30 Essentials of Japanese Gardens A beginner guide to the styles, features, and how to appreciate them
English
全267件、37-54件を表示中
2026.04
11
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).
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.
2026.03
07
So Welcoming Even First-Timers Feel at Home: Visiting Kyoto’s Renowned Antique Shop “Daikichi” with Popular Stylist Chizu 【Handcrafted Kyoto】
We visited four distinct types of antique shops with stylist chizu, a pioneer of interior styling. Discover her unique approach to selecting pieces and don’t miss the spontaneous styling moments that bring these finds to life.
2026.02
28
In Search of Clear, ‘Beautiful’ Sake. Midorikawa Sake Brewery【Experiencing the Best of Uonuma City, Niigata Prefecture】
Food is not merely for the preservation of life. It is a pleasure, a healing, a purpose, and a vitality. And at times, it is something that vividly revives memories of distant days. In search of that nostalgic flavour, I headed to Uonuma (魚沼) City, Niigata (新潟) Prefecture.
2026.02
22
The Birthplace of Kitsune Udon! Osaka’s Usami-tei Matsubaya (うさみ亭マツバヤ) 【Everyone’s Favourite ‘O-age-san’ 3】
Tofu was introduced from China, and the practice of eating abura-age (油揚げ; deep-fried tofu) in Japan began around the Muromachi period. It is said that it first appeared on the dining tables of commoners during the mid-Edo period. With a longer shelf life and higher nutritional value than tofu (豆腐), abura-age remains an essential part of daily side dishes. While there are no specific defining characteristics of Osaka's abura-age, Kitsune Udon (Udon topped with slices of sweet abura-age) was born in this merchant city where the food culture of the common people flourished. The pioneer of this dish, Usami-tei Matsubaya (うさみ亭マツバヤ), still enjoys an impeccable reputation for its flavour today!
2026.02
21
Handmade, Hand-Fried Excellence from the Century-Old Kyoto Tofu Shop: Nanzenji Tofuya Hattori Everyone’s beloved “Oage-san,” Part 6
With a longer shelf life and higher nutritional value than tofu, abura-age (油揚げ; deep-fried tofu) is a common ingredient in Japanese household dishes. When speaking of abura-age in Kyoto, it refers to the thick, large, hand-fried variety that is now famous nationwide. The shop 'Hattori (服部)' stands out as a representative of this craft.
2026.02
15
Letters, Too, Were a Form of ‘Adornment’. The Communication of Heian Nobles, Deeper than Today. Sawada Toko ‘Biso no Nippon: The history of dressing up’
Dressing up and adorning oneself with sparkling jewellery. There lies the human desire to be beautiful and to add colour to one's life. In our series 'Biso (美装) no Nippon: The History of dressing up', writer Sawada Toko traces the history of various ornaments and jewellery, and explores the mysteries behind the act of dressing up.
2026.02
14
Horses Depicted with Ink Wash Painting｜The 2026 Chinese Zodiac Sign: The Horse and the Suibokuga Technique of “Sho-hitsu”
Unlike oil painting, lines cannot be erased by layering pigment. In Suibokuga (水墨画, ink wash painting), the fleeting moment of the brushstroke is permanently etched into the work. In this series, we present footage that captures the hands of ink wash artist Samejima Tamayo (鮫島圭代), reminiscent of a live performance. Observe the ‘expression of the ink’—born from the interplay of intentionality and nature—through her decisive, swift brushwork and the gradations of bleeding and blurring.
2026.02
08
Perfect for Gifting and Guaranteed to brighten any occasion – picture perfect cream puffs from Ginza Ohmiya pastry shop
In the district of Ginza, home to many prestigious shops for gift-giving, we seek a flavour that appeals to Waraku (和樂) readers who love fine craftsmanship. Long loved by locals, day and night, we introduce Ginza Omiya Pastry Shop as our top choice.
2026.02
01
Inside Kyoto’s Red Bean Bun Revival: Seven Must-Try Red Bean Buns from Old Favorites to New Names
Kyoto's bread consumption is among the highest in Japan. It is no wonder that there are so many popular coffee shops known for their bakeries and sandwiches. From shops famous for traditional sozai (savoury) and kashipan (sweet breads) to artisan establishments with an obsession for flour and innovative hybrid styles... ‘Bread as a Kyoto souvenir’ is a brilliant choice. In recent years, anpan (sweet bean paste buns) has seen a mini-boom nationwide. We have found some truly Kyoto-esque anpan!
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