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.

Japanese Green Tea - Matcha & Sencha

Matcha and Sencha are both made from green tea however Matcha is grown in the shade and uses the whole leaves made into powder so it is stronger then Sencha, which is grown in full sun. 

Matcha powdered tea is stronger and is usually better in the morning as it has more caffeine than coffee, yet many people comment that it is much more calming and you don’t get the jittery feeling that some people feel from coffee. Put a small amount around 1 tsp or more to your liking, into a cup. Add hot water (just under a boil). Then use a chasen bamboo tea tool and whisk vigorously in a zig zag motion until the tea is frothy and enjoy. This Macha powder is also used to make sweets, cookies, ice-cream, as well as beauty products. Masha tea is popular because it has more nutrition in it as the full leaf is dried and grated where as with Sencha or other teas, you lose some of the nutrition when you throw away the old leaves. Macha has more vitamin B6 and beta-carotene while Sencha has more vitamin C and vitamin E. 

Sencha has less caffeine so you can drink it later after dinner without worrying about not being able to sleep. This more commonly comes in Leaf form as opposed to powder form. Generally best to use a small amount in a Japanese tea pot. People often brew the tea for too long, for good tea you should brew the first batch for about one minute. Keep the tea in the pot and you can usually get at least 3 brews. The longer you keep it, the longer you brew the tea, about 2 minutes. 

Green tea is full of antioxidants, lowers cholesterol, is known to fight cancer, does not raise insulin. It is also known to calm and relax you and is used during meditation. 

Having a cup of green tea is proven to keep you healthy. Green tea skin products are also known to be effective. Enjoy your tea in whatever way you like it! 

Wine Cooler

Our Japanese wine cooler by Azmaya. Made from Hinoki Cedar wood from the north of Japan, which has anti-bacterial and anti insect and mold qualities. Hinoki wood is used for baths, hot springs, kitchen ware and anything involving water. The density of the wood is strong so it doesn't expand or shrink as other wood. The copper surrounding the wood additionally keeps everything in place as well as giving a beautiful accent to the object. 

To use: First rinse this in cold water and then dry and store in a cool dry place, out of direct sunlight. Occasionally the copper might loosen but this can be easily fixed. Please do not wash this in a dishwasher, with continue care and maintenance this product will last you for many years. Fill with water and ice and use as a wine cooler. 

We hope you enjoy your summer with this product to keep your wine or rose chilled!

Kinto Coffee Accessories

Time slowly goes by with each drip of coffee.
The series 'Slow Coffee Style' was born to bring you the taste of coffee brewed by the pour-over method with the relaxed passage of time.

The stainless steel filter is durable and can be used repeatedly. As this filter leaves more coffee oil in the dripped cof-fee, you can enjoy rich aromatic coffee. It can be used with the heat-resistant glass carafe, porcelain brewer, or the plastic brewer.

The Filter:

Place the stainless steel filter on the carafe and put medium ground coffee into the filter. Then drip the coffee by pouring hot water slowly. Coffee dripped through a stainless steel filter retains more coffee oil, which brings you the rich aroma of coffee. The stainless steel filter is durable, and so can be used repeatedly. You can see the dripping process in the glass carafe and know the amount of dripped coffee when it reaches the dot on the server. After dripping, you can place the used stainless filter on the holder, which comes as a set. The holder can also be used as a measuring cup for coffee beans. All parts are stackable to save space.

The Kettle:

The gently curved narrow spout lets you adjust the pouring speed and volume of hot water. The lid won’t fall off when you tip the kettle as it is connected to the body. The kettle can be heated on the direct fire as it is made of stainless steel.

The Tray:

A pressed plywood tray with a non-slip coating on the surface. The wide lips on the ends of the tray provide an easy stable grip, while the narrow width lets you use it as a placemat.

Arabic Yamato

"Arabic Yamato" is the most widely used liquid glue for office and home purposes in Japan. Decades ago, there was a product called "Arabic glue" or mucilage. Its main ingredient was Arabic liquid gum harvested in North and West Africa and shipped via the Middle East - Arabia to be precise. It was sold in bottles and applied by turning the bottle upside down and having the liquid seep through a sponge applicator. The "Arabic Yamato" is an advanced and improved version, referred to this handy product. Its distinguishing characteristic is the round sponge head. The creators realized that by making the head round, they would enable even glue application regardless of how teh container is held. Still, because of the pressure applied during use, it was necessary to make the head restorable. This development took about three years, but it was from a household plastic strainer that the idea to combine a sponge with a strainer came about, resulting in the perfect level of elasticity we are so accustomed to now. 

Binchōtan - Japanese Charcoal

Activated charcoal is a potent natural treatment used to trap toxins and chemicals in the body, allowing them to be flushed out so the body doesn’t reabsorb them. 

Water Filtration

It traps impurities in water such as solvents, pesticides, industrial waste and other chemicals. This is why it’s used in water filtration systems throughout the world. However, it doesn’t trap viruses, bacteria and hard-water minerals.

According to a study published in the Journal of the Canadian Dental Association, activated carbon filters (activated charcoal), removes some fluoride. Avoiding fluoride and detoxing from it is important for oral health, proper immune system functioning, and healthy kidneys and liver.

Drinking water is essential to good health; however, typical tap water is toxic and laden with chemicals, toxins and fluoride. Ingestion should be limited whenever possible. Activated charcoal water filters are available for whole-home systems, as well as countertop models. Drink eight-10 glasses of pure water per day to help soothe the digestive tract, fight fatigue, keep organs operating, and provide lubrication for joints and tissues.

Makanai - a century's worth of Japanese Beauty Secrets

Makanai’s products are a collection of more than a hundred years’ worth of Japanese beauty secrets unlocked from the best harvests of Japan’s nature. 

In Japanese, makanai refers to  'knowledge and supplies from the workplace or kitchen'. Women of the past who worked at Yoshitaka Gold Leaf Foundry used makanai such as rice bran and green tea, and Japanese washi paper used for pounding gold leaf to formulate skin-care products by hand. Makanai's products are a tribute to the women who worked in harsh conditions of a gold leaf foundry. Over a century's worth of hand-made, natural beauty "recipes" created by the wisdom of these women to keep themselves beautiful have been further researched, developed and evolved into a century's worth of Japanese beauty secrets found in Makanai products.
 

Golden Beginnings
Makanai was born in 1999 as a tribute to the century-old tradition of goldbeaters manually making gold leaves at its predecessor company, Yoshitaka Gold-Leaf Foundry. The gold foundry was established in 1899 in Kanazawa, the central part of the mainland of Japan. Women who worked in Yoshitaka were exposed to harsh working conditions such as intense heat, extreme dryness and minimal ventilation while making gold leaves by labouriously pounding solid gold that are interleaved between layers of paper into microscopically-thin 1/10,000 millimeter sheets.

Natural Beauty Secrets
Like the dazzling gold leaves that the women at the foundry had spent much effort making, they wanted their skin to dazzle as well. They started thinking of ways to beautify themselves amidst the harsh environment they worked in by using their makanai (which refers to 'knowledge and supplies from the workplace or kitchen' in Japanese), such as rice bran and green tea, and Japanese washi paper used for pounding gold leaf, to formulate skin-care products by hand.
Their skin gradually became brighter and more beautiful. With more confidence to head out to the streets on their days off, these women enjoyed better times than before.

Keeping the Tradition Alive
For over a century, the women from Yoshitaka Gold-Leaf Foundry continued to try out different ways to beautify themselves and have been putting together many natural beauty concoctions. These "Makanai beauty recipes" were collected, further researched and developed, and has since evolved into a collection of products for women to maintain their beautiful skins. This collection led to the founding of Makanai Cosme -- a brand that conveys a century's worth of Japanese beauty secrets.  
 
In 2005, the Yoshitaka Gold-Leaf Foundry lowered its curtain on its history in the business of producing gold leaf, and moved to Kagurazaka in Tokyo, a district that retains some of the ambience of the Geisha world it once was. The ongoing process of making even more reliable and effective products continues there today.

At Makanai, specially selected premium ingredients are combined together using tried-and-true treatments passed on for the past century by women who worked in harsh conditions at a gold leaf foundry. These beauty secrets are now perfected and made relevant in our modern world to provide skin with the ultimate, natural pampering.

Makanai’s logo was inspired by the moon rabbit. In Japanese and East Asian folklore, the moon rabbit lives on the Moon and is seen pounding rice cake in a mortar and pestle. 

With Makanai's historical origins in goldpounding at a Gold Leaf Foundry in Kanazawa, their logo shows a moon rabbit pounding gold and representing abundance of harvest, beauty and longevity. 

Makanai is committed to providing women with the best natural, reasonably-priced products that are cruelty-free and safe. They test them on themselves, just like how the women in Yoshitaka Gold-Leaf Foundry had used beauty secrets on their own skin. The formulas provide skin with the most essential and holistic skin nutrition.

SIWA - Taking Japanese Washi to the next level

SIWA is a brand of Japanese paper products that can be used in daily life. It was developed jointly by Onao, a Japanese paper manufacturer located in Ichikawadaimon, Yamanashi Prefecture, and industsrial designer Naoto Fukasawa. The brand capitalizes on the benefits of Naoron, a type of paper for sliding doors developed by Onao: resilience, lightness, and high water resistance. Although the products in the Siwa brand are made of washi, they can be used in daily life just like leather or denim items.

The name Siwa is both a reversal of the characters in the word washi (Japanese paper), and a word meaning „crinkle“ in Japanese. As the name suggests, all products in the SIWA series are made of washi. Ichikawadaimon, a town located in Yamanashi Prefecture and home to Japanese paper maker Onao, the company behind SIWA, boasts a washi-making history spanning 1000 years. Today, it is famous as a production center for shojigami (paper for sliding doors). Not only does Onao manufacture such paper, but it also develops and produces washi accessories.

Ai Ichinose, brand producer at SIWA, was originally involved in manufacturing washi accessories. After realizing the limited sales potential of such products, however, she felt a growing aspiration to create washi products geared toward the modern lifestyle that both men and women, and she personally, would like to use. That led to her encounter with industrial designer Naoto Fukasawa, another native of Yamanashi Prefecture.

Their research led them to shojigami that is commonly used in homes as well as commercial settings. Shojigami is extremely resilient, but the drawback ist hat once it crinkles, the paper cannot be smoothed out – even with an iron.

Designer Fukasawa, however, felt the texture created by such crinkles had appeal and pushed forward with product creation. The first items to be developed was a simple bag and book cover. Today, they have become representative products of the line, but the creation team had to initially overcome a series of difficulties, including developing techniques to dye the originally white shojigami and to sew paper.

As for the most important element, the crinkles, Ichinose explains that there are good crinkles and bad crinkles. Just because something is crinkled does not mean that it is aesthetically appealing. According to her, while there is a baseline, as feelings and intuition also play a significant role it was difficult to standardize the product. Furthermore, since Fukasawa is an industrial designer, his specifications and size designations are precise to the last millimeter. That is why the finished products are so crisp and sharp, despite being handmade from paper. Some of the crinkles appear during the creation process, others in the process of using the product. Making a modern product appear vintage is what Ichinose refers to as a subtle balance.