Tampopo / Dandelion objet d'Art by Takao Inoue →

Born in 1970 in Fukouka Japan, Takao Inoue is a Fine artist, Cinematographer and Researcher of Shiro Kuramata Based in Tokyo. After working in films and photography and art he made is first dandylion in 2009.

He wanted  “to make a wish, the moment makes us release by something.... To live this chaos world, we need something like Art, Cinema, Nature... Seeing this little one for a short time, I hope you could take a rest only a few of the time.”

Each Dandylion is unique as he carefully molds them in acrylic. There are no bubbles. These make wonderful gifts for someone or for yourself.

We have them at our store.

Ceremonial Candles

Traditional Japanese candle made from natural wax

It is believed that warousoku (Japanese candles) first came to Japan through the introduction of Buddhism and based on an item dating back to the Nara period (710-794 CE) which was made of beeswax collected from beehives. In the Edo period (1603-1868 CE), the cultivation of haze (wax trees), a raw material used in warousoku, flourished in Kyushu and Shikoku, and these candles came into wide use by the masses.

With it’s good harbor, Nanao thrived as a port of call for cargo ships that sailed the Japan Sea during this era. These ships brought the wax used in warousoku from Kyushu, and washi (Japanese paper) used in the wick from Iwami (Shimane prefecture). After being manufactured in Nanao, warousoku were transported by the cargo ships once again, to areas across Japan. A candle making cooperative Rousokuza, was established in Nanao, and it continued into the middle of the Meiji period (1868-1912 CE). Today, TAKAZAWA Candle are continuing this tradition.

Warousoku have 2 traditional shapes. Ikarigata (anchor-shaped) widens at both the lower and upper parts and narrows in the center. The other shape, bougata (stick-shaped), is of cylindrical form. The term ikarigata is derived from the anchor of a ship, 'ikari' in Japanese.

There is both a scientific and aesthetic side to this unique shape. The upper part was designed to widen at the top to prevent wax from running down off of the candle after it had been lit. Additionally, this made the candle pleasant on the eye, and thus it came to have its current distinctive form.

Warousoku have 2 main characteristics. One is that they use plant-based raw materials, and the other lies in the special way the wick is made.

The candles use a wax that is derived from plant-based raw materials. Specifically, haze seeds, rapeseeds, and coconut oil are used. In contrast to animal-based raw materials, we have plants--these things that grow all around us--share the energy they develop and utilize that to make candles.

Warousoku became popular among people together with the spread of Buddhism, and in light of this historical background, one common use of these candles is as a tool for offering up prayer in places of worship. Examples of where they are used include temples, butsudan (Buddhist altars) in homes, and gravesites.

They have also come to be used as a way of making time for ourselves in the midst of busy, modern life. Candles can be lit as a way to make time for meditation or yoga, both of which restore calm to the body and mind, to ease tension after returning home from work, or to promote enjoyable conversation with family at dinner time. Their use as a way to make quality time that lasts until the flame extinguishes itself is becoming commonplace.

Use a candlestick that is the correct size for the candle. Secure the candle up right making sure it doesn't wobble, and light it in a place out of reach of wind and breezes.

A white powder may appear on the surface of warousoku. This is a trait unique to plant-based wax and occurs when the wax crystallizes. It is not a quality defect.

While the candle is burning, cut the black burnt part of the wick down to adjust the size of the flame. A specialist wick trimmer is recommended for this. Melted wax may splatter if you extinguish the candle by blowing it out.

Warm up wax left on the candlestick with warm water, melt, and rinse. Wipe the candlestick with a soft cloth and make sure to dry the candlestick completely before using it again.

Candles will melt if left in warm places such as a car in summer etc. Store them in cool places out of direct sunlight.

Warousoku burn with a large, bright flame. Keep the candle at a safe distance from other items and do not place flammable items above the candle.

These are for special private holy occasions. Not for a dinner party, etc. There is an occasion and your own performance when you burn it down. It can be considered similar to lighting a candle in a Catholic Church. We have a selection of these candles at our store in various shapes. Some with Buddhist marks.

Japanese Rice Vinegar

Rice vinegar is made from rice and it is sweeter, milder, and less acidic than western vinegars.  It is an essential ingredient in sushi rice and sunomono (a kind of cucumber salad that is a very popular addition to your meal or obento).

Also, rice vinegar is known for its anti-bacterial properties and this is why it is often used in Japanese dishes that include raw fish, seafood and meat.

We use this for many things including sushi, maki rolls, chirashi, pickles etc:

Simple and convenient recipe for maki:

- Cook Japanese sushi rice which is sticky and let it cool down a bit.

- Put nori seaweed on a bamboo roll if you have it or just do it by hand. We use cling film as well because it helps to keep the shape and any bits of sticky rice together without the mess.

- Put some rice vinegar on the rice.

- Inside you can put raw tuna or salmon or crab, cucumbers, avocado, egg roll, etc. There really aren’t any strict rules so just put in what you want. It’s always nice to make it colorful with your own inspiration.

- Simply roll it up and cut it to finger bite sizes

Chirashi another simple dish which is fun and versatile and colorful.

- Make rice. Add some rice vinegar.

 - On top you can put fish, fish eggs, shellfish, chicken breast, shiso herb, avocado, cucumber, and whatever you like.

- Keep it colorful. Every bite should be a mix of tastes.

- It is also a very popular dish on long shinkansen “Bullet train” rides. Nourishing and yummy.

Its flavor is sweet, slightly acidic and rich in umami because it contains Kombu.

This artisanal vinegar is made to flavor the rice used in sushi preparation. It can also be used for salad seasoning or to make pickles. To prepare 350g of cooked sushi rice (or half weight dry rice), mix 2 tablespoon of vinegar in the cooked rice.

Pure rice vinegar (Akitakomachi organic rice), sugar, salt, mirin, kombu.

Store in a cool, dry place, away from light.

Millisecond Aluminum Tapemeasure

Established March 31st 1993, Metrocs is an interior design brand that introduces Japanese outstanding products designs, carrying authentic quality products that are timeless and will increase in value over the years. They do not believe in buying design because of the designer's name but because of finding the item itself appealing. That is the point where the learning process starts: first about the designer and thereafter possibly purchasing his/hers other items for a collection.

This measure is made by the world highest level of metal cutting technique. Its Φ 50 mm disc-type shape is curved out from the aluminum, and surfaces are slightly concave to fit the fingers. There are three holes on the edge that you can put on your favorite keychain, strap & etc. It has an antibacterial soft textured tape made of glass fiber, and a stop button is attached.

The brand's name MiLLiSECOND means one-thousandth second, in a word 'a moment'. This shows the concept of the brand that produces the products attracting the people in a millisecond.

MiLLiSECOND means one-thousandth second, in a word 'a moment'. This shows the concept of the brand that produces the products attracting the people in a millisecond.

The brand was born in a project Takeda Design Project which is the collaboration of Caro.inc, the design office and Takada, the metal processing manufacturer in Tsubame, Niigata Prefecture.

Ampanman & Friends

Anpanman is a Japanese picture book series written by Takashi Yanase, running from 1973 until the author's death in 2013. The series has been adapted into an anime entitled Soreike! Anpanman.

The series follows the adventures of Anpanman, a superhero with an anpan (a bean-jam filled pastry) for a head, who protects the world from an evil anthropomorphic germ named Baikinman (Baikin means germ). Baikinman’s sidekick is a blue girl named Dokin-chan.

The world is populated by all types of little characters made from different types of Japanese breads.

The main character, Anpanman flies around and rescues his fellow friends by offering tem to bite a piece of his head. This sounds very strange but  Jam Ojisan (meaning Jam Grandpa) bakes his replacement head everyday. 

For a full list of characters please see the following link. http://www.awgosh.com/anpanmanchara.html

You can watch clips and episodes on youtube. It is very colorful and little kids love the show.

We have some of the characters at our store.

The difference between Sake, Shochu, and other Japanese Spirits

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

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

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

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

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

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

Some examples of Shochu: 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

And for the late nighters, a Japanese whisky nightcap or rum that we have. But that will be for another story. 

Roberu

"Roberu" is dedicated to the art of handmade.

Roberu is a leather workshop that carefully selects organically tanned and dyed leather materials, arranges them in designs that highlight their distinctive features, and creates products that naturally blend into the lifestyle of their owners. The brand name is a derivative of the words "ROad, BEach, RUnner", which express the lifestyle and outlook of Roberu's owner Shinji Iwamoto.

The career of Shinji Iwamoto, owner of Roberu, began with his first encounter with leather.

“It was a piece of tanned and dyed leather, and when I spread it out, I saw that it was badly damaged. Yet, to me it looked very beautiful. I felt the primal energy of the cattle it once was, and ideas just started flowing. I wanted to make a wallet out of this part, and a bag of that part.” 

Ever since this first encounter, Iwamoto does not use pigments in a manner that covers and hides the surface, instead he selects leather materials that are tanned and dyed organically and retain the natural feel of the leather.

Iwamoto procures his leather materials from a trusted tanner in Himeji. Aware of the harsh condition that surround the leather industry, including the global deficit of raw leather and the lack of young people in Japan willing to learn the craft of tanning, Iwamoto takes the responsibility to make bulk orders when he discovers leather materials he intends to use.

“The ability to masterfully express hues through pigments is in the core of any trust-based relationship. I create my works taking into account the ideas of my counterpart.”

As for the manufacturing process, all operations that can be conducted at the atelier are performed by Roberu staff, while operations for which they do not possess equipment are outsourced to factories. This approach is based on the fundamental concept to visibly express the existence of the person who forms the background of each product. This straightforward attitude toward materials and the handmade art has solidified the Roberu brand's reputation.

Roberu has been creating iPhone cases since the time the iconic smartphone was first launched on the market. Its presentation excited Iwamoto and inspired him to create something resonant. Through a process of trial and error, Iwamoto combined leather with rubber to create a case that felt like a piece of clothing that covers the iPhone.

“I was really impressed and excited by the iPhone, so I don’t think I will make cases for other smartphones. The Roberu brand does not simply represent leather products, but also a special attitude, a personal touch. I took the photos myself, and created the website from scratch - all of this is Roberu.”

Shinji Iwamoto

The iPhone case is an item of exquisite quality that can be worn with a casual feel. Light and small as it is, the case is an embodiment of the Roberu spirit.

Kai - Suwada - Mens Nail Care

A series of grooming products for men.

Founded 1908 in Seki, the Kai group has a tradition in shaping cutlery and sharp items dating back over 100 years. Their products now have a high level of functionality and design for modern purposes. All the blades are made in Nigata prefecture, an area famous for blade making.

Kai MEN'S CARE is a collection for the discerning man. The wide variety of the select product range offers suitable accessories for diverse applications to ensure perfect care. A sleek and deliberately no-nonsense design meets superb workmanship created from the finest stainless steel. Not least because of their extra thin styling, these beauty accessories fit perfectly in your hand. Precision workmanship creates products, which will work perfectly for a very long time. The complete collection allows men to create their own customized wellness program.

Suwada was originally a wire cutting brand in 1926. They made their first nail clippers but the price point was too high at the time. In the mid 1960`s they started making pruning scissors for bonsai trees. However, they started receiving requests from customers and people who had their nail clippers. They went back to the original design and worked on it to create the state of the art craftsman clippers That are sold today. When holding the grip, all the power is being transmitted tea blade. The shape and angle must be perfect to achieve a perfect cut. They developed their own internal spring for the best quick clean cut. All the while the craftsmenwere dedicated to keeping a beautiful form. This nail clipper series has a stain resistant beautiful finish. The curve is made to easily cut your nails. Sharp with a cylinder springity leaving clean cut so that you do not need to file afterwards. The nipper is also good for thick nails, including toe nails, because the blade opens wide. There is also a nipper specifically for your cuticles.We have an option where you can also buy a fitted leather case. Material: High-Carbon Stainless Steel.

The solid high-carbon stainless steel is usually seen only in custom-made knives. Blades are finished at a more acute angle than is found in other nippers on the market, for a sharper, more precise cut. The unique nail-fitting curve of Suwada nippers maximizes safety and ease of use, even for tough toenails or ingrown nails. Every nipper is fully hand finished with meticulous care by skilled craftsmen. The Suwada nippers are the ultimate in manicure and pedicure instruments for professionals at nail salons, clinics, and for discerning customers.

MIMUNO SERIES:

Elegant beauty, clean lines and a soft feel: with the MIMUNO range, kai has created luxury, high-end manicure accessories. Recommended by style icon and model coach Jorge González. The flamboyant fashion star is an ambassador for the distinctive features of MIMUNO beauty tools. All MIMUNO products are manufactured from the highest quality stainless steel using a technically sophisticated metal injection molding process (MIM). The result is the characteristic flowing, ergonomic contouring. All blades featured in MIMUNO beauty tools offer exceptional sharpness and precision.

Beams Clothing

Special collection of T-shirs, Caps, Pins by BEAMS

IKIMAS T Shirt by HIMAA: Simple Japanese phrase “IKETARA IKIMAS” used in a daily life is printed on front on a T-shirt, designed by Masanao Hirayama. The phrase means “I’ll come if possible”, but it truly means “I won’t come”, which is a popular cliché used to turn down an invitation. HIMAA: Masanao Hirayama aka HIMAA is a painter, drawer and performer based in Tokyo. In July 2017, his book exhibition was held at Zurich, Switzerland. Available in Black & White.

GENTLENYAN T Shirt by Kaseki Cider: ”GENTLEYAN” is the next generation character created by Kaseki Cider, Japanese multifaceted artist working in music, comic book and the magazine.

Kaseki Cider: Kaseki Cider formed his own one-man band as an Indie hip-hop artist in 1994. After the major label debut in 1996, he released 7 albums and also produced multiple tracks for other musicians. Not only for the music, he has quite a good reputation for his works including comics and essays.

Palm Graphics: Koji Toyoda started his career as Palm Graphic at International Surfing Museum in Huntington Beach (CA) in 1997. Toyoda has been working for his art pieces along with the product designs. He is an artistic director for the surfing and art event “Surf Art? Japan” as well.

ENJOY SURF T Shirt by Palm Graphics: Special color edition of the “ENJOY SURF”T-shirt, created for the Palm Graphics exhibition “White & Blue” at Tokyo CULTUART by BEAMS.

SMILE T Shirt by Palm Graphics: “SMILE” T-shirt was released to make everyone smile for the Palm Graphics exhibition “White & Blue” at Tokyo CULTUART by BEAMS.

Bou Cap by VOU: Japanese kanji meaning stick or pole (Bou=Vou) embroidered cap. Both “bou” and “vou” in Japanese are pronounced mostly the same which is using a sound that is not used in English.

VOU: Vou is a gallery and a lifestyle store on a narrow backstreet lined with old Japanese townhouse, located at Shijyo-Karasuma, the downtown area of Kyoto. The store carries a curated selection of art pieces from all over Japan, along with original products.

Bou & Girl Pin by VOU:Japanese kanji meaning stick or pole (Bou=Vou) pin, designed by the illustrator Yuta Okamura. Both “bou” and “vou” in Japanese are pronounced mostly the same which is using a sound that is not used in English.

VOU: Vou is a gallery and a lifestyle store on a narrow backstreet lined with old Japanese townhouse, located at Shijyo-Karasuma, the downtown area of Kyoto. The store carries a curated selection of art pieces from all over Japan, along with original products.

T - CUTSEWN MAISON t-shirts

T – CUTSEWN MAISON

Founded by Ken Nishiyama in 2016:

This Egyptian cotton is exceptional and spends more than two and half year to create. We make the yarn in Swaziland and make fabric in Japan, before dyeing the cotton in order to make a highest quality product at the end.

After experimenting with different kinds of cotton: Giza, sea island, supuima, torfan, spin, bakarat etc, they finally decided to select GIZA no.45, because it was physically the Best Quality of all:

From the touch of material, different classes, polish surface, excellent texture etc, all of these factors linked to T’s concept which is “ Extreme of Comfort”. This is the reason we choose they exceptional fabric.

The owner decided to make product basing on, “Extreme Quality Product” and not according to “price”. For this reason the pricing is higher than other shirts on the market but you receive exceptional quality.

The owner will not be influence by season, delivery, general market condition, etc.

For these reasons, T’s is an exceptional brand. Please come to our store to check the quality for yourself.

Inner Lights Exhibition By Ricci Mondo On April 19th

Born in Kobe in 1950, Ricci Mondo is been living both in France and Japan, while working as a photographer and fashion designer.

Taking picture has always been Ricci's favorite medium of creation, starting in his early age with analog then digital. During his graduation at Kyoto University of Arts, his main working area was the dark room to play with chemicals in the aim of obtaining lights treatments and paper. But Ricci got frustrated by analog restrictions and leaved his experiments apart of his photographing work.

With the boom of digital photography, Ricci Mondo was able to experiment again with retouching and go deeper with treatments, playing with colors to find a deeper understanding of every shoot. He discovered lights hidden in the dark and how he can draw colors and lights from objects.

Prints will be available for purchase in a very limited edition:
A0 & B2, editions of 2
A3, B4, A4, editions of 8

Goto Tomorrow Dog Leashes

Goto-Tomorrow is a workshop located in Takamatsu, Kagawa prefecture.

M. Fujita and his son have been working on saddlery goods, with techniques passed down through 4 generations. Thanks to their continuous and fully handcrafting work as saddlers, they have now come with a line of accessories for beloved pets.

Made from a single piece of leather and carefully hand stitched one by one. The lead and collar are made to be strong and usable for years. The leather is smoothed for hours to be sure it is soft and comfortable on dog and cat's neck. It is a difficult technique which can only be made by skilled craftsmen. 

Every lead comes with a leather tag to attach on your bag or trousers while you let your dog walk alone.

Sakura Cherry Blossoms

It's our favorite time of the year! Sakura Cherry Blossom season! This is this years official map for Cherry Blossom Sightings throughout Japan. 

We eat and drink under the trees and wait for the petals to fall on us for good luck. Part of their beauty is that they only bloom for a short while. This has so many meanings about our life and our appreciation of beauty.

One of our favorite places is in Naka-Meguro. A wonderful time to celebrate Spring and the end of winter. If you are in Japan, we hope you are enjoying this. If not, you can find cherry blossoms throughout the world. 

Sugahara Glass

Every one of the glasses are made by hand. The Sugahara craftsmanship brings out the warmth of each glass.

Their motto is: “Glass is alive.” “Conversing with glass”. For the glass craftsmen of Sugahara, this is a natural expression

There is a moment when glass, as a liquid under extreme heat, attains its supreme beauty. That moment is captured, and a form is given to it. Drawing out the infinite potential of glass to the fullest. Creating a unique shine and flowing forms.

To do this,

Craftsmen stand face-to-face with glass each day and listen to its voice. They aspire to deliver glassware that feels as warm as the human body, which will bring a smile to your lips when you hold it in your hand, and which will add colors when entertaining that special person in your life.

Sugahara never compromises when it comes to handmade glass.

Since their beginnings in 1932, in Tokyo, the artisans at Sugahara have applied traditional Japanese design techniques to reveal and express the beauty of glass in ways never before seen, in handcrafted glassware for the tabletop and other uses.

Company History: 1932 Kazuma Sugahara begins a private business manufacturing glassware at what is now Koto-ku, Tokyo. From there their glasses became popular all over Japan and now internationally. 

Chasen Tea Whisk

Chasen

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

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

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

In modern times, we usually use chasen only for “macha” powdered green tea. For other types of tea that we get from the best "tea farms" in Uji, Shizuoka, Kyoto areas, all organic, available in store: 2 different matcha, sencha, genmaicha, hojicha, kukicha) which we have at our store : we use tea pots from design specialists.

For this type of tea you can make it much like you would for an Earl Grey tea. According to your preference, you keep the tea in as you like. We usually use the tea leaf for about 1 minute for the first time and then about 2 minutes for the second pot. But it is up to you to determine the taste that you prefer.

The typical bamboo considered good for chasen is said to be that from the mountains of Hyogo, Nare, Kyoto and other areas on the Pacific Ocean side of the Kinki region. This is because this area is low in nutrients causing the bamboo to grow strong and sturdy. The craftsman then takes the piece of bamboo and divides it into sixteen pieces, they’re then cut into large and small segments to make the number of tines required. The ends of the tines are boiled in hot water and placed on a stand, then thinned from the base to the tip. After carving, the bristles are tapered to create a brush-shape, smoothing out all the rough edges and then finish it off by fixing the base securely with thread.
You don't actually "whisk" the tea with them the way you would egg whites; you move it in a "m" motion instead in the tea bowl.

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

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

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

These tea whisks are available at our store.

Nawrap Maruyama Linens

Maruyama Fiber Industry Co. Ltd was founded in Nara, Japan in 1930. They began manufacturing traditional mosquito nets that were woven from cotton and hemp fabrics. Mosquito nets later lost their relevance in Japan because of modern living and convenience. The traditional mosquito net fabric has since been adapted using traditional weaving technologies, into a line of multipurpose eco cloths. This absorbent, quick-drying fabric is perfect for the home. It is high quality, durable and soft. They have products that will work in your bathroom, kitchen, bedroom and more!

What is Multipurpose Eco Cloth?

Multipurpose Eco cloth is made from coarse fabric that was traditionally used by Japanese to make mosquito nets. Due to the increase of modern technology and declining demand for mosquito nets, materials were instead made to Multipurpose Eco Cloth while keeping its traditional weaving techniques.

The Bath Towels are 100% naturally made. They feature a unique weave that is exclusive to Japan and are made without any dyes or chemicals. The persimmon and charcoal towels naturally absorb odor and bacteria and ideal for after the bath or shower.

Small Dish cloths are also popular both online and at our store with their antibacterial qualities. These dry quickly and are strong and with care last a long time.  

Bonsai - A Traditional Art Form From Japan

Moreover, bonsai is not just about trees. A bonsai composition for presentation includes a vessel and a table arranged in an appropriate spatial setting. The timing of a bonsai presentation is also very special. It happens in front of visitors, when the tree is in its most beautiful state. A large portion of the time the artist spends with the bonsai to achieve this state is dedicated to painstaking watering and pruning. The popular image of a bonsai composition involves a traditional Japanese room alcove replete with a hanging scroll and suiseki, or small decorative “viewing stones.” According to Kato, however, a bonsai composition does not have to be placed in an alcove and it is possible to enjoy bonsai in a contemporary setting as long as it conveys a story that smoothly

integrates all elements of the space where the bonsai is placed.

“The important thing is to display the bonsai, appreciate it, and develop a connection with it. This forms the foundation for more sophisticated bonsai cultivation techniques and understanding of the tree’s individuality.”A life with bonsai is a life with a higher aesthetic consciousness. It involves learning the traditions and historical background of this ancient art and considering the contemporary living space from the perspective of bonsai. There, you can find the condensed essence of Japanese sensitivity. 

Juttoku’s INKO - An Incense Fragrance Of Good Fortune

Incense has been an important element of Japan’s way of life and culture for centuries. Ichimiya-ku in Awaji Island, situated in a fan shaped valley over flat land, produces 70 percent of all incense made in Japan.

The history of Ichimiya ku’s incense industry began in the mid-19th century, a period during which the local people had been making a living as fishermen. Unfortunately, they couldn’t go out to sea during winter because of the strong northwestern wind. As such, the fishermen had been looking to utilize abundant dead branches of trees to create a winter industry. One day, villager Tatsuzo Tanaka happened to come across incense making in Sakai, south of Osaka. He was a visionary who saw the future for his town and brought the incense art form home.

They purchased pine needle resources from the neighboring province (current Tokushima prefecture) and began production. As Awaji provided geographically favorable conditions, including good transportation and a generous climate, the industry soon flourished.  And approximately 60% of the current population became engaged in the many aspects of incense making.

Incense has a long history, closely imbedded with Buddhism. Its origin said to be in the Pamir Mountains in Tajikistan, after which it was brought to India for further development. The birth of Buddhism around the latter half of the 5th century BC had a great impact on incense making, as it became a part of the religious practice, leading to it finally arriving in Japan. 

Incense Culture Develop By Aristocrats

When first introduced, incense was only associated with Buddhist prayer.  However, starting in the Heian Period (A.D. 794-1192), Japanese nobles adopted it as a sign of affluence or attractiveness. This gave rise to the culture of secular Japanese incense.

The form of incense at this time was mainly balls of powdered ingredients that were pressed together. This new way of using fragrance was called soradaki (empty burning).  Blending their own recipes, people would scent their room, clothes, hair, and parchment (among other things) as a way of making themselves more appealing.  It is not unlike current-day scented candles or perfume.

Whether it be in the home or in fashion, incense already had a firm place in expression and enrichment of the daily lives of those living more than 1000 years ago.  Even to this day, the power of incense remains.

Warriors As Incense Connoisseurs

Incense culture evolved with the transition from the Heian period, the age of Court-centered government, to the Kamakura period (A.D. 1185-1333), the time of Samurai government.  In the old era, it had mostly been the nobles who used a type of blended incense called nerikoh, but in the new period, the samurai warriors began to burn the incense wood itself.

It is said that samurai engaged in battle wearing helmets scented with incense, likely in order to calm and focus them while fighting. In addition, even after decapitation (if they happened to lose), fragrance from the helmet was indicative of a certain status and pride.

What Is “Ko Juttoku”?

Our brand “Juttoku.” was created with the goal of connecting contemporary lifestyles with “Ko Juttoku” – 10 mottos and effects of incense that have been passed down over thousands of years.

Ko Juttoku (10 Mottos Of Incence)

Heighten sensitivity

Purify body and mind

Take away impurity

Rouse us from our sleep

Make us feel at ease in serenity

Soothe our heart any time

Has an unobtrusive scent

Gives off enough fragrance even in small amounts

Can be stored for a long time

Safe for daily use

Let your mind and soul unwind and relax with our products

Juttoku’s INKO is a pressed incense that gives off a light fragrance even without burning. Best suited for indoor use, you can enjoy these light aromas without the anxiety of having an open flame by simply placing them in places such as your foyer or bedroom. Once the initial fragrance disappears, you can then get continued use out of the INKO as burned incense or as an aroma diffuser by dripping your favorite essential oil directly onto it.

Some of our INKO are designed to look like Japanese sweets to bring inspiration from each of the four seasons, while others are designed as various Japanese good luck charms with the hope of bringing good will and prosperity. Our wish is that as the aroma fills your senses, so will the property infused in the incense by its shape. We are now showing red heart shaped incense, which can be purchased individually or in a box of 3, a perfect gift.

INKO gives the fragrance just by placing it anywhere you like. The fragrance lasts for 1 – 2 months.

It can also be used as a diffuser after the fragrance weakens, by putting on a few drops of any essential oil. You may also light fire and enjoy it just like regular incense sticks.

Additionally we have a selection of regular stick incense with: Renrin, Kouzuki, Full Moon, New Moon,

Instructions And Directions For Use:

Please be careful when handling fire

Please use a non-flammable incense stand

Make sure to keep our of children’s reach

Please do not use this for anything other than its original use

To keep its quality, avoid high temperatures and humidity for storage

May this graceful scent enrich your life with nature’s blessing’s.

Chiritori Broom And Dustpan - A Master Piece By AZMAYA

Edo Sashimono Refers To A Method Of Woodworking Passed On To Edo (Modern-Day Tokyo) From The Imperial Capital Of Kyoto In The Mid-Edo Period (1603-1868). The Technique Is Characterized By Extremely Close And Delicate Interlocking Of Pieces Of Wood Without The Use Of Any Nails Whatsoever. The Method Was Originally Developed In Medieval Kyoto In Tandem With The Establishment Of Tea Ceremony Culture And Was Characterized By Elegant And Minutely Detailed Craftsmanship. After Its Inception In Kyoto, The Method Was Taken On By Artisans Concentrated In Eastern Edo, Who Further Evolved The Method And Developed Their Own Unique Techniques.

Yoshio Inoue Is The Second Generation Of His Family To Have Devoted His Life To Edo Sashimono, Having Been Captivated By The Ingenuity And Precision Of The Craft. His Skills As A Master Craftsman Are Invaluable For Passing On The Knowledge Of This Extremely Complex Woodworking Technique To Future Generations. At The Request Of Azmaya, A Company That Works With Domestic Craftspeople To Produce Items For Daily Use, He Has Been Working On The Production Of Hand Sized Dust Pans Made Using Sashimono Techniques. Although At First Glance It May Be Hard To Appreciate, If You Look Closely At The Wood And The Structure Of The Dust Pan, It Becomes Evident That It Is An Item Born From Extremely Delicate Handiwork.

The Basis For All Sashimono Woodwork Is What Is Known As The Hozo, A Joint Technique Whereby Two Pieces Of Wood Are Fitted Together. No Matter How Much Experience You May Accumulate, It Is Said That It Takes Approximately 10 To 15 Years To Be Able To Master The Art Of A Basic Hozo Joint. The Almost Mystical Work Of Quickly And Carefully Fashioning A Piece Of Wood Using Dozens Of Different Kinds Of Planes And Chisels Is A Technique That Is Nurtured Over Long Years Of Experience, With The Craftsman Relying On The Feel Of The Wood In The Palm Of His Hand. Another Crucial Aspect Of Creating Sashimono Is To Be Fully Aware Of The Qualities Of The Wood That Is Being Used And To Carefully Check Its Qualities From Time To Time. An Entire Tree Is Dried For A Period Of Three Years. After This, When Assembling An Item, The Craftsman Searches For The Parts Of The Tree That Will Show Off The Wood Grain To Best Effect. This Is Another Aspect Of Sashimono That Requires The Craftsman To Nurture An Outstanding Eye For Beauty, Through Long Years Of Interaction And Experience With The Grain Of The Wood.

Wood From The Akita Cedar Tree Is The Material Used For The Dust Pan. Among The Many Cedars In Japan, It Is Prized For Its Beauty. After The Wood Has Been Cut Using A Plane It Is Then Carefully Polished To The Extreme Using A File In Order To Adjust The Thickness. This Process Brings Out The Uniquely Soft Grain Of The Cedar Wood. The Brush Made From Straw Carefully Wound And Bound With With Steel.

A Perfect Accessory For Tidying Dust From Your Desk Or Working Area. 

Japanese Soba Noodles - An Easy & Healthy Dish For Your Weekend

How To Make Soba Noodles: 

Soba Is Made With Buckwheat Flour And Is Very Good For Your Health. In Japan We Eat These Noodles Regularly But Especially Just Before New Years As Noodles Represent Longevity And Good Luck. These Can Be Eaten Hot Or Cold. 

Want To Try Cold Soba Noodles In Summer?:

Boil Water And Add The Noodles And Cook For 3-5 Minutes Depending On If You Like Them Soft Or Al Dente. We Usually Eat This Cold In Summer And Rinse In Cold Water Immediately. There Are A Few Types Of Sauces That We Use For Dipping. 

• Tsuyu : A Mix Of Fish Stock, Sake, Salt.
• Ponzu : Which Is Made With Fish Stock And Japanese Lemon Called Yuzu
• Sesame : You Can Make These At Home By Grinding Sesame With Soy Sauce.

We Garnish This This With Spring Onions (Negi) Which Can Be Found In Most Supermarkets. If You Can Find It, We Put Some Wasabi Or Grated Ginger For Extra Taste And Vitamins. 

Cold Soba Can Also Be Eaten With Mixed Salads, Daikon Radish, Tomato, Carrot’s, Cucumbers, Avocado, Etc, With Mayonnaise Or Your Favorite Regular Salad Dressings. 

Or If You Prefer The Traditional Hot Soba Noodles?:

For Hot Soba Recipes Cook The Noodles For Less Time (2-3 Minutes) And Pour It Out, Then Make A Bowl Of Boiled Water With Hot Water And Tsuyu Sauce Or Ponzu Sauce.

Inside The Hot Soba You Can Put Spring Onions, Vegetables, Spinach, Corn, Peas, Mushrooms, Seafood, Beef, Chicken, Duck, As Well As Tempura.