Dear friends, colleagues and those who have expressed an interest in the FOOD & CULTURE of Japan: One of t…

Dear friends, colleagues and those who have expressed an interest in the FOOD & CULTURE of Japan: 包む　TSUTS…

Sketches are my half-baked ideas, projects and notes for articles. I scribble them on napkins, random notebook…

残暑 ZANSHO Lingering Heat On the ancient, lunar-based koyomi almanac, risshū 立秋 marks the start of autumn. This…

Designer David Tonge on the Essence of Japanese Craft Introduction — Craft as a Form of Thought Craft is not m…

心町家塾の朝は、すでに活気に満ちています。実技開始時に行われるのは、「20分でほぞを掘る」という集中練習。105mm角の節あり檜材に、サイズ75mm×30mmのほぞ穴を掘り進めて貫通させます。つまり、深さ10.5cmを掘…

5月の授業は、祗園内藤工務店の作業場で行われました。左京区のなかでも比叡山の麓に位置するこの場所は、最初の授業ではまだ肌寒く、上着を持参しなかった塾生たちは、少し寒そうにしていました。しかし、その寒さも町家大工への熱意の…

Gianfranco, a European Designer, Reflects on Japanese Craft and Its Future Introduction Why does Japanese craf…

Dear friends, colleagues and those who have expressed an interest in the FOOD & CULTURE of Japan: 屋台 YATAI…

Further to the June newsletter story about the first authentic machiya to be built in Kyoto in 90 years, Japan…