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6,7月号2026.05.01発売

１０１年目の民藝

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    全243件、1-18件を表示中

    2026.06

    02

    The Secret Behind the Perfect Refreshing Red Bean Jelly: Kano Shoujuan’s Mizuyokan Born from Nature’s Gifts
    The Mizuyokan (水羊羹 ; soft adzuki bean jelly) from Kanou Shoujuan (叶 匠壽庵) offers a refreshing smoothness, crafted with rich Koshian (こしあん ; smooth bean paste) and natural Itokanten (糸寒天 ; thread agar). It is said that the secret to its flavour lies in the ‘water’ drawn from the Satoyama (里山 ; managed woodland). Why did they establish their confectionery production base at Sunai no Sato (寿長生の郷)? We investigated why the water circulating through the Satoyama is so delicious.
    Culture 和樂web編集部

    2026.05

    30

    Come and Unwind to the Nostalgia of Comforting Drinks, Old Records, Books, Jazz, and the Occasional Retro Showa Tunes. Bar Tsukuyomi in Jingu Marutamachi, Kyoto
    What better way to conclude a trip away, than heading to a bar with exquisite drinks. In Kyoto, we went in search of a place where even a woman travelling alone could relax comfortably, and arrived at a spot where a wonderful encounter with a bartender awaited. We would like to introduce you to Bar Tsukuyomi (Bar 月読).
    Culture 和樂web編集部

    2026.05

    29

    Luxurious Dashi Oden, Exquisite Winter Catch, Paired with Perfect Drink: An Evening at Miyuki [‘Kanazawa Oden: Old and New Famous Shops Part 1’]
    In fact, Kanazawa boasts the highest number of oden restaurants per capita in all of Japan. There are numerous specialist eateries open year-round, with some having been in business for over half a century. Blessed with the bounties of both the sea and the mountains, and offering an abundance of local sake, "enjoying a drink over oden" is simply a part of everyday life in Kanazawa. While the oden boom has only accelerated since the opening of the Hokuriku Shinkansen, the true depth of the city's oden culture is not something you can fully grasp after just one visit. Therefore, we have carefully selected four highly sought-after oden shops in Kanazawa that you simply must try, where locals and visitors mingle in perfect harmony. Weekdays are certainly easier for securing a table compared to the weekend, but visiting later in the evening (for your second stop or beyond) is actually a surprisingly well-kept secret!
    Culture 和樂web編集部

    2026.05

    24

    Draped in Sound. The Beauty of Sound Sensed and Crafted by our ears. Ito Hitomi “Dressing in ‘Wa’, Adorning the day to day” 14
    Ito Hitomi (伊藤仁美) works as a kimono specialist. Born and raised at Ryosokuin (両足院), a Zen temple in Kyoto, she is currently active in a wide range of fields, including giving lectures and appearing at events. Her work focuses on unravelling the value of Japanese aesthetics through the kimono and passing it on to future generations. In this series, she discusses her journey so far and the charm of the kimonos she wears daily.
    Culture Ito Hitomi

    2026.05

    23

    Utterly Cute and Playful ♡ Gift Wrap from Kyoto’s Renowned Shops
    Perhaps the wrapping paper is the true 'face' of a shop—a reflection of the Japanese practice where even a simple purchase is wrapped with meticulous care, treating the item with the dignity of a gift. While the paper itself carries no price tag, it is often designed by renowned artists or crafted by the shopkeepers themselves. In these sheets, which leave a sweet aftertaste long after the food is finished, I feel the shop’s unique worldview—a quiet, hidden passion that I would call their remarkable power of presentation. Through centuries of commerce, Kyoto is perhaps the region that understands better than any other the human psychology of judging the contents to be of ‘high quality’ simply because the wrapping is stylish. This could also be seen as an expression of absolute confidence in their own products. Please, come and enjoy this enchanting world of wrapping paper!
    Culture 和樂web編集部

    2026.05

    22

    An Outstandingly Compatible ‘Deaimon’! The Simmered Dish of Imobou Hiranoya Honten
    Culture 和樂web編集部

    2026.05

    17

    Storming the Late Edo Shunga Scene: The Captivating, Genderless Beauties of Artist Eisen
    Keisai Eisen (渓斎英泉, 1791–1848) was an ukiyo-e artist active during the late Edo period. Whilst admiring Katsushika Hokusai (葛飾北斎, 1760–1849), he established and developed his very own unique artistic style. Hokusai also painted masterpieces of shunga (春画), but in terms of sheer volume of works, Eisen published a far greater number than Hokusai from the Bunsei (文政) to the Tenpo (天保) eras. His work is characterised by its bewitching depictions of women and the incorporation of various elaborate ideas. We delve into his charm by viewing the shunga by Eisen held in the collection of Uragami Mitsuru, a world-renowned shunga collector who also collaborated on the shunga exhibition at the British Museum.
    Culture 給湯流茶道

    2026.05

    16

    The Kyusu Teapot: Why Was the Side Handle Adopted, and Why the Curious Name?
    One early afternoon, whilst having a casual chat with my neighbours, the topic of kyusu teapots (急須) came up. "It seems some people nowadays don't even know what they are," someone noted. "Really? Then how do they make tea?" "Perhaps that culture is fading, and they just drink from plastic bottles?" "Y-you can't be serious!?" I realised that, despite bringing up the fact that the kanji characters for Kyusu was curious, I actually knew nothing about its etymology. So, I decided to do a bit of research on the subject!
    Culture 瓦谷登貴子

    2026.04

    25

    Refined Flavors Infused with Liqueur: The Nostalgic Taste of Famous Coffeehouses [In search of the perfect cream puff bliss : Charming Neighborhoods edition Part 1—Kyoto & Osaka]
    Travel 和樂web編集部

    2026.04

    19

    Cosy Winter’sTreat: Hot pot Udon From the Famous of Kanda Matsuya to the Retro Pots of Matsuyama
    Nabeyaki udon (Udon cooked in a clay pot) was immensely popular in the Kansai and Kanto (関東) regions during the Edo period. Even during and after the war, when food was scarce, people seem to have been comforted by the warm presence of these small pots. We will guide you through unique masterpieces remaining in various regions, offering a glimpse into the history of the Japanese passion for food. We introduce the renowned Tokyo (東京) soba restaurant 'Kanda Matsuya' (神田まつや), as well as 'Kotori' (ことり) and 'Asahi' (アサヒ) in Matsuyama City (Matsuyama-shi 松山市), Ehime Prefecture (Ehime-ken 愛媛県), which are famous for their 'Arumaito nabeyaki udon' (アルマイト鍋焼きうどん).
    Travel 和樂web編集部

    2026.04

    18

    The Life and Heroic Death of the Resourceful General, Ishida Mitsunari | The Gears That Went Awry After the Death of Hideyoshi
    Culture 瓦谷登貴子

    2026.04

    12

    The Spirit of Legends in Meiji Garden Masterpieces [Must-See Gardens Across 47 Prefectures: Hokkaido & Tohoku]
    Japan boasts a vast array of celebrated masterpiece gardens, categorized by prestigious titles ranging from official "National Scenic Beauties" to curated "Top 100" lists and the iconic "Three Great Gardens of Japan." From amongst these, our editorial department have chosen their favourite 'teiens' (landscape art) for each of the 47 prefectures! First, starting from the north, we will introduce famous gardens in the seven prefectures of Hokkaido and Tohoku (Aomori (青森), Akita (秋田), Iwate (岩手), Yamagata (山形), Miyagi (宮城), and Fukushima (福島)). All of them are an array of national-treasure-class famous gardens!
    Travel 和樂web編集部

    2026.04

    11

    30 Essentials of Japanese Gardens A beginner guide to the styles, features, and how to appreciate them
    Travel 和樂web編集部

    2026.04

    05

    Kenrokuen: A Guide to the Crown Jewel of Kanazawa’s Gardens
    Travel 和樂web編集部

    2026.04

    04

    Calming the Mind: Four Zen Gardens That Speak to the Soul
    Travel 和樂web編集部

    2026.03

    28

    The Epitome of Hanamachi Delivery Sushi! Richly Coloured Like Kyo-yuzen: Kyo-chirashi-zushi from ‘Izuu’, Kyoto [Chirashi Sushi for Early Spring, Part 1]
    While Chirashi-zushi (ちらし寿司) may at first glance seem modest compared to Nigiri-zushi, it is in fact full of fascinating secrets. In the Kansai region, the flavour is an extension of Hako-zushi (box sushi) or Oshi-zushi (pressed sushi), featuring no raw ingredients at all. Conversely, in the Kanto region, a unique style known as Barachirashi (ばらちらし) is preferred. In the first part of our deep dive into Chirashi-zushi — a celebratory feast reflecting local food culture — we introduce the beautiful Kyo-chirashi-zushi (京ちらし寿司) from the long-established Kyoto sushi house, ‘Izuu’ (いづう).
    Travel 和樂web編集部

    2026.03

    22

    Elegantly Innovated to Protect Your Kimono: Barachirashi at “Sushi-dokoro Futaba” in Tokyo [Chirashi Sushi for Early Spring, Part 4]
    While Chirashi-zushi (ちらし寿司) may at first glance seem modest compared to Nigiri-zushi, it is in fact full of fascinating secrets. In the fourth instalment of our deep dive into Chirashi-zushi — a celebratory feast reflecting local food culture — we visit ‘Sushi-dokoro Futaba’ (鮨処 二葉). This establishment follows the lineage of a shop in Kagurazaka (神楽坂) that is said to have created the prototype for Tokyo’s unique Barachirashi (ばらちらし). Both its appearance and flavour are truly sophisticated and classy.
    Travel 和樂web編集部

    2026.03

    21

    Who Was Isami Kondo? The Life, Death, and the Mystery of the Missing Head of the Shinsengumi Leader
    Culture 和樂web編集部

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    最新号紹介

    6,7月号2026.05.01発売

    １０１年目の民藝

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