourselves to the new year.

Clean your home, body, and mind to prepare for the Yew Year

In Japan we have a tradition of cleaning our houses and our bodies before the new year. House cleaning involves throwing away clutter and unnecessary items for a clean new start. A deep clean in the house that we usually prefer to do by ourselves. Cleaning can be a part of meditation. Whether or not you have someone to help you during your busy schedule in the year, it is always good to do this clean yourself to check all of the points that may have been missed, go through belongings, rearrange furniture and lifestyle. It is very meditative … nostalgic, deciding what to keep and what to toss, creative, and deciding how you want to start the next year.

After that process is completed we clean our bodies. Scrubbing off all the dirt and grind of last year. Soaking in a bath. In Japan we go to the hot springs but when they aren’t available we take a long bath with bath salts. This is also the end of the meditation, letting the steam enter your lungs and clean your spirit.

Some of the products that we recommend for the body washing process:

Makanai Scrubbing Towels: Many types to be found at https://www.japan-best.net/bath-salts/

Woven from cotton and strings made from natural washi paper which are naturally soft and durable, while leaving a gentle and pleasant after-wash unique to the Japanese bathing culture.

These body wash towels made from Japanese washi paper pulp, have been awarded Gold in the 2014 Omotenashi Selection. This award is a program dedicated to discovering, screening and awarding exciting products and services that epitomize the concept of omotenashi, a unique spirit of the Japanese culture. 

https://www.japan-best.net/bath-accessories/makanai-washi-paper-body-scrub-towel

We also Love the selection of bath salts. Many different types: https://www.japan-best.net/bath-salts/

Binchotan Charcoal Peeling Towel :

The fibers of the peeling towel are enriches with Binchotan charcoal, which cleanses the skin and absorbs dirt and bacteria and lightly prevent from sweating. It is perfectly suitable for both face and body as its composition is lightly scrubbing. https://www.japan-best.net/bath-accessories/kenkawai-binchotan-peeling-towel

Uno Hake Brushes (Since 1917) for a nice good back and body scrub!

“Hake” are brushes formed by two separate pieces of wood that bind the hair and the hair fibers are planted by hand inside the wooden holes and strung together. After this the hairs are cut to symmetry.

These brushes have been modernized to have an array of modern uses. For home use, to clean your face, body, clothes, shoes, etc. https://www.japan-best.net/bath-accessories/

We hope you enjoy our selection of Bath goods.

Xmas Japan Style

Christmas has only been widely celebrated in Japan for the last few decades. It's still not seen as a religious holiday or celebration as there are not many Christians in Japan. Now several customs that came to Japan from the USA such as sending and receiving Christmas Cards and Presents are popular.

In Japan, Christmas in known as more of a time to spread happiness rather than a religious celebration. Christmas Eve is often celebrated more than Christmas Day.

Christmas Eve is thought of as a romantic day, in which couples spend together and exchange presents. In many ways it resembles Valentine's Day celebrations in the UK and the USA. Young couples like to go for walks to look at the Christmas lights and have a romantic meal in a restaurant - booking a table on Christmas Eve can be very difficult as it's so popular!

Families often eat fried chicken on Christmas day. Traditionally, homes and apartments in Japan do not have ovens so the traditional oven baked chicken cannot be made. Hence it is the busiest time of year for restaurants such as KFC and people can place orders at their local fast food restaurant in advance! There was an advertising campaign by KFC in the 1974 called 'Kentucky for Christmas!' (Kurisumasu ni wa kentakkii!) which was very successful and made KFC popular for Christmas!

The traditional Japanese Christmas food is Christmas cake, but it's not a rich fruitcake, but is usually a sponge cake decorated with strawberries and whipped cream. The 'shortcake' emoji is Japanese Christmas cake!

Christmas is not a national holiday in Japan. However, often schools are closed on Christmas Day. The Emperor's birthday is a national holiday on the 23rd December and there's also a New Year school break. So the holiday break often starts around the 23rd. But most businesses will treat the 25th as a 'normal' working day.

One piece of music is especially famous around Christmas and the end of the year in Japan - Beethoven's Ninth Symphony and it's final act the "Ode to Joy". The music is so famous it's simply known as 'daiku' (which means 'number nine'). Choirs all over the country sing it in German. One choir in Osaka, has 10,000 people in it and is known as the 'Number Nine Chorus'! It's thought it was first sung in Japan at Christmas by German prisoners of War in World War One and over the years it became more and more popular.

Parties are often held for children, with games and dancing. Japanese Christmas Cake is a sponge cake decorated with trees, flowers and a figure of Santa Claus. 

In Japan Santa is known as サンタさん、サンタクロース santa-san (Mr Santa). Another Japanese gift bringer is Hoteiosho, a Japanese god of good fortune from Buddhism and not really related to Christmas. His belly and red clothing however, resemble those of Santa Clause. 

The Japanese New Year (called 'o shogatsu') is more like a traditional Western Christmas. New year is the period where families get together, have a special meal, pray and send greetings cards. New year is celebrated over five days from December 31st to January 4th and is a very busy time.

Champagne & Wine Glasses for your holiday season

Time and Style started out in 1990 as a merchant of furniture in Tokyo. The company continues to challenge the development of creating a living environment with a commitment to handmade, supporting craftsmen, while remaining contemporary. They produce “tools for life” that have been individually created by craftsmen using high quality materials, while fusing modern lifestyle with culture and tradition, as well as finding a sense of harmony and silence that are an essential part of Japanese culture. This can be felt in the delicate forms and materials that we find in their products.

It’s the union of Time and Style’s expertise in design, and knowing the right craftsmen who can bring everything together and produce a beautiful product. 

We offer a variety of glasses for different types of champagne, wine, beer, sake for you to enjoy their aromas, colors, and flavors. 

The champagne and wine glasses have supple curves, which provides a beautiful appearance, a delicate stem made thin as possible while being strong and durable.  

We also have water glasses called “Moon Glasses” in a series of  4 for the different stages of  the moon: 

Thinly blown glass with a thickness of 0.8mm. Surprisingly light when held, it features an extravagant usability and a delicate texture which accentuates the true flavor of your drinks. A sand-blast which stylishly and beautifully complements the thin glass is applied as an accent. 

We hope you enjoy our selection!

Uno Hake Brush for Cashmere Clothing

Clothing Brush (for cashmere)

Materials: Horse hair / Katsura wood

Place of Origin: Japan

Uno Hake brushes started their business in 1917. Currently Ms. Chieko Uno wiorks with her daughter Michiyo to continue their family craft.

“Hake” are brushes formed by two separate pieces of wood that bind the hair and the hair fibers are planted by hand inside the wooden holes and strung together. After this the hairs are cut to symmetry.

These brushes have been modernized to have an array of modern uses. For home use, to clean your face, body, clothes, shoes, etc.

To achieve this the animal hairs need to be chosen and prepared for each product. If pig, horse, goat, boar hair has a different texture. Each hair needs to be treated with oil.  The mother and daughter of the Uno family have a history with these materials and create products suitable for each occasion.

Hint Hint Scarves

Hint Hint

Hint Hint is a company that has been making scarves by hand. Various fabrics are used. Our selection includes cashmere and wool made in Katmandu.

Kosho-Kosho Charm by Peloqoon

A Googly  eyed  character, DzKosho-Koshodz  charm  from a  handmade  plush doll.  Produced by “Beams Japan”

"Peloqoon" by  Madoka  Morikawa. Put  on  a key  chain  or on  a  bag  to  snuggle up  the  fluffy cuddle  buddy  in your  daily  life.   Peloqoon:  Peloqoon  is a  handmade  plush doll  by  Madoka Morikawa  and  the name  of  the brand  is  a coined  word  combining Japanese  onomatopoeia  of dog  slurp,DzPelo-Pelodz  and sniff  sound,  DzKun-Kundz. The  brand  offers creepy  yet  cute characters.  

We have several Sizes and colors at our store and online.

Makanai Bath Salts

Now that winter has come, it’s time to enjoy hot baths and different types of bath salts.

From the famous Makanai cosmetic company we have a selection of various flavors that all have colorful and cute packaging.

Each pack comes with 2 bath salts. We have: Sakura, Green Tea, Yuzu (Japanese Lemon), Mikan (Japanese tangerine), Hinoki Wood, Peach, Mint, Rose, Rice, Jasmine.

There are testers at the store as well so that you can smell each.

Ama Divers

Ama-san are Japanese women. The culture of these women is over 5000 years old. Deep sea divers that would traditionally dive naked with a loin cloth and a knife in their back to pry off and collect abalone and oysters and other shellfish, and seaweed. Sometimes weights are used to go down faster. They are connected with a rope that helps them to climb up faster to a wooden tub so they can leave their catch and rest before going back down. 

Women are said to be able to free dive deeper than men from up to 8 meters down holding their breath for two minutes without any aid of oxygen.  Even in very cold water they start early in the morning. Usually with their husbands in the boat.  This is generations of women, including grandmothers who dove together. The tradtion was passed from mothers to daughters. After their catch they would sit on the beach with their family and kids and all eat breakfast. A very matriarchal society in a time when women were supposed to be at home. They were part of the work force and very much respected. 

After WW2 when there was western judgment about nudity, the woman started to wear clothes and now with wetsuits. 

There are less Ama san now as the old culture has changed but you can still find them throughout Japan. 

Of course when diving for shellfish, sometimes an oyster is found with a pearl in it. Pearls are famous in Japan, mostly worn for family occasions but more and more they are used by fashion designers and trendy for younger girls. The design is different because with younger women, most prefer to wear small pearls with delicate patterns. 

For us pearls will always make us think of the Ama-san and a strong beautiful femininity that we respect.

We have some small pearls at our store. If you come by please have a look.  

Vintage Kokeshi

Kokeshi are Japanese wooden dolls, originally from northern Japan. They are handmade from wood, have a simple trunk and an enlarged head with a few thin, painted lines to define the face. The pattern of the trunk of the doll usually has a floral print although sometime there are variations. The bottom of the doll usually has the signature of the artist.

Kokeshi were first produced by kijishi artisans proficient with a potter's wheel near the Tōgatta Hotsprings where kokeshi-making techniques spread to other spa areas in the Tōhoku region. It is said that these dolls were originally made during the middle of the Edo period (early 1800’s) They might have been originally made by farmers who started carving these dolls during the long winters and sold as good luck dolls designed for fertility or a good harvest. These dolls were also for children. Eventually they were sold at hot springs for the many travelers who were visiting the hot springs in the north-east of the country. In the 1920’s these dolls started becoming collectors items. From then kokeshi artists started experimenting, making very large kokeshi, very small kokeshi, different shapes, styles, etc.

It wasn’t until after WW2 when Japan was occupied by US military forces, that these dolls became a curiosity overseas. Servicemen would bring back the dolls for their wives or family in America because they were particularly cute. Since then, there have been new types of Kokeshi with many artists experimenting with new styles that we follow, as well as some of the more traditional styles.

The woods used for kokeshi vary, with cherry used for its darkness and dogwood for its softer qualities. Itaya-kaede, a Japanese maple, is also used in the creation of both traditional and creative dolls. The wood is left outdoors to season for one to five years before it can be used.

"Traditional" kokeshi dolls' shapes and patterns are particular to a certain area and are classified under 11 different types named for the hot spring area that they originate from: Yajiro, Togatta, Narukyo, Sakunami, Tsuchiyu, Yamagata, Zao, Nanbu, Hijiori, Kijiyama, Tsugaru.

"Creative" kokeshi (新型こけし shingata-kokeshi) are the new style of kokeshi developed after WW2 that allow the artist complete freedom in terms of shape, design and. They are not particular to a specific region of Japan and generally creative kokeshi artists are found in cities.

When looking for a vintage kokeshi there are 2 ways to choose. Some collectors look for a particular style to add to a collection, and some just look at a face and fall in love with it or the cut or style. This is part of the joy of being a kokeshi collector.

Field Stationary Pencil Case

Pen Cases by Hightide.

We love these cotton pencil cases. Handy, easy and we especially love the leather wrap around tie.

With multi colors to chose from, they are a wonderful gift for male or female, old or young.

Chushin Kobo Tea Pots & Warmer

History of Yamagata Iron Casting:

Ironwork began in Yamagata 950 years ago during the Kohei Period. Yoroyoshi Minamoto got an order to conquer Oushu (an old part of Yamagata). During their battle in Yamagata, one of their warriors, (who happened to be a casting master) found that the sand along Mamigasaki river and the soil at Chitose Park was perfect for casting. He decided to move there and start working with the natural resources. Yamagata’s casting continues today and is based on everyday commodity and art. It has a winning distinction with a solid reputation of traditional thin casting technique and the beauty of the surface called “Thin Beauty”.

Yamagata casting is characterized by the traditional casting called “Usuniku-birei”, which means the thin casting and the beauty of cast surface.

Craftsman Hisanori Masuda's casting studio, Chushin-kobo (The literal Translation is Iron Heart), aspires to design ironwork which integrates the beauty of traditional Japanese casting with modern day functionality.

Hisanori Masuda was born in 1949 in Shizuoka Prefecture, Japan. After graduating from Musashino University of Art (Fine Arts and Design) where he studied under Prof. Mosuke Yoshitake, Hisanori stayed on as a studio assistant to his professor for 5 years. During this time, Hisanori was successful in revitalizing local industries through product design. Later he moved to Yamagata City and established his own studio, "Chushin-Kobo" in 1997. He seeks to recreate objects retaining the beauty of traditional Japanese cast iron but stylishly adapted to fit contemporary life-style. Using iron, aluminum and bronze, he designs, produces and sells all his own work. He is currently a member of Japan Craft Design Association and teaches at Tohoku University of Art and Design. 

Traditional craft design is not conservative. It is innovative, encompassing both the hardware and software of its era. For traditional crafts to be passed on to future generations, artisans must undertake to design practical, refined and modern items.

Cast iron eliminates chlorine from tap water, so the boiled water will be mild, have no smell and will be tasty even just as hot water. The water in turn will have iron, which is a merit to be able to take iron naturally as we need it for our body. So you can enjoy tasty hot tea with a hint of healthy iron. The iron of hot water and tannin of tea react together to make and enjoyable tasty tea. 

Our selection includes cast iron tea pots with both rough and polished tops. 

The “Hiratsubo” style is a very classic style tea pot. Well made and strong, a tried and proven design that dates back from long ago. Hiratsubo is popular with its stable design. If you are looking for modern and elegant teapot, this teapot will satisfy you with its traditional beauty. 

The Wood Handle Kettle” comes with a handle made of molded plywood. The materials of iron and wood suit each other very well.  The folded plywood handles are very strong, durable and functional. On the kettles lid, the wooden knob is designed for ease of use and you can choose either white oak or a walnut one. The casting kettles` inside has a burnt finish of lacquer; the iron kettle has a finishing of bisque. The bottom of the kettle is a flat design and can be used on either an electric cooker or an electric range stove. The modern designed kettle which is made with a traditional technique that is suited for a modern lifestyle.

Another model is from the “Crest“ collection. These iron kettles are designed with a motif of an exquisitely designed crest from long ago. From ancient times, the scholar and military senior statesmen gave a character or a god print, and they made it into a house crest, a banner and a horse seal.  The crests originating from these coat of arms are now as many as 4,650 types. Chushin Kobo used 4 types for the shape of the iron kettle that include Quince Type and a gourd shaped crest. The handle is a bow-shaped design that matches the shape of the main body, the copper lid knob is a combination of a chrysanthemum. A pine tree, a chrysanthemum split, and a gourd that harmonize with the shape of the main body. The finish is uncalcined at 800 degrees, an oxide film is applied then hand painted with a baked finish of urushi lacquer which is done by using a traditional technique from long ago.

The “Warmer”, of course, has the function of keeping warm, but the light of the candle illuminates the table and enhances the atmosphere. Setting the Iron kettle on a warmer, you can enjoy tea time with a feeling of relaxation. Warmers are a tool to be used every day in Europe and America, but there are still few things used in Japanese homes yet. Please use it to make a relaxing atmosphere around the table. The warmer is not a tool to boil water, it is a tool to keep water warm.

All the teapots keep the temperature of hot water. Therefore, you can extract the taste and aroma of tea leaves carefully. In addition to this, the teapot can keep the temperature of the tea for a long time. Enjoy a chat without caring about time!

These cast iron teapots will last for many generations with care. Please dry after use to ensure that it is kept in a good condition.

We have many other models that can be ordered from the catalogues when you visit our store.

Uno Hake Brushes

Uno Hake brushes started their business in 1917. Currently Ms. Chieko Uno wiorks with her daughter Michiyo to continue their family craft.

“Hake” are brushes formed by two separate pieces of wood that bind the hair and the hair fibers are planted by hand inside the wooden holes and strung together. After this the hairs are cut to symmetry.

These brushes have been modernized to have an array of modern uses. For home use, to clean your face, body, clothes, shoes, etc.

To achieve this the animal hairs need to be chosen and prepared for each product. If pig, horse, goat, boar hair has a different texture. Each hair needs to be treated with oil.  The mother and daughter of the Uno family have a history with these materials and create products suitable for each occasion.

We have an exclusive line of products with this company at our store.

Batoner Knits

More than 60 years since its establishment, the know-how and techniques that OKUYAMA MERIYASU has cultivated, they are still alive in BATONER’s products. When broadly classified, knitwears are completed in five processes of knitting, linking, stitching, pressing, and checking. BATONER’s craftsmanship manifests itself by combining one of the best machines in the world, handwork that has not changed since the old days, and the experience and knowledge of the artisans. BATONER’s mission is to handle the products with care without losing focus from yarns that are raw materials until the moment it is delivered to their customers.

The knitwear brand, BATONER was created in Sagae City, Yamagata Prefecture in 2013. It started as a brand of OKUYAMA MERIYASU. Yamagata Prefecture is known as the production area for knitwears as well as an area where the tradition of craftsmanship is very strong. Unlike bigger cities where people want to work in front of a computer or something that looks glamorous , Yamagata still has many old companies who apply themselves to one craft to achieve perfection from learning from masters and also with the goal to keep this tradition alive through generations. 

Batoner has been in charge of various Maison brands and apparel makers. It manages all the processes with high-quality from raw materials to products and completes the knitwears sent out to the world. Keeping a good sense of design and trends, it is nearly impossible to guess that their factory is based in the countryside. 

They continue to create apparel that will be passed on to the next generation,

having the motivation to pursue higher quality and the technology and tradition Japan can give to the world.

Each product is made with a mix of history, modern technology, and the meticulous attention of dedicated craftsmen. Please treat these garments delicately when cleaning them. With proper care you will find that they will last you for many years. 

Knitwear can be worn for a long time when it is diligently maintained using accurate knowledge. Pilling becomes less likely by brushing it without rubbing it as if removing the dust. It is also important to rest it if after wearing it once. Mildew can be prevented by storing it after diffusing the absorbed moisture. When washing it, please carefully check the washing graphic display.

We are very honored to carry their brand at our store. Please come visit us to see and feel the high quality of Batoner. 

Ponzu dressing

Ponzu Sauce with 3 different types of citrus:

Make a delicious salad with Ponzu sauce or use it as a dipping sauce or a dressing.  Or just add it to any dish for more flavor. 

Ponzu is a popular and widespread sauce in Japan. It combines soy sauce, dashi (fish soup stock) and a Japanese citrus. It also often includes a little bit of vinegar or mirin. Its taste is very much appreciated as it is both fresh and deep and rich in umami.

You can make a salad and use cherry tomatoes, green salad, avocado, cucumbers, radish, daikon, fresh seaweed, mango, fruits, shiso, basil, and whatever vegetables and herbs you like. You can add chicken, tofu, tuna fish, scallops, meat, or what every you like.

We also use it as a dipping sauce for hotpot dishes or shabu shabu etc.

There are No specific rules on how you like to use it. Take a taste and let your imagination take you to enjoy a meal.

We have this at our store so please feel free to stop by and try to add it to your list condiment list. For us, it is just as a important to keep in the fridge next to soy sauce.

Vincent Shoelaces & Cocks Combs

"Vincent Shoelace" was started by a man and woman from Kyoto and their love of shoes however he felt that there was a lack in shoe lace varieties so they decided to design their own. They consider that you should change your shoelaces like you change your hairstyles. There all multiple colors and patterns.

The Bees wax:

It is an original waterproof wax for waxing your laces so that they stay clean. All materials are combined with natural ingredients, and are handmade by two people. Lanolin, which is taken from beeswax and kyou oil.

You rub the shoelace with the bar of wax like you would an eraser and finally lightly melt the wax with a dryer. This process makes the shoelace stronger and helps to keep it shape better when tied. The wax also protects your laces from dirt and rain.

They also created what they named, “Cocks Comb” in three different colors so you can change the front of you favorite sneakers when they get dirty. A spin-off item that they wanted to create as another way to accessorize your sneakers.

These products can be found at our store. 

Sakurai Kokeshi Wooden Dolls

As our clients know, we always find special vintage Kokeshi dolls. We will of course continue to have a selection, however we have found a more modern company that we will have at our store. A more modern take on Kokeshi with different colors and patterns. We hope you enjoy these as well.

This is their companies story:

The Kokeshi studio/shop of Akihiro Sakurai, is located in Naruko, Miyagi Prefecture, Japan.

Naruko, a very famous spa community, has one of the oldest and strongest traditions of Kokeshi that dates back more than a hundred years. Surrounded by the majestic nature of Naruko and nurtured by a lively flow of travelers, they are always striving for further sophistication while honoring generations of family Kokeshi tradition—meeting contemporary demands while promoting Kokeshi culture. They produce traditional Kokeshis in types such as “Iwazo,” “Mannojo,” and “Eikichi,” (all named after their ancestors) as well as wooden Hina-ningyo type Kokeshis.

Kokeshi has a tradition nurtured by harsh winters, blessing of hot springs, and uncompromising craftspeople-kokeshi, a type of simple, traditional wooden doll, is thought to have originated as a children's toy during the mid-19th century in the hot-springs communities deep within the mountains of today's Miyagi Prefecture. In the mid-20th century, people "discovered" kokeshi, and the emergence of collectors transformed it from an everyday toy to a coveted treasure for all generations. With their stark simplicity and gentle expressions, kokeshis have long been used as beloved gifts suitable to a variety of occasions, such as birthdays, house warmings, weddings, and births, and as unique design objects to illuminate contemporary homes.

This companies Kokeshi tradition goes back to Matagoro Ohnuma, who is believed to be the founder of Naruko Kokeshi, towards the end of the Edo period. Since then, surrounded by the abundant nature and hot springs of Naruko, they have produced Kokeshi for generations.

Although the environment that surrounds Kokeshi has changed drastically over the course of 150 years—including social transformations, booming demand, and changing taste—their fundamental attitude towards Kokeshi has remained unchanged: pursuit of tradition and exploration of new possibilities.

Today, with an aging and declining population and challenges faced within the local economy, the situation of Kokeshi craft in Naruko is not an easy one. However, with Akihiro’s young son, Naomichi returned back from Tokyo his studies in Tokyo, and are striving to revitalize this unique craft in a sustainable way, accommodating contemporary demands while maintaining tradition.

We hope you enjoy our selection of new Kokeshi!

Sugai World Cute Clips

We are currently showcasing a new brand from Tokyo called, “Sugai World”. They are very cute clips in different styles … animals, monster characters, etc.  We only have a limited selection right now so come to the store to get them soon!

An interview with Sugai World is as follows:

Q.1 What is the SUGAI WORLD ?

We are tokyo based happy design gift maker. We plan and design all of our products, and ask Japanese factories to make them. We are committed to creating unique and playful products, mainly stationery. And we are trying to make them from eco-friendly material as much as possible.

Q.2 How did it start the SUGAI WORLD, Inc.?

When our founder, Yu SUGAI, was working for an another company, he started writing down his ideas about things that can change the life more comfortable and happier. (There are more than 20 idea-notebooks now.）That was a way to reduce his stress in a packed train of everyday.

At first, He was just enjoying sharing his ideas with his friends. But someday, one of them said to him, “Your ideas are so fun! Why don’t you make them?”, and he said “Why not !? Let’s do that!! “.

In 2011, we made the first product “Mustache-it”, a mustache shaped sticky note.

For the first 2 years, we were selling only the one. “Mustache-it” became a quite big hit riding the mustache-boom which came in those days. (That was a beginner’s luck!)

Then we made second product and third… and in 2013, we made our first debut at Tokyo Gift show.

Q.3 What is the purpose of the SUGAI WORLD products?

People in Japan work very hard in a small spaces. So we want to make them to be able to work happier with our products. And also, we hope the same thing about people all of the world. Our mission is “give imagination and dream to the world ”.

Q.4 What is the dream of the SUGAI WORLD?

To communicate with people all over the world through our products. And we believe that will be a part of the world peace.

Summer Hakutou White Peaches

Okayama’s peaches are well-known among the Japanese for the folk tale of “Momotarou (Peach Boy)”, and peach blossoms represent Okayama as the “Prefectural Flower”.

Full-scale peach cultivation began in 1875 (Meiji Period), when peaches were brought to Okayama from China. With the gifted environmental features and the long hard work of the foregoers who acquired brilliant techniques, Okayama became one of Japan’s largest peach producers.

“White peaches” are grown with extra care; each fruit is covered with a small bag to protect the delicate soft white skin to ripen it to perfection. This process requires a lot of work, and is an important technique in cultivating the finest peaches. Comments like “I’ve never had peaches that are this soft and sweet.” and “Peaches made in Okayama are always delicious!” are the finest compliments for the peach producers in Okayama.

White peaches from various regions can be found in August and are very special. Juicy and without preservatives. When the fruit is small the farmer will examine each fruit and cut any that do not look. About 1/3rd of the peaches are culled during this process, hence all the goodness of the tree can go into the peaches that are kept. After this, each peach is individually wrapped in light paper to prevent spoiling by bugs.

If you cannot find any green colors on the stem of the peach, that means your peach is fully ripen. You should enjoy it right away. If you leave it in the refrigerator to cool for two hours before you eat it, you can enjoy it even better!

But be careful not to cool it too much. If you leave it in the refrigerator too long, you won’t be able to fully enjoy the flavor or sweetness. So if you can’t eat it right away, leave it in room temperature, but try to eat it as soon as possible. Avoid leaving it in the refrigerator too long, or under direct sunlight for the peach may rot.

The best way to enjoy peaches are eating them fresh, but if you have more than enough peaches, try making some fresh peach jam. Cook it in an enamel pot, with half the amount of granulated sugar of the peaches.

You can enjoy the jam along with some yogurt, or mix it with milk to make a refreshing drink!

These are truly special peaches and we look forward to having them in summer!