Kurashiki Seiro Scented Candles

From Kurashiki, a renowned craft district in Japan. 

They design candles were are a merge of modernity and traditions cultivated since their founding in 1934.

To design the highest quality candles, they repeatedly examined and test material processing, and fragrance. 

There are specially scented candle with technology where you light it and leave it for a minute then blow it out and the smoke gives your room a lovely scent. In consideration of the environment, the main material is palm-wax which received RSPO “Roundtable on Sustainable Palm Oil” approval.  Kurosaki Seiro has attracted the attention in both Japan and abroad since its launch in 2017.  

Like a stick of gum, one stick of a card candle refreshes your mind in a short time. Stand the candle up on the brass holder and light it up. 

• Includes a brass holder and 5 candles.

• Burning time(approximate): 30min

• Package size: 2.8cm×2cm×10cmH

• Candle size: 1.8cm×0.3cm×7cmH

• 01 Fresh Floral / 02 Fresh Green / 03 Cassis Leaves

We also have test out the “Test Tube” candles. The candles stand in wooden holders: 

• Burning time(approximate): 19h

• Package size: 21cm×6.5cm×12cmH

• Candle size: 3.5cmφ×11cmH

• 01 Fresh Floral / 02 Fresh Green / 03 Cassis Leaves

Awards:

Straw baskets woven by Craftsman

Kurashiki’s watermelon baskets made by young craftsman. 

This basket is produced by Sunami Toru Shoten (shop) in Kurashiki. Mr. Ryuki Sunami is the fifth-generation president of the shop where local products continue to be produced, Ikago or baskets made from rush in English, including the watermelon basket. 

“Even now in the grocery shop, we see watermelons hung with a vinyl rope. The origin of our watermelon basket is there; in past we used to bring a watermelon in a basket to grocery shops.”

“The basket was used not only as a basket to carry but also used as a stopper to cool watermelons in a well or a river. The weaving method is different from that in the past as it used to be rougher, we now apply more stylish weaving designs.”

Baskets that Sunami Toru Shoten create include a shopping basket and a bottle basket as well as the watermelon basket, all of which are used commonly on a daily basis.

Mr Sunami learnt how to weave various types of Ikago, which can be in around 10 different sizes, from his grandmother Sakae.

“Our shop used to produce Tatami mat and Hana-Mushiro, flower-patterned mat (a decorative mat made from dyed rush). Those baskets were small business. We made them from surplus rush not used for mat production so it was just a side business outside the core business. When I was a child, I enjoyed helping my grandmother to make baskets and that’s how I learnt about making baskets”

Now we know the reason behind how Mr Sunami produces Ikago basket and how rush was familiar to him from his childhood.

The reason why Kurashiki’s unique “Ikago” baskets were born.

Okayama is one of Japan’s most famous areas for the production of igusa (rush grass). Hayashima which is also close to Takahiro-san’s workshop has been especially active in growing rush grass.

“There are many places that have ‘islands (shima)’ such as Hayashima, Kojima and Mizushima in this area and they are all reclaimed land. Rice cropping cannot be done here because it is too salty since it was originally the sea, so rush grass and cotton were planted.

In terms of materials to make an Ikago basket, bamboo or a wild vine is actually a stronger material but there is no mountain around this area. The material most easily obtained is rush grass, left over after making tatami mats. This doesn’t incur cost and will be strong if you form it into rope-like structures.”

In such a place in Kurashiki, Sunami Toru shop was set up in 1886 and has also been making tatami mats and flower straw mats as their core business. Ikago baskets were being made as a side line but Takahiro’s father, who succeeded the fourth generation, passed away while he was still young. Takahiro’s grandmother continued making Ikago baskets that can be made alone and Takahiro took over this job when he was 20 years old.

Being called the fifth generation

“Originally, I was interested in product design as I like chairs, ceramic wares, furniture, serving dishes, etc. While I was going to an institute of metal carving and sawing denim by myself, I studied graphic designs as well, thinking it may be useful when I took over the business. 

Now, Takahiro has turned 24 years old. When he was in his teens, he was aware of the succession of the family business while he was assimilating what he liked. After he succeeded to the family business at the age of 20 he reviewed the product prices to establish the foundation and make it the main business. He has been operating the business all by himself, from dealing with received orders from wholesalers all over Japan to creating the website as well as making baskets daily.

It takes about 30 minutes to make rush grass strings into a watermelon basket. He takes about one hour to make one, including preparation at the prior stage. All the procedures are manually performed except for twisting rush grass into string shape.

“There is good and bad quality rush grass and I need to inspect it while making a basket. I will distinguish the condition of a string each time and change the method of weaving to balance the whole basket.” 

Although he talks about the past light-heartedly, considering that he has been doing all these things by himself for only four years, his determination and power of action to deliver results is just surprising.

On the other hand, he showed his youthful side during the introduction at his workshop. On a shelf for a collection of baskets, gradually gathered from different places, character stuffed toy dolls are lined up and a game controller sits near products piled on the floor.

“That means the outcome is influenced more by the material than by my performance. My role is to make a basket acceptable when the material is not very good.”

20 to 30 years ago in this area Sunami Toru Shoten was already the only place making a Ikago basket. That means Takahiro-san alone is the only creator of Ikago baskets in Kurashiki at the moment.

 “I think that I need to pass the skill on but training requires another 10 years. Personally, I like industrial products. I don’t think that a product is good only because it is handmade but I believe that quite a lot of people buy a basket having seen me making it and I feel that I should continue with such a ‘human touch’.” This 24-year old man who doesn’t mince words, is making watermelon baskets diligently, occasionally humming.

 The atmosphere is as light as his dexterity, and to my question about his future, he answered encouragingly, “I will continue doing this for life.”

We have a variety of his baskets at our store.

Sensu Beauty Products

Bloom Classic; 5th most important cosmetic group in Japan with its 35 years expertise in beauty; founded SENSU in 2016, a cosmetic line dedicated to Western skin, enriched with what Japan is best know for in term of beauty: highest technologies standards, most beloved ingredients (yuzu and lotus) combined into modern and simpler "layering" beauty routine.

Yuzu is a citrus from Asia, considered as a medicinal food and a true Japanese beauty secret, it is used everyday and by all possible ways: bath rituals including some peels, moisturizing hair oil, day cream, cold detox juicy drinks, medicines, ...
Very rich in vitamin C (4 time more than lemon), antioxydants and flavonoid, it protects the skin from pollution, prevents aging and wrinkles.
Lotus is a sacred flower which evokes eternity. In 1951, botanist Ichiro Ohga found a lotus seed dating from over 2000 years in an ancient ruin in Chiba, he planted it has grown into a beautiful flower and specie known as "sacred lotus" (Nelumbo Nucifera Ohga)
Rich in fibers, vitamin C and antioxydants, lotus will delicately smooth and calm the skin while actively works against skin aging.
Sensu cosmetic is your perfect cosmetic line for this summer !

Rich in powerful Japanese active ingredients which increase skin protection, it also provides a powerful and reliable shield against harmful environmental factors and also acts as antioxidant.

The Japanese layering known as "Bihaku" is a beauty routine using up to 10 different cosmetic products in layers of application in the aim to cleanse, moisturize and protect every area of the face: T-zone, eyes, neck, lips, ...
Sensu has created a simplified layering beauty routine dedicated to Western skin, combining textures and benefits in single products. In total, the line is made of 6 products/steps, 4 of them can be done at once as a morning and night routine.

Sensu Cosmetics

Bloom Classic; 5th most important cosmetic group in Japan with its 35 years expertise in beauty; founded SENSU in 2016, a cosmetic line dedicated to Western skin, enriched with what Japan is best know for in term of beauty: highest technologies standards, most beloved ingredients (yuzu and lotus) combined into modern and simpler "layering" beauty routine.

Yuzu is a citrus from Asia, considered as a medicinal food and a true Japanese beauty secret, it is used everyday and by all possible ways: bath rituals including some peels, moisturizing hair oil, day cream, cold detox juicy drinks, medicines, ...
Very rich in vitamin C (4 time more than lemon), antioxydants and flavonoid, it protects the skin from pollution, prevents aging and wrinkles.
Lotus is a sacred flower which evokes eternity. In 1951, botanist Ichiro Ohga found a lotus seed dating from over 2000 years in an ancient ruin in Chiba, he planted it has grown into a beautiful flower and specie known as "sacred lotus" (Nelumbo Nucifera Ohga)
Rich in fibers, vitamin C and antioxydants, lotus will delicately smooth and calm the skin while actively works against skin aging.
Sensu cosmetic is your perfect cosmetic line for this summer !

Rich in powerful Japanese active ingredients which increase skin protection, it also provides a powerful and reliable shield against harmful environmental factors and also acts as antioxidant.

The Japanese layering known as "Bihaku" is a beauty routine using up to 10 different cosmetic products in layers of application in the aim to cleanse, moisturize and protect every area of the face: T-zone, eyes, neck, lips, ...
Sensu has created a simplified layering beauty routine dedicated to Western skin, combining textures and benefits in single products. In total, the line is made of 6 products/steps, 4 of them can be done at once as a morning and night routine.

The difference between Sake, Shochu, and other Japanese Spirits

Shochu is a distilled liquor and very popular in Japan. In fact, despite sake’s popularity outside of Japan, in Japan shochu is the more consumed beverage.

There are many essential differences between shochu and sake. Shochu is distilled; sake is fermented. Sake is made from rice; shochu can be made from sweet potato (imo), barley (mugi), rice (kome) and other ingredients.

Shochu is typically stronger (on average, 25-30% alcohol vs. 15-18% alcohol for sake)

They taste nothing alike, and are best enjoyed in different ways

Aside from the fact that they’re both great beverages, their only major similarity is that you should try them both when visiting Japan!

While Shochu is occasionally referred to as “Japanese vodka,” not only is this misleading, it also doesn’t do Shochu justice. The taste of Shochu is closer to “Brazillian Cachaça”.

Some examples of Shochu: 

We typically have shochu on the rocks. Or with grapefruit  juice or lemon juice or Oolong tea., these can be bough in typical “Izakaya” style restaurants or in bars and also at convenient stores. In convenience stores they are called “Chuhai”.

The taste between Shochu and Sake are very different. Shochu has a much stronger taste whereas Sake has a lighter taste. We usually choose to drink on or the other with a meal and not mix them.

As with making any great beverage, making great sake starts with sourcing the finest ingredients.   Sake is made essentially from water and rice, with the help of important catalysts yeast and koji spores.  Koji spores are dusted onto some of the rice in order to convert rice starches into sugar, which is consumed by yeast to create alcohol.

Good rice must be used and very clean river water. The soaking process is very important as well. A carefully measured amount of rice is washed and soaked in preparation for its steaming.  While large breweries in Japan would normally (that is for all but the finest brews) measure, wash and soak rice for brewing by various machine processes. The best traditional way is by rice washing bags and tubs to achieve the perfect pre-steaming consistency, which is judged by texture of the soaked rice using the hands and experience of the brew-master rather than a simple calculation of time.

After the washed and soaked rice is at the perfect condition for steaming, the rice is hand-loaded into a rice steamer, which was manufactured in Japan especially for the production of small- batch sake rice for the highest quality sakes (large breweries use mechanized continuous steaming systems).  Unlike rice for the dinner table, which is typically boiled in hot water either in a pot or automatic rice maker, sake rice is prepared by steaming, which allows the rice to maintain a firm outer texture and soft center, thereby helping the brewing process.

Next is the Rice cooling process, when rice is taken out of the steamer it is very hot and must be cooled prior to being used in further stages of production. Using traditional methods of rice tossing and kneading to adjust the temperature, which also allows the brew-master to assess in detail the texture of the steamed rice and choose how to best use it within the brews.

Koji Making: heart of a sake brewery is its “koji muro”, the cedar-lined room in which koji is made, which has a delightful aroma in addition to having natural anti-bacterial resins which help to create a clean environment conducive to efficient koji production.

Koji making is a 48-hour process which involves the inoculation of rice with koji spores, careful kneading and control of temperature and humidity, resulting in very sweet and white koji, ready for becoming about 20-35% of the rice used in the production of sake depending on recipe.

The operating temperature in the koji muro is typically 30-32 degrees Celsius, which makes for a challenging work environment for the brewery staff.

Once the first batch of koji is ready, it is time to start mixing it into chilled spring water and yeast in a fermentation tank, then adding steamed rice.  The tank is filled gradually, in three stages over a 4-day period.  This allows the yeast to retain its strength to keep consuming sugar and producing alcohol throughout the fermentation period, which typically continues for 21 days.  Temperature within the fermentation tanks is carefully controlled using cooling jackets, as the sake’s pleasant tastes are enhanced by not allowing the yeast to act at its ideal productive temperature of 28 degrees Celsius, rather at a lower temperature ranging from 8-18 degrees depending on the stage of fermentation.   The brew, called “moromi”, is carefully mixed by hand on a daily basis to ensure consistent fermentation.  Each day tests are performed to check specific gravity, acidity and alcohol content.

Pressing And Racking: Once the moromi reaches completion as determined by the brewmaster, it is drained by gravity into cloth bags which are placed in the traditional “Fune” press which works with gravity and hand-applied mechanical pressure (in a large commercial brewery the moromi is machine-pumped into a large accordion like hydraulic press called a “Yabuta”).  The first juice of sake starts emerging from a spout at one end of the press under the natural weight of the filled bags, resulting in a light-and-fruity first-pressed sake known “arabashiri”.

Gathering around the press and tasting the arabashiri is a reward to the brewery staff who have worked very hard to create the batch.  It is also perhaps a treat to be savoured by those who visit our brewery on pressing days.

Bottling: Once pressed and racked the sake may either be bottled immediately or temporarily tank-stored at close to 0 degrees Celsius. The dark brown color of glass is used to best protect the sake from ultraviolet rays, which may damage the sake’s flavor and appearance.

We usually don’t mix sake with juice. There are different types, some are sweet, some are floral, but for most people that love sake we ask for “Karakuchi” which is a dry sake. Similar to the way people prefer sweet white wine or dry white wine.

For dinner with friends it is our custom to start with “Nama Beer” which is tap beer. And when the food arrives we order sake or shochu, depending on the meal.

Some people like to have “hot sake” in winter but it is not considered very good. Usually a very cheap sake is used and it is generally frowned upon.  It’s not really bad manners but we wouldn't recommend ordering it.  Hot tea is a better way to warm up.

We also have sake at the temple for new years with the monks. In many temples you will find these. Some are small and some are very large.

Our current selection of sake and shochu at our store is as follows, depending on the day and our stock. We also have sake tasting if you would like to sample it before purchasing. 

We also have “Ume-shu” which is a sweet plum wine. Sometimes we drink it with soda or tonic water. We also have Yuzu wine. Yuzu is made from a type of Japanese lemon. 

And for the late nighters, here is our selection of Japanese whisky nightcap or rum that we have.

Lue Brassware

Lue makes brass products such as a cutlary, stationary and accessory.

The small studio is located in Setouchi city, Okayama.  Brass is an attractive material which the color changes with daily use. Lue always works keeping their products to be used with fun and cherished for long time.

Ruka Kikuchi (also known by his nickname Lue) makes objects that match with the lives of ordinary people, hoping that every time one of his items is picked up and used it brings great pleasure and will last for many years.

Lue has two different product lines, handcrafts and industrial. Making each item by hands is the heart of Lue, where and how Lue comes from. There is the shape which only humans' hands can produce. Hands are more delicate and accurate tool than any machines. Although he makes all his works by hand, he has recently started to explore the production of industrial metalwork, cutlery that is made by workshop machinery. He hopes that he can push his craft to more people with this option, using top quality metal and interesting design solutions, for example one flat piece of brass punched with a single mold. All of the works stocked are handmade by Lue himself and feature unique markings, such as little scratches and hammer marks where the craftsman has been at work. 

What is your background and how have your past experiences fed into your art?

I grew up in Kurashiki, which is well known as the city of Japanese folk craft arts in Okayama, Japan. There are many museums, galleries, small shops, and cafes, thus many artists have lived there. My parents are some of those artists, and they have mainly made brass jewelry which they have sold on the street. I helped them make jewelry since I was a kid and had opportunities to meet artists like my parents, thus becoming exposed to many art type such as ceramics, pictures and so on. Because of this environment, I thought would become a jewelry artist. However, I became interested in brass cutlery when I worked part time at a Kaiseki-Ryori restaurant, seeing the combination of foods and handmade dishes used there.

Do you feel that your environment feeds into work and if so, what makes your work distinctively Californian? 

Now I live in Okayama, Japan but my works would be influenced by Californian traits such as chill, free and easy if I lived in California. I hope I can live there someday

​What are your top 3 studio essentials?

People, tools, and materials.

Shotoku Usuhari Glasses

Established in 1922, the Shotoku Glass company was initially a manufacturer of glass for light bulbs. They have applied that knowledge to creating a line of glassware that is incredibly thin, only 0.9mm, yet incredibly strong and durable. Many people are surprised to find that these are made of glass

These remarkably thin drinking glasses are called "Usuhari", (Usu meaning thin and Hari meaning glass) are each carefully hand blown and crafted by craftsmen using the same techniques making light bulbs have been passed on through the company’s craftsmen.

The thin feel of the glass in your hands, the sound the ice makes when it swirls in the cup and how fine the rim is are all exquisite and unique to this glass alone. This series appears to be extremely delicate but it can be handled with the usual care as other glassware. Dishwasher safe but with all glassware, treat it gently.

Novice by Sacai Cycles

First one step is necessary for everything.

It is the adventure that wakuwaku and little fear are accompanied by.

Of the adventure like it as for the novice is good together.

12 inches of kick cycles balance scooter. This is very easy for children to use with strong breaks. We recommend this for children 2 – 5 years old. 

Air tire specifications are normal.The kick stand is not necessary but is used as an accessory. The bike can easily lean on the wall of the house. The brakes that the stop with the step are just in case the child starts to go too fast.  

The standard conformity mark that is made on the thing that a product meets the standard of all EU member states. CPSC mark, the American Consumer Product Safety Commission (CPSC) regulates lead included in the toy for the child and the child care article (they apply in children 12 years or younger) and a phthalate kind in CPSIA (the Consumer Product Safety Improvement Act of 2008 2008 consumer product safety improvement method

Yuzu Miso

Miso is a fermented salty bean paste, which constitutes the base of Japanese food. This miso is flavored with yuzu. It can be used in sauce or marinades and can accompany meats.

Store in a cool, dry place, away from light, refrigerate after opening

As its name suggests, Tsurumiso is a miso-producing company located in the small town of Yanagawa in Fukuoka County (Kyushu Island). Yanagawa is a pretty little town crossed by a multitude of canals that can be traveled on small boats.
The historic Tsurumiso headquarters, existing since 1870, is housed in an old red brick building bordering one of the branches of the Yanagawa canals network.

Some miso recipe’s that you can try:

- Yuzu Miso soup

- Yuzu Miso salad dressing

- Just as it is to dip carrots, celery, vegetables, etc

- Fry slices of eggplant and use as a special nasu dengaku recipe

- Yuzu miso as a marinade to fish or chicken

And once you have tried a few to experiment with, feel free to try with other recipes. Have fun in the kitchen!

Half a Century in the Making: Tree ‘Crop Circles’ Emerge in Japan

Two peculiar ‘crop circles’ have recently been spotted in Japan’s Miyazaki Prefecture. Viewable only from above, they were formed by sugi (Japanese cedar) trees. 

Conspiracy theorists will be disappointed to learn that there is a very practical explanation for how these shapes emerged: science. Specifically, it was the result of a scientific experiment that spanned close to 50 years. In 1973 an area of land near Nichinan City was designated as “experimental forestry” and one of the experiments was to try and measure the effect of tree spacing on growth. The experiment was carried out by planting trees in 10 degree radial increments forming10 concentric circles of varying diameters.

Gutsman Toe Socks

The strong brand of socks for a sports and running.

Technology of strong five finger socks is used and five finger socks were developed for running. There are many reasons for this, the most obvious being so that your toes don’t rub up against each others causing blisters.

Toe socks also provide better balance in general. When Japanese builders work, they use “Tabi shoes” and toe socks for better balance.

Gutsman has a large selection of rich color variation and variation. The company encourages you to use these socks for not only marathon and running, but also for walking, yoga, pilates, training, and golf, etc.

These socks are also made so with anti odor qualities. Uses patented "mu-func." thread, which has anti-bacterial and deoderant effects. The seam around the toe is strategically placed on the outside to prevent friction and callusing. 

Tapered leg area to encourage better blood cirulation for exteneded wear with high-top boots. The support of the arch is also very important in the design. 

Reinforced with pile in high friction areas (heel, sole, toes, ankle) for increased protection.

Both high socks and ankle socks are available.

Valentine's Day and White Day

Japanese Valentine’s Day tradition is unusual. It is the women who give chocolate or presents to men.

There are two types of chocolates, “Giri-choco” (obligation chocolate), and “Honmei-choco”. Giri-choco is meant to be for friends, colleagues, bosses, and close male friends.

“Giri” means obligation hence this Giri-choco has no romance involved. On the other hand, Honmei-choco is given to a boyfriend, lover, or husband with true love.

Japanese women often prepare the Honmei-choco by themselves as many of them think it is not true love if they just buy the ready made chocolate at shops. You will start seeing large displays of chocolate, often heart-shaped in department stores and grocery stores from mid-January. Days before the Valentine’s Day, stores get packed with a large variety of chocolates.

Take a look at the Valentine’s Day sections of major Department stores such as Isetan, Marui, or Mitsukoshi, and experience the Valentine’s Day in Japanese style. Many different shapes from lovey sweet to really weird.

Although for or high school students, you can give Kitkat or chocolates that are sold at convenient stores.

What is more unique in Japan is that we haves what is called “White Day”, on March 14th, exactly one month after Valentine’s Day. On White Day men are supposed to return gifts to women who gifted them chocolates on Valentine’s Day. More often the color of the chocolate is white because of the name of the day. Flowers, candies and other gifts are also popular along with the chocolates. Again, department stores have many advanced reminders with gift displays so men will have no excuse to forget about this special day, which is important for women.

If you have a Japanese friend, colleague, or sweetheart and make sure to remember “White Day”, they will be so happy that you understand our culture.

Soy Sauce

We love our soy sauce. Every time we cook Japanese food, or even western, we need soy sauce the same way that in the west there is salt.

One rule however, please don’t ever put soy sauce directly on rice. There are reasons for this but mainly, rice is precious and putting soy sauce on it disrespects the purity of enjoying the rice. As a country that has relied on rice for centuries, when we wash rice before cooking it, we don’t waste a single grain our of appreciation and respect.

The soy sauce that we carry is made with premium whole soybean grains. The Ohitachi soy sauce is fermented for longer than a year in over 100 years old wooden barrels. Even the most demanding of connoisseurs will be delighted by the quality of this soy sauce. 

The flavor is deep, long, round and very rich in umami. 

It can be used in all your preparations often in place of salt, it is preferable to use it as a final touch (for example for sushi, sashimi, or salad dressings) rather than for cooking, considering the high quality of this product.

Keep refrigerated and enjoy!.

Okinawan Pottery

Okinawa is a tropical island with more than 150 islands in the East China Sea, between Taiwan and the main island of Japan. It is known for its tropical climate, large beaches and coral reefs, as well as for World War II sites. On the largest island (also called Okinawa) is the prefectural Okinawa Peace Memorial Museum, which commemorates a massive invasion of the Allies in 1945, and the Churaumi Aquarium, where sharks can be seen along with whales and manta rays. Because of it’s geographical location, Okinawa has had many influences from other countries. This is reflected in the music, colors, patterns, food and drink. 

“Goya Campuru” is favorite dish in Okinawa made with bitter Goya, tofu, pork, onions. This dish has also become popular in  the rest of Japan.

“Awamori” is the Okinawan “sake” which is very strong.  Awamori was once considered a shōchū . But shōchū is usually distilled from short- spiked rice (japonica), unlike the awamori which uses Thai long-spiked rice (indica). In addition, awamori uses the Okinawa - specific black koji fungus for fermentation , while shōchū uses aspergillus oryzae , a microscopic fungus (called white kōji ). It could be compared to tequila and Okinawan’s love to have this drink and sing and dance. 

At the enterance of many establishments and some homes in Okinawa you will see Shisa, a traditional Ryukyuan cultural artifact and decoration derived from Chinese guardian lions, often seen in similar pairs, resembling a cross between a lion and a dog, from Okinawan mythology. In magic typology, they are sometimes also classified as gargoyle beasts. Shisa are wards, believed to protect from some evils. People place pairs of shisa on their rooftops or flanking the gates to their houses, with the left shisa traditionally having a closed mouth, the right one an open mouth.  The open mouth shisa traditionally wards off evil spirits, and the closed mouth shisa keeps good spirits in.

Like the komainu ("lion dogs"), the shisa are a variation of the guardian lions from China. From the Edo period, they started to be called "guardian dogs" in general in mainland Japan. Gender is variously assigned to the shisa. Some Okinawans believe the male has his mouth closed to keep bad out of the home, while the female has her mouth open to share goodness. Others believe the female has her mouth closed to "keep in the good", while the male has his mouth open to "scare away the bad

When a Chinese emissary returned from a voyage to the court at Shuri Castle, he brought a gift for the king, a necklace decorated with a figurine of a shisa. The king found it charming and wore it underneath his clothes. At the Naha Port bay, the village of Madanbashi was often terrorized by a sea dragon who ate the villagers and destroyed their property. One day, the king was visiting the village, and one of these attacks happened; all the people ran and hid. The local noro had been told in a dream to instruct the king when he visited to stand on the beach and lift up his figurine towards the dragon; she sent the boy, Chiga, to tell him the message. He faced the monster with the figurine held high, and immediately a giant roar sounded all through the village, a roar so deep and powerful that it even shook the dragon. A massive boulder then fell from heaven and crushed the dragon's tail, so that he couldn't move, and eventually died. This boulder and the dragon's body became covered with plants and surrounded by trees, and can still be seen today as the "Gana-mui Woods" near Naha Ohashi bridge. The townspeople then built a large stone shisa to protect it from the dragon's spirit and other threats

In Okinawa, pottery is called yachimun. The quality of pottery improved through exchanges with neighboring countries such as China and Korea, and in 1616, potters of Korean pottery were invited from Satsuma for guidance. Joyachi: Glazed pottery, which was first introduced to Okinawa by Korean potters. Over the years, Joyachi made the transition from serving as items for everyday use to objects of fine art.

In 1682, pottery kilns that were in three different places were brought together in Tsuboya, Naha, which then became the birthplace of Tsuboya-yaki, the pottery that represents Okinawa. Before then, pottery was produced in various regions of Okinawa, and there is a ruin of a kiln in Kina, Yomitan of Central Okinawa that was used to make Kinayaki, which is said to be the oldest in Okinawan pottery.

In 1972, as a result of Jiro Kinjo, the Living National Treasure of Okinawa, opening a studio in Yomitan, many potters followed, and Yomitan became a place known for yachimun alongside Tsuboya in Naha.

The technique employed in creating yachimun (pottery in the Okinawan dialect) in the Ryukyus was imported from China around the middle of the 14th century and was later influenced by Japanese and Korean ceramics. Sturdy construction and distinctive hand-created designs are the unique characteristics of Okinawan pottery. Including plates, sake bottles, vases, flowerpots, incense burners, light shades and coffee cups, potters produce quality pieces by employing traditional methods and at the same time promote the developent of new techniques. A number of young and innovative potters are actively participating in the ar

Tsuboya ware is majorly divided into two: “Arayachi (unglazed Tsuboya ware)” and “Jouyachi (glazed Tsuboya ware).”  Arayachi is made from the soil of the south of mainland Okinawa, unglazed, or coated with mud or manganese glaze, and then is fired at about 1,120℃while“Jouyachi is made from the soil of the north of mainland Okinawa, and baked at about 1,200℃. The Jouyachi is strong and colorful because of using glaze.

Okinawan people used to use the Arayachi jar for storing miso (fermented soybean paste), beans, oil, etc.  In addition, storing awamori (Okinawan liquor) to make kuusu (the aged awamori) in the Arayachi jar producse more flavored, mellow awamori.

The Jouyachi has been especially used for eating utensils because its beautiful colors and glaze makes dinner tables gorgeous.   Which soil and which glaze are used for the yachimun brings a different atmosphere to your table!!

Tsuboya Ware has various techniques of its own including “akae (polychrome overglaze painting with red as the central tone),” which used to produced only limited number of for the royal government’s use, “takkuwasaa (decoration with additional clay on the surface),” “kakiotoshi (sgraffito)” and “sen-bori (line-engraving)! 

After main firing at 1,200℃, products are painted before being fired a second time at around 800℃.  “Akae,”which needs to have brilliant red settled on the surface goes through this process.

The elegant, dazzling red mesmerized us all the more for a good deal of time and effort.♪

Currently, 14 potteries produce their products in Tsuboya. Please visit any of potteries to watch how they work and listen to potters, and you will be more and more drawn by the charms of Tsuboya ware, what a great deal of time and care they devote themselves to the yachimun, how much passion and deep affection they put into the yachimun, etc.

We now have a selection of Okinawan pottery at our store. Please visit us and take a look!

Setsubun Festival - February 3rd

Setsubun, Japan's bean-throwing festival to celebrate the beginning of spring, is observed each year on February 3 during the Haru Matsuri (Spring Festival).

Much like Lunar New Year celebrations around the world, Setsubun is considered a new start of sorts. It's a chance to get rid of evil spirits that bring sickness and prevent good fortune. Since New Years is a time where family gets together and we respect our ancestors, it is belived that many spirits come out. Setsubun in part, sends the bad ones back to their world. 

Roasted soybeans known as fuku mame (fortune beans) are thrown out the door in the direction of unsuspecting evil spirits—and sometimes a senior male member of the family designated to don a demon mask and play antagonist for the occasion.

Setsubun is celebrated publicly with fervor, but individual families may still carry out the tradition of mame maki (bean throwing) at home.

If any male members of the family share the same zodiac animal as the new year, they get to play the ogre who wants to come in and cause trouble. If nobody's animal sign matches, the senior male of the household defaults to the role.

The person chosen to play the part of an ogre or evil spirit wears a menacing mask and tries to come into the room or home. Everyone else throws beans at them and shouts, "Out with evil! In with fortune!" with both seriousness, and in the case of children, some giggles.

Once the "demon" is driven out, the door to the house is slammed in a sort of symbolic, "get out and stay out!" gesture. After the official ousting of the ogre, children scramble to get in on the fun and wear the mask.

Some families opt to go to local shrines to observe setsubun in a less commercialized fashion. If traveling during Setsubun without an opportunity to visit a family home, go to a neighborhood shrine to enjoy a quieter version of the holiday. As usual, have fun but don't interfere with worshipers who are there for more than just photo opportunities.

The primary food on Setsubun is a sushi roll called Eho-maki (恵方巻).  This special sushi roll is made with seven fillings, representing the Seven Deities of Good Fortune called Shichifukujin. The type of ingredients are not as important as the number.  You can choose your favorite seven sushi roll ingredients, and roll them up tight to lock in the elements of good health, happiness, and prosperity.  It is also very important not to cut the eho-maki sushi roll for this same reason.  Cutting the sushi roll, as would normally be done on any other day, will slice into your good fortune.

There is one more essential practice to get this right.  Eho (恵方) means “lucky direction.  So this special sushi roll is literally a Lucky Direction Sushi Roll.  That means if you dont eat it facing the lucky direction, don’t count on dreams coming true this spring.  With eho-maki in both hands, face South by Southeast into the auspicious direction of 2018, and eat the entire sushi roll while keeping completely silent, pondering the season passed, wishing for good health and happiness in the spring, and enjoying every bite of your delicious Setsubun festival favorite – Eho-maki.

Azamaya Ohitsu - Wooden Container for Cooked Rice

Oke, a Japanese flat-bottomed wooden tub, is made to last many years, being reparied by th emaker when needed. Unlike plastic, wood is an organic material and changes its volume by absorbing and releasing moisture. A well dried oke does not shrink much but can expand or contract with humidity swings. If the contraction of the wood is too much, the hoop around the oke will come off. It can be placed back but will get loose again if the shrinkage is excessive. In older times, the oke was taken to oke-ya, oke makers, for repair. The oke-ya would adjust the hoop and shave the worn-out surfaces clean. This is how the oke should be looked after. 

When oke-ohitsu is used for freshly cooked rice, it absorbs excess moisture making the taste and texture of the rice just right. The ohitsu should not be wetted before use. Many ohitsu makers advise to immerse it in water or wipe with a damp cloth but this will make it less effective, since the ohitsu is supposed to absorb excess moisture. 

Coming Of Age Day

Seijin Shiki or 成人式or Coming of Age day comes on the second January of every year. This year it is on January 14th. It is for everyone that have turned 20 years old in the last year, both male and females look forward to this special day. We are alerted by the city or ward office about where to meet and what time but it is usually after 11:30am at the city office. Boys and girls mix and compliment each other. 

We wear colorful kimono’s and the men wear kimono’s or suits as well. Grandmas and mothers still help the girls with the Kimono, Obi, and hair decoration. In modern times it is less common for people to live with their Grandparents so you can go to the store where you buy your kimono and then to a hair salon for a special hair-do with ornaments and make-up. 

From there many times we go to a temple with our family and friends and take photos and enjoy the day. 

If you are in Tokyo at this time please enjoy the day!

Chasen

The making of tea whisks began in the middle of the Muromachi period (1333-1568), when the younger son of the lord of Takayama was asked to make a whisk by Murata Juko, who had been instrumental in perfecting the tea ceremony. Thereafter, the production method was kept a guarded secret by the lord of the castle and his family and was carefully handed down from generation to generation.

However, sometime later the secret was revealed to sixteen of the family's chief retainers and the techniques were passed on without interruption. Takayama is now the only place in the country where tea whisks are being made.

There are about 120 different kinds of Takayama Chasen, the type of material, shape and number of splines varying according to the school of tea, and also on the kind of tea, whether it is weak or strong, to be served in very formal surroundings or at an open air tea ceremony, or if the whisk is for a travelling set. The taste of the tea is also said to differ slightly according to the workmanship during the whittling process. A part from the traditional whisks, some are now made for decorative purposes, while others are made to produce a good head of froth on milky coffee.

The typical bamboo considered good for chasen is said to be that from the mountains of Hyogo, Nare, Kyoto and other areas on the Pacific Ocean side of the Kinki region. This is because this area is low in nutrients causing the bamboo to grow strong and sturdy. The craftsman then takes the piece of bamboo and divides it into sixteen pieces, they’re then cut into large and small segments to make the number of tines required. The ends of the tines are boiled in hot water and placed on a stand, then thinned from the base to the tip. After carving, the bristles are tapered to create a brush-shape, smoothing out all the rough edges and then finish it off by fixing the base securely with thread.

You don't actually "whisk" the tea with them the way you would egg whites; you move it in a "m" motion instead in the tea bowl.

To clean, rinse then dry before storing. You can buy stands (referred to as "forms") that you put them on to dry to help them retain their shape longer.

Old and broken ones are taken to temples once a year, generally around May, and burnt there in a ceremony called "chasen koyō." It is considered bad form to simply toss one in the garbage,

We recommend that you get the bamboo whisk wet just before you use it. The bamboo whisk is susceptible to dry conditions. When it is dry, it becomes brittle and easy to break. 
It is better to store the bamboo whisk on a whisk keeper after using it. This will help the whisk to retain its shape.