Video introduction of "Shirakawa-go" thatched-workers in Ono-gun, Gifu Prefecture In this article we introduce the following video: "Door to Tomorrow by At Home Series '#019 Thatcher Eizaku Tanaka'" (明日への扉 by アットホームシリーズ「#019 茅葺職人 田中 栄作」). The video introduces 26 year-old thatcher Eizaku Tanaka from 2:55. The young thatcher was born and raised in Shirakawa-go, Gifu, in the Tokai region (東海地方) of Japan. Shirakawa-go, a registered World Heritage Site, is situated in an area that experiences heavy snowfall each year. The characteristic Gassho-zukuri-style houses are built to withstand the harsh weather conditions, however, constructing the thatched roofing is not only hard physically but also requires a vast amount of knowledge and skill. More About Shirakawa-go, a World Heritage Site in Gifu Prefecture Photo：Shirakawa-go in winter, Gifu Prefecture The unspoiled landscape of the Japanese villages Shirakawa-go in Gifu prefecture and Gokayama (五箇山) in Toyama prefecture (富山県, toyamaken) is hard to find anywhere else in Japan. Both of these historic villages were registered as UNESCO World Heritage Sites in 1995. As mentioned previously, Shirakawa-go is located in Gifu prefecture. This area receives some of the heaviest snowfall in Japan and around 100 gassho-zukuri houses of varying sizes have been built in this remote area of the country. You can see the snow-covered gassho-zukuri houses from 1:47 in the video. Gasshozukuri Minkaen (合掌造り民家園), an open-air museum located in Ogimachi (荻町) lies along the Sho river (庄川, shougawa) and was registered as an Important Cultural Asset in 1976. Shirakawa-go used to be rarely visited by outsiders, especially during the winter months, however, as the beauty of the landscape became well known through the media and internet, the number of tourists dramatically increased and Shirakawa-go is now one of the top sightseeing spots in Japan. The village is often lit up at night and the snow-covered gassho-zukuri houses look like something out of a fairytale. More About the Thatchers of Shirakawa-go Photo：A thatched roof The sericulture (silk farming) industry was very important to the Shirakawa-go region. You can see the attics where the silk worms were kept from 1:48 in the video. The typical shape of the thatched roofs is called "Kirizuma" (切妻) and the main materials used to make the roofs are Chinese silver grass (ススキ, Miscanthus sinensis) and Kariyasu (刈安, Miscanthus tinctorius), both of which are water-resistant and breathable. The roofs are generally replaced every 30-40 years, with small repairs being made along the way. The layout of the houses within the village and even the angle of the roofs have all been carefully designed taking into consideration the fact that they must be able to withstand the strong winds and heavy snowfall of that region. The smoke which rises from the sunken fireplace (irori, 囲炉裏) helps to prevent pests and degradation of the roof and improves the overall durability. The thatchers use techniques like these to ensure the roofs are strong enough to withstand the rain and wind. Reroofing the Houses of Shirakawa-go Photo：Re-thatching by a thatching craftsman Gassho-zukuri houses have been built in Japan since the Edo period (1603 AD-1868 AD). Built without the use of nails, the houses are split into two areas: the first floor living space and the attic space used for silk-farming. Windows can be built into the roof and the spacious design of the Kirizumazukuri (切妻造り) roofs create the ideal conditions for silk farming during the harsh winter months. The roofs are supported by pillars that are cut at a particular angle, lodged in place, and then tied securely. No nails are used to hold the pillars in place. In this way, the frame of the roof is strong yet flexible enough to withstand earthquakes. The above are all great examples of the high level of skill involved in Japanese engineering and construction. The design and functionality of the thatched roofing is one of the highlights of the houses in Shirakawa-go. The roofs are highly durable, however, being made from natural materials, they do require reroofing every 30-40 years. Reed screens called "sudare" are first laid down as a base, after which bundles of miscanthus reed, cut to around 80cm in length, are piled on making sure to leave no gaps. The most difficult part of the reroofing process is perfecting the edge of the roof, as this affects not only the final look of the roof but also the durability. Reroofing is a huge project which with the combined effort of the local thatchers takes on average 2 months to complete and costs approximately 20 million yen. You can take a look at the reroofing process from 6:52 in the video. Summary of the Thatchers of Shirakawa-go, a World Heritage Site in Gifu Prefecture Photo：Thatched roofs in Shirakawa-go, Gifu Prefecture Shirakawa-go, a village nestled amongst the mountains of Gifu prefecture, is a popular sightseeing destination which attracts a large number of tourists year after year. Other popular tourist spots and events in the Shirakawa-go area include Hirase Onsen (平瀬温泉, hiraseonsen), the autumn foliage of the area, Myozenji Temple (明善寺) where you can collect Goshuin (御朱印) and see the Doboroku Festival (どぼろく祭, doborokumatsuri) as well as the lion dance called "Shishimai" (獅子舞) in Japanese. You can also take a look at Shirakawa-go online on the Shirakawa village office website, which incldues live camera footage taken from the observation deck. 【Official Website】Shirakawa-go Tourism Association https://shirakawa-go.gr.jp/ 【Tripadvisor】Shirakawa-go Gasshozukuri Village https://www.tripadvisor.com/Attraction_Review-g1119912-d1407426-Reviews-The_Historic_Villages_of_Shirakawa_go_Gassho_Style_Houses-Shirakawa_mura_Ono_gun.html

Video Introduction of Japanese Drum Artisans in Hakusan City, Ishikawa Prefecture "# 005 Wadaiko Tetsuro Sugiura: Door to Tomorrow by At Home" is an interview with the Wadaiko craftsman introduced in the Discovery Channel program "Tomorrow's Door." Tetsuro Sugiura, a wadaiko craftsman of "Asano Taiko" in Japan's Hokiriku region, Hakusan City, Ishikawa Prefecture, trained long and hard before becoming a full-fledged wadaiko craftsman. This time, let's take a closer look at Japanese traditional crafts, and the technique used for making Japanese drums, which takes several years to learn. About the Traditional Culture of Japanese Wadaiko Introduced in the Video Photo：Wadaiko Wadaiko is one of the Japan's historical musical instruments that is played at festivals that are held all over Japan, such as Kyoto and Fukuoka. It is also used at ceremonies at shrines and temples, as well as for Kabuki and Noh. Its origin dates way back, and the oldest Japanese taiko drum was excavated from the remains of the Jomon period (14000 BC- 400 BC). A Japanese drum (Wadaiko) is a percussion instrument that is made of wood and has a body covered with leather. There are various types of Japanese drums that are currently used, such as a long drum, tub drum, and an attached drum. How Wadaiko Are Made Source of photo :YouTube screenshot The production process of the traditional Japanese drum, Wadaiko, is introduced in detail from 2:09 in the video. The two main tasks to make the taiko, are the making of the body and the making of leather. A Japanese drum craftsman cuts down a zelkova tree, which is then used as a raw wood without any treatment. They then cut the body of the zelkova and roughly forms it into its final shape, which is then naturally dried in a cool and dark place for 3 to 5 years. The carving on the inside of the drum is beautifully hand-crafted to have a tortoiseshell or diamond-like pattern. You can see the inner carving process from 3:01 in the video. Source of photo :YouTube screenshot Next, as you can see from 3:18 in the video, a refined technique is essential for lacquer painting. In the process of making leather, from 3:25 in the video, the skill of the Japanese drum craftsman integral to creating the beautifully processed cowhide, which will cover the drum. After putting the leather over the drum the sound is checked, and if sufficient, tacks are attached to complete the work. You can see the finished product from 4:43 in the video. Each taiko drum takes several years to complete and many craftsmen are involved in the crafting process. From 4:56 in the second part of the video, you can see the craftsmanship of the Japanese drum artist Tetsuro Sugiura, who is a leather craftsman. An interview with Mr. Tetsuro Sugiura is introduced in detail where he talks about the process of leather making, which is the cornerstone of each drum's sound. Summary of Japan's Traditional Wadaiko Craftsmen Source of photo :YouTube screenshot The video shows the long and delicate process of making large Japanese taiko drums. No special qualifications are required for the production of wadaiko, but long and rigorous training is required to craft wadaiko that produce beautiful, dynamic sounds of art. This craft relies much on feel, and thus requires diligent and highly skilled Japanese drum craftsmen. 【Official Website】Asano Taiko https://www.asano.jp/en/

日本の伝統工芸「房州うちわ」プロモーション動画について こちらの動画は「IKIDANE NIPPON」が公開した「Boshu Uchiwa: the making of a hand fan」で千葉県房総半島の館山市・南房総市を中心に伝わる房州うちわを紹介しています。 こちらの動画をご覧になれば日本のうちわ文化と、房州うちわが一つ一つ手作業で作られていることを知ることができます。 うちわは日本に古くから伝わる伝統工芸品であり、気軽に持ってかれるお土産です。 こちらの記事では日本が誇る伝統工芸「うちわ」文化の魅力を動画に沿って解説します！ 日本の文化うちわと房州うちわの歴史 うちわの起源は古く中国やエジプトの絵にも書かれ、2000年ほど前の弥生時代に日本へ伝わりました。 また、房州うちわの歴史は元々、江戸で作られていた江戸うちわが戦争により被災し、千葉の房総半島へ移ったのが始まりだとされています。 日本の伝統文化「房州うちわ」と日本のうちわ文化 房州うちわとは京うちわ、丸亀うちわと並び日本三大うちわとして多くの人に愛されています。 房州うちわの特徴は女竹を原料として使用し、丸柄に仕上げている点です。 それに比べ、丸亀うちわは男竹で挿柄を使用するのが特徴。 他にも日本の特徴的なうちわの種類として江戸うちわもあり、藍染めで貼り文字を使って作られています。 日本の伝統文化「房州うちわ」の特徴 房州うちわは房州うちわ振興協議会が中心となり現在でも盛んに生産され、1984年には千葉県指定伝統的工芸品に指定されました。 千葉県には現在も数多くの工房があり、うちわ職人が丁寧にうちわ骨から作っています。 代表的な工房は太田屋・宇山工房、房州堂です。 工房では手仕事でそれぞれの工房の技法で大きさも柄も少し違う作品となっています。 また、道の駅やお土産屋さんでも房州うちわは販売され、作られる工房によって作り方や柄も違います。 うちわは日本の文化が今に残る芸術品と言っても過言はないでしょう。 日本の文化！伝統工芸品「房州うちわ」のを作る21の工程 房州うちわには材料を用意してから21の工程があります。 最初に竹の切り出しから始まり、皮むき、磨き、水付け、割竹、もみ、穴あけ、編竹、柄詰め、弓削、下窓、窓作り、目拾い、穂刈り、焼き、貼り、断裁、へり付け、下塗り、上塗り、仕上げをして完成。 この一つ一つの工程を職人が丁寧に匠の技を屈指してつくりあげています。 日本の伝統工芸品「房州うちわ」の文化と魅力のまとめ 千葉県の房州うちわを紹介させていただきました。 こちらの動画では4分ほどで房州うちわの生産の工程をご覧になれます。 訪日観光の際には、伝統工芸品の房州うちわの作成を体験したり、購入されてみるのも良いでしょう。 それでは、日本の伝統工芸品「房州うちわ」の魅力をこの動画でご堪能ください！

Japanese Traditional Craft "Bonsai" - Video Introduction of Interview with Bonsai Master in Toyota City, Aichi Prefecture This video "Bonsai"（盆栽） was created by "Nippon Teshigotozukan". It is a video introducing the world of Bonsai featuring an interview with a Bonsai craftsman. Bonsai is the traditional Japanese art of growing miniature trees in containers which are often decorated with moss and other small decorations. Experts in the craft of making Bonsai are called Bonsai masters. The origin of Bonsai dates back to the Heian period (794 - 1185 AD). Bonsai is so popular that the Japanese word 'Bonsai' is known in many countries across the world. In this interview video, you can learn how to create and look after your own Bonsai tree. Please enjoy learning about traditional Japanese culture through this video! What is Bonsai? Let us introduce some of the special techniques required to make Bonsai! Source :YouTube screenshot In this video, we introduce the Bonsai master Okamoto Yoshimitsu, whose workshop "Kichishouen" is located in Toyota city, Aichi prefecture in the Tokai region of Japan. Okamoto Yoshimitsu is famous for his Needle Juniper Bonsai works of art. Source :YouTube screenshot Many techniques are required to complete a Bonsai piece of art, such as pruning, using wires to create bends in the tree's structure and applying paint to name a few. You can see some of these techniques from 2:07 in the video. You can also see some of the tools required for the maintenance of Bonsai from 0:23. Bonsai require special care as the seasons change, similar to other trees in nature. You can see the difference pruning makes to the Bonsai from the before and after pictures at 3:30 in the video. Interview With a Bonsai Master Source :YouTube screenshot From 3:40 in the video, Bonsai master Okamoto Yoshimitsu talks of how he feels the effort put into taking care of Bonsai can be very rewarding, similar to bringing up children. "Bonsai is a Japanese tradition, one that I do not want to die out I want young people to learn about Bonsai and understand the concept of Wabi-sabi (wabi-sabi is a Japanese term used to express the beauty of imperfection). Bonsai is a great way to express oneself through one's own style". Enjoy Looking the Fabulous Bonsai Works of Art Photo：Bonsai Tree Many people in Japan take up Bonsai as a hobby to enjoy the wabi-sabi aspect of the art. There are many varieties of Bonsai tree, from the inexpensive trees aimed at beginners to the very old trees and expensive pots used by professionals and experienced practitioners. The same type of tree, such as a Japanese white pine, can also have several structural forms: formal upright, informal upright, slanted and windswept are a few examples. Other tree types such as cherry blossom and maple trees can also be used. The charm of Bonsai comes from the individualized pruning and shaping of the trees which gives each particular tree it's personality. The combination of the natural beauty of the tree itself and the creativity and individuality of the craftsman is what makes Bonsai so interesting. Bonsai Tree Summary Source :YouTube screenshot Bonsai is a popular Japanese tradition that has been around for many generations. The Bonsai Art Museum in Saitama is growing in popularity, with more young people and foreigners visiting each year. There is also a tapioca shop which serves Bonsai Tapioca Milk Tea which is very popular with customers. Bonsai may look difficult but there are Bonsai for sale that are easy to look after, even for complete beginners. For those who are interested in the traditional Japanese art of Bonsai, why not try raising your own? ◆Kichishouen Introduction Information◆ 【Address】Yabushita 3, Nishimachi, Unebe, Toyota city, Aichi prefecture 470-1219 【Phone number】0565-21-2713 【Official Website】Saitama Bonsai Art Museum https://www.bonsai-art-museum.jp/en/

板前の華麗な包丁さばきをご覧になれる動画について こちらの動画は「寿司マスターToshi」が公開した「寿司職人によるマグロの仕込みから握りまで〜How To Make Tuna Sushi〜」です。 日本人に親しみが深い、寿司。 マグロやブリといった新鮮な魚介類や海鮮食材を材料として使用して作られる握り寿司は、和食の代表格です。 近年では海外でも人気が高まっており、現地のスーパーでも見かけることが多くなってきました。 そんな寿司は職人がマグロを捌く処理部分から仕込みをしていることをご存知でしょうか？ 今回は職人が仕込みから行う和食・海鮮料理の代表格、マグロの握り寿司について紹介いたします。 職人が１から仕込みを担当、マグロの寿司 寿司に使用されるマグロを始めとした寿司ネタ。 釣り上げられたマグロは解体され、板前さんのところに運ばれてきます。 そして部位ごとに捌くことに。 その手際は素晴らしいもので、動画でもご覧になれます。 熟練の職人技で磨き上げられた包丁捌きで大トロ、中トロ、赤身と捌くその姿はまさに職人。 ネタは部位ごとに切り分けられ、様々な料理へと使用されて行きます。 その手際の良さは和食・日本料理の魅力を再確認させてくれるほどです。 寿司以外にもたくさん！和食に欠かせないマグロ 寿司以外にもマグロを食材として調理された和食料理はたくさんあります。 代表的な握り寿司から、マグロや旬のネタの刺身を芸術作品のように見立てたお造り、マグロを保存が効くように加工し漬けたマグロ漬け丼など、どれも製法に工夫が見られるものばかり。 数え始めたらキリがありません。 日本料理にはマグロを始めとした、新鮮な魚介類や食材を使用した海鮮料理が多く存在しています。 海に囲まれた日本ならではの食文化で、和食と呼ぶに相応しいです。 寿司職人や日本料理のプロが仕込みから行う、マグロを使用した和食。 どの和食も日本を訪れた際に、必ず食べたい一品です。 板前の華麗な包丁さばき動画紹介まとめ 今回は和食の代表格、寿司をはじめとしたマグロ料理について紹介しました。 マグロの刺身やお造りなどの和食料理の数々は、日本料理の代表といっても過言ではありませんね。 板前さんによる職人技が光る仕込みの様子を見たいという方は、是非この動画をチェックしてみましょう！

「大谷焼」紹介動画 こちらの動画は「伝統工芸 青山スクエア」が公開した「手技TEWAZA「大谷焼」Otani Pottery／伝統工芸 青山スクエア Japan traditional crafts Aoyama Square」だ。 伝統工芸である大谷焼は徳島県鳴門市で生産されている陶器であり、歴史的文化の深い焼き物として多くの日本人に親しまれている。 大谷焼の起源は1780年にまで遡り、豊後の国（現在の大分県）で作られた物が始まりとされている。 伝統工芸である大谷焼の材料は鉄分の多い堆積粘土だが、もともとは赤土で作られていた。 大谷焼とは 大谷焼の特徴は、その大きさである。 伝統工芸である大谷焼は、酒器・かめ壺・植木鉢などの大きな陶器が有名だ。 この大きな大谷焼を作り方は「寝ろくろ」と呼ばれる独特の文化的製法で作られる。 「寝ろくろ」は、巨大な陶器を制作するために考案された文化的製法であり、陶器を制作する職人に加え、ろくろを回す職人の2人で行われる。 ろくろを回す職人は、横に寝て足でろくろを動かすことから「寝ろくろ」と言われる。 現在では陶器を作るろくろは、機械で回すことが多い。 しかし文化的製法で作られる大谷焼は、人間のリズムでろくろを回すことにこだわっている。人間の作るリズムは機械では再現できるものではなく、職人たちの匠の技があってこそだ。 歴史的文化を大切にする大谷焼は、職人の手技によって作られ、機械は使っていない。 ろくろはもちろんのことだが、こて・亀板（きばん）・柄杓（ひしゃく）など昔ながらの文化的道具を現在でも使っており、伝統文化を大切にしている。 伝統工芸である大谷焼は、阿波地方の伝統工芸「藍染」と深い関係がある。「藍染」は藍を原材料にし、衣類等を染める技法だ。 「藍染」では染料を保存する大きな陶器が必要なため、伝統的にこれに大谷焼が使われてきた。 「藍染」は非常に手間がかかるものの、「藍染」特有の柔らかい緑がかった青色は、現在でも多くの方に愛されている。 「藍染」で使われる大谷焼は「藍甕（あいがめ）」という名称で使われている。 徳島県鳴門市では毎年11月の第2土曜・日曜に「大谷焼窯まつり」が開催されている。 大谷焼陶業協会が主催するこの祭りでは、様々な大谷焼を販売している。 「大谷焼」紹介まとめ 伝統工芸である大谷焼は、大きな陶器として有名な焼き物であり、一般的には美術品として親しまれている。 しかし現在では、日用品などの小さな陶器も作られている。 「大谷焼窯まつり」では、皿・徳利・茶器などの大谷焼が市販の2～3割引で販売されており、祭りの目玉になっている。 また、大谷焼の文化的製法を体験できるイベントや大谷焼名陶展などもあるので、日本の伝統工芸に直に触れたいという方にはおすすめの祭りだ。

大阪の「佐竹ガラス」紹介動画について こちらの動画は「ニッポン手仕事図鑑」が公開した「ニッポン手仕事図鑑 × 佐竹ガラス」です。 日本には数多くの伝統工芸が存在します。 作品1つ1つに職人が長年培ってきた技術や苦労が詰まっています。 日本観光をする際は芸術品や伝統文化などに触れてみるのも楽しみ方の1つです。 今回は大阪府和泉市で日本の伝統工芸を守り続けている佐竹ガラスについて紹介します。 大阪の「佐竹ガラス」紹介動画の内容 「ニッポン手仕事図鑑 × 佐竹ガラス」は大阪府和泉市にある佐竹ガラスの佐竹保彦氏へのインタビュー動画。 大阪府和泉市は人造真珠が作られていたことでも有名で、佐竹ガラスも人造真珠の製造に関わっていたことが佐竹保彦氏の口から語られます。 佐竹ガラスの職人が1本の棒を使ってガラスワークを行うシーンは動画の見どころの1つ。 2001年4月に主屋などが登録有形文化財に登録されました。 魅力的なガラス工芸の数々 佐竹ガラスは多くの種類の伝統工芸品を世に送り出しています。 色鮮やかなガラスロッドを筆頭に大阪府和泉市信太山のガラス職人が考案したホタル玉やとんぼ玉、ガラスビーズといったものが挙げられます。 大阪の「佐竹ガラス」紹介まとめ 何十年という時代の中で数多くのガラスロッドやアクセサリーパーツなどを作っている佐竹ガラス。 皆さんが思っている以上に日本の伝統工芸や美術品の世界は奥が深いです。 これを機に日本伝統の文化や歴史などを勉強してはいかがでしょうか？

江戸の文化の象徴としての江戸木目込人形を動画で存分に堪能！ こちらの動画は「伝統工芸 青山スクエア」が公開した「手技TEWAZA「江戸木目込人形」EDO KIMEKOMI NINGYO Kimekomi Dolls／伝統工芸 青山スクエア traditional crafts Aoyama Square」です。 日本独自の伝統工芸で、まさに江戸の文化の象徴ともいえるのが動画で紹介されている「江戸木目込人形」。 日本の職人ならではの文字通り「きめ細かい」丹念な作業で造り上げられる見事な人形です。 日本の、歴史ある芸術品の制作工程がこの動画で紹介されています。 「原型づくり→かま詰め→木地ごしらえ→筋彫り→木目込み→面相描き→仕上げ」という江戸木目込人形の作業手順動画は必見ですよ。 手造りの伝統的技法で職人の魂が込められた人形 江戸木目込人形とは、日本の江戸時代にその制作技法が確立された和服を着た木製の木目込手造り人形です。 和紙を筆頭に、日本の伝統工芸は日本にしかない技術が職人に代々受け継がれてきた伝統的技法があり、江戸で確立した木目込み人形もその代表格の文化財。 江戸木目込人形には、ひな人形・五月人形・親王飾り・招き猫などの種類があり、その小さな人形に日本伝統の文化の粋が凝縮されています。 全ての工程が熟練の職人による手仕事で、しかも特殊な技法によって作られるのが江戸木目込人形の特徴。 そして、その作り方そのものに、日本の伝統工芸と手造りの文化を大切にする職人の魂が込められているといってもよいでしょう。 江戸木目込人形の老舗としては、塚田工房・一秀・柿沼人形などの工房が有名で、塚田工房には施設内に江戸木目込人形の博物館が併設されており、人形の実物だけでなく、材料や原料の見学と共に制作を体験するができるのが嬉しいですね。 外国人も感激！日本伝統の美しい芸術品 江戸木目込人形の別称は賀茂人形または賀茂川人形。 起源は江戸時代初期の元文4年（1739年）に京都の上賀茂神社に奉納された人形といわれています。 京都から始まった人形造りの伝統文化が江戸に伝わり、今ではすっかり華やかな江戸の文化を象徴する人形として親しまれているのです。 全てが手造りの作品なので大量に生産することができず、それゆえに希少な日本文化を伝承した美術品として、あるいは日本にしかない美しい芸術品として、さらには匠の技を示す逸品として、近年外国人観光客からの人気も急激に高まっています。 ギフトにプレゼントに最適！小さな人形に込められた日本文化の紹介まとめ 日本の伝統工芸と日本独自の文化が詰まった可愛らしい小さな人形に込められた江戸木目込人形は、誰もが思わず笑顔になる伝統的工の芸美術品です。 誕生日のギフトに、記念日のプレゼントに、そして観光のお土産にとこれほど喜ばれる商品も少ないでしょう。 動画をご覧になり、江戸木目込人形の魅力にじっくりと触れてください。

京都が誇る伝統工芸の1つ西陣織紹介動画について こちらの動画は「伝統工芸 青山スクエア」が公開した「手技TEWAZA「西陣織」Nishijin ori weaving／伝統工芸 青山スクエア Japan traditional crafts Aoyama Square」です。 動画では京都市の西陣地区に古くから伝わる手技の文化を守る伝統工芸西陣織、その匠の技を駆使した製作工程を丁寧に紹介します。 宮廷文化の香りを今に伝える西陣織の、卓越した職人の手技・手仕事をご覧ください。 京都が誇る伝統工芸の1つ西陣織とは 京都市は西陣織の織物生産で有名で、まずは糸を染めるところから始まる先染め織物の伝統工芸です。 専門の職人が色見本と見比べながら、染料を微妙な色合いに調合し、糸の束を染めて行きます。 京都市には日本画の伝統文化があり、画家の方も大勢住んでおり、その方たちが西陣織や友禅染の意匠画を描かれることも多いのです。 その原画をもとに帯や着物を織るのですが、その際に活躍するのが「爪掻本綴織」の技法です。 京都が誇る伝統工芸の1つ西陣織の匠の技「爪掻本綴織」 「爪掻本綴織」 これこそ西陣織の匠の技の頂点とも言うべきもので、職人が爪にノコギリの歯のような刻みを入れ、糸を1本1本掻き寄せながら織り上げます。 どんな細かな模様でも織り出せる伝統工芸ですが、大変手間と時間、そして熟練の技法が必要とされます。 織り上がった製品は美術品・工芸品と呼べる素晴らしさです。 その職人たちの丁寧な手仕事と、織り上がった「爪掻本綴織」の芸術品を、この動画からご覧いただけます。 普段あまり目にする事のない西陣織が織り上がって行く工程と、帯や着物などの出来上がった製品を丁寧に紹介しており、伝統工芸に携わる職人たちの、熟練の手仕事をぜひご覧ください。 京都が誇る伝統工芸の1つ西陣織紹介まとめ 京都市上京区にある西陣織会館では、西陣織工業組合が主催して、西陣織の体験教室が開かれています。 手織体験ができ、マフラーや帽子・巾着袋などの小物も作れます。 もちろん製品の販売も行っており、京都観光のお土産に、またお友達へのプレゼントには、西陣織のネクタイ・財布・ストラップなど各種小物も揃っています。 着物や帯の仕立ても出来、熟練の職人による「爪掻本綴織」と呼ばれる技法も見学できます。 昔から帯は西陣織と言われ、西陣織のネクタイはその締め心地の良さに一度手にしたら手放せない逸品です。

This video, titled "#103 Tsukamaki-Shi, Kentaro Kubo｜Door to Tomorrow by At Home" (#103 柄巻師 久保 謙太郎　|　明日への扉 by アットホーム), was released by "Door to Tomorrow by At Home" (明日への扉 by アットホーム). In the world of Japanese swords, there are swordsmiths and scabbard makers who make swords and scabbards, but the traditional craftsmen who make the hilt, are called "tsukamaki-shi". Many people are fascinated by the visual beauty of Japanese swords, and the tukamaki-shi is the leading figure in the production of the sword's visual beauty. The handmade sword hilt is covered with stingray skin called shagreen and then wrapped with string or other material to make it easier to grip. Some of the best sword handles from the Edo period are called masterpieces, and Kentaro Kubo, a master tsukamaki-shi, works hard every day to create masterpieces that come close to those works.

The Incredible Skills of Okonomiyaki Chefs This video about Hiroshima style Okonomiyaki is titled “An Okonomiyaki Stall Bringing in Droves of Fans/2018/Craftsmanship/Street Food Japan Okonomiyaki" (その場でファンが出来るお好み焼き屋さん　2018　職人芸　Street Food Japan Okonomiyaki). The chef from the Okonomiyaki stall introduced in the video, is a full-fledged pro when it comes to making large amounts of Hiroshima style and Kansai style Okonomiyaki. Many customers gathered to see the outstanding performance, attracted by the delicious smell of the Okonomiyaki. Besides the incredible performance, the reason why Okonomiyaki is so popular is because of the relatively low prices and the filling nature of the delicious snack. Many people are impressed by the amazing performance of making Okonomiyaki. Check out the video to see the quick hands of this chef as he prepares Kansai/Hiroshima style Okonomiyaki. The performance is quite impressive. You'll probably want to see it in person after watching the video. What Kind of Food Is Okonomiyaki? Ingredients and How It's Made! Photo：Hiroshima style Okonomiyaki Okonomiyaki is a traditional Japanese food, and has been a soul food for many people for a long time. Okonomiyaki was created in Tokyo sometime between 1926 and 1941. The recipe is very simple- You simply mix all the ingredients and cook it on a teppan (iron grill/skillet) or in a pan. Later on, the custom spread from Tokyo to the Kansai region. There are two kinds of Okonomiyaki: Kansai style (Osaka area) and Kanto style (Tokyo area). What you see in the video is called Kansai style Okonomiyaki. Kansai style Okonomiyaki is made by mixing minced cabbage and batter together and cooking it on an iron pan. However, some people make it differently by flattening the batter on the iron pan and putting the cabbage on top. Modanyaki is a different type of Okonomiyaki that involves putting noodles into the mix. Modanyaki is also very popular in Japan. The recipe is pretty simple. Use flour and water to make a batter, and mix it with minced cabbage and Yamaimo (Japanese yam). From there, cook the ingredients on the iron plate after greasing it with cooking oil, adding sliced pork, noodles, green onions, eggs, and other delicious ingredients. You can simply put whatever ingredients you like in Okonomiyaki. Some other popular ingredients are seafood, cheese, and mochi (rice cakes). Once you've finished making the okonomiyaki, season it with okonomiyaki sauce, fish flakes, and dried green seaweed. Many people prefer mayonnaise on their Okonomiyaki. The most common way to eat Okonomiyaki is to cut it in small pieces using the spatula, so that it can be shared amongst friends. For the Okonomiyaki from a festival stall (like the one in the video), use chopsticks to cut the Okonomiyaki. Takoyaki, and Monjayaki are 2 popular foods in Japan similar to Okonomiyaki. The video shows viewers the entire process of making Okonomiyaki, from greasing the iron plate, to flattening the batter and adding ingredients such as sliced pork and cabbage. One of the most impressive scenes can be seen at 1:54, when the chef flips each Okonomiyaki one by one in quick succession. He's making 30 Okonomiyaki at once! Be sure to check out the video to see a detailed look at how Okonomiyaki are made. Japan's Popular Festival Stalls! Source :YouTube screenshot No festival is complete without getting some food at a local stall. And the taste of freshly made okonomiyaki from a stall is totally different from what you'd make at home. There are actually a lot of tourists who visit Japanese festivals just to enjoy different foods and see the amazing skills of the chefs. In this video, we showed you the craftsmanship of the Kansai-style and Hiroshima-style okonomiyaki attracting large crowds. This Okonomiyaki stalls are very popular and often attract large lines of people. Don't be surprised when you're not the only one excited to buy this delicious treat. Summary of Japan's Delicious Okonomiyaki Trying different food at festival stalls is an inseparable part of Japanese festival culture. There are a lot of different food stalls at Japan's festivals where you can see the professional skills of chefs. The amazing skills of Japan's Okonomiyaki chefs is a must-see! This video offers a new way to enjoy the festivals- watching the craftsmanship of japan's food stall chefs! If you want to see the craftsmanship behind Japan's food stall culture, or if you want to try the mouth-watering okonomiyaki for yourself, be sure to hit up one of Japan's festivals!

A Look at the Polishing Techniques Used for Japanese Swords This video, titled "日本刀の研磨 手入れ 本阿弥流 Polishing katana Japanese sword," was released by " JAPAN STUDY 日本研究." Craftsmen who polish swords for a living are called "togishi" (研師) in Japanese. Among these craftsmen, the Hon'ami school shown in the video is a professional sword polishing school that has been around since the Nanboku-cho Period (1336-1392 A.D.). At 12:21 in the video, a stunning view of "Kanamori Masamune," a famous dagger, is introduced. The History and Techniques of Japanese Sword Polishing Source :YouTube screenshot Sword polishing has a long history in Japan and was already being practiced when chokuto (直刀, Japanese straight swords) were still being used. The Hon'ami family, who served Ashikaga Takauji during the Nanboku-cho Period, later established sword polishing and sword appraisal methods. When a sharpener receives a request for sword polishing, he first observes the sword for about a week to visualize the precise polishing. The sword polishing process incorporates a unique technical system. When polishing a sword, it is polished under the assumption that it will be used to cut down enemies, but it is also important to sharpen it in a way that brings out the beauty of the sword, so that the base metal and the hamon (刃文, blade pattern) can be seen clearly. The Sword Polishing Techniques in the Video Source :YouTube screenshot The person introduced at 1:00 in the video is Koshu Hon'ami, a living national treasure of the Hon'ami family. He uses whetstones to carefully polish Japanese swords. There are several types of sword polishers, including Binsuido, Kaiseido, Nagurado, Koma-Nagurado, Uchigumorihado, and Uchigumorijido. The sword is finely polished after being given a rough polish, and then adjusted through finishing polishes. A whetstone called "Narutaki" (鳴滝) is used to polish the surface of the blade, and various secret techniques are used when polishing the swords. There are many different polishes performed when polishing Japanese swords and many of these can be seen in the video. Sharpening the tip of the sword is called “narume” (ナルメ). It's important to finish the narume polishing carefully while protecting the blade of the sword. Summary of Japan’s Sword Polishing Techniques Source :YouTube screenshot Today, there are approximately 50 sword polishing professionals in Japan. There is no set qualification system for sword polishing, but in order to become a swordsmith or a sharpener, one must work under a master or attend a class to acquire advanced skills. Many people around the world are fascinated by Japan's unique swords. In order to maintain the brilliance of the swords, the skills of the sword polishers shown in this video are essential.

Video introduction of tuna dismantling at "Japan Island Bar, Kamigoto Udagawa" in Shibuya-ku, Tokyo. This video, released by "Travel Thirsty," introduces the Kintaro Tuna Bowl at Kamigoto Udagawacho The restaurant is an izakaya with a theme of the Goto Islands and Shinkamigoto in Nagasaki Prefecture. The Kintaro Tuna Bowl" is a bowl of rice with different cuts of tuna so you can compare various cuts of the tuna. It's a bowl of rice that is only possible because the entire tuna is cut up on the spot. The Kintaro Tuna Bowl is available for 3,980 yen. Be sure to give it a try! ◆Kamigoto Udagawacho Store Information◆ 【Address】150-0042 Tokyo, Shibuya City, Udagawacho, 37−35 Shibuya Udagawacho Building 2F 【Access】An 8-minute walk from Shibuya Station 【Cost】¥3,980 【Hours】11:30 – 14:30（L.O. 14:00）/ 17:30 – 23:00（L.O. Food 22:00, Drinks 22:30） 【Closures】None※Excluding end of the year holidays 【Parking】None 【Phone】03-6427-8067 【Official Homepage】Kamigoto Udagawacho https://kiwa-group.co.jp/kamigoto/ 【Tabelog】Kamigoto Udagawacho https://tabelog.com/en/tokyo/A1303/A130301/13173806/

How to Make Crepes, One of the Most Popular Desserts in Harajuku This video shows crepes being made at a crepe shop. Crepes are a popular sweet in Japan, especially among young people. You can often see them at festival stalls, and you can also find them in Harajuku and other areas, but their variations vary from shop to shop, for example, some stores are particular about using fresh cream and have large toppings. Check out the video to see how to make crepes from start to finish!

Garyubai - The Famous Sake From Sanwa Shuzo That Has Been Brewed for 300 Years in Shimizu, Shizuoka This video is a promotional video for the sake "Garyubai" by Sanwa Shuzo (Sanwa Sake Brewery), founded in 1686. The video explains the attention to detail of the artisans involved in making Garyubai and the process of making Japanese sake. The ingredients and yeast are carefully selected for Garyubai. In the video, the famous sake was tried by someone who had never been a fan of sake, but found it delicious. Definitely try it if you get the chance! 【Official Homepage】Garyubai http://www.garyubai.com/

Video introduction of “Red Soybean Natto” made by a natto craftsman in Kyoto, Japan This video, titled "How to make a Delicious Japanese "Kyo-Natto" Amazing "Natto" Master in Kyoto Japan![ASMR][DELI BALI]," was uploaded by "DELI BALI." This series features Kyo-natto, a popular product in Japan's Kansai region, made by Fujiwara Foods, near Kuramaguchi Station in Kyoto. Check out the video below to see how the delicious Kyo-Natto is made. Red Soybeans - One of the Many Varieties of Soybeans! Photo：3 types of soybeans Did you know that there are many varieties of soybeans? When you hear the word "soybeans," the first thing that comes to mind is probably the common yellow soybean. However, there are actually other varieties of soybeans, including red soybeans, green soybeans, and even black soybeans. Among the many varieties, red soybeans are a rare variety with few farmers growing them. Their nutritional value and flavor are superior to those of other varieties, and they are highly sought after. Different Ways to Eat Red Soybeans One problem many people have with natto is that the soybean skin remains in their mouth even after they've finished eating. The skin of red soybeans is so thin that it easily passes through the teeth, and the texture is pleasant, so the skin does not remain in the mouth. Also, because of its strong umami flavor, many recipes have been published for people who want to taste the full flavor of the bean, such as nimame (boiled soybeans). In addition to the sweet nimame, there are many other ways to enjoy soybeans, such as boiled in salted water, served with rice, or with spinach and tofu dressing. There are many different recipes to try out. In this video, red soybean natto is used as an ingredient. Kyo-Natto - The Creme de la Creme of Natto Source :YouTube screenshot The video introduces Fujiwara Foods, a leading natto manufacturer in Kyoto. In addition to natto made from common soybeans, the company also produces red soybean natto and green soybean natto. Several types of natto, including "Kyo-Natto Otsubu" (京納豆大粒, Large Bean Kyo-Natto) and "Kamogawa Natto" (鴨川納豆, Kamo River Natto), which won an excellence award for five consecutive years at the Japan Natto Competition, are loved by many natto fans. The process of making red soybean natto begins with the artisan's hand washing of the beans. The beans are gently washed by hand and soaked in water until they are about twice their original size. From there, the red soybeans are cooked in a pressure cooker. In the video, you can see the pressure cooker, which is full of Fujiwara Foods' commitment and history. After the beans are cooked, natto bacillus is immediately sprayed on the beans. Before the beans cool down, the natto is packed and left in the fermentation room for another 20 hours before the red soybean natto is finally ready. President Fujiwara says he never liked natto and did not want to take over his family's business. However, he is now known as a natto maker with fans not only in Kyoto but all across Japan. Summary of Kyo-Natto, a Natto Made With Red Soybeans Natto is a food for all genders and ages because of its high quality protein, so much so that it's called "Hatake no Niku" (畑の肉, 'the meat of the fields') in Japan. Furthermore, in recent years, soybeans have been attracting attention from people interested in dieting as a low-sugar food. Natto is made from fermented soybeans, which makes it even more nutritious. However, as the president of Fujiwara Foods disliked natto, it is a food that Japanese people are quite divided about. For those who dislike the smell, using spices such as wasabi, garlic, or curry seems to make it easier to eat. Be sure to give it a try if you dislike natto yourself. Even some natto lovers probably didn't know that there's red soybean natto and green soybean natto, or they may have known about them but have never eaten them. You'd be surprised at how different the different types of soybeans are. Red soybean natto is on a whole different level from regular natto. Be sure to give it a try!

Kirikane - A Traditional Japanese Decorative Technique This video, titled "Japanese Craftsmanship: Japanese Crafts "Kirikane" (Japanese Craftsmanship：日本の匠「截金」), was produced by "Japanese Craftsmanship." It introduces the culture of Kirikane, a traditional Japanese craft. Kirikane is a decorative technique that involves cutting thinly stretched gold or silver foil into small pieces and creating patterns while pasting them to an object. Since ancient times, kirikane has been essential for decorating Buddhist statues and paintings as well as for decorating spirit tablets. Kirikane is an indispensable traditional Japanese technique in the world of Buddhist art. The History of Kirikane, a Traditional Japanese Craft Source :YouTube screenshot It's estimated that kirikane was already being used for the decoration of tableware, Buddhist statues, and decorative boxes in Asian countries in the pre-era (BC). In Japan, too, kirikane came to be used for carving Buddhist statues and making Buddhist paintings from around the Nara Period (710-794) onward. It's only in Japan, however, that kirikane culture has been inherited for traditional crafts despite thousands of years of history. To date, three people, Baitei Saita, Daizo Nishide, and Sayoko Eri, have been designated as Important Intangible Cultural Properties (Living National Treasures) in the art of kirikane. These three kirikane craftsmen were recognized for their mastery of advanced kirikane techniques and their efforts to spread the culture of kirikane. The Traditional Japanese Craft, Kirikane - How It's Made Source :YouTube screenshot Kirikane artisans first create patterns with motifs of nature, plants, and animals, which are then repeated geometrically. They then bake four sheets of foil as thin as 1/10,000th of a millimeter, burn them together, cut them carefully, and attach them according to the prepared pattern. The cutting and attaching can be seen at 0:46 in the video. On top of gold and silver foil, platinum foil is sometimes used for kirikane as well. The skill of master artisans is indispensable in creating beautiful kirikane works of art. Experience Traditional Kirikane Source :YouTube screenshot If you'd like to experience the traditional culture of kirikane, we recommend visiting a shop that sells traditional crafts or checking out a kirikane exhibit. There are many different types of kirikane works of art, such as decorative boxes and tools. Many pieces made using traditional Japanese crafts are expensive, but some of can be found for surprisingly reasonable prices, so be sure to check them out if you're looking for gifts or souvenirs. We recommend attending a class where you can experience traditional Japanese kirikane and learn about the history and techniques of the craft. Summary of Kirikane, a Traditional Japanese Craft Source :YouTube screenshot Kirikane is indispensable to Japanese Buddhist art culture and traditional crafts as a whole. You can see various kirikane works at 1:55 in the video. The appeal of kirikane lies in its elegant beauty. Kirikane works are also available for purchase, so if you're interested in these high-quality items, be sure to check them out.

Video Introduction to Kawachiya, a Popular Dorayaki Shop in Shizuoka City, Shizuoka Prefecture This video, titled “Japanese Street Food - Japanese Pancake DORAYAKI Jiggly Fluffy Cake,” was uploaded by “Sushi Bomber TV｜Cooking Front Line” (Sushi Bomber TV クッキング最前線). Dorayaki is a classic Japanese sweet loved by the people of Japan! These sweets are also well known from the popular anime "Doraemon." Dorayaki is a snack that can be easily made at home with pancake mix and anko (sweet bean paste), but you'll appreciate the flavor even more after watching the skillful techniques of these confectioners! There are many autographs of famous people inside Kawachiya, and it's frequently featured on TV programs across Japan. Kawachiya was established in 1988 and the popular confectionery features a limit of five dorayaki per person, but this is because the owner wants as many people as possible to be able to try them. The Coca-Cola logo at the front of the shop, where the owner is demonstrating and selling the dorayaki, gives the shop a slightly retro look. Dorayaki – A Popular Japanese Confection Photo：Dorayaki Dorayaki is such a popular Japanese confection that there are famous stores all over Japan, but surprisingly few people know how to make it properly. The recipe differs from store to store, but here we'll share a simple recipe and the origin of the name "dorayaki." Dorayaki is a general term for Japanese sweets made of a disk-shaped sponge cake with sweet bean paste sandwiched in between. It is said that the name "dorayaki" came from the shape of the sponge cake, which resembles a gong, which in Japanese is 銅鑼, pronounced "dora." The dough is made of wheat flour, eggs, and honey, giving it a slightly Western feel, making it a very popular sweet regardless of age or gender. Recently, freezing technology has advanced to allow them to be stored for longer periods of time, making them a great souvenir or gift. The standard sweet bean paste used inside is "koshi-an" or "tsubu-an," but there are also unique stores that add "shiro-an" (white bean paste) or cream. As you can see at 9:10 in the video, a special version with peanut butter sandwiched between the freshly baked cakes is served to the waiting customers. Nowadays, machine made dorayaki are commonly available at supermarkets and convenience stores, but there's something special about eating freshly made, fluffy, and hot dorayaki made right before your eyes at a street vendor. The History of Dorayaki. Why Are There so Many Dorayaki Products With the Name “Mikasa”? Photo：Torayaki The origins of dorayaki date back hundreds of years, and it is said that there was already a confection like the one we known today in the Kamakura period (1192 to 1333 A.D.). It is said that the current style of sandwiching two pieces of sponge cake together became standard in the Showa period (1926–1989 A.D.), but in the Edo period (1603-1868 A.D.), it was common to fold the round baked dough around the sweet bean paste, sort of like a dorayaki taco. It's said that the major Japanese confectionery Bunmeido made Dorayaki famous nationwide, and since this company popularized Dorayaki under the product name of "Seika Mikasa-yama," many Dorayaki products have been named "Mikasa." There is also a theory that the names "Mikasa," "Mikasa-yaki," and "Mikasa-manju" are favored in Japan's Kansai region because they originate from Mt. Wakakusa, commonly referred to as Mt. Mikasa, in Nara Prefecture. There are also "Nama-dora" with whipped cream, "Torayaki" with tiger patterened cakes ("tora" means "tiger" in Japanese), and "Mushi-dora" where the cakes are steamed instead of baked. Famous Dorayaki Stores Across Japan In this article, we introduced the famous "Kawachiya," a confectionery in Shizuoka, but there are many stores all over Japan where the popular sweet, dorayaki, is sold. In Tokyo, there are three major dorayaki shops: "Kameju" in Asakusa, "Usagiya" in Ueno, and "Sogetsu" in Higashi-Jujo, all of which are crowded with customers seeking dorayaki every day. Dorayaki is also very popular in online rankings. "Suzumeya" in Minami-Ikebukuro, "Seijuken" in Nihonbashi, "Bairindo" which originated in Saitama Prefecture, the popular "Kouro-an" in Yokohama, "Ryoguchiya Korekiyo" in Nagoya, "Morihan" and "Taneya" in Kyoto are all famous wagashi stores with high rankings. Summary of Dorayaki, the Popular Japanese Confection Photo：Dorayaki being made One of the highlights of Kawachiya, the shop introduced here, is the is the teamwork of the husband and wife. The husband cooks up the delicious confections and the wife packages them diligently. The dorayaki, with its fluffy sponge cake and generous amount of sweet bean paste will have you coming back for more! It is also sold in an assortment with other Japanese sweets, making it a great gift. Some stores also offer a service where they'll print a face on the cakes for birthdays and celebrations, making it great for special occasions as well! 【TripAdvisor】Kawachiya https://www.tripadvisor.com/Restaurant_Review-g298124-d1704426-Reviews-Kawachiya-Shizuoka_Shizuoka_Prefecture_Tokai_Chubu.html

Video Introduction of "Tsukiji Yamacho" in Chuo-ku, Tokyo, Japan, Tamago-yaki (fried egg) This video shows a large number of Japanese omelettes being baked by tamagoyaki craftsmen at the renowned tamagoyaki shop “Tsukiji Yamachou” in Tsukiji, Tokyo. Tokyo has several Japanese restaurants where you can enjoy exquisite dashi tamagoyaki, baked by superb omelette artisans. Let’s delve into the secrets of the delicious taste of tamagoyaki, an ever-popular Japanese gourmet specialty. As introduced in this video, Tsukiji, a well-liked tourist spot among foreign travelers, boasts numerous tamagoyaki shops side-by-side, which offers a good view of what the preparation and cooking of these omelettes is truly like. You can also enjoy these piping hot tamagoyaki omelettes cooked before your eyes by sticking them on a skewer and eating them on the spot. The Appeal of the Traditional Japanese Food, Tamagoyaki Photo：Tamagoyaki Ever since olden days, Japanese dining tables have been host to meals with fluffy omelettes thick-grilled to perfection and eaten with delight. Tamagoyaki is, indeed, a beloved menu item that has captured the hearts of people from all generations. The Tokyo metropolitan area is home to an enormous number of shops and restaurants selling high-grade tamagoyaki elaborately prepared with carefully selected ingredients. It can also be said that tamagoyaki, handled and cooked by craftsmen at lightning fast speed, is yet another undeniable part of Japan’s unique culture. Source:YouTube screenshot The Amazing Skills of Tsukiji Yamachou's Tamagoyaki Chefs One unique aspect of dashi-rolled omelettes at the long-established tamagoyaki shops in Tokyo is that you can appreciate the delicious taste of tamagoyaki's ingredients as well as the melt-in-your-mouth texture. It’s a joy just to see the near-supernatural skill of the artisans at the prestigious Tsukiji Yamachou as they use their square frying pans to roll their omelettes into a succulent shape. The storefront, which allows for observation of this amazing omelette cooking spectacle, has virtual lines of customers wanting a taste of tamagoyaki at its freshly baked best. Check Out the Recipe for Tsukiji Yamachou's Tamagoyaki! As was just mentioned, tamagoyaki from Tokyo's specialty restaurants is characterized by how they're cooked with square frying pans. The omelette artisans in this video use great finesse to prepare their tamagoyaki with as many as three frying pans going at one time! These culinary experts create their omelettes solely with eggs, dashi soup stock, and mild soy sauce, without the use of any unnecessary ingredients or seasonings. The tamagoyaki preparation process starts by mixing in an ample amount of dashi stock and seasonings into the egg liquid, which is then poured into the frying pan in a few gradual batches. An important point in making delicious tamagoyaki is that it’s rolled with impeccable timing. Tamagoyaki at specialized shops is deliberately and diligently prepared, so that customers may enjoy its fluffy texture to their heart’s content. Those viewing this video may want to pay careful attention to the tamagoyaki-baking techniques of the pros seen here, so that you can try to emulate them in your own home! Taste the Ultimate Tamagoyaki at Japan's Traditional Shops! Source :YouTube screenshot Tokyo has several, well-established tamagoyaki speciality restaurants. One such location in Tokyo’s Tsukiji Market, known as Marutake, has a history of more than 80 years since its inception. The tamagoyaki at this shop, prepared one by one with care by practiced artisans every morning from 3:00 a.m., are ideal, not only for dining, but as souvenirs as well. Tamagoyaki from Yamachou in Tsukiji, Tokyo, as presented in this video, can be purchased on sticks for the reasonable price of just 100 yen. We recommend this to tourists who are looking for a quick snack around lunchtime. When sightseeing in Tokyo, please be sure to taste the scrumptious tamagoyaki that can only be found in Japan! Summary of Tamagoyaki As noted in the video, people in Tsukiji, Tokyo can eat hot and fresh tamagoyaki as it's made before their very eyes! We suggest watching the video to try and learn how to make this seemingly simple yet deeply profound Japanese dish! You might find that even you can enjoy tasty tamagoyaki, just like pro chefs make it, in your very own home! 【Official Website】Tsukiji Yamachou http://www.yamachou-matue.jp/index.shtml 【Yelp】Tsukiji Yamachou https://www.yelp.com/biz/%E7%AF%89%E5%9C%B0%E5%B1%B1%E9%95%B7-%E4%B8%AD%E5%A4%AE%E5%8C%BA?osq=%E7%AF%89%E5%9C%B0%E5%B1%B1%E9%95%B7

Video Introduction of Amazuki Chestnut Production Process at a Popular Amazuki Chestnut Shop in Kyoto City, Kyoto Prefecture This video, titled "Making the Best Sweet Chestnut "AMAGURI" at Kyoto! Japanese Street food, Craftsmanship, Gourmet!," was created by "DELI BALI." This video introduces the sweet chestnut store "Hayashi Monshodo" (林万昌堂) which has been in business since 1874. Hayashi Monshodo is located at the entrance to Shinkyogoku (新京極) in central Kyoto (京都府, kyoutofu). As you can see in the video, a huge amount of chestnuts are roasted here every day. Tianjin Sweet Chestnuts have become a famous soul food of Kyoto. Enjoy watching learning more about Tianjin Sweet Chestnuts in the video. More About Tianjin Sweet Chestnuts Photo：Tianjin Sweet Chestnuts Tianjin Sweet Chestnuts are made from chestnuts of the Chinese Chestnut tree (シナグリ, shinaguri) (scientific name Castanea mollissima), a deciduous tree native to China. Since the astringent bark is not attached to the edible part with tannin like the Japanese chestnut, it's easy to peel off the roasted part with one's hands or utensils. Li Jinzhang (李金章) and Kunijiro Kuki (九鬼国次郎) opened Japan's first sweet chestnut store "Kanemasuya" on November 3rd, 1910 in Asakusa's Nakamise Shopping Street (浅草の仲見世). Chinese chestnuts were originally only grown in China, however, selectively bred species, which differ from the original Chinese variety, are now being grown in both Kochi Prefecture (高知県, kouchiken) and Gifu prefecture (岐阜県, gifuken). These chestnuts are highly disease resistant, much like the Japanese chestnut, and hybrids are currently being created with American and European species to improve their resistance to disease and pests. How Tianjin Sweet Chestnuts Are Made Photo：Tianjin Sweet Chestnuts The process for making Tianjin Sweet Chestnuts is as follows. 1. Roasting From 0:28 in the video, you can see a huge amount of chestnuts being roasted together. They are mixed constantly with river pebbles until they become soft. The river pebbles are great conductors of heat which helps maintain the plumpness of the chestnuts throughout roasting. 2. Sorting From 0:56 in the video, you can see the chestnuts being sorted. Poor quality chestnuts are removed and discarded. This is all done by hand and requires a lot of knowledge and experience to know what to look for. The chestnuts are roasted carefully, with roasting time and methods being adjusted as needed. Once the chestnuts are fully roasted, mizuame is added. The sugar caramelizes producing a beautiful aroma. 3. Inspection From 3:53 in the video, you can see the chestnuts being checked to see how much longer they need to be cooked. The fully roasted chestnuts are separated from the hot river pebbles using a sieve. 4. Sorting From 6:00 in the video, you can see the fully roasted chestnuts being sorted. Small or poor quality chestnuts are removed during this stage. 5. Brushing From 6:38 in the video, you can see the chestnuts being brushed. This process produces a glossy finish. Once this process is complete, the chestnuts are ready to be packaged and sold. 6. Completion From 7:47 in the video, you can see the chestnuts as they're packaged and then lined up in the store ready to be sold. Summary of Hayashi Manshodo's Tianjin Sweet Chesnuts Photo：Shelled sweet chestnuts Tianjin Sweet Chestnuts are fun to peel and delicious to eat! We hope you enjoyed watching the video and learning more about how Tianjin Sweet Chestnuts are made! Tianjin Sweet Chestnuts are higher in calories than Japanese chestnuts, high in fiber, and very filling, making them a very popular snack. If you are interested in trying these sweet, freshly baked chestnuts, they can also be purchased online, so be sure to check out Hayashi Manshodo's website! 【Official Website】Hayashi Manshodo - A Long Established Chestnut Shop https://www.hayashi-mansyodo.jp/en/

Introducing the Traditional Japanese Craft, Shosaku Fishing Rods! This video, "Nippon Handiwork Encyclopedia x Shosaku Rod （ニッポン手仕事図鑑 × 竿昭作（山野正幸））", is a video that introduces the "Kawaguchi's Traditional Japanese Fishing Rods" (川口和竿 竿昭作), a shop that makes traditional Japanese fishing rods. The company shown in the video is a workshop in Kawaguchi City, Saitama Prefecture, where traditional Japanese rods are made using traditional techniques. Shosaku's fishing rods are works of art, with each one made from carefully selected raw materials. Their rods are of very high quality and are often featured in the media. If you're an avid fisherman, we recommend trying out one of these fishing rods! Sao Shosaku Fishing Rods Source :YouTube screenshot The origin of Kawaguchi's bamboo rods is said to be the production of bamboo fishing rods using materials such as high quality Hotei Bamboo and Mambo that grow naturally in the Shiba River basin. Masayuki Yamano, the traditional Japanese fishing rod craftsman introduced in the video, is the second-generation owner of Yamano Fishing Rods, a company that continues to produce the finest fishing rods by passing on the traditional skills of its craftsmen. Made of supple, delicate bamboo, these high-end Japanese rods are stronger than their appearance suggests. Also, as the craftsman Masayuki Yamano tells us at 2:06 in the video, Japanese fishing rods are very flexible and strong and have a good feel to them, making them quite popular. Source :YouTube screenshot As you can see from the video 2:48, there were 200 craftsmen of Japanese fishing rods in the early Showa period (around 1930 AD), but now there are only four, and Masayuki Yamano is one of them. You can also see the production process of these precious Japanese rods in the video. They're made using a large number of specialized tools. Try Fishing at the Lakes and Rivers of Japan, With a Traditional Japanese Fishing Rod! Source :YouTube screenshot Many people are interested in fishing at Japanese rivers and come from overseas to do so. This is explained at 4:49 in the video. If you're unfamiliar with fishing, we recommend that you try out different types of fishing for things like small carp and sardines. In particular, the Tanago and Kofiro rod's 8-pieces with 6 inch grips, are about 1 meter in length, and they are easy to use thanks to the supple bamboo they are made of. If you would like to use a higher-grade fishing rod, try the Yamano fishing tackle shop that sells high-quality fishing rods made by Shosaku. Shosaku's rods are also sold at online retailers such as Amazon, and there are new products at great prices, so you can easily purchase a high-quality rod. Summary of Sao Shosaku's Fishing Rods Source :YouTube screenshot The video introduces the craftsman's commitment to making traditionally crafted fishing rods using traditional techniques. The easy-to-use fishing rods made by Saoshosaku are recommended for those who are looking for a higher quality fishing rod. At 0:20 in the video, the craftsman says, "Good things will never go away." We're sure these traditional Japanese fishing rods will be passed down for years to come. If you like fishing, definitely check out one of these fishing rods. You're sure to have a great time. 【Official Website】Kazuaki Kawaguchi Sao Shosaku https://saosyosaku.com/

The World of Japanese Paper Is Deeper Than You Think This video, titled "Making the Thinnest Sheet of Paper in the World," was released by "Great Big Story." Introducing the characteristics, history, and production process of Tengu Joshi paper, a traditional craft of Kochi prefecture. English subtitles is also included for English-speakers. Japanese paper is a traditional culture of Japan. The process of making a single sheet of paper is filled with various considerations, from the selection of raw materials to the manufacturing process. Tengu Joshi paper made in Kochi prefecture is one of many Japanese papers. We hope that you'll take this video and article as an opportunity to learn about Japanese culture. A Closer Look at Japanese Paper Source :YouTube screenshot As you can see at 0:45 in the video, many people are involved in the making of Tengu Joshi paper. In this video, Mr. Hiroyoshi Chinzai, the president of Hidaka Washi Yugen Co., Ltd, explains about Tengu Joshi. In the video, he says he has a sense of responsibility for manufacturing and is challenging things that no one has before. What is Tengu Joshi Paper? Source :YouTube screenshot Tengu Joshi paper is a special Japanese paper made by Hidaka Washi Co., Ltd. in Kochi Prefecture. The diameter of the raw material, mulberry fiber, is 0.002 mm. It is the thinnest Japanese paper in the world. Tengu Joshi paper weighs 1.6 grams per square meter. A sheet of this amazing paper, at about half the size of a tatami mat, is lighter than two one-yen coins. The Roots of Tengu Joshi Paper Source :YouTube screenshot The knowledge required for the production of Tengu Joshi paper has been passed down from generation to generation, and continues to this day. It is said that the roots of Tengu Joshi paper is not based in Tosa, but in "Usumino" produced in Mino (present-day Gifu prefecture) around the 17th century. Tengu Joshi paper was created in the middle of the Meiji era (1868-1912). At that time, Kochi Prefecture had the production capacity to export wrapping paper, coffee filter paper, typewriter paper to Europe and the United States. In response to the need for rolled products, Hidaka Washi Co., Ltd. began to focus on mechanization and OEM production. The Process of Making Tengu Joshi Paper Source :YouTube screenshot First, "kozo," a type of hybrid mulberry, is purchased from farmers. The mulberry is then boiled to break it into fine fibers. The crushed mulberry is then mixed with water and kneaded to make a sheet. The resulting paper, made up of long fibers is highly transparent, strong, and supple. What is Tengu Joshi Paper Used For? Photo：Tokyo National Museum You might be wondering where Tengu Joshi paper is used. As it turns out, Tengu Joshi paper is used in various places. The National Archives of Japan, the Tokyo National Museum, and the British Museum are just a few examples. The paper is used to repair and protect deteriorated exhibits. The uses of Tengu Joshi Paper are expanding not only in Japan, but also overseas in places such as the United Kingdom. One could say that the paper is a technology recognized around the world. According to Mr. Chinzai Hiroshi, inquiries come from all over the world asking for Japanese paper that to restore exhibits, etc. In order to meet these needs, Tengu Joshi paper has been filled with innovations, such as using only natural fibers and dyeing the paper in colors suited to the object to be restored, during the raw material stage. Tengu Joshi Paper and Other Information Hidaka Washi Co., Ltd. doesn't just produce Tengujo paper either. They also provide thorough aftercare after delivery. One of the reasons why the world trusts them is that they carefully explain how to use their products. Tengu Joshi paper is also sold online, so if you're interested in getting some, considering checking it out. Tengu Joshi Paper Introduction Summary Source :YouTube screenshot Hidaka Washi Co., Ltd., founded in 1949, thoroughly selects the raw materials when making Tengu Joshi Paper. The completed Tengu Joshi paper is useful for national libraries and museums. In fact, you've probably seen it before and just didn't know. As you can see in the video, the world of Japanese paper is deeper than you'd guess. It will be interesting to see what kind of activities Hidaka Washi Co., Ltd., a company that specializes in the production of Japanese paper, will do in the future. 【Official Website】Hidaka Washi Co., Ltd. https://www.hidakawashi.com/

Sakai, Osaka - A City Known for Its Traditional Japanese Cutlery This video, titled "手技TEWAZA「堺打刃物」Japan Sakai Forged Knife／伝統工芸 青山スクエア Japan traditional crafts Aoyama Square" introduces Osaka's Sakai cutlery. The video was released by Japan Traditional Crafts Aoyama Square. Sakai knives are produced in Sakai, Osaka. Blacksmiths in Sakai forge beautiful knives that are truly works of art. The city of Sakai has developed together with the traditional culture of knife-making. The History and Culture of Sakai Cutlery, a Traditional Japanese Craft Source :YouTube screenshot The history of Sakai cutlery dates back to the 16th century. Tobacco was introduced from Portugal around this time, and tobacco knives for chopping tobacco leaves began to be made in Sakai, Osaka. In the Edo Period (1603-1867), the shogunate granted the city a seal of quality certification and allowed the city to sell these knives exclusively, making Sakai famous as a major producer of cutlery. Even today, there are many factories in Sakai that manufacture a wide variety of knives, including deba bocho knives. How Traditional Sakai Knives Are Made Source :YouTube screenshot The manufacturing process of Sakai knives is roughly divided into three parts: forging, sharpening, and patterning, each of which is performed by a different craftsman. After casting the raw metal, blacksmiths use annealing, quenching, and tempering techniques to increase the hardness and sharpness of the blade. The techniques used for Sakai cutlery are used to make deba bocho (fish cutting knives), chef's knives, and even scissors and other bladed tools. In this video, you can see the welding at 0:33, rough grinding at 1:54, and sharpening from 2:22. The techniques used in Sakai cutlery are used not only for making deba bocho and chef's knives, but also for making scissors. Purchasing High-Quality Sakai Cutlery Source :YouTube screenshot If you're looking to purchase high-quality Sakai cutlery, opt for a prestigious brand. Today, there are more than 20 traditional artisans in the world of Sakai cutlery who continue to make high quality knives. Recommended brands include Sakai Ichiji, Kamoshita and Naojiro. Knives forged by master artisans are different from the ones you'll find in a department store. You can buy Sakai cutlery in stores as well as online, so choose one that fits your purposes and price range. Be sure to utilize the Sakai Cutlery Material Laboratory (堺刃物素材研究所), which sells and refinishes Sakai cutlery. You can see a completed Sakai knife at 3:10 in the video. Summary of Sakai Cutlery Source :YouTube screenshot As shown in the video, Sakai Cutlery is a traditional craft produced by the craftsmen of Sakai, Osaka. The knife industry in Osaka is supported by the skilled craftsmanship of blacksmiths. Be sure to purchase a high-quality Sakai knife to experience the epitome of sharpness.

Beautiful 3D Paper Cutting Art! Check out the video "The world of beautiful 3D paper cutting #1" (美しい立体切り絵の世界 #1). Most people would be surprised by the beautify of his works. These 3D paper cutting works are created by the paper cutting artist, Naofumi Hama. 3D paper cutting works offer something different to the plain world of traditional paper artistry. What kind of skills are necessary? Let’s take a look at the secrets of 3D paper cutting. More About 3D Paper Cutting Source :YouTube screenshot 3D paper cutting works are created by folding plain paper cutting works. Extra caution is necessary to assemble minute pieces due to their extreme fragility. In the video clips, you can see various 3D paper cutting works such as roses, pansies, ducks, and ironware. Also other beautiful and delicate art works such as gerbera, Dutch hats, origami cranes, chrysanthemum, and butterflies appear in the video. Be sure to take a look! How to Create 3D Paper Cutting Works Source :YouTube screenshot As you can see from this video clip, it may be difficult for beginners to learn this style of paper cutting. It's recommended to try simple cuts using Origami and a cutter when first starting out. It's okay if you stack the cutout patterns and then carefully cut them with a cutter as well. We recommend purchasing a paper cutting kit in which designs of flowers or animals are included for practice. If you're interested in 3D paper cutting, Naofumi Hama has also written a book on 3D paper cutting (only in Japanese). Summary of 3D Paper Cutting Source :YouTube screenshot There are other famous 3D paper cutting artists besides Naofumi Hama such as SouMa, Ayano Tomoda or Miki Kajita. Please check out the beautiful 3D paper cutting works created by these artists and enjoy the different styles that each of them has to offer. All 3D paper cutting works that appear in this video clip are breathtaking. Be sure to watch the video one again to enjoy its unique world view. 【Official Website】Naofumi Hama 3D Kirie (Paper Cutting) https://naofumihama.com/