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Matcha (抹茶) is a powdered green tea. Known for its particularly strong flavor, it holds a special place in Japanese culture as the leading role in the Japanese tea ceremony, where it is served along with a confectionary sweet, known as wagashi (和菓子).
Sumo is known to have dated back thousands of years, and the sport is even mentioned in Kojiki - the oldest known historic text in Japan (written in 712 A.D.). According to legend, sumo is said to originate from a time when two gods fought over the ownership of the Japanese islands.
Previously we introduced Naoshima, an island teeming with art and creativity. This time we will introduce some other noteworthy places that are located near Naoshima; Takamatsu and the surrounding islands.
Katsushika Hokusai (1760- 1849), most famously known for his series of Mt. Fuji prints, was a revolutionary artist of the late Edo period. At a time when interaction with other countries was strictly restricted, Hokusai incorporated not only various Japanese styles but Western styles to his works as well, and was recognized both domestically and internationally.
In recent times, people around the world are becoming more and more aware of the need to recycle and conserve energy to create a more sustainable society, but what if we told you there was a place in the world that already achieved this centuries ago and kept it going for more than 200 years?
The appreciation of beauty and its effortless integration into the daily rituals of life in Japan constitutes a history of ‘cultural addition’ as Japanese composer Ito Teijii points out. As such, the aesthetic concepts of wabi, sabi, and miyabi, explored below, have not only survived, but rather flourished over time.
When dining at an izakaya in Japan, one is bound to notice the word shochu (pronounced show-chew) while glossing over the list of alcoholic beverages. Typically lesser known than the popular “sake” (which refers to nihonshu), shochu is a widely enjoyed versatile drink that is created through a fairly intricate brewing process.
Tea ceremony (called chadō or sadō) is one of Japan’s most enduring artistic traditions. Tea ceremony is a means to aesthetic appreciation and social interaction that has had a profound influence on other forms of Japanese art, cuisine and philosophy.
Kaiseki embodies the fundamental concepts in washoku, such as the attention to the seasons, and the emphasis on using natural local ingredients to create an eating experience that is not only delicious, but also demonstrates how preparation and execution of a meal can be an art form.
While the term literally means "Japanese food," in reality the term refers to a much broader and important cultural concept. In 2013, washoku was actually added to UNESCO's list of intangible cultural heritages. The organization's explanation of washoku reveals why it is so much more than food, and why it deserves to be enshrined as an invaluable part of world culture.
When asked to explain in simple terms who Kitaoji Rosanjin is, you’ll struggle to find words to summarize the numerous and varied artistic accomplishments of someone with such an illustrious career.
When people are asked to think of a food or drink they associate with Japan, one of the first things that comes to mind is none other than sake, Japan's national beverage. Global consumption of sake has been growing steadily in recent years, and people around the world are coming to recognize its distinct qualities.
Japan’s emphasis on the natural form also has a significant influence on its gardens. While the idea of gardens was originally brought to Japan from China, over time it has evolved into an irreplaceable aspect of Japanese culture.
Wasabi (わさび), Japanese horseradish, is a root vegetable eaten with many Japanese dishes. Many of you have probably seen wasabi in the form of a finely grated green paste with your sushi, sashimi, or soba (Japanese buckwheat noodles). But did you know that even in Japan, most of the wasabi eaten is, in fact, not “real” wasabi? Then what have you been eating all along?
There is something really exciting about taking a shapeless substance and transforming it into something unique, dynamic and brilliant. Perhaps this explains why, for thousands of years, extremely skilled and inspiring Japanese artisans have been transforming clay and other natural substances into extraordinary works of art.