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[William Morris]

William Morris, a 19th-century British textile designer. The Arts and Crafts spirit he advocated—unifying art and daily life—has endured across generations.

Known as the “Father of Modern Design,” Morris was also a poet, writer, thinker, and activist. Born in 1834 in Walthamstow, a suburb of London, he grew up in a middle-class family; his father was a businessman in finance. After his father's death, the family moved back to Walthamstow from Woodford Hall in 1848, settling at “Water House” (now the William Morris Gallery).

In 1853, Morris entered Exeter College, Oxford. There he met Edward Burne-Jones, who became his lifelong friend and collaborator. In 1855, the two traveled to France to study medieval art, where Morris resolved to become an architect and Burne-Jones a painter. The following year, Morris joined the architectural practice of George Edmund Street, where he met Philip Webb, who became a close friend. However, Morris soon decided to pursue painting rather than architecture and became a pupil of Dante Gabriel Rossetti, the Pre-Raphaelite painter whom Burne-Jones studied under.

In the summer of 1857, while working on murals for the Oxford Union commissioned by Rossetti, Morris met Jane Burden, fell in love, and became engaged. Construction began on the Red House, a red-brick home designed by Webb as their new home. With his efforts to become a painter proving fruitless, Morris resolved to dedicate himself to decorative arts. Red House was conceived by Morris, who designed the interiors and furniture. Webb produced the architectural drawings, Burne-Jones painted the murals, and Rossetti also contributed. The house was completed through the collaborative efforts of this group of friends.

This project led to the establishment in 1861 of the Morris, Marshall, Faulkner & Co. by Morris and six companions. The company pursued five genres—wall decoration, ornamental sculpture, stained glass, metalwork, and furniture—as a comprehensive life art. From 1868 to 1870, Morris gained recognition as a poet through his four-part narrative poem “The Earthly Paradise.” In 1875, the company was renamed “Morris & Co.,” with Morris taking sole management.

Morris & Co. emphasized the revival of natural dyes and traditional techniques, designing to elevate the status of craftsmen and elevate handcrafted work to an art form. Criticizing the spread of mass-produced, inferior goods brought about by the Industrial Revolution, Morris advocated for the revival of beautiful handicrafts created by artisans and the unification of life and art. This philosophy spread throughout Britain from the early 1880s as the Arts and Crafts movement, laying the foundation for early 20th-century modern design and the Bauhaus movement.

In his later years, Morris founded the Kelmscott Press, a private book printing workshop, publishing a total of 53 titles across 66 volumes. Guided by the belief that “all books should be beautiful things,” he demonstrated this vision by printing them with beautiful typefaces on beautiful paper and binding them with beautiful covers. In 1896, Morris died at Kelmscott House. His gravestone was designed by Webb.

William Morris never ceased pursuing the “beauty” within him, even as it shifted and transformed. He did not keep it to himself but shared it with others, ultimately changing the times. Just as Morris's beautiful textiles remain beloved after so many years, we wish to remember and pass on the legacy of his great achievements.

Reference
https://www.william-morris.jp/

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[The Story of Tempura in the Edo Period]

During the Edo period, “tempura” was a familiar street food dish in the lives of commoners. Alongside sushi and soba, tempura was counted among the “Three Great Edo Delicacies” (Edo no Sanmi), symbolizing the city's dining culture. While today tempura is strongly associated with home cooking, prepared side dishes, or high-end counter dining, in Edo's streets, it was cherished as a casual fast food sold at stalls lining the alleys. The densely packed row houses where townspeople lived were prone to frequent fires. From a fire prevention perspective, restrictions were likely placed on cooking with oil indoors. Consequently, tempura developed as a convenient street food, flourishing into a unique aspect of Edo's food culture. Moreover, tempura skewers cost around four mon each, equivalent to about 100 yen in today's terms—a very affordable price.

While there are various theories about the origin of tempura, the most widely accepted one suggests it was introduced from Portugal. During the Kamakura period, vegetarian Buddhist cuisine (shojin ryori) was brought from China alongside Zen Buddhism. Since this cuisine avoids animal products, oil became a crucial energy source, leading to the development of frying vegetables in oil. There is no definitive theory regarding the kanji characters for “天麩羅” (tempura). They are often interpreted as phonetic adaptations: “天” (ten) meaning “highly fried,” “麩” (fu) meaning “wheat flour,” and “羅” (ra) meaning “thin batter coating.” Another theory suggests it was written as “天麩羅” (abura) from “abura” (oil), hinting at its oil-based nature.

A cooking method resembling modern tempura is recorded in the 1748 publication “Kasen no Kumiito”: “Tempura is made by coating any fish with udon noodle flour and frying it in oil. However, for tempura made with kiku leaves, burdock root, lotus root, yam, or any other ingredient, one should coat it with udon flour mixed with water and soy sauce before frying.” This shows that by this time, people were eating something nearly identical to modern tempura. Furthermore, the late Edo period reference work “Morisada Manko,” describing customs and objects, lists tempura ingredients as: “Edo tempura uses conger eel, shrimp, young yellowtail, scallop meat, and dried squid.” The abundance of these fresh seafood caught in the waters around Edo greatly contributed to the popularity of Edo-style tempura. Notably, in Edo, only fried fish was called “tempura”; fried vegetables were distinguished as “shojin age” (Buddhist vegetarian fried dishes) or simply “age-mono” (fried food).

At street stalls, each piece of tempura was skewered before frying. When eating, diners would dip the skewer directly into a sauce made by mixing soy sauce with dashi broth and grated daikon radish, leaving the skewer attached. Since customers dipped their skewers into a large communal bowl of sauce, it is said there was an unwritten rule against re-dipping the same skewer twice, akin to a “no double-dipping” policy. This eating style resembles the current kushikatsu culture in Osaka. Edo had many manual laborers like carpenters and plasterers, and tempura, which used plenty of oil, was valued as a precious, high-calorie source. However, it's also said that sophisticated Edoites disliked feeling heavy after eating too much at once, so it was considered stylish to grab just one or two pieces and leave quickly.

Some stall signs featured phrases like “Sesame Oil Fry” or “Kaya Oil,” with the type of oil used serving as an indicator of quality. The primary oils employed were sesame oil and rapeseed oil. Sesame oil was particularly favored because it suppressed the fishy odor of seafood, imparted a fragrant finish, and was resistant to oxidation. Rapeseed oil was used for vegetable-based tempura. Being inexpensive and allowing for large-scale production, it suited the common people. Oil was originally a costly commodity, used primarily for temple and shrine lanterns. However, advances in oil extraction techniques and increased rapeseed cultivation made it accessible to the common folk by the late Edo period. Technologies like waterwheels and wooden presses called “shimegi” evolved, and rapeseed cultivation increased under shogunate leadership. An interesting folk tale about tempura even suggests that Tokugawa Ieyasu's cause of death was “sea bream tempura.” It's intriguing that tempura, a commoner's food, became part of the shogun's lore.

By the late Edo period, tempura began appearing in high-end restaurants, transforming from fast food into a dish eaten seated with chopsticks. With the Meiji era, specialized tempura shops emerged. A new business model called “ozashiki tempura” also emerged, in which chefs would visit customers' homes, set up their equipment in the tatami room, and fry the tempura right before their eyes. However, street stalls never disappeared from the streets, ensuring tempura never lost its commoner roots. The catalyst for tempura's nationwide spread following its popularity in Edo came after the 1923 Great Kantō Earthquake. Craftsmen who lost their jobs migrated to various regions, spreading the technique of tempura using Edo-style seafood. This established tempura as a staple flavor for the common people throughout Japan.

Even today, shops preserving the distinctive Edo flavor, marked by the aroma of sesame oil, remain in various regions. Among these, the Shitamachi area around Asakusa is particularly known for its gathering of down-to-earth tempura shops. One of Japan's oldest surviving tempura shops is Asakusa's “Sansada,” founded in 1837 (Tenpo 8). Edo's tempura culture, which began with street stalls, still thrives in the downtown area as the taste of Edo. Tempura is a Japanese dish beloved by many people across generations, from home kitchens to high-end restaurants.

Nakamura Douki's Tempura Pot
https://www.shokunin.com/en/nakamuradouki/tempura.html

References
https://ja.wikipedia.org/wiki/天ぷら
https://www.kiwamino.com/articles/columns/26562
https://www.rekishijin.com/14541
https://www.abura.gr.jp/contents/shiryoukan/rekishi/rekish40.html
https://www.tenkuni.com/column01/,

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[Why Not Visit Japan's Small Cities?]

By November 2025, the cumulative number of foreign visitors to Japan is expected to reach approximately 40 million. Among them, visitors from South Korea rank first by country, totaling about 8.5 million. These figures truly highlight the large number of visitors coming from Korea to Japan. However, looking at the rankings of destinations visited by foreign tourists, major metropolitan areas and internationally renowned tourist cities like Tokyo, Osaka, Fukuoka, and Kyoto dominate the top spots, showing that the destinations of the vast majority of visitors are concentrated in these large urban areas.

On the other hand, did you know that the Japan National Tourism Organization (JNTO) is currently running the “Japan Small Town Stroll Campaign” as part of its promotional activities for the 60th anniversary of Japan-Korea diplomatic relations? A special website features “60 Recommended Small Cities in Japan,” promoting the appeal of these smaller destinations. For convenient and comfortable travel, major cities might seem preferable, considering factors like foreign-language signage, public transportation accessibility, and easy access from major international airports. However, even without the famous tourist spots or urban conveniences, small cities offer unique travel pleasures all their own. Incidentally, in Japan, “small cities” refer to cities with populations under 100,000.

Major cities, including the capital, are essentially the “face” of a country. They concentrate on cutting-edge innovations and trends, offering frequent opportunities to encounter astonishing sights and dazzling spaces that captivate the eye. On the other hand, while perhaps less flashy, small cities often preserve the appearance of streets from decades ago—or even centuries in some places—that have been lost in larger cities. Here, you can see landscapes reflecting the country's past and its fundamental values and aesthetic sensibilities.

In such charming smaller cities, simply “walking” can create a special experience. Deliberately veering off main streets into narrow alleys, intentionally getting lost. Striking up a conversation with a cat lounging by the roadside. Chatting with the staff at a restaurant you entered for a meal. There lies a quiet, warm journey, one you couldn't discover through the internet or social media. Feeling the scenery before you and the atmosphere of the town with all five senses, without relying on someone else's recommendations. Follow your own instincts, act freely, and discover your own unique pleasures. This, perhaps, is the true essence of traveling in small cities.

When overseas travel became difficult during the pandemic, I myself visited various places throughout Japan, including small cities. Everything I saw, ate, and the people I spoke with along the way remain cherished memories within me. And each time I travel, I realize: “Even though I was born and raised in Japan, there's still so much I don't know about this country.” That's how diverse the cultures and beautiful landscapes are across Japan. The crafts from various regions we carry in our store truly reflect the local climate, history, and culture of each place. That's why each piece is so captivating, making you want to learn the story behind every one.

2026 is still just beginning. If you're planning a trip to Japan this year, why not visit a small city? And if you happen to be near our showroom, please do stop by. May your journey be a wonderful and memorable one.

Showroom Information
https://www.shokunin.com/en/showroom/
Japan Small Town Stroll Campaign
https://www.jnto.go.jp/news/_files/20251016_1000.pdf

References
https://www.jnto.go.jp/news/press/20251016.html
https://www.jnto.go.jp/statistics/data/_files/20251217_1615-1.pdf
https://statistics.jnto.go.jp/graph/#graph--inbound--prefecture--ranking
https://www.soumu.go.jp/menu_seisaku/hakusyo/chihou/r04data/2022data/yougo.html