Hiroyuki Kadowaki (pictured right), owner of “CAFE ROSSO,” who took second place at the “World Barista Championship,” one of the world’s largest barista competitions. A barista who has taken on the world from Shimane, he has pursued his own unique cup of coffee through in-house roasting. His younger brother, Yuji (pictured left), who runs “CAFFE VITA,” has also won numerous awards in domestic competitions, including championships, and is active as a seminar instructor and judge. The two are based in Shimane Prefecture, where they were born and raised. Why do they continue to brew coffee here, despite possessing the skills to succeed on the world stage?

My vision of the future was inspired by everyday life with coffee

The ground floor of his family home was a coffee shop, where his father, Yoshimi, brewed coffee every day. He always passed by the shop on his way to and from school. It was a scene he took for granted.

“When I was in eighth grade, the shop switched to in-house roasting, and the coffee became much better,” recalls Hiroyuki. “As I visited various shops with my father to compare the flavors, I found it fascinating that ‘only my father could create that particular taste.’”

Watching his father at work, a future in the coffee business naturally began to take shape. However, as he started to think more concretely about his career path, the feeling that “I can’t surpass my father’s coffee” began to take root. Rather than taking over the shop, he decided he wanted to open his own place, expressing himself in a way that only he could. Driven by this desire, after graduating from high school, he took a job at a Western-style pastry shop in Osaka to learn how to make desserts. He worked as a pastry chef for six years, laying the groundwork to expand his creative expression as a café owner.

In search of my own unique flavor, I headed to Italy

In the mid-1990s, foreign coffee chains began entering the Japanese market. Espresso machines—still a rarity at the time—along with diverse menus and bright, open-concept stores, spread primarily in urban areas, introducing a new way of enjoying coffee. Until then, drip coffee—made by pouring hot water over ground beans—had been the mainstream in Japan. Espresso, brewed under high pressure, was still virtually unknown. “I felt like the possibilities of coffee had suddenly expanded, and I was convinced that ‘this is going to catch on.’” Upon learning that its roots lay in Italy, Hiroyuki traveled there to experience the authentic taste firsthand. He had found the style he wanted to pursue.

Create and nurture your own sense of direction

Espresso is the standard in Italian coffee culture. Yoshi traveled from northern to southern Italy, visiting countless bars (cafés). He gradually developed his own vision for coffee by observing not only the flavors but also the layout of the shops and how customers relaxed. After returning to Japan, he mastered the operation of espresso machines while learning the art of in-house roasting at his father’s shop. Then, in 1999, he opened his own shop, “CAFE ROSSO,” in Yasugi City, the same town as his father’s. Watching his older brother, Yuji naturally decided to pursue a career in coffee as well. Like his brother, he worked at a pastry shop and explored his own style in Italy. He later opened “CAFFE VITA” in Matsue City.

Taking on the Barista Championship

A few years after opening, a turning point arrived. A business partner asked them, “There’s a contest coming up—would you like to enter?” The competition in question was the “Japan Barista Championship,” organized by the Japan Specialty Coffee Association. It is one of the largest barista competitions in the country, held with the aim of promoting a culture of high-quality coffee. Specialty coffee refers to high-quality coffee that meets specific evaluation standards, and a barista’s brewing skills are essential to bringing out its full flavor. The competition evaluates participants comprehensively on factors such as flavor quality, technical skill, and hospitality. They entered the 2003 competition simply to test their skills. To their surprise, Hiroyuki won first place and Yuji took second. It was the moment their skills were objectively recognized.

Runner-up at the World Championship. The decision to roast their own beans that led to this achievement

In 2005, Hiroyuki competed in the World Barista Championship. This global competition, open only to winners of the aforementioned national tournament, marked his debut as a representative of Japan. The judging criteria included not only taste but also service skills and presentation. At the time, it was no easy feat for an Asian to take on the espresso culture of Europe and the United States.

However, Hiroyuki took second place with a unique presentation featuring beans he had roasted himself. “Back then, almost everyone used commercially available beans. But I used beans I roasted myself and competed with an original flavor profile.” He established the foundation of the flavor through roasting and maximized that flavor during extraction. This choice, made to create a taste unlike any other, is undoubtedly still alive in his coffee-making today.

Our Commitment to Roasting: What Defines the Taste of Our Coffee

Even with the same beans, the flavor of coffee can vary greatly depending on the roast. Slight differences in heat and time can affect the acidity, sweetness, and body. “I once drank coffee brewed by a top-tier barista and was amazed by the depth of flavor. I thought, ‘I want to aim for this taste,’ but I realized that brewing alone wasn’t enough—I needed to create the flavor through roasting. That’s when I decided to seriously pursue roasting,” he says, recounting his beginnings. He wants to take full responsibility for the flavor, right to the very end.

Designing the flavors we want to deliver

Since the onset of the COVID-19 pandemic, more people have been enjoying coffee at home. At the shop run by the two of them, they also sell coffee beans and drip bags. Authentic ways of enjoying coffee, such as grinding the beans and brewing them yourself, are becoming increasingly popular. “To ensure our customers can enjoy delicious coffee, we deliver beans that have been carefully roasted to bring out their full flavor. While our baristas bring out the maximum flavor in the shop, it’s difficult to replicate that at home. That’s why we’re researching the timing of the roast and the proportion of the bean’s outer layer to ensure it tastes great no matter who brews it,” says Yuji. Their current goal is to achieve a rich, reddish-brown crema (foam) and a body that holds its own against milk.

Hiroyuki, too, remains unwavering in his pursuit of the ideal flavor, saying, “I want to convey the thrill I felt when I drank coffee in Naples, Italy.”

They aim to bring happiness through coffee. Roasting is simply one means to that end.

We continue to create coffee that complements any occasion

In recent years, there has also been growing interest in specialty coffee that emphasizes specific origins. Single-origin coffee, made from beans produced in a specific region, stands out for its distinct character. On the other hand, the appeal of blends—which combine beans from multiple origins—lies in the diverse flavors they offer depending on the mix.

The shop carries two types of coffee beans: Arabica and Robusta. While Arabica beans have a vibrant aroma and fruity acidity, Robusta beans are characterized by their strong bitterness and deep body. By carefully assessing each origin and its unique characteristics, they create the optimal flavor profile.

With coffee bean prices continuing to rise, they suggest a variety of ways to enjoy coffee: “For everyday life, enjoy a wide range of flavors with an affordable blend, and on special occasions, treat yourself to the luxurious experience of single-origin coffee.”

The coffee they serve isn’t meant to impress with its “greatness”; rather, it’s a cup that naturally makes you say, “This is delicious.”

In a town where the tea ceremony culture runs deep, we are dedicated solely to coffee

The Matsue area is also known for the fact that during the Edo period, the feudal lord Matsudaira Fumai promoted the tea ceremony. In this town, where the culture of the tea ceremony has taken root, a daily cup of tea has always been cherished. Coffee, too, is something to be enjoyed naturally as part of everyday life. What they seek is not a taste that surprises, but one that makes you want to have another cup.

When asked about their future plans, Hiroyuki says, “We want to pursue our own unique coffee and share it with the whole country. We aim for a flavor that makes people think, ‘I didn’t know coffee could taste this good.’” Yuji adds, “We want to offer ways to enjoy coffee from various angles. We don’t just run a café; we also hold coffee machine demonstrations and seminars.”

Hiroyuki refines the “flavor,” while Yuji spreads the “culture.” While their approach of staying close to everyday life is a common thread, their individual passions are guiding coffee-infused living in a positive direction. The cup of coffee born in Shimane will continue to enrich the daily lives of many people.

The post In pursuit of the perfect cup of coffee that enriches everyday life. Hiroyuki and Yuji Kadowaki / Yasugi City and Matsue City, Shimane Prefecture first appeared on NIHONMONO.

Izumo Taisha is known as the shrine of matchmaking. The massive shimenawa rope displayed in its Kagura Hall is an iconic sight that draws visitors’ eyes upward. The organization responsible for crafting this grand shimenawa is the Tonbara Branch of the Izumo Taisha Kan’no-kō Society, located in Iinan Town, Shimane Prefecture. The craft of shimenawa-making, which supports this land of myth, has been passed down as a source of pride for the town.

Giant Shimenawa Ropes Crafted in a Mountain Village Workshop

Iinan Town, located in Shimane Prefecture, is surrounded by the mountains of the Chugoku Range. It is a quiet place where snow falls in winter and is blessed with clear water and fertile fields. The “Izumo Taisha Kanno-kōsha Tonbara Branch” is responsible for crafting the large shimenawa (sacred straw ropes) at the “Oshimenawa Creation Hall” in the town. Mr. Wada serves as the branch’s representative, supporting the long-standing tradition of offering these ropes in this region.

The Tradition of Making Shimenawa Passed Down in the Mountains

The Tonbara Branch of the Izumo Taisha Agricultural Promotion Society is responsible for crafting one of the largest sacred straw ropes in Japan. Its destination is the Kagura-den Hall at Izumo Taisha, which attracts worshippers from all over the country. It measures approximately 13.6 meters in length and weighs about 5 tons. Its sheer scale is so impressive that first-time visitors instinctively stop in their tracks and look up in awe. However, the place where this magnificent shimenawa is created is a workshop located in a mountain village, far removed from the hustle and bustle of the tourist area.

The Connection Between the Giant Shimenawa and Iinan Town

The connection between Iinan Town and the giant shimenawa dates back to the 1950s. At that time, a branch of Izumo Taisha was located in the area. It is said that, as a result of this connection, local residents and worshippers began crafting shimenawa to dedicate to the shrine.

Later, in 1981, when the Izumo Taisha Kagura Hall was constructed, a request was made to create a new shimenawa. The result was a massive shimenawa measuring approximately 13.6 meters in length. To create a shimenawa of a size befitting the Kagura Hall, local residents joined forces to undertake the project. Work on the shimenawa continued, moving from the auditorium of Tonbara Elementary School to the gymnasium of the junior high school. Finally, in 2015, the “Great Shimenawa Creation Hall” was completed as a dedicated facility for shimenawa production.

The “Great Shimenawa Creation Hall,” which preserves the tradition of shimenawa to this day

Essentially, shimenawa serve as a “barrier” separating the realm where deities dwell from the world in which we live. Since ancient times, they have been displayed at shrines, household altars, and home entrances, becoming deeply ingrained in Japanese daily life. At the “Oshimenawa Creation Museum,” visitors can view photographs and materials that trace the history of shimenawa and learn about the local tradition of shimenawa-making that has been passed down through the generations.

Shimenawa woven with skilled craftsmanship

As you proceed further inside, a workshop opens up before you. There, artisans are busy weaving shimenawa ropes. Some weave, others prepare the core, and still others craft small components. The work progresses as each person fulfills their specific role. The scent of dried rice straw fills the air, and the soft sound of twisted straw bundles echoes quietly. The artisans take the straw in their hands and twist it with all their strength, shaping it into a single rope.

At first glance, making shimenawa may seem like a simple task, but creating ropes of uniform thickness requires skilled craftsmanship. How much force to apply when tightening the bundles of straw, and at what angle to twist them together—these nuances are acquired through years of experience.

Making a giant shimenawa to be hung at the Kagura Hall

While the creation of standard shimenawa ropes usually takes place in the back room of the Creative Center, the atmosphere inside changes dramatically when crafting the giant shimenawa to be hung at the Kagura Hall of Izumo Taisha. To create this massive rope, which measures approximately 13.6 meters, the entire building is utilized for the production process.

The giant shimenawa is not made from a single rope. It is completed by braiding multiple thick ropes and combining them. The process of bundling straw, twisting it together, and then assembling the structure requires a great deal of time and manpower.

Rice cultivation for rope-making also takes place in Iinan Town

The production of the giant shimenawa begins in the spring, with the rice planting. The basic principle is to use materials produced locally in Iinan Town, and there are rice paddies within the town specifically designated for shimenawa. The variety of glutinous rice grown here is called “Akaho Mochi.” It is stickier than ordinary glutinous rice and is characterized by its resistance to breaking when twisted into a rope. Such sturdy rice is essential for making massive ropes like the giant shimenawa.

Unlike rice grown for consumption, the rice used for shimenawa is harvested before the grains mature. This is because the stalks, while still green and with strong fibers, produce a stronger and more beautiful rope. The harvested rice is dried, bundled, and eventually twisted into rope. Freshly made shimenawa retains a faint hint of the rice’s green hue. Over time, the color fades, eventually transforming into the familiar, subdued brown seen at shrines.

The Kagura Hall will be renovated this summer

Toward the end of the production process, there is a stage known as “grand twisting.” This involves bundling together numerous thick ropes and twisting them into a single, massive rope. Since this is difficult to accomplish with machinery alone, it requires the combined strength of many people. In Iinan Town, volunteers are recruited to participate in this stage, and local residents and other willing helpers work together to complete the rope. It is said that a total of 800 people are involved in the creation of the giant shimenawa. The massive shimenawa is completed not only by the craftsmen but also through the efforts of the townspeople.

Shimenawa Making: From Iinan Town to the Whole Country

Once the craft center was established and the production process was opened to the public, the technique gained widespread recognition. Today, the center reportedly receives orders for shimenawa from shrines and facilities across Japan, as well as from overseas.

As a result, shimenawa production continues year-round at the center, even during periods when large shimenawa are not being made. The ropes come in a variety of sizes and serve various purposes; from those displayed at shrines to those used for decorating public facilities, the ropes woven in Izumo are shipped to locations all over the country.

Sharing our local pride with all of Japan and future generations

“Making shimenawa is a source of pride for this region,” says Mr. Wada. The shimenawa-making techniques developed here in Iinan Town have now spread throughout the country, becoming an integral part of places of worship across Japan.

At the same time, Iinan Town is facing an aging population. How to pass on the art of shimenawa-making to the next generation is a major challenge. Nevertheless, even today, straw is being bundled and ropes are being twisted in this town. This traditional craft, along with the pride of the community, is being passed down to all corners of Japan, overseas, and into the future.

The post The Tradition of Shimenawa Making Passed Down in Iinan Town, the Birthplace of Japan’s Largest Shimenawa—Izumo Taisha Kan’nōkōsha Tonbara Branch / Iinan Town, Shimane Prefecture first appeared on NIHONMONO.

Ryokan with a long history

Matsue City in Shimane Prefecture faces the Sea of Japan in the north and the Chugoku Mountains in the south. It is also surrounded by the natural beauty of Lake Shinji and the Nakaumi Sea. Minamikan is located in this rich natural environment.

Kaibikan is a long-established ryotei ryokan (Japanese-style inn) founded in 1888, and is located on the shore of Lake Shinji in Matsue, which was once a castle town. Although the ryokan has been in business for more than 120 years, it has undergone renovations and is loved by many people for its comfort and the sense of dignity that only a long-established ryokan can provide.

Minamikan, an inn nestled on a lake

The most attractive thing about the Minamikan is its location, which is said to be ” an inn nestled by a lake. Located near Lake Shinji, the Minamikan offers a panoramic view of the lake from its rooms. Not only that, but you even feel as if you are actually on the lake. The sun sets, the clouds drift by, and you can experience the changing face of nature in a more profound way. No other ryokan will allow you to experience nature to this extent.

In 2021, the lakeside garden was ranked fourth in the nation bythe Journal of Japanese Gardening, an American magazine specializing in Japanese gardens. The garden’s ingenuity in making the most of nature while providing visitors with a sense of peace and tranquility has also been highly acclaimed overseas.

The garden is also known to have been loved by the royal family, cultural figures such as Toson Shimazaki, Taro Okamoto, and Ryunosuke Akutagawa, as well as political and financial figures and artists in the past. In particular, Toson Shimazaki is said to have stayed at the hotel until after his scheduled departure, and the “Toson’s Room” still remains as it was in those days.

Healing the Tired Body

Of course, it is not only the beauty of the scenery that relieves the fatigue of travelers. The hot springs and meals are also prepared with heartfelt hospitality to the delight of guests. The hot spring water is sodium calcium sulfate/chloride spring water.

The restaurant uses local seafood from the sea and mountains to satisfy the palates of visitors with seasonal dishes and local cuisine. One of the most popular dishes is “tai-meshi” (rice with sea bream), which has been a favorite since the establishment of the restaurant. This tai meshi has been a favorite dish since the establishment of the restaurant. The sea bream minced from a 1.5- to 2-kilogram class domestic sea bream is lavishly used as the sashimi portion. When dashi broth based on bonito flakes, which is said to be the lifeblood of tai meshi, is poured over it, the dish has a deep, yet light and elegant flavor. The tai-meshi that is made with such care and attention is unlike any other, and is a taste that can only be found here.

In this way, Minamikan is a place that should be visited at least once to get away from the busyness of daily life, and to experience and appreciate the beauty of nature.

Why not come and heal your body and soul after a long day of daily life?

The post Minamikan, a Ryokan that stays at the lake/Matsue City, Shimane Prefecture first appeared on NIHONMONO.

What does it mean “to eat”

“To eat” means receiving the gift of life from other living beings. These are the words spoken often by 佐藤忠吉 the founder of Kisuki Yugo. Produced in ways that don’t go against nature and consumed accordingly. These are all activities which take place within nature’s system. Producing, growing, and even consuming are all connected.

忠吉 refers to himself as “hyakusho” Japanese for “farmer” which is sometimes considered discriminatory. But “hyaku” means hundred, so he considers himself to be a farmer who grows one hundred crops. “Hyakusho” must not only have agricultural and dairy skills, they must be able to handle every related task such as bacteriology, nutritional science, and even architecture and medical. Therefore 忠吉（英文表記なし) is still in the course of becoming a true ”hyakusho”. Even after turning 80 and handing the company over to his son 貞之, 忠吉 is actively seeking improvement.

Creating diverse “food”

Kisuki Yugo was founded in Showa 37 (1962). They were farmers, but as Japan was evolving into an urban nation at the time, they longed for “independent farming” and began dairy farming as well. One of the special features of Kisuki Yugo is the pasteurized milk which was the first of its kind introduced in Japan.
Pasteurized milk is milk processed by a heat treatment method developed by the French bacteriologist Pasteur. Milk is generally processed by ultra-high heat treatment, which kills all bacteria including the beneficial ones. Pasteurized milk only kills harmful bacteria therefore retains a natural balance.
The idea of “producing without going against nature and that food is life of another living being” is alive.

At Kisuki Yugo, they are not only involved in agriculture and dairy farming, but also a network called “Shrine of Food” which includes vineyards and wineries, bakeries, and even a ”tofu” maker, all of whom process and sell food using local ingredients. Those involved in the network include not only farmers and consumers but also students, and is creating ties with the local community.
By “not going against nature”, mass production is reexamined. Then, from local production for local consumption to a loose community. A network leading to the future may be found here.

The post Network for the Future by Farmers “Kisuki Nyugyo” first appeared on NIHONMONO.

An attractive hot spring visited by writers and artists

Other things to enjoy besides Okuizumo Yumura Onsen

Okuizumoyumura Onsen where Yunokamikan is located, is in the hot spring spot called Shitsuninosato surrounded by the mountains of Okuizumo in the midstream of Hiikawa River. It is known as a place where many writers and artists such as Chokunyu Tanomura, a Nanga (Southern School of Chinese Painting) artist, have visited to enjoy the pure hot spring and the quiet air.
The inside of the old wooden two-storied building is somewhat nostalgic, and from its piazza, guests can enjoy the changing seasons across the river.
There are 5 rooms at Yunokamikan, but they only accept reservations for two groups per day. It may be used by a small number of guests or by a group of up to 15 people depending on the circumstances. Besides the hot spa, dinner with seasonal ingredients served by the fireplace is something to look forward to. But the greatest pleasure to be enjoyed here may be the slow passing of time.

The post Relaxation for only Two Groups per Day “Yunokamikan” first appeared on NIHONMONO.

Until it reaches the customer

Ouroku Sake Brewery is a sake brewery rooted in Higashiizumocho in Shimane which has been making ”sake” for about 130 years.
With production volume of only 108,000 liters and 5 staff including the ”toji”, all processes are done manually.

”Toji” 石原丈径 is a successor to the brewery. After studying control engineering, he moved back home and began making ”sake”. Currently, not only are they strict about preparation and processes involved in ”sake” production, Ouroku Sake Brewery is particular about freshness control up to the point when their ”sake” reaches the customer.
Toji who is adamant about “delivering living sake” is very particular about this.
They follow a bottling method to prevent oxidation to “allow sake to live” and an aging period to “allow sake to grow”.
Furthermore, ”sake” from Ouroku Sake Brewery is only delivered to ”sake” dealers who have reliable control and selling methods.
Their concerns are based on past experience. 石原 tried selling outside of Shimane prefecture when he first started producing ”sake”, but the results were not favorable.
As a ”toji”, he knows that consumers will not come back for his ”sake” unless they are satisfied with the first sip. That is the reason so much aspiration and passion is devoted to delivering “living sake”.

The post Delivering Living Sake “Ouroku Sake Brewery” first appeared on NIHONMONO.

Rice paddy with clear river water

Rice lovers may be familiar with the name ”Nitamai” since it won the Gold Prize in the “全国米・食味分析鑑定コンクール” in 2005.

There are two sources for its great taste.
The first is the water. The spring water flowing into the rice paddy is from a river so clear that ”wasabi”, a plant which needs very clear water, grows along the river.
Next is manpower. The rice paddies are prepared without the use of any chemical fertilizers. Furthermore, 4 sections do not even use herbicides. We asked how weed is eliminated, and we were tole they do not even incorporate duck farming. All weeds are pulled out by hand. It is overwhelming.

Great Flavor of Rice

To further enhance the flavor, harvested rice is dried under the sun by a method called “hadeboshi”. The temperature difference of this area adds depth to the flavor of rice.
The drying process is also strenuous. A frame made of bamboo and wood about 3 meters high called “hade” must be assembled for the harvested rice to be hung. Truly tasty rice is produced by expending the time, effort, and manpower.

After we were shown the rice paddies at Ecchan Farm, we were served rice balls made from Nitamai rice produced there. The rice ball had no ”nori, just white rice. The taste made us appreciate living in Japan.

The post “Nitamai” Rice from Ecchan Farm first appeared on NIHONMONO.

Surrounded by a garden and paintings

Adachi Museum of Art is sometimes referred to as “Taikan Art Museum”. Adachi Museum of Art owns over 130 works by the Japanese painter Taikan Yokoyama, and is the largest private art museum both in quality and quantity in all of Japan.

The founder, the late Zenkou Adachi was an established entrepreneur, who became a great collector of Japanese paintings and opened Adachi Museum of Art in 1970. Zenkou Adachi once said, “I wish for people to come in touch with the beauty of the four seasons in the Japanese garden, and with that impression in mind, understand the charm of Taikan Yokoyama and Japanese paintings. And then experience the art of Japanese paintings and “being moved by art.”” One cannot help but stop to gaze at the beautiful expanse of the Japanese garden at the museum.

Japanese gardens are also highly regarded overseas

The garden has been voted “Best Garden in Japan” 7 years in a row since 2003 by the American journal of Japanese gardens “ Journal of Japanese Gardening”, and is the only place which was given the high grade “three stars” in the Sanin area. It is a certified scenic spot.

Stepping into the museum, a painting by Taikan Yokoyama welcomes visitors. But that is not all. An impressive array of works by artists ranging from present to the Meiji period such as Tessai Tomioka, Gyokudo Kawai, and Ikuo Hirayama who passed away in 2009 are on exhibit. To be moved by beauty of nature composed by the four seasons and art fabricated by human, the splendour of Japan is concentrated here in Adachi Museum of Art.
It is a place to deeply submerge in the beauty and art of Japan.

The post Art Museum that is also a Work of Art “Adachi Museum of Art” first appeared on NIHONMONO.

Home of large urns

Most Japanese may have images of “ceramic ware at grandmother’s house where ”miso” or salted plums are kept”. The Iwami area has been known as the home to such large urns.
Before water supply was available, homes needed large water jugs to store water, and Iwami-yaki was often used as a water jug. In the Edo period, they were shipped to locations all over the country by “Kitamaebune”, cargo ships that sailed the Japan Sea during the Edo period. They were a popular item called “hando of Iwami” (large crocks were sometimes called “hando”).

Characteristics of Iwami ware

The characteristics of Iwami-yaki is that it uses a unique technique called “shinotsukuri” to produce large pieces. Surprisingly, it requires 200 kilos of clay and takes about one month by three people to form a large urn.
In “shinotsukuri”, clay is formed into a rope thicker than a person’s arm. Then, the clay rope is carried on the shoulders and stacked on a spinning lathe. Two persons then turn the lathe slowly by pulling the rope on the lathe. The trick is to turn the lathe slowly by synchronizing the pulling motion like tug-o-war. This is repeated in order for the bottom, body, and shoulder of the urn about 7 to 8 times. Only then is “shinotsukuri” complete.
Even with the present decline in demand for the large crocks, they are periodically made in Iwami by “Shinotsukuri” method to keep the tradition alive.

“Warmth” of handwork

宮内謙一who has been involved with Iwami-yaki for over 60 years since 1947, is a great veteran in this field. He was certified as a traditional craftsman in 2000.
A Simple and warm texture, and the solid durability, the true value of Iwami-yaki is demonstrated in large pieces. Nakata took the challenge of making a water jug. It involves using high-quality clay and forming with great care, then baking at 1300 degrees.
Products made by hand has a warmth not found in industrial products. Lately, the demand for large ceramic ware is declining, overshadowed by cheaper plastic products, but the “warmth” is something to be cherished.

The post Representative of the water jar, Kenichi Miyauchi, Miyauchi Kiln, “Iwami Ware” first appeared on NIHONMONO.

Lord and Great Tea Master

The 7th lord of the Matsue clan, Fumai Matsudaira, was a central figure for Matsue becoming a town of tea culture. He is locally referred to in a friendly manner as “Fumai-ko” (Prince Fumai) or “Fumai-san” to this day. Fumai is actually his tea master name, the real name was Harusato Dewanomori Matsudaira.
Fumai-ko was very talented in the art of tea, and established the very unique “Fumai School”. He was a student of “Sado” (the way of tea ceremony) before becoming a lord of the Matsue clan, was initiated into the “Sekishuryukri school”, and studied in other schools, before finally reaching a new field with “Fumairyu”.

Fumai school continues to the present day

Tea ceremony in the Fumai school style can be experienced at “Kasentei Yuraku”. Guests staying at the inn can enjoy tea and tea sweets served in a tea room facing a Japanese garden. In an orderly tea room where guests may feel the need to keep good posture, warm hospitality awaits.
Kasentei Yuraku also has a library with books and photographs of the culture of Izumo and the history of Shimane. Guests can educate themselves while having coffee.
It is recommended for stimulating your interest in Shimane.

The post Fumai School Tea Ceremony “Kasentei Yuraku” first appeared on NIHONMONO.