Japanese Hand Craft owner blog

Manners at Shinto shrines

2010-05-14T11:02:00.004+09:00

1. Torii (gate)
Stand in the front of the Torii gate and make a 90-degree bow. If you have a hat or cap, you should take it off.

2. Sandou (gravel path to the main building)
Try to avoid walking in the center of the Sando way. We Japanese believe the center of the way is for the kami-sama (god). However, it is not a must for you to do. Actually, I never minded myself until now.

3. Mitarashi (washing hand hut)
Before meeting the kami-sama, you have to make your body pure at the Mitarashi.
Ladle water with your right hand and wash your left hand. Switch the ladle to your left hand and wash your right hand. Then pour some of the remaining water in your mouth with your left hand. Attention: do not touch your lips to the ladle. Put the mouth of the ladle just under your lip. After, spit the water in the basin at your feet or ditch and NOT in the place where you got the water from. This is sure to get your thrown out of the country. Finally, wash your left hand again and replace the ladle standing up letting the water run along the length of the ladle from mouth to handle. We Japanese believe that this cleanses the whole thing.

4. Oinori (praying or wishing to the god)
There are many ways to do this in Japan. It is dependent on the particular shrine or religions. There is usually a sign telling you what to do since there are a countless number of shrines and temples here. I will tell you the basic way.
First throw your offering in the box. You might not get your wish from borrowed money!
Make two bows, clap your hands loudly twice (to get the god’s attention) and make a final single bow.
My grandfather followed Izumo-Taisha (one of the oldest shrine in Japan). He would clap 4 times. I follow my grandpa’s way. Please feel free to do the same if you like.

5. Omikuji (paper fortunes)
Now is your chance to see what your future holds. There is usually a box with sticks. First pay the fee. Then shake the box until the stick comes out. Tell the priest or priestess what number is written on the stick and they will give you your fortune. Some shrines are self-service so you will have to find your fortune from a set of drawers. After you are done reading it, you can fold it up and tie it on one of the ropes or trees nearby specifically for this purpose. If it is a good one, you can take it home with you. Bad ones are usually tied at the shrine for the god to think about.

There are many food stalls along the Sando. However, you should not buy or eat anything before finishing Oinori. Since you must have finished, you can now buy and eat anything you please on your way out of the shrine.

6. Torii (gate)
Before leaving, turn to main building and make a bow again.

Matcha

2010-04-03T15:50:00.000+09:00

Matcha has been drunk in Japan for over 800 years. Matcha is made from the dried leaves of the tea plant. But, matcha is different from other teas. Matcha is made by grinding the tea leaves into a fine powder. Other teas are the distillation of tea essence from the leaves, leaving the leaves in the teapot unused. Matcha uses the whole of tea leaves leaving nothing behind. It is very unique.

How to serve matcha:
Using a bamboo spoon, put the matcha powder into a tea bowl. Afterwards, using a bamboo ladle, add hot water into the bowl. Then, using a bamboo whisk, whisk the contents quickly. It is very simple. However, there are many methods, styles and deep meanings to go with them. For example, I mentioned that all the tools are made from bamboo. I think there is some special meaning for why everything must be bamboo.

Matcha is made using the first leaves of the season and only the highest quality leaves. Those leaves are picked by hand with care. The leaves and plants are covered by sheets to prevent sun from shining directly on them. Covered tea plants grow slower than others and don’t dry out as fast. This generates a rich flavor. The growing method is the same with sencha, another high quality Japanese tea.

Matcha is a healthier drink than regular tea, because it contains much more caffeine, tannin, polyphenol, catechine and vitamins.

The contents and the flavor are very distinct when matched with other foods. Matcha desserts are especially famous. You must know green tea ice cream. I know of many other desserts in Japan using matcha: chocolates, cakes, cookies, candies, soy bean paste and wagashi(traditional Japanese sweets). I also know of matcha-salt which is used for tempura.

Tokoname teapot burning

2010-02-16T10:33:00.004+09:00

Gray Hidasuki

Kokudei Inka

I went to tabletop show 2010 spring in Nagoya city on Jan 13th in order to get new items. I could meet a potter who is Teruyuki in Tokoname and asked about processing the Tokoname teapot. I have gotten some his special works in the show. He has been providing new styles and models of teapots for the show. They are not for regular items.

This time I got two types. One is Gray Hidasuki. The other is Kokudei Inka.

The Gray Hidasuki teapot was burned three times. The first burning was kept 650 degree-C and made Hidasuki patterns. Hidasuki was made by straw burning on the teapot surface. Second burning was 1200 degree-C with oxidation atmosphere. The process made white color on the surface. The third burning was 1200 degree-C with deoxidization atmosphere. It made gray color surface.

Kokudei Inka teapot was burned a couple times. The first burning was 600 degree-C. After that he painted outside with red and green color. The second burning was 1150 degree-C.

Chopsticks & Fish

2010-01-21T11:19:00.003+09:00

Sisyamo

Japanese have loved eating fish since the Stone Age. This is probably because Japan is surrounded by the sea on all sides. I think Japanese eat fish more than Chinese do. You know, we Japanese have learned much culture from China & Korea. Some examples: Kanji (Chinese character), rice cropping, pottery, iron work, building styles, etc. Chopsticks also came from China. However, the shape is different. Chinese chopsticks have a square shape with a uniform width. Japanese chopsticks taper from one side to the other. This shape was developed in Japan. It is understood from history that this modification comes from eating fish in the Edo period (the 18th -19th century). Fish that live near the coast are small and have many small bones. It is hard to separate meat from bone with wide chopsticks.

I used to work in a steel plant in North Carolina. Like Japanese and unlike Chinese and Koreans, Americans also do not normally eat fish with the head still attached. Japanese do eat small fish like sardines whole. I could get my hands on some fish with head in Atlanta, Georgia. Specifically, I could get the fish I especially love, shishamo (a saltwater smelt) which is 6” long 1” wide that still has fish eggs in its belly. It can be eaten whole, head and all. My wife would cook the fish for my lunch box. When I ate it, my friends and coworkers would leave my table. They thought I was crazy for eating the whole fish! My dad eats inago, a locust, a kind of grasshopper. It has very bitter taste, and when I ate it in childhood I thought he was crazy too!

Shiro ( Japanese castle) Vol. 7 Pine plants

2010-01-07T10:54:00.003+09:00

Pine plants
There are pine plants around stone walls and moat. These plants are full of sharp thorns and only the foolhardy would try to cross them. The plants are also very dense so they are difficult to cut and even if burned they retain their strength.

Shiro ( Japanese castle) Vol. 6 Wells

2009-12-11T10:38:00.006+09:00

Wells
Water is also very important for defense and in case the castle was sieged. There were 33 wells in Himeji castle. 13 wells are left in the present time. One of the deepest wells is 100 feet deep. You can see from the numbers how important wells were to the castle.

Shiro ( Japanese castle) Vol. 5 Inside of the castle

2009-11-21T13:29:00.007+09:00

Entrance

Stairs in entrance

Door that covers the stairs

Storage for weapons

Storage for guns and lances

Inside of the castle
There are also some interesting devices in the castle. There are small stairs just inside the main front door. There is a door that covers the top of all stairs to prevent entry by attackers. All the stairways are built in the same style. The 2nd and 3rd floors have storage for weapons and also hidden storage spaces for when visitors would come to the castle.

Shiro ( Japanese castle) Vol. 4 Drop roof (murder hole)

2009-11-14T11:18:00.006+09:00

Drop roof (murder hole)

Castles and gates feature drop roofs. There are also larger ones located on the outer corners of the castle. Defenders would drop stones, hot water and hot oil when enemies attempted to climb the stone wall.

Shiro ( Japanese castle) Vol. 3 Shooting Hole

2009-11-07T10:57:00.010+09:00

on the wall (outside)

on the wall (inside)

In the castle

on the gate (inside)

on the gate (outside)

Shooting Hole

The walls also feature defenses. The walls and castle buildings have round and triangular shaped holes. These holes are used for shooting arrows and guns. The holes taper down in width from the inside to outside. This allows for more flexible aim from the inside and presents a smaller target from the outside.

Shiro ( Japanese castle) Vol. 2 Gate

2009-10-24T11:32:00.013+09:00

1st gate with moat (outside)

Gate "Hishi" (outside)

Gate "Hishi" (inside)

Gate "I" (outside)

Gate "I" (inside)

Gate "Nu" (outside)

Gate "Nu" (inside)

The last gate (door of the castle)

Castle Gates

There are 21 gates in the castle area. There were 84 gates in the past. Attacking enemies would have to pass through more than 10 gates from the outer area of the moat before reaching the main building. The outside of the gate area are widened and shaped in an L-pattern. Enemies would have to pass the inner part of the L to reach the gate, but they would be attacked from all sides from the safety of high arrow-slits on the walls and murder holes where rocks or liquid could be dropped on them.Some gates feature another type of defense.

Some gates (gate Nu) have stone stairs and stone walls that slope down towards the gate on the inside. If enemies reached the front of the gate, defenders could break the stone stairs and put the stones behind the doors of the gate. This way the enemies could not breach the gate easily. The only way to pass the gate would be to break the door down first and then remove the stones. In this time the defenders could continue shooting them from above the gate.

Shiro (Japanese castles)

2009-10-20T11:24:00.002+09:00

There are only 12 remaining original castles in Japan that are still standing since the 16th or the 17th century. The rest of the castles in Japan were rebuilt after being destroyed in World War II. Osaka castle and Nagoya castles are the most famous of the rebuilt castles. There many rebuilt castles and abandoned castles all over Japan. No fewer than 36 of the capital cities of Japan’s 47 prefectures were originally castle towns. In front of Tokyo station is the ruins of Edo castle. Edo castle was the biggest castle in Japan and was owned by the Tokugawa family. Now the area is owned by the Japanese royal family and they have been living in that area since Edo period ended.

Japanese castles were not only homes for warlords and nobles, but they also served as an impregnable fortress. Japanese castles have massive walls of stone, moats, several layers of gates and many other devices for protecting from enemies. I will present these using Himeji Castle in Hyogo Prefecture as an example.

Himeji Castle is the biggest castle of the 12 of well-preserved original castles and it was finished in 1618. The castle is called Shirasagi-jo (white egret), because of its elegant white plastered walls and grouting. The white plastered walls and castle stone walls have been well maintained in their original forms. The building and the area has been designated by the World Heritage Committee of UNESCO as one of the world heritages in Japan.

Urushi vol. 2

2009-10-01T09:44:00.005+09:00

Teacup Saucer

I presented a story about Urushi in the past. This time I’ll continue the story.

Urushi comes from tree sap. When the trunk of the tree is cut, it produces a resin to try to repair the cut area. It is like a rubber tree. This resin is urushi. Because the resin can cause a rash if it touches the skin, it was commonly believed that urushi had special powers to ward off evil.

A single tree can only produce a few grams of resin each time it is tapped. Urushiware must be painted with many coats until the beautiful shining color appears. So, this sap is quite valuable due to its limited quantity. That is the reason urushiware is expensive.

Black and red colors are famous in urushi, because, the red is connected to Japanese custom. In ancient times, red was believed to be an auspicious color that kept away evil spirits and brought good luck.

Urushi is called Japanese lacquer in English. In the 17th century, urushiware was shipped to Europe. Europeans felt it was very graceful tableware. They held it in such esteem that it was called ‘japan’, as people call beautiful potteries, ‘fine china’.

Yasokichi Tokuda Dead

2009-09-23T12:06:00.003+09:00

One of the living national treasures, Yaokichi Tokuda III, passed away on Aug. 26th. 2009. Pneumonia killed him. He was 75 years old.

Yasokichi Tokuda III was one of the best potters in the Kutani area. He developed 100 colors from the basic Kutani colors: Yellow, Green, Blue & Purple. His blue color is very famous. His gradation color from Blue to Green to Yellow is very beautiful. This gradation can be seen in his many works.

So, his works will never be made again. Their value will not drop, but will increase year by year. Of course, it will be increasingly difficult to purchase his newer works from my vendors.

My dad has one of his vases and a sake cup. I should inherit them. They are my family’s treasure!

Bizen Gallery vol. 3 Hidasuki

2009-09-05T12:00:00.005+09:00

Hidasuki Green tea cups (right)

Hidasuki Beer cups (right)

Hidasuki Beer cups (right)

Bizen Gallery vol. 2 Sangiri

2009-09-05T11:34:00.008+09:00

Bizen Sangiri Teapot

Bizen Sangiri Green tea cups

Bizen Sangiri Mugs

Bizen Sangiri Green tea cups

Bizen Sangiri Sake cups

Bizen Sangiri Sake cups

Bizen Gallery vol. 1 Goma

2009-09-05T11:28:00.007+09:00

Bizen Goma Soy sauce bottle

Bizen Goma Sake bottle

Bizen Goma Sake bottle

Bizen Goma Sake cups

Bizen Goma Sake bottle

Patterns of Bizen ware

2009-09-05T11:14:00.003+09:00

Bizen ware is designated into 5 types depending on the pattern.

Goma: This pattern is made by firewood and ash. They are melted by being heated in a kiln and become light brown, beige and bright yellow in color. Some patterns look like sesame seeds on the ware. Sesame is goma in Japanese. That’s the reason this method is called goma.

Sangiri: The area in a kiln is divided by pieces of wood. When the potteries are laid beside the wood while burning, some areas are not directly reached by the flames this is the method of reduced flame burning (low oxygen). These conditions make gray, gold and silver colors. The name Sangiri is actually two words (San-Giri). “San” means wood partition in Japanese, and “Giri” means dividing.

Hidasuki: Straw is placed on the pottery before burning. Iron from ashes of the burning straw reacts with the oxidized flame and then makes red marks on wares. The contrast between red and light brown looks very graceful. This way was found by accident. Potters put straw between potteries in order to prevent them from adhering to each other before burning. This method is the result of that accident.

Botamochi: Botamochi is a Japanese sweet and has a round shape. This method is named for the dumpling shaped ceramic put on the ware before the burning process. Thus some areas are not covered by ash during the burning. This makes for a distinct color difference between the covered and uncovered areas. In this method bowls are sometimes used for covering larger areas.

Ao-Bizen: Regular Bizen ware is burned by an oxidized flame. Ao-Bizen ware is burned with a reduced flame (low oxygen) and has a blue color. Iron produces a red color in an oxidized atmosphere and makes a blue color in an oxygen reduced atmosphere. “Ao” is blue in Japanese.

Why 5 pieces set in Japan?

2009-03-06T09:47:00.006+09:00

Wakasa Chopsticks

Imari Chopsticks Rests

Imari Green tea cups

Imari Sake cups

I got a question from my customer why most Japanese wares are in 5 pieces?

I investigated it and found three reasons as follows.

1. Japanese prefer odd numbers rather than even numbers. We have celebrations on Jan. 1st, March 3rd, May 5th and July 7th. But, we do not have any holidays on Feb. 2nd, Apr. 4th and June 6th…
2. 4 is considered a bad luck number and is connected with “death”.
3. Asymmetrical is good in a tea ceremony. 3 and 5 is better than 4 and 6.

In China, a table is set to mark the 4 points of the compass. They believe it is good luck. Therefore, Chinese ware comes in a set of 4.

It was an interesting story for me. I appreciated my customer giving me a chance to investigate.

White Day

2009-02-17T10:52:00.002+09:00

Previously, I presented Valentine’s Day in Japan, when women send gifts and sweets to men. This time I will describe White Day held on March 14th. The event was originated by candy makers in 1980’s as a way for men to return to the favor to the women. Why it is white? Candy is made with sugar which is white. White Day is also funny story.

If a man gets some sweets or gifts from a woman on Valentine’s Day, he has to give back some sweets with gifts on White Day. Giri-chocolate was not meant to be a gift of obligation.

Between students, boys just give back sweets to the girls. It is simple. But, in the business world, it is little bit complicated. Some office ladies send many Giri-chocolates to their coworkers and their bosses, because they expect good gifts back from them. It is the rule, that if a man gets something from a woman, he has to give back gifts worth three times as much to her. It is not only on Valentine’s Day, but also at Christmas time. It is a kind of investment. She spends $100.00 for Valentine’s Day and then expects $300.00 gift value on White Day.

When I was single, I bought dinner for my girlfriend during the White Day season. It was not three times…

Gift giving in Japan is not always a happy time. Boys and guys must think ahead about the next step.

Valentine‘s Day in Japan

2009-02-07T12:01:00.002+09:00

I was surprised to discover that there is a big difference between the way the Japanese and Americans celebrate Valentine’s Day.

Valentine’s Day is a huge event in Japan, especially among single people. I was so surprised that in the United States Valentine gifts are exchanged between spouses, as well as, between single people. In Japan this day is a big event when single girls and ladies make romantic overtures to boys and guys by giving them chocolates. Japanese women are normally shy, but on Valentine’s Day it is the first time they have a chance to say “I love you,” to a particular boy or man.

We see a lot of chocolate commercials on TV beginning in February. I saw a newspaper article that said this custom was created by chocolate industry in the 1960’s to increase their sales. Now, most women give chocolate to men. This holiday makes up 20 % of sales for one year. It is a national event.

When I was a junior high school student, I was so nervous the night before Valentine’s Day. Boys took pride in how many chocolates they received. I got one or zero chocolates on that day every year. If I did not get any, I was very disappointed that evening. Sometimes, my mother gave me chocolate, but that did not work for me. I wanted chocolate from girls instead of my mom. Star players in sports get many, many chocolates. Idols get tons of chocolate.

In the business scene, ladies give chocolates to co-workers and their boss. It is called “Giri-chocolate”. Giri means obligation in Japanese. So, it means “I give you chocolate, but it is not because of love.” If men get the Giri-chocolate, men have to give back chocolate or some sweets with gifts on White Day. I will explain White Day in the next issue.

All generations of women buy chocolates for this season. Girls give it to boys. Single ladies give it to single guys or their boss and co-workers. Mothers give it to their sons and husbands. In the first weekend of February, all department stores have a special chocolate gift center. If you go to there, you can see tons of women shopping. It is a kind of glorious view.

Roots of Japanese pottery vol.2 Sueki

2009-01-22T11:04:00.006+09:00

Sueki is a second generation pottery technique developed from Doki (Please see vol.1.). Sueki techniques came from South Korea in the 5th century. It is the first pottery made using a kiln. Doki pottery was burned with no cover, at a temperature of 600-800 degrees C. The lower temperature made brittle, red-brown ware. The Sueki kiln technique burned pottery at a temperature of 1,100 degrees C which made pottery, stronger. The kiln was a hole in the ground and used an oxidation burning method. The color was dark gray with blue.

In the beginning, Sueki ware was made for noble families in Osaka and Fukuoka. The production of Sueki ware further spread to most of western Japan, and by the 9th century, had reached northern Japan.

After that new technique came from Korea. Sueki was developed in Bizen, Seto, Tokoname, Shigaraki, Tanba and Echizen. We call these cities “Rokkoyo”, because they have each created their own unique version of Sueki technique. Please see the story.

A Sueki technique had also been used for making Kawara -a type of Japanese roof tile. You could see them on old temples and shrines in Kyoto and Nara.

Slender waist is not sexy in kimono world.

2009-01-08T10:05:00.001+09:00

Some Japanese wear kimono for the New Year holiday, because they invite families and friends to their homes, or they go visiting. I have also worn a kimono Jan 1st and 3rd this year. My parents and I invited an American couple to my parents’ home on Jan. 3rd. We let them wear kimono and visit a nearby Shinto Shrine. We had a very good time.

My father mentioned that average weight guys look nicer than skinny guys wearing kimono. This is also true for women. I saw many singers who sing traditional songs wearing kimono on TV. I feel older singers look better in kimono than younger singers, because most of them are skinny. Kimono is well-suited for older people.

Many couples wear kimono for weddings. My mother is a professional kimono dresser. She told me that most young ladies put towels under their Obi (kimono belt) and around their breasts, because they are too skinny. She told me that a skinny body breaks the balance and doesn’t look as good.

She told me kimonos were developed by the Japanese a long time ago. People were not tall and skinny. Today Japanese is taller and skinnier than in the past. Of all the developed countries, Japanese people are the skinniest. I feel Americans look better in kimono than current Japanese. Japanese are growing away from their traditional culture, while Americans are growing toward traditional Japanese culture. I’m just kidding.

Christmas in Japan

2008-12-09T10:29:00.005+09:00

Nagoya train station

2 million Japanese Christians live in Japan, which is only 1.6% of the Japanese population. Most Japanese enjoy celebrating Christmas, regardless of their spiritual beliefs. It is a funny custom.

When I was a kid, I believed Santa Claus gave me a gift if I was a good boy. I learned about Christmas from my parents and my kindergarten teacher, but not from Christians and ministers. My family was not Christian, but we had Christmas parties. We did not sing any gospel songs. We sang some Santa Claus songs in Japanese. When I was young, I didn’t know Christmas was Jesus’ birthday. I enjoyed the party and gift from my parents.

When I got a girlfriend, I knew I would have to spend time with her on Christmas Eve. We exchanged gifts. The young man has to buy a more expensive gift than the young women has to buy. Of course, the young man has to pay for dinner and a hotel, if necessary. It is a common rule among singles. It is not so bad for men, because most women do not want to be alone on Christmas Eve. It is a huge opportunity to impress a new girlfriend. One of my friends told me this day was the toughest in the year, because he had to choose one girl from his several girlfriends. So, it is the worst day for playboys in Japan.

I don’t know why most Japanese eat chicken for Charismas Eve dinner. Most families do not have big ovens. They have to buy grilled or fried chicken at the stores. No doubt, KFC could make record sales at that time of year.

Avocado in Sushi

2008-10-15T11:50:00.003+09:00

Over 12 years ago, on my first trip to America, I discovered something strange. Americans were eating avocado in sushi. Then, about 10 years ago Japanese sushi restaurants began to use avocado. The idea came from the US! Avocado in sushi has been popular ever since.

I ate a rainbow roll at a Chinese/Japanese restaurant in Western North Carolina in 1997. I was so surprised and loved the combination taste. While I lived in America I tried many kinds of American sushi,

Here are my three, favorite American sushi;
No.1: Dragon roll is made with cooked eel, avocado and sweet soy sauce on the top. I think cooked eel and avocado are a great match.
No. 2: Rainbow roll is made with avocado (inside) and several kinds of sashimi on the top. The sashimi can include tuna, salmon, red snapper and others. These sashimi are very colorful and beautiful.
No.3: Sunrise sushi is very rare. It is wrapped with tuna sashimi instead of nori (black seaweed paper). There is egg yolk from an “uzura” and tobiko on the top (“uzura” is a small chicken). The egg and tuna complement each other very well.

I eat avocado with tuna sashimi now. It is a very easy recipe.

Cut tuna sashimi and avocado into 1/2” squares.
Put them into a dish and mix.
Put sesame, chopped nori (black seaweed paper) on the top.
Sauce is made by mixing soy sauce, wasabi and lemon juice.
Put the sauce on top of the tuna and avocado.
Optional: tomato, green onion
Salmon can be substituted for the tuna.

I went to Ohio on a business trip. My customer told me he couldn’t buy any sashimi in his town. He enjoyed avocado with soy sauce and wasabi. It tasted very similar to good tuna sashimi. He enjoyed it instead of real sashimi.

I do not know who started to eat avocado with soy sauce and cook avocado in sushi. The idea is great and a wonderful combination - Japanese culture and avocado!
I welcome that kind of combination and will keep searching for it.

Pentagon Chopsticks

2008-10-02T10:15:00.003+09:00

I can tell you these chopsticks are the best chopsticks in my store. I prefer the new pentagon shaped chopsticks and here are some reasons why:

The pentagon shape is a modern, non-traditional shape in chopsticks. Most Japanese chopsticks have a square or round shape. Why a pentagon shape? Because in Japanese “Gokaku” translates to pentagon and ”success on an examination”. This item has become more and more popular among students and parents.

The pentagon shape is uniform from top to bottom. The edges are also pentagon-shaped and are useful for handling. They can hold slippery foods, such as noodles, very easily. Have you eaten noodles with round chopsticks? It was very hard, wasn’t it? Even the Japanese have difficulty sometimes.

The chopsticks are crafted with compacted plywood and resin, which make them very strong but still light weight.

Slim chopsticks provide very good handling, especially when eating grilled fish. You can separate fish meat and bones with ease.

Doki gallery

2008-09-22T10:23:00.004+09:00

Roots of Japanese pottery vol.1 Doki

2008-09-16T09:43:00.002+09:00

Doki pottery originated 10,000 years ago and continued until 1,500 years ago in Japan. After that, new pottery techniques were brought in from Korea. One technique was the use of a kiln for the burning process. Doki pottery was burned with no cover, at a temperature of 600-800 degrees C. The lower temperature made brittle, red-brown ware. The kiln technique burned pottery at a temperature of 1,100 degrees C which made pottery stronger.

In the beginning Doki did not have a pattern on the surface. A later development involved using a rope to create a pattern. Before the burning process, the potter rubbed a rope over the surface of the pottery piece. Around 3,000 years ago people began to use a spatula to make the pattern.

Some of Doki pottery exhibited very aggressive designs and were not functional. Those pieces were used for ceremonies or funerals. Some present day artists value them very highly and appreciate them for their imagination. Taro Okamoto is one of the famous Japanese artists who is inspired by Doki.

Some Japanese archaeologists say that at time, the ancient people were a hunting society not an agricultural society. Their lives were unpredictable and survival was a way of life. Daily fear created a very aggressive imagination.

Production of Doki was discontinued when kiln techniques arrived from Korea. Now Doki can be found in ancient ruins throughout Japan.

Tororo imo

2008-08-23T13:37:00.008+09:00

Tororo-imo

Grated Tororo-imo

On steamed rice

Tororo Zaru Soba

Tororo Soba

Tororo-imo

Tororo-imo is Dioscorea opposita (yam) or a kind of potato.
We also call it Naga-imo.
“Imo” means potato.
“Tororo” means sticky.

Japanese people love sticky foods and know a lot of ways to prepare Tororo-imo.

It is good with sake!

Grated Tororo-imo, is most popular way to eat it.
Peel the skin, grate it and eat with soy sauce and wasabi,
or put the mixture on steamed rice.
Another option: add tuna sashimi or egg yolk

Tanzaku
Peel skin and cut into quarter inch thick, 2 inch lengths.
Top with katsuobushi (dried bonito flakes) and soy sauce.

Sautéed
Cut into 1/4 or 1/2 inch wide slices.
Put them and butter into a pan with medium flame.
Add soy sauce to taste.

Totoro soba (noodle)
Japanese love to put grated Tororo on all kinds of noodle-.
soba, udon, zaru-soba, zaru-udon, kaki-soba, yaki-udon.
It is delicious!

We have many other dishes we use with tororo-imo.
If you find “tororo” word or white sticky paste in a Japanese restaurant, please try it.
It can be found at Asian grocery stores in the US.

Noren

2008-08-09T10:46:00.007+09:00

Noren is a traditional Japanese fabric partition that is hung between rooms or outside an entrance. Noren is used for separation and protection from sun, wind and dust. But it also has other functions.

You might see noren used as a store signboard at the front of a Japanese restaurant. The noren will be printed with the restaurant’s name, trademark and/or type of food served (sushi, noodle & etc.).

Noren also shows the symbol for a store/company printed with its name and logo.

“Noren” can indicate business terms.

Noren-wake: “Wake” means divide, split and part. A famous Japanese restaurant has many chefs. If one of the chefs wants to open his own restaurant using the famous restaurant’s name, he must receive approval from the owner or the top chef. This means that two restaurants are formed with the same name and food. This is a rare occurrence. If you encounter a noren-wake restaurant, the food will probably be excellent.

Noren-wo-uru: “Uru” means selling. Noren-wo-uru means that the original business has been sold to a new owner.

Noren-wo-yogosu: “Yogosu” means make it dirty. If a store makes a mistake, it will have a bad image. In that case, we say “noren-wo-yogosu”. Noren is the store’s face.

A Japanese restaurant hangs the noren just before opening and then takes it down at closing. If you visit a Japanese restaurant around 3 PM, they might not have the noren hanging out. This means that food is being prepared.

Perhaps now you can understand the importance of noren!

Japanese style baked potato

2008-07-29T09:52:00.004+09:00

Japanese like baked potatoes, but they prepare them in a different way.

I love two kinds of Japanese style baked potatoes.
One kind uses batter soy sauce and the other uses ginger soy sauce.
I also love the US style, which is made with batter, sour cream, bacon chips and green onion. But I suggest you try the Japanese style, too.

Batter soy sauce,
1.Bake potato.
2.Slice top of potato.
3.Put butter and soy sauce into the slice.

Ginger soy sauce,
1.Grate or mince the ginger.
2.Mix the ginger and soy sauce.
3.Bake potato.
4.Put the sauce on the potato and then eat it!

Japanese grocery stores sell grated ginger in tubes.
It is very convenient. Wasabi is also available in a tube.

Minori Yoshida (Kutani)

2008-07-01T09:49:00.003+09:00

Sake cup by Minori Yoshida

Minori Yoshida

In 1951 Minori Yoshida was the third generation to take over Kinzan Kiln. The Kinzan Kiln in Kutani Village was opend by Shusaku Yoshida in 1906. The kiln developed the “Kinsai” techniques. Kinsai is a type of gold leaf painting technique that continues to undergo improvements today. In 2001, the Kinzan Kiln was designated a Living National Treasure of pottery painting. Minori Yoshida, master of the Kinzan Kiln, received the Medal of Honor from the government of Japan in 2001. He has also received many awards from all over the Japan. His works were presented to the Japanese Royal Family, and some are in the collection of the Smithsonian Sackler Gallery in Washington DC.

How to serve green tea vol. 5 Matcha

2008-06-21T11:13:00.004+09:00

Tea caddy

Matcha

Matcha has a deeper meaning that reflects on all aspects of the Japanese culture.
Matcha basic serving requires a tea mixer (chasen) and tea cup for matcha (chawan).

Process,
1. Pour hot water into chawan and mix the hot water by chasen.
2. Wait a moment and then pour out hot water (remove leftover water). This process warms up the chawan.
3. Put 2 grams of matcha into chawan.
4. Bring approximately 3 oz. (100ml) of water to boiling and pour into chawan.
5. Mix tea and hot water with a chasen until tea foams.
6. Stroke the surface to break larger bubbles.

How to serve green tea vol. 4 Bancha

2008-06-17T11:20:00.004+09:00

Green tea cups by Kakiemon, Imari

Bancha

Bancha is lower price regular Japanese tea.
Bancha has lower caffeine than other green teas.
It is a more gentle tea on your stomach.
This tea is especially suitable for children.
Bancha has polysaccharides and catechin.
Polysaccharide reduces sugar in the blood, and catechin reduces fat.
For these reasons, Japanese restaurants usually serve Bancha after dinner.

Process,
1. Put tea leaves into the teapot. Allow for 3 grams of tea leaves per person.
2. Bring 5oz. (150ml) of water to boiling. Pour boiling water into the teapot and wait a minimum of 30 seconds for the tea leaves to soak.
3. See “Cycle pouring” in vol.1.
4. Nibancha (second tea), pour hot water into teapot and wait 30 seconds.See “Cycle pouring” in vol.1.

How to serve green tea vol. 3 Gyokuro

2008-06-14T11:44:00.003+09:00

Green tea cups from Kutani

Gyokuro,

Gyokuro is the best quality of green tea, having a very good taste and fragrance.

When the tea tree leaves begin to open, the tree is covered by plastic sheets or straw for 20 days to protect it from direct sunshine. The process yields young tea leaves that have a rich taste that is less bitter.

Because it is so special, Gyokuro should be served in small tea cups.

Process,
1. Bring 0.7 oz. (20ml) of water to boiling. Pour hot water into tea cups. Let it cool down (120-140 degree F, 50-60 degree C).
2. Pour hot water from teapot into small green tea cups until they are 70% full. This process warms the cups. Empty out any leftover hot water.
3. Put tea leaves into teapot. Allow for 3 grams of tea leaves per person.
4. Pour the hot water back from the cups to the teapot, and wait 2 or 2 and half minutes for the tea leaves to soak.
5. See “Cycle pouring” in vol.1.
6. Nibancha (second tea), pour hot water into teapot and wait 30 seconds.
7. See “Cycle pouring” in vol.1.

How to serve green tea vol. 2 Sencha

2008-06-10T10:12:00.003+09:00

Green tea cup & saucer from Tokoname

Sencha,

Sencha is regular Japanese green tea.
There are two key points for serving;
a) Let the hot water cool down slightly.
b) Don’t leave any tea in the teapot.

Process,
1. Pour hot water into a small (2-3 oz. or 60-90ml) teacup until it is 80% full. Let teacup cool down to 160-195 degrees F (70-90 degrees C).
2. Put tea leaves into teapot. Allow for 2 grams of tea leaves per person. If you make tea for 1 or 2 people, add a bit of extra leaves.
3. Pour hot water from teacups to teapot, and wait 60 seconds for the tea leaves to soak.
4. See “Cycle pouring” in vol.1.
5. Nibancha (second tea), pour hot water into teapot and wait 10 seconds.
6. See “Cycle pouring” in vol.1.

How to serve green tea vol. 1 Basic

2008-06-02T09:59:00.005+09:00

Imari Green tea cup

Do you want to serve good flavored tea?
If you know some rules, you can serve it like a tea master.

I will present the basics of serving tea.
This rule applies to serving all kinds of Japanese green tea.

1. Know what kind of green tea you will be serving
There are different ways to serve each kind of green tea.

2. Use soft water or distilled water for making the green tea
Tap water contains chlorine, calcium and magnesium. These chemicals have a bad affect on the taste of the tea. Mineral water can be hard or soft. Hard water is rich in calcium and magnesium. Soft mineral water is preferable.

3. Boil water
Boil water for 2-5 minutes to eliminate carbonates.

4. Follow the particular process for the tea you serving
Each tea has a proper way to serve it - water temperature, tea/water ratio and soaking time. It is important to follow the process.

5. Cycle pouring (for three cups)
Pouring a full cup directly from the teapot does not provide the best taste. The top is weak and the bottom is strong. Fill each cup 1/3 of the way then repeat the process until all three cups are full. When filling the three cups, change the pouring order from 1, 2, 3, to 3, 2, 1. All three cups will have the same quality.

6. Pour until the last drop
The last drop has a very rich taste and fragrance. Don’t miss it.
Also, Japanese enjoy having a second cup from the same tea leaves. The second round is called “Nibancha”. Nibancha has a mild and light flavor. It is still fun! If some water is left in the teapot, and tea ingredients get mixed into the water, it will not make good Nibancha.

Boild Soramame (fava beans)

2008-05-24T11:10:00.004+09:00

Edamame, boiled immature soy beans, is a favorite Japanese snack food.

I would like to recommend another tasty bean.
It is the fava bean, called “Soramame” in Japanese.
It can be found at Asian and Latin American grocery stores in the US.

I think Soramame is more delicious than Edamame.
Of course, it goes well with sake!

Ingredients:
2 lbs fava bean
2 tsps salt
1 qt (1 L) water

Optional, 3 oz (100ml) sake

Preparation,
Dehull fava beans.
Boil water in pan.
Put beans and salt into boiling water.
Boil for two minutes.
Drain beans in a colander.

Peel skin before eating beans.

Optional,
Cut corner of black spots before boiling.
Add sake to boiling water.
It makes a better flavor.

Kiyomizu (Kyoyaki)

2008-05-22T09:47:00.005+09:00

Sake bottle & cup

The history of Kiyomizu pottery traces back to the end of the 16th century. Kiyomizu, also known as Kyoyaki, means pottery. This form of pottery originated in Kyoto. Kyoto was the capital of Japan from 794 to 1869 (except during the Edo period 1603-1869). Traditions and techniques were brought together from all over the Japan. The tea ceremony was established in Kyoto. Kiyomizu pottery was developed with the most refined techniques by many famous potters (Ninsen, Kenzan, Mokubei Aoki, Eiraku Hozen). The skills and techniques are highly valued and continue to the present.

Most of the works are handmade, anti-mass production. They continue to use the wheel for the shaping process and all pieces are hand painted. Today most Japanese pottery is mass produced and is reasonably priced. Kiyomizu pottery offers the discerning connoisseur a unique alternative.

Momiji (Japanese Maple)

2008-05-15T09:56:00.006+09:00

Kiyomizu Sake bottle (Tokkuri)

Kiyomizu Sake Cup (Choko)

Japanese have always appreciated the changes in seasons. Each season has unique characteristics, but autumn is one of the most favorite seasons. During autumn many Japanese people visit the mountains to see the trees’ changing colors. Two of the most popular areas are Nikko in Kanto and Arashi-yama in Kyoto.

The most common broadleaf tree is Momiji. The name comes from “leaves turn red”. The shape is unique and like a baby’s hand. Momiji has yellowish green buds in the spring that turn to dark green in the summer. The green changes to yellow briefly, and then red in autumn. Each color change has its own elegance.

Momiji pattern is used for Kimono, pictures, pottery and other traditional crafts. Momiji and Sakura (cherry blossoms) patterns are the most prized here.

Is maple in your country also very beautiful?

Buzan Fukushima, Gallery

2008-05-13T10:23:00.005+09:00

Incense Burner

Incense Burner

Tea bowl

Craftsmanship
The pattern is called “Akaesaibyo”. It means fine red paint in English. The technique was developed around 1820 in Sano, Kutani. Akaesaibyo is one of the most popular patterns in Kutani. There were over 200 technicians in Kutani around 1900, but now there are only a few technicians. Buzan Fukushima is the best technician and leader in Akaesaibyo. Please take a look at his work.

Buzan Fukushima, potter in Kutani

2008-05-08T09:29:00.004+09:00

Cold sake cup

Buzan Fukushima has over 30 years experience in Akaesaibyo at Kutani Sano kiln. His works were accepted 11 times in Japan Traditional Craftsman show. He also received the grand prize (prize of prime minister) in Japan’s 1998 Traditional Craft Competition. He is the president of Traditional Craftsman Association in Ishikawa Prefecture.

Kingyoku Nakata Gallery

2008-05-04T09:34:00.009+09:00

Vase

Incense Burner

Sake cup

Sake cup

The pattern is called “Aochibu”. “Ao” means blue color, “chibu” means dot in English. Aochibu has three colors of dots - blue, white and gold. Blue is the most popular. Aochibu was developed around 1910 in Kutani district. The dots are painted by hand, one by one. Some works have a swirly pattern. High skills are required to paint each unique dot size, color and shape. The Kingyoku family has developed the skills to the highest level. Second generation Kingyoku Nakata has become the best potter in Aochibu works.

Kingyoku Nakata, potter in Kutani

2008-05-01T11:15:00.007+09:00

Cold sake cup

Kingyoku Nakata studied basic techniques at a famous kiln in Kyoto. After completion of his studies, he returned to Kutani and apprenticed under his father. He also studied with Yasokichi Tokuda (Living National Treasure) and three other masters in Kutani.
His work has received many awards. In 1994 he was designated Traditional Craftsman from the Japanese government. When the Japanese prime minister visited Europe in 2000, he gave Kingyoku Nakata’s pieces as gifts.

Clam Potato

2008-04-30T09:38:00.004+09:00

Spring season is a very good time for eating clams in Japan.
Last weekend, my wife made a good recipe.
I recommend having sake with this dish.

Ingredients:
1 lb potatoes
1 clove garlic
1/2 lb fresh clams
1 tsp sake (white wine)
10 oz. (300ml) water
2 tsp butter
1/2 tsp soy sauce
salt to taste
3 scallions (green onion)
(Attention: 1 teaspoon is 5 ml or 1/6 oz.)

Preparation,
Cut the potatoes into 1/4 (big potatoes 1/6) pieces.
Peel and slice the garlic clove.
Chop scallions into 1/4” pieces
Fry clams and garlic in pan with sake and cover.
After clams open, remove them from pan.
Put water and potatoes in pan and boil until potatoes are soft.
Finally, combine soy sauce, clams, salt and scallions in pan.

It’s ready to serve.

What's Kutani?

2008-04-21T18:37:00.007+09:00

Kutani sake cup

The history of Kutani pottery traces back to the beginning of the Edo period (1655).
The early stage progressed under the support of the Daishoji clan. After the discovery of the potter’s clay at a mine near Kutani village, a potter was sent to Arita (Imari) district to master ceramics.

He brought his techniques back to Kutani, but production suddenly ended around 1700.

The cause of the decline is still unknown.

About eighty years later the Kasugayama kiln opened at Kanazawa under the control of the Kaga Clan.

A lot of kilns were built and each developed their own special style.

In the Meiji period (1868-1912), Shoza Kutani developed his unique style, and the works of his apprentices were exported as highly valued examples of Industrial Arts of Kutani.

Rokkoyo vol.6 Bizen

2008-04-04T16:05:00.006+09:00

Goma, Tokkuri (sake bottle)

Goma, Vace

Hidasuki, Dish

vol. 6: Bizen (Okayama prefecture)

Bizen has different roots than the other the five oldest kilns. Their roots are from Sueki. Sueki techniques came from Korea in the 4th – 7th century. It is the oldest kiln in Japan. Bizen does not use chemical glaze. Bizen clay has a lot of iron content and the color is red and dark brown. The color and patterns are uncontrolled and made by location in kiln, ash glaze, flame and other factors. That’s also controlled more by nature than by human intervention. The value of this technique is estimated to be very high. Bizen has had 5 Living National Treasures and one of the best pottery districts in Japan now.

Rokkoyo vol.5 Seto

2008-04-04T15:43:00.005+09:00

Sino, Tea cup for tea ceremony

Oribe, Bowl

Oribe, Dish

vol. 5: Seto (Aichi prefecture)

Seto took over Sanage kiln’s techniques. It has the same roots as Tokoname. But, Seto kiln was protected by the Hojo noble family in the 12nd century. The Hojo family governed Japan from 1192 to 1333. Seto had made high quality pottery for the family. That’s the reason they developed glazing techniques. The works are very popular in tea ceremony in the present time. But, in 1333 when the Hojo family fell, potters in Seto also lost business. They moved into the mountain and were protected by another family. The family is the Saito family who governed Mino area (Gifu prefecture). Mino is a very famous pottery area now.

Rokkoyo vol.4 Echizen

2008-03-29T18:40:00.004+09:00

vol. 4: Echizen (Fukui prefecture)

Echizen also took over Tokoname’s techniques and was founded around the 12th century. Echizen is not famous in Japan. They have been making regular house ware which was low quality. They did not make any artistic items like cups for tea ceremony. It is one of the reasons they are not famous in Japan. They don’t use chemical glaze, only ash glaze.

Rokkoyo vol.3 Tanba

2008-03-29T18:32:00.005+09:00

vol. 3: Tanba (Hyogo prefecture)

Tanba also took over Tokoname’s techniques and was founded around the 13th century. Tanba’s techniques are similar to Shigaraki. But, they use pine trees for firewood. The pine ash makes unique patterns. Now they also use natural gas for burning. In this case, they put ash on the pottery by hand. It is different when made with pine firewood. Of course, the price is much different too.

Rokkoyo vol.2 Shigaraki

2008-03-20T20:11:00.007+09:00

Nymphaeales Bowl for garden

Hibachi (charcoal bowl)

Laccoon statue

Vo.2: Shigaraki (Shiga prefecture)

Shigaraki took over Tokoname’s techniques and was founded around the 15th century.

Its famous works are jars, jars for Bonsai, grinding bowls and raccoon statues, now Shigaraki clay has a lot of iron contents which makes red color ware.

Their kiln was designed so that ash falls on the pottery while burning.

The kiln has a series of room each slightly higher than the next.

Ash, smoke and heat rise thorough the rooms creating different temperature and conditions.

The design is good for letting ash fall on the pottery.

The ash makes beautiful patterns.

The flame also affects the patterns.

It makes very beautiful ash glaze on the surface.

This process is controlled more by nature than by human intervention, just like Japanese style landscaping.

That is why intelligent people love tea ceremony and enjoy using this pottery.

Rokkoyo vol.1 Tokoname

2008-03-20T19:35:00.008+09:00

“Rokkoyo” means the six oldest kilns.
They are
Tokoname,
Bizen,
Seto,
Shigaraki,
Tanba,
Echizen.
Each kiln has unique techniques and culture.
Each Rokkoyo has handed down these traditions since the 10th century.
The works look very different.

Vol. 1: Tokoname (Aichi prefecture)

Tokoname took over Sanage kiln’s techniques.

Sanage kiln developed its techniques around the 5th century in Toyota city, Aichi and discovered techniques of ash glaze.

But it declined in the 14th century.

The Tokoname area has good clay.

Potters moved from Sanage to Tokoname.

The Tokoname kiln was founded in the 11th century.

The techniques have been taken over to Shigaraki, Tanba and Echizen since the 12-13th century.

Tokoname design

2008-03-10T16:51:00.009+09:00

The pattern is made with seaweed.
Seaweed is fired on the tea pot, and the pattern is created.
It is a natural pattern and never the same twice.

To get this beautiful pattern the pot is turned on a wheel.

The potter uses a sharp tool to make tiny indentations.

The potter stamps flowers and cuts on the surface to create a beautiful design.

Tokoname is famous for red colored clay.
When the clay is fired, it turns black.
The potter then uses a file to expose the red clay underneath.

To get this beautiful pattern the pot is turned on a wheel.

The potter uses a sharp tool to make tiny indentations.

The pot consist green, red and beige color of clay.
Those were mix and then formed as tea pot.
The surface was cut like diamond, shows unique color.
Whole processes were done by master potter.

Why choose a Tokoname tea pot?

2008-03-08T19:43:00.006+09:00

Tokoname Teapot by Kenji

http://www.japanesehandcraft.com/

Tokoname tea pots have excellent functions.

1. The angle for pouring is a very effective design.

2. Tea does not drip from the spout.

The handle is designed for easy handling.

3. The lid shape is adjusted to perfectly match the pot after firing.

The excellent match provides a good condition for steaming tea leaves.

4. Impurities adsorb with the fine particle clay.

It works as kind of filter and enhances the primary taste of tea.

5. The clay has a lot of iron oxide.

The oxide reacts with tannin.

Tannin is kind of bitter taste in tea.

So if tannin and iron oxide react with each other, the tea teast changes to mild.

Tokoname tea pots can make good tea.

That's the reason Japanese green tea shops recommend Tokoname tea pots.

You can enjoy real green tea taste and fragrance.

Are you interested in Tokoname now?

What is Tokoname?

2008-02-27T21:33:00.010+09:00

Tea pot by Teruyuki Isobe

http://www.japanesehandcraft.com/

Tokoname is located in the center of Japan and is one of the six oldest porcelain districts in Japan.

The history goes back to the 11th century. They made Buddhist urns for burials. Many Buddhist Tokoname wares are found all over Japan.

In the 14th and 15th century they made tea cups and other tea ceremony items as well as Ikebana flower vases. At that time, tea ceremony and “Ikebana” was born and became famous in the nobility and Samurai.

Since the 18th century they have been producing normal household tableware.

In the 20th century Tokoname was the largest production area for tile, pottery pipe and lavatory bowls in Japan.

Now Tokoname has the most tea pot production in Japan. They have been developing their process with modern conveniences. The craftsmanship is very high quality. You can feel it. Their tea pots are very light weight. Their ceramic mesh is fine. It is very useful and good for all kinds of tea. They have very unique features.

Tokoname is famous for red clay ware with no glaze. The clay contains a lot of iron, which changes the color to red in the firing process. Some ware has a dark gray or black surface. But, the inside is red. Tea ceremony and flower arrangement people love their red/gray ware with no glaze. It is close to natural and deeply artistic.

That’s the reason they support Tokoname ware and the government has recognized 47 master craftsmen in the area.

Karaage (Japanese fried chicken)

2008-02-25T17:09:00.002+09:00

I know every country has its own style of fried chicken.
Of course, Japan does too.

We call it “Karaage” in Japanese.
“Kara” is an old name for China, “Age” means fry.
So this style came from china a long time ago.

Several Japanese flour companies make Karaage powder.
It is very good stuff.
We just put the powder on the chicken, and then fry it.
There is no doubt that all Japanese moms love it.

The most famous Karaage powder is Nisshin Karaage powder.
I think most Japanese grocery stores sell Karaage powder.

Please try it with Sake or beer.

I love wings with Karaage powder.

Tsukune (Japanese meat patties)

2008-02-25T16:53:00.003+09:00

I present easy recipes for sake.

Today I tell you "Tsukune".

Ingredients (for four)
Ground chicken or pork 1 pound
Minced Onion 1/4 pound
Egg 1
Minced Ginger 1/4 teaspoon
Salt 1/4 teaspoon

Soy sauce 2 teaspoons
Oil 1/2 teaspoon

For sauce

Soy sauce 2 teaspoons
Sake or white wine 2 teaspoons
Mirin or Sugar 2 teaspoons

Attention: 1 teaspoon is 5 ml or 1/6 oz.
(Optional: Shiitake Mushroom, Green onion)

Preparation,
Mix meat, minced onion, egg, minced ginger, 2 teaspoon of soy sauce and salt in a bowl until mashed into gruel.
Make the mixture into a round shape.
Fry it over easy with oil in a pan.
Put Soy sauce, sake and Mirin into the pan before turning off the flame.
Turn off the flame and cover the pan with a lid for 30 seconds.

Optional,
This is the basic Tsukune.
You can add minced shiitake mushrooms and green onion before mixing with meat.
Tsukune is good for deep frying or grilling with sticks too.
Sometimes we put Tsukune into vegetable stew (Nimono) or “Nabe”.
Tsukune is very wide useful and easy to cook.

Kazuo Nakata Gallery

2008-02-16T19:52:00.006+09:00

Kazuo Nakata

2008-02-16T19:41:00.007+09:00

Sake cup by Nakata Kazuo

http://www.japanesehandcraft.com/

Kazuo Nakata was born in Ishikawa prefecture in 1949 and got his first award at 25 years old. Since then, he has gotten tremendous acclaim using silver leaf in paint. He learned under Yasokichi Tokuda III who is a Living National Treasure of pottery painting.

Kazuo Nakata is one of the potters most likely to become a Living National Treasure. Because, current Living Treasures will choose the new Living National Treasure from holders of an Important Intangible Cultural Treasure title in any prefectures. He is still young and his master is Yasokichi III. There are two Living National Treasures of pottery in the Kutani district. One is Yasokichi III, the other is Minori Yoshida. Minori uses gold leaf in paint. It is a similar technique. They want to choose the new Treasure from the same district.

If he is designated a Living National Treasure, his works will be more expensive and increase in value. The works of Living National Treasures would not be decrease in value.

Kazuo Nakata (1949-Now)
1990 The Agency for Cultural Affairs of Japan bought his vase.
1993 In the collection of the Smithsonian Sackler Gallery in Washington DC
1997 Awarded a grand prize at the Kutani traditional handcraft show and The Ishiwaka prefecture museum bought the work.
2001 Awarded a grand prize at the Kutani traditional handcraft show and the Ishiwaka prefecture museum bought the work.
2002 Designated as an important intangible cultural treasure of Ishikawa prefecture

Yasokichi Tokuda III Gallery

2008-02-14T15:15:00.012+09:00

Vase

Dish

Sake Cup

Who is Yasokichi Tokuda III?

2008-02-14T15:00:00.006+09:00

Sake cup by Yasokichi Tokuda III

http://www.japanesehandcraft.com/

Yasokichi Tokuda III was born as Masahiko and started potting at 18 years old. He took the potter name Yasokichi in 1988 from his father. His grandfather, the first Yasokichi reproduced many of Kutani's lost traditional glazes. The skills have been taken over Yasokichi III with tremendous acclaim.

Yasokichi Tokuda I (1873-1956)
1953 Designated a Living National Treasure of pottery painting

Yasokichi Tokuda II (1907-1997)
1975 Designated as an Important Intangible Cultural Treasure of Ishikawa prefecture

Yasokichi Tokuda III (1933-now)
1992 Designated as an Important Intangible Cultural Treasure of Ishikawa prefecture
1993 Prize Medal of Honor from the government of Japan
In the collection of the Smithsonian Sackler Gallery in Washington DC
In the collection of the British Museum
1997 Designated a Living National Treasure of pottery painting
1998 In the collection of the Metropolitan Museum of Art in New York

Link
http://shofu.pref.ishikawa.jp/shofu/intro_e/HTML/H_S30709.html
http://search.japantimes.co.jp/cgi-bin/fc20001111ry.html

Daikon Nimono (Boiled Daikon)

2008-02-06T14:11:00.001+09:00

I present easy recipes for sake.
Today I tell you "Daikon Nimono".

Ingredients:
Daikon 1 pound (450g)
Soy sauce 2 teaspoons
Sake 2 teaspoons
Sugar 2 teaspoons
Kombu (Dried Kelp) approximately 2 x 3 inches

Preparation,
Peel the daikon.
Cut the daikon into 1 inch slice.
Put the daikon and kelp in a pot, cover with water.
Put soy sauce, sake and sugar in the pot.
Boil the daikon for about 20 minutes with low flame.
Cut the flame and keep the pot covered for 2 or 3 hours.
(while cooling the flavor soaks into the daikon)
Before eating, heat it again.

The basics of Nimono.
Please remember the ratio Sake 1 : Soy sauce 1 : Sugar 1.
This ratio is common in Nimono and Japanese meals.
If you like it sweeter or not so sweet, you can change the amount of sugar.
Sometimes we use Mirin instead of sugar.
It is the same ratio.

You can add the Nimono to many foods as follows,
Meat (Beef or Chicken or Pork) with ginger
Vegetables (Carrot, Potato, Onion, Radish)
Mushrooms (Shiitake, Enoki, Shimeji mushroom)
Boiled egg
Hanpen (Fish cake)

Sake steamed clams

2008-02-06T14:07:00.001+09:00

I present easy recipes for sake.
Today I tell you "Sakamushi" .

Ingredients:
Fresh Clam 1 pound (450g)
Sake 4 oz. (120ml)
Green onion 2-3 stalks
Soy sauce 1/4 teaspoon
Salt
(Optional: minced ginger and garlic)

Preparation,
Keep clams in salt water for 3-6 hours. The salt water has the same concentration of salt as sea water. (The clams will spit out their sand.)

Cut green onions into 1/4 inch (5mm) pieces.

Wash clams by rubbing clam shells with water.

Put the clams, sake and optional minced ginger/garlic in a pan and cover with a lid.

Boil for 2 minutes on a high flame.

Check that all the clams are open. (If not, keep boiling for one more minute.)

Put in soy sauce and green onion.

Attention,
If the cooked clams cool down, the clams will begin to harden.
It is not so nice.
I recommend you eat it very soon.

Kakiemon Family History

2008-01-31T15:49:00.002+09:00

Green tea cups by Kakiemon XIII

http://www.japanesehandcraft.com/

Only the eldest son inherits the family name and some special skills.

Kakiemon I (1596-1666)
Succeeded in putting red paint on white pottery. The red is a similar color to Kaki, which is a Japanese fruit. He named Kaki-emon.
Kakiemon II (1620-1661)
Kakiemon III (1622-1672)
Kakiemon IV (1641-1679)
Kakiemon V (1660-1691)
Kakiemon VI (1690-1735)
Kakiemon VII (1711-1764)
Nigoshide disappeared
Kakiemon VIII (1734-1781)
Kakiemon IX (1776-1836)
Kakiemon X (1805-1860)
Kakiemon XI (1845-1917)
Kakiemon XII (1878-1963)
Nigoshide was reproduced in 1953.
Kakiemon XIII (1906-1982)
Designated as an important intangible cultural treasure of Japan in March 1971.
Kakiemon XIV (1934-now)
Designated a Living National Treasure of pottery painting in July 2001.

Early Kakiemon is from Kakiemon I to Kakiemon IV.
Middle Kakiemon is from Kakiemon V to Kakiemon VII.
Late Kakiemon is from Kakiemon VIII to Kakiemon X.
Modern Kakiemon is from Kakiemon XI to Kakiemon XIV.

Kakiemon (Nigoshide)

2008-01-30T09:44:00.002+09:00

Green tea cups by Kakiemon XIII

http://www.japanesehandcraft.com/

Kakiemon is very different from other porcelain because of its warm milk-while foundation called “Nigoshide”.
Kakiemon’s Akae matches Nigoshide better than other white porcelain of Arita which is bluish, neat and cool.

In the later Edo period (around 1800), however, the Nigoshide disappeared because of its difficult process of production.
In Showa period (1925-1989) people who studied Kakiemon valued Nigoshide again and hoped for the reproduction of it.

Thus Kakiemon XII and XIII combined their efforts and in 1953 succeeded in reproducing Nigoshide.
Then the technique of Kakiemon-style was highly valued and designated as an important intangible cultural treasure of Japan in March 1971.

Kakiemon XIV, who is alive today, learned a way of mixing paints and a technique of Akae directly from Kakiemon XII and the art of forming from Kakiemon XIII. He is doing his best to make up his own Kakiemon-style with a modern sense in a traditional technique. He was designated a Living National Treasure of pottery painting in July 2001.

Kakiemon

2008-01-29T16:36:00.002+09:00

Green tea cups by Kakiemon XII

http://www.japanesehandcraft.com/

I will start to sell antique pottery and items made by famous potters.
So, I present the Kakiemon kiln today.
They have over 300 years of history.
Because I got some green tea cups and will sell the cups on my web shop.

Kakiemon (literature from Kakiemon XIV catalog)

The first Kakiemon (1596-1666), the originator of Kakiemon porcelain, became known as “Akae” for the first time in Japan around 1643.

The early Akae works were copied from Manreki Akae of the Ming dynasty in ancient China, which had been brought to Hizen Hirado port at that time.

Later the pattern of Akae was changed by Kakiemon to a pattern of his own like Japanese painting. Akae used techniques of over-glazing with delicate polychrome called “Gosai” (five colors) or “Shichisai” (seven colors) on the milk-white foundation. This was called Kakiemon-style and was known all over Europe.

From the 17th century, the Dutch East India Company carried Kakiemon to all parts of Europe instead of the products of Keitokuching, the Chinese national kiln.

European people copied from the excellent Kakiemon works and produced porcelain there. Still now you can see European Kakiemon produced, especially in the Meissen kiln of East Germany, the Chelsea kiln of England and Delft kiln of Holland.

Urushi

2008-01-24T18:51:00.002+09:00

Urushi teacup saucer

http://www.japanesehandcraft.com/

What is urushi?

Urushi is the sap of the urushi tree.

Their habitat is China, Korea, Japan and the eastern

Himalayas area.

The sap of the tree contains a resin.

The resin is processed to urushi.

The urushi is very hard and durable.

It has been used for coating woods for a long time ago by Asians.

Evidence was found that Asians used urushi in the Stone Age.

They used it for spears and arrows.

In early Japan, people recognized urushi’s durability and the beauty,

and began to use it for coating for wooden tableware, boxes and combs.

The skill of making urushi ware has been passed on from generations

to generations, as has been done with tea ceremony custom.

Patrons of tea ceremony loved urushi ware and let craftmen make

luxurious tea ware boxes, tea spoons, tea caddies (Matsume)

and other items around the Edo period (1600-1850).

That is the reason there are many high quality urushi ware now.

Yu-Dofu (easy recipe for sake)

2008-01-21T18:53:00.001+09:00

Yu-Dofu

I present easy recipes for sake.
Today I tell you Yu-Dofu.
It is one of the best foods for sake and the easiest recipe.

Ingredients:
Tofu 1 pack
Konbu (dried kelp) approximately 3 x 2 inch
Water
Ajipon

http://www.mizkan.com/Scripts/prodWin.asp?idProd=28
Ichimi or Nanami (Japanese red pepper)

http://www.sbfoods.co.jp/eng/herb.html#10

Preparation:
1. Cut tofu into 1 inch cubes.
2. Put the tofu and konbu in a pan, cover with water.
3. Boil for 10 minutes.
4. Put Ajipon and red pepper in tray, enough to cover the tray bottom.
5. Put tofu in the Ajipon and pepper. Leave the water in the pan.

You can add some chicken, shiitake mushrooms and green onions to the tofu before cooking.

Nibbles for sake

2008-01-17T09:57:00.002+09:00

Sake set from Imari

http://www.japanesehandcraft.com/

I love snacks after dinner.
Because I do not need to cook and it is good for a long time.

As with the relationship between wine and cheese, sake has many companions.
I list companions for sake as following.
You can find these foods at Japanese grocery stores.

Dry foods,
Dried Squid (Surume)
Dried fish (Kawahagi, Iwashi, Tara, Salmon)
Dried scallop

In a bottle
Shiokara (salted squid)
Tako wasabi (salted octopus with wasabi)
Shuto (pickled entrails of tuna)
Uni (sea urchin) in salt

In a can
Ankimo (liver of sea toad)
Kanimiso

Other
Kamaboko (Cod fish cake)
Mentaiko (salted egg of cod with hot pepper)
Karasumi (salted egg of mullet)
Wasabi-duke (wasabi with Sake-kasu)

I love dried scallops, kanimiso & karasumi.
Karasumi is very expensive food.
It is around $80 per 100g in Yahoo shop Japan.
My daughter is two years old loves dried squid.

Engimono 2

2008-01-14T16:56:00.002+09:00

Pine tree, Bamboo & Plum in the sake bottle

http://japanesehandcraft.com/

Foods,
Sake (Omiki): Sake is one of the most famous offerings for the gods in Shintoism.

Kelp (Konbu): Konbu is a similar word with “Yorokobu”. It is joy in English.

Plants,
Pine tree (Matsu): Pine tree is green in winter. It never loses its green and is a symbol of perpetual youth and longevity.

Bamboo (Take): Bamboo is fast and strong growing. It is a symbol of vitality and glory.

Plum (Ume): It is the first tree to blossom in the year. Ume marks coming spring season by blooming.

Other,
Mount Fuji: The highest mountain in Japan.

Engimono

2008-01-14T16:20:00.002+09:00

Crane in pottery

http://www.japanesehandcraft.com/

Engimono is good-luck talisman.
Most of the engimonos comes from Shintoism or Buddhism.

I list many kinds of engimono as follows.
You will find those images everywhere in Japan

and see them in Japanese pottery.

Animals,
Crane (Tsuru): Crane has a long life span.

Japanese proverb “Crane has 1000 year life span.
Turtle has 10000 year life span.”

So, the crane is a symbol of long life.

Turtle (Kame): Turtle has a long life span

and is a symbol of long life too.

Goldfish (Kingyo): They have white and red patterns.

They are good-luck colors.

Carp (Koi): They have white and red patterns.

They are good-luck colors.

White snake (Shiro-hebi): White is a symbol of Shintoism.

The white snake is a messenger of god and a god of water.

Red snapper (Tai): “Medetai” is happy in English.

Tai is a part the word. That’s the reason it is a happy symbol.

Frog (Kaeru): “Kaeru” is frog and return in Japanese.

Japanese stores keep the frog in front of door,

because they want customers come back.

Some Japanese people collect frog goods,

because they wish their family to come back safely every day.

Raccoon (Tanuki): Raccoon is “tanuki” in Japanese.

“Ta” is other and “Nuku” is overtake or get ahead in Japanese.

Japanese stores keep raccoon goods at the store,

because they wish their business to overtake others

and to get the advantage.

Other animals: Rabbit, Owl and Cat.

Kagamimochi

2008-01-09T09:46:00.001+09:00

Kagamimochi

Kagamimochi is one of the customs for new years.

A long, long time ago, it was believed to be an intermediary
between god and humans in Shintoism.
After the offering, the kagamimochi was shared with many people.
The sharing is not only eating, but also being happy through the year.

Three kinds of items compose Kagamimochi.
The first is an orange on the top.
The second is two wheels of rice cakes (mochi).
The third is a piece of white paper at the bottom.
Some of the Kagamimochi are decorated with a folding fan, Kelp & lobster.
"Kagami" means a mirror and "Mochi" means a rice cake.
The rice cake is shaped like an ancient flat round mirror.
That's the reason why it is called "Kagami mochi".
Now that the kagamimochi is finished,
It is covered by plastic to prevent mold.

It is the best day to set up kagaminochies on Dec. 28th.
Because, the eight is a lucky number in Japan.
And nine is a bad luck number.
We should keep it until Jan. 11th.
The last day we break the kagaminochi by using a hammer
and eat it as a Zenzai or Shiruko.

Shimenawa

2008-01-06T13:46:00.001+09:00

Happy New year!

We have a lot of customs in the new year season.
Shimenawa is one of the customs.

We put shimenawa on the entrance door during new year days.
The custom comes from Shinto.

Shimenawa is rice straw rope, separated outside and inside.
Japanese people believe shimenawa guards against evil spirits.
So, you can see it in front of Shinto shrines anytime.

Izumo Taisha in Shimane has the largest shimenawa.
Length 13m
Thickness 8m
Weight 8ton
They change it every three years.

Sake shop in new york city

2007-12-26T15:19:00.001+09:00

I found a new shop in New York City.
It is a Sake shop!

SAKAYA
324 E.9th Street
NYC 10003
212.505.7253
http://www.sakayanyc.com/blog/wordpress/

Sakaya will have around 90 kinds of sake.
The sake will include rare sake too.
I think New Yorkers who love sake should go the sake shop.

I am glad sake is getting to be more famous day by day.

Antique fair in Nagoya vol. 2

2007-12-22T19:31:00.002+09:00

New Item Fish shape Tray

http://www.japanesehandcraft.com/

I found the other fine sellers.
They were selling many kinds of antiques.
Their collections are made by famous potters and have very high prices too.
They came from Kanazawa city (Ishikawa prefecture)

Kanazawa is one of the best historical districts in Japan.
The district was governed by one of the big families in Edo period.
The family loved tea ceremony and cultures.
They made a big Japanese garden in Kanazawa.
It is the one of the best three Japanese gardens in the present time.

No wonder, many intellectual people come from the area.
And there are many excellent potters in the area.
They have a long history.
Some families have been making pottery for 300 years.

The antique owner recommended me one potter family.
Their name is Chozaemon Ohi.
The current Chozaemon is the 10th generation.

The 10th Chozaemon’s sake bottle was $800.
The 8th Chozaemon’s sake cup was $500.
The cup was so small, approximately 0.5oz. capacity.
I cannot believe it was $500.
The 7th Chozaemon’s vase was over $2000.
They told me it is good price and sold several Chozaemon’s items.

The history is not popular price.

Antique fair in Nagoya vol. 1

2007-12-21T16:36:00.002+09:00

New Item in web shop Fish shape dish

http://www.japanesehandcraft.com/

I went to an antique fair to find antique sake ware

and green tea ware in Nagoya.
It is a big fair, joined by over 100 sellers.
The fair is held three times in every year.

I found two fine antique sellers in the fair.

One was selling antique sake ware and tea ware

in glass cases with a key lock.
I was interested in some their sake wares and asked the prices.
The shop owner told me one is $3000 and others are

from $3000 to $6000.
I asked him again, “Do you have anything under $1000?”
He told me with a forced smile, “ How about this?”
He showed me a sake cup.
It was not so good looking for me.
He showed me another sake cup.
It was also not so good.
That was all they have under $1000.

He told me why there are so expensive.
Their items were made by a famous master potter a 100 years ago.
He told me some names of master potters.
I did not know that.

The antique word is so complicated.
I felt I have to study more to handle the kind of items.

Finally I just bought two antique magazines regarding

antique sake ware.
I will study, and present what I learn from the magazines

on this blog.

Chigo parade

2007-12-14T18:48:00.001+09:00

One of the old Shinto shrines in Mie prefecture had

a Chigo parade last Saturday.

The shrine is Tado-Taisha.

The parade is a commemoration for rebuilding one of their buildings.

Japanese famous shrines have this kind of parade

when they construct or rebuild their building.

The Chigo parade was led by 600 kids and the Shinto priest and horse.

The shrine is famous for religious services with horses.

Then, my daughter joined the Chigo parade.

They rented us kimonos and a hair ornaments.

There is the custom in Aichi and the nearby areas.

If girls (under 10 years old) have joined the Chigo parade,

the girls will be happy for life.

My daughter has done this once.

I have to find two more the kinds of parades...

I never joined the parade, when I was boy.

It may be OK, because I am boy!

My wife has done this once.
Oops.
It is Ok, better than nothing.

Japanese Table Manners for Chopsticks 2

2007-12-10T16:27:00.002+09:00

Handmade chopsticks from Wakasa

http://www.japanesehandcraft.com/

5. Do not lick your chopsticks.
There are many Japanese meals served on the large plate or in the bowl.
We have to share it other people.
How would you feel if somebody licked their chopsticks.
Recently many Japanese people use other chopsticks for only sharing.
Some people use the opposite end of your chopsticks

in order to move food from a shared plate to your own plate,

if you have already used your chopsticks.

6. Do not pick up a cup/bowl with the hand that is holding your chopsticks.
The chopsticks sometimes hit something.

7. Finished eatingLay them down in front of you with the tip to left.

If disposal chopsticks have a cover, put them into the cover and fold the top of the cover.

It means I am finished eating. If waiters see it, they take your dishes and clean up your table.

How much did you know that?

Japanese Table Manners for Chopsticks 1

2007-12-06T10:34:00.001+09:00

Hand made chopsticks from Wakasa

http://www.japanesehandcraft.com/

1. Do not stick chopsticks into your food.
You have to pick up your food with chopsticks.

Especially do not stick chopsticks into rice.
This is only done at funerals.

You stick chopsticks in the rice on the altar.

It is a custom of Buddhism.

2. Do not pass food with your chopsticks to somebody else’s chopsticks.
That’s also only done at funerals and is a custom of Buddhism.

After cremating we send bone around by using chopsticks.

3. Do not hit tableware with chopsticks.
There are not drum sticks.

Do not make noise.

4. Do not point with chopsticks.
Not only at somebody, but also at something.

To be continued.

How to use chopsticks? 2

2007-12-06T10:26:00.001+09:00

2. Hold the top chopstick between tips of the first and second fingers.
3. You can support the top chopstick tip of the thumb.
4. Only move the first and the second fingers.
5. It is like quotation marks.
6. The back of the chopsticks are never crossed.

It is important you do not move the bottom chopstick.

You only move the top chopstick.

How to use chopsticks? 1

2007-12-06T10:16:00.000+09:00

New additional category was set up on my web shop.

It is chopsticks.

I present about chopsticks on this blog.

First of all I tell you how to use chopsticks.

1. Hold bottom chopstick between base of the thumb and the fourth finger.
You do not need to move this chopstick.

(Please see the photo.)

Living National Treasure 2

2007-12-01T12:32:00.001+09:00

Tea pot: Jozan Yamada from Tokoname

I told my father Iwould tell his vase story on my blog.
He told me more stories.

If a Living National Treasure dies, his products will increase in value.
Then, the values never drop down and keep increasing.

If my father dies….
It is not a good joke.

It might be a good investment, if I find good young potters.
It is one of the joys to collect pottery.

There are 26 Living National Treasures in pottery.
I picked up 5 potteres from four districts as follows,

Kutani
Minori Yushita
www.nihon-kogeikai.com/KOKUHO/YOSHIDA-MINORI/YOSHIDA-MINORI-SAKUHIN.html

Bizen
Toshu Yamamoto
www.nihon-kogeikai.com/KOKUHO/YAMAMOTO-TOSHU/YAMAMOTO-TOSHU-SAKUHIN.html

Yu Hujiwara
www.nihon-kogeikai.com/KOKUHO/FUJIWARA-YU/FUJIWARA-YU-SAKUHIN.html

Tokoname
Jozan Yamada
www.nihon-kogeikai.com/KOKUHO/YAMADA-JOZAN/YAMADA-JOZAN-SAKUHIN.html

Seto (Shino)
Osamu Suzuki
www.nihon-kogeikai.com/KOKUHO/SUZUKI-OSAMU/SUZUKI-OSAMU-SAKUHIN.html

Living National Treasure

2007-11-30T16:54:00.003+09:00

Yashokichi Tokuda III from Kutani

I went to a Pottery Fair in my city with my parents.
My father loves sake ware.
He likes to see pottery shops when he takes a trip.
Sometime he bought special sake ware.

13 years ago, he bought a vase and a guinomi (sake cups) at Kutani.
It is a beautiful blue vase and guinomi.
He has kept the vase in the dining room since that day.

He sometimes tells me the vase's price is increasing,
because the potter was designated a Living National

Treasure three years after my father bought the vase.
His name is Mr. Yasokichi Tokuda.
His items are as follows,
www.nihon-kogeikai.com/KOKUHO/TOKUDA-YASOKICHI/TOKUDA-YASOKICHI-SAKUHIN.html

So, we went to the Kutani booth at the Pottery Fair.
My father found the same kind of vases.
Those were around $3000 and over.

He bought the vase for $600 with free guinomi.

I saw similar sake cups sold around $500.

What a lucky guy!

The value of pottery is related to the potter.
If a potter is nameless, his works are low priced.
If a potter has many awards, his works are high priced.
If a potter is a Living National Treasure, his works are

tremendous priced!

I want to sell items made by a Living National Treasure in the near future.
The inventory cost would kill me now!

Shichi Go San

2007-11-26T11:04:00.001+09:00

I went to a Shinto shrine to celebrate my daughter's growth

and to pray for her well being.

It is Shichi Go San.

http://en.wikipedia.org/wiki/Shichi-Go-San

My daughter, wife and I wore kimonos.

My mother has a license to teach kimono wearing.

She loves to let us wear kimonos.

Especially she wants this for my daughter, because I do not have any sisters.

So now, Japanese people do not wear kinomos very often.

Only a few people do.

Most Japanese do not have many chances to wear a kinomo.

We wear kinomos at

wedding parties (host and guest)

Coming of Age ceremony (girl)

and New years.

On new years many Japanese go to a Shinto shrine to pray.

When I was kid, I could see many people wearing kimonos.

Now there are not so many.

It is so sad.

I am lucky my mother wants to let us wear kimonos.

My mother-in-law likes to buy kimonos.

So I am going to wear a kimono every year.

I can feel a graceful traditional with kimono.

It is extraordinary.

It is fun!

Thanksgiving Holiday Sale

2007-11-18T14:04:00.000+09:00

http://www.japanesehandcraft.com/

My web shop will sale from Nov.22nd to 25th.

All item will be 30% off.

Please visit the shop.

...

Sushi dictionary

2007-11-16T16:37:00.002+09:00

Bowl from Imari

http://www.JapaneseHandCraft.com/

Sushi words

Agari
It is green tea. Agari means start in English.
So sushi restaurants give us tea first of all.

Kappa
It is cucumber. A kind of Japanese monster “Kappa”

loves cucumber.

The Kappa is a combination of frog, turtle and monkey.

Gari
It is a type of pickled vegetables.

It is sweet, thinly sliced young ginger that has been marinated

in a solution of sugar and vinegar.

Gari is usually eaten between dishes of sushi

Garage
It is mantis shrimp called “syako”.

Japanese also use this word for the garage

where they park a car.

It is the same pronunciation. Oh! It is English!

Gyoku
It is egg. Egg is called “tamago”.

The “tamago” is the same as gyoku. .

Kusa
It is Nori, a seaweed wrapper.

Sabi
It is wasabi, known as Japanese horseradish.

Syari
It is steamed rice.

Sushi steamed rice has rice vinegar, sugar and salt.

Namida
It is wasabi. Namida is a tear in English.
You know why.

If not, you should put a lot of wasabi on sushi.
You will find out!

Murasaki
It is soy sauce. Murasaki is purple in English.

Long time ago, soy sauce was expensive.

Purple is a symbol of expensive things.

Attention,

I think only Japanese chef and waiter/waitress

understand those kind of words.

Green tea at sushi restaurant

2007-11-14T14:31:00.002+09:00

Tea cup from Kutani

http://www.japanesehandcraft.com/

There is a close connection between green tea and sushi.
I like to drink green tea rather than sake when I eat sushi.

You know “gari” is pickled ginger.
Why do sushi restaurants give us gari?
Ginger and wasabi have the ability to kill bacteria.
Gari can cleanse your palette.
If you eat “toro” (fat tuna) or eel or something

with strong taste, you had better eat gari to

reset your taste, especially before you eat white meat fish.

So I think green tea also has ability to cleanse your palette.
That is the reason I drink green tea with sushi.

Green tea is called “agari” in a sushi restaurant.
It means start in English.
So sushi restaurants give us tea first of all.
Sushi restaurants use some unique Japanese words.
I will list it in the blog later.

Their green tea is special.
There are many different ways to prepare tea.
It is the secret at each sushi restaurant.
Some sushi restaurants mix gyokuro and matcha.
Some mix sencha and matcha.
Some exclusive sushi restaurants roast the tea

just before brewing it

Green tea in a sushi restaurant is special.
If you tell the sushi chef “the AGARI is great”!
I think sushi chef will be happy and give you special service.

Japanese tea

2007-11-12T16:46:00.002+09:00

Japanese Tea pot from Tokoname

www.JapaneseHandCraft.com

How much do you know about Japanese tea?

There are many kinds in Japan.

But, we say "ocha" for all kinds of Japanese tea.

Let's study about ocha!

Japanese tea is classified roughly into five kinds as follows,

Matcha

Matcha is a fine, powdered green tea used particularly

in Japanese tea ceremony, as well as to dye and flavor foods

such as noodles and green tea ice cream.

The most famous Matcha area is Uji in Kyoto.

It is special green tea and not daily tea.

Sencha

Sencha is a term which refers to Japanese green tea produced

without grinding the tea leaves.

It is the most famous green tea in Japan.

If Japanese say "ocha", in most of cases it means Sencha or Bancha.

Bancha

Bancha is made the same way as sencha.

But, Bancha is harvested later than Sencha.

It is harvested between summer and autumn.

The leaves are larger than Sencha and the flavor is less full.

Bancha is more economical.

It is good for diabetes.

Hojicha

Hojicha is roasted to make it more flavorful.

It is kind of brown tea and more economical.

Gyokuro

Gyokuro is a fine and expensive type of green tea from Japan.

Selected from a grade of green tea known as sencha,

gyokuro's name refers to the pale green color of the infusion.

It is high quality and high priced.

Price range

Matcha > Gyokuro > Sencha > Bancha = Houjicha

other

There are many other kinds of teas including Japanese herb.

Dokudami-cha, genmai-cha, tsukimisou-cha, habucha,

tochucha, kaki leaf cha, siso leaf cha, kuwa leaf cha,

shiitake mushroom cha...

I drink Natamame-cha now.

It is good for running nose, sinus and alveolar pyorrhea.

I have sinus problems, and I think it helps.

I hope so!

Sake unit (Gou)

2007-11-07T16:28:00.001+09:00

1 gou Masu (1 gou = 6 oz. = 180ml)

www.JapaneseHandCraft.com

Japan has many kinds of traditional units.

Most units are not used very often right now.

But traditional goods still use the units.

If you order a Kimono, the kimono shop would measure your size by "sun".

1 sun = 30mm = 1-1/4 inch

Sake uses the traditional units.

"Gou" or "shou" is a traditional volume unit.

It is used for rice too.

1 gou = 6 oz. = 180ml

1 shou = 10 gou = 60 oz. =1800ml

You know a large bottle of sake is 1 shou.

We call that "1 shou bin".

Bin means a bottle.

A large soy souce bottle is 1 shou too.

I talked about masu on the sake cup ware page.

A masu was used as a measuring tool.

The capacity is just 6 oz. (180ml).

Some Japanese use it to measure when they cook steamed rice .

I have some masus in my office.

If you buy sake ware at my web shop, I will include a masu for free.

Please contact me from web shop if you want it.

Sake ware (bottle)

2007-11-01T17:40:00.002+09:00

Choshi from Kutani

www.JapaneseHandCraft.com

Bottle of sake is called choshi or tokkuri.

Choshi

Shape; small bottle

uses; all temperature of sake

Material; ceramic

It is used for serving sake when we drink.

We buy sake in large bottles.

When we drink sake, a smaller portion is poured into the choshi.

To warm up the sake, the sake in the choshi is put into boiling water or microwave.

Tokkuri

Shape; small or large bottles

uses; all temperature of sake

Material; ceramic

Tokkuri is same as choshi, but big bottles of sake are only called tokkuri.

Most of tokkuri had been owned by sake shops a long time ago.

It was printed with the shop logo or name.

People bought sake in tokkuri.

Glass made choshi

Recently cold sake has boomed.

There are many glass made choshi in Japan.

Glass made choko is used for only cold sake.

I know Satsuma Kiriko glass ware is so beautiful and so expensive.

I want to sell that at my web shop.

If I get it, I will present it in the blog.

Sake serving rule

My dad told me that people lay down choshi or tokkuri when it is empty.

It is the empty sign for other people or the waiter/waitress.

Because, bottles are ceramic, nobody can see how much sake left in it.

It is COOL, if you do that at sushi bar!

Open shopping site Today!

2007-10-31T18:00:00.000+09:00

October 31st 2007!

Today our shopping web site is open!
http://www.japanesehandcraft.com/

Special Thanks,

Mr. Masatoshi Okada (Office DC Inc., web page designer)
Mr. Kazuhiro Asano (Office DC Inc., web page creator)
Mrs. Marla Prince (English consultant)
Mr. Hiroshi Imawaga ( He has connected me with Mr. Okada.)
All associates of Blue Ridge Metals corp. (I learned English from them.)

and

My family Riho & Rumi

I am so happy and excited!

Sake ware (cups)

2007-10-27T22:46:00.002+09:00

choko Imari

www.JapaneseHandCraft.com

Sake wares has many different kinds.

It is cool if you use different sake wares for different occassions.

Cups

a) Choko

Choko is the most popular cup for sake.

material; ceramic

capacity; around 1 oz. (30ml)

uses; all temperature of sake.

There are many collectors who are buying very expensive ones.

My dad bought over $200.00 of choko in Kyoto.

It was not a bad price.

I saw many of over $500.00 choko at Yahoo Japan Shop.

Who wants to buy!

b) Guinomi

Guinomi is a large type of choko.

material; ceramic or glass

capacity; around 1.5 oz. (50ml)

uses; all temperature of sake - ceramic

cold sake - glass

But, I think sometimes it is too hot to drink if you use it for hot sake.

You might consider sake temperature.

c) Sakazuki

Sakazuki has many different kinds.

material; ceramic or wood with japanese lacquer (rhus lacquer)

I saw solid gold sakazuki!

shape; shallow and wide cup

uses; room temperature sake

Sakazuki has a long history.

It is used for ceremonies. (wedding and all celebrations)

You know the Japanese Mafia.

They also use a sakazuki for the ceremony of making friendly cooperative relations.

In the ceremony they use only one sakazuki to drink sake.

It is the evidence of the promise.

d) Masu

material; wood

uses; room temperature sake

capacity; 1 gou (6oz. 180ml) or 2 gou (12 oz, 360ml)

Gou is a Japanese unit.

It is also used for ceremonies.

Some masu has the mark of the sake maker.

Some people put salt on the corner.

They enjoy sake with salt.

How many kinds did you know?

Sake Major Maker

2007-10-24T19:36:00.002+09:00

sake ware: choko

www.JapaneseHandCraft.com

There are some good regions for sake in Japan.
Those areas have good rice or good water.

1. Fushimi (Kyoto)
Kyoto used to be the capital of Japan and
has good water and a long history.
Kyoto's sake is very famous.

Gekkeikan
Shochikubai
Kizakura

2. Nada (Kobe)
The area has good water from Rokko-mountains.
You might know Kobe beef.
That is the same area.

Kukumasamune
Sawanotsuru
Hukumusume

3. Akita, Miyagi, Yamagata & Niigata
Those are famous rice growing districts and they have good water.
No doubt, there are many good Sake makers in the area.
But, there is not a major Sake maker.
There are many small Sake makers.
So some makers have many different types of premium sake.
This kind sake is hard to get and very expensive.

Koshinokanbai (Niigata)
It is the most famous premium sake.

Juyondai(Yamagata)
I saw a Yahoo web shop where it was sold for over $500.00.
It is very, very rare!

What do you like?

Serving SAKE Temperature

2007-10-24T10:34:00.002+09:00

Sake is served at three kinds of temperature.

1. room temperature

The sake is kept at room temperature.

Popular to serve: regular sake (hutsu-shu), gen-shu and nigori-zake.

2. cold

The sake is kept in the refrigerator.

Popular to serve: premium sake (junmai-shu, giunjo-shu & daiginjo-shu)

I think cold is good for enjoying fragrance.

Premium sake has good fragrance.

3. hot

The sake is warmed up to around 50 degree-C (120 degree-F).

The way to warm it up

1. microwave (if sake ware has some gold pattern, I do not recommend)

2. use a kettle.

3. put sake ware into hot boiled water.

Popular to serve: regular sake (hutsu-shu)

It is a good way to warm up in the winter season.

I like cold daiginjo-shu.

How about you?

Do you like SAKE?

2007-10-23T18:05:00.001+09:00

What's Sake?

Sake is a Japanese alcoholic beverage made from rice.

Sake is also commonly referred to in English as "Rice Wine”,

but the characterization implied is not accurate.

Wine is made from the single fermentation of plant juices.

Sake is produced by multiple fermentations of rice,

which is more similar to how beer is produced.

Varieties

Sake is classifies roughly into five kinds as follows

hutsu-shu

It is nomal sake. It is like a table wine. The other four kinds are premium sake.

honjozo-shu

A slight amount of distilled alcohol is added. The distilled alcohol helps pull some extra flavors out of the mash.

junmai-shu

It is made from rice only. At least 40% of the rice is to be polished away and no alcohol is to be added, if the sake is to be considered junmai.

ginjo-shu

Rice weight polished to 50% or less.

daiginjo-shu

Rice weight polished to 40% or less.

I like premium sake.
But, the flavor varies widely. (dry, smooth, sweet and fragrant)
Those differences come from who made it, where it was made (distruct),
what kind of rice was used, and how it was made...

So, it has all the nuances of wine!

What's Japanesehandcraft.com

2007-10-22T18:40:00.002+09:00

I am thinking the web shop will sell many kinds of traditional Japanese goods.

When I open the ship, I will set up four categories,

Sake ware
Green tea ware
Tableware
Ashtray

Next year, I will add more categories.

Chop stick
Handy Fan (sensu)

All the items are made by skilled craftsmen.
It is different than mass producted items.
You might feel grace, elegance and beauty from them.
You also could enjoy a wonderful life with the handcraft items.

Why?

I will tell you the reasons on the blog.

Introduce

2007-10-17T15:35:00.001+09:00

Hello!

This is Yutaka.
First of all, let me introduce myself as follows.

name: Yutaka
sex: male
birth: May 29th 1974
born: Nagoya, Japan
job: web shop owner
mother language: Japanese
second language: American English
interests: shopping, golf, NFL & travel

I am going to open my web shop of Japanese Hand Craft on Oct. 31. 07.
Please visit my shop after that,
http://www.japanesehandcraft.com/

Through the blog, I want to present lots of traditional culture to people all over the world.
There is a lot of culture in Japan.
I will introduce the traditional culture and goods one by one.

I hope everybody enjoys reading and understanding some Japanese culture.