December 2020

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Tsukiji Hongwan-ji is a unique temple in Tokyo that was initially established nearby Asakusa in 1617 and rebuilt in Tsukiji after the Great Fire in Meireki and reconstructed again in 1934 after it was destroyed by the Great Kanto Earthquake of 1923. Its head temple is Kyoto’s Nishi Hongwan-ji Temple, which belongs to Jōdo Shinshū Buddhism.

The building today was designed by the Japanese architect, architectural historian, and honorary professor of Teikyo University (currently Tokyo University), Itō Chūta. Although the building is made of reinforced concrete, its appearance incorporates the details and elements of ancient Buddhism architecture in India. The stained glass at the entrance to the main hall as well as the many animal statues expresses ancient Buddhism that has been transmitted through the Silk Road.

The interior structure, however, follows the style of the traditional Shinshū main hall, together forming a dense, well-proportioned design. The temple puts together all the necessary functions in one place and installs the latest style of facilities, a masterpiece which only Itō Chūta, who traveled along the Silk Road, could have designed.

Not only is the temple unique because of its solemn and unique oriental atmosphere, but also because, in contrast to many other temples, it holds various concerts at its main hall and authentic theater, while featuring cafes, hotels, and stores. Visitors may enjoy the pipe organ concert at the main hall that takes place during lunch time every Friday. The Buddhist Hall, a proscenium theatre that opened in 1985, offers concerts of performing arts and dance, as well as lecture meetings and other events. The modern Japanese cafe “Tsumugi” offers a stylish and healthy menu, while the book center and the temple’s official store offer history books, stationery, and other goods that are original to the site.

The historical yet modern architecture is interesting and attractive. If you are interested in visiting Tsukiji Hongwan-ji, please drop by our Ginza Showroom, at which you may have a look at some of the craft goods offered at Shokunin.com. We are looking forward to your visit.

Ginza Showroom
https://www.shokunin.com/en/showroom/ginza.html

References:
https://tsukijihongwanji.jp
https://bunka.nii.ac.jp/heritages/detail/262402
https://guide.e-ohaka.com/info/tsukijihonganji/
https://buddhisthall.com

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Kotatsu is one of the many Japanese winter traditions. It is a familiar Japanese heating appliance that consists of a table, a special blanket called “shitagake,” and an electric heater that is attached beneath the table. Kotatsu is usually found at the center of the home and is cherished by many households as a wonderful option to take a nap.

Kotatsu came into presence a long time ago, during the Muromachi period. In this period, charcoal was used to heat the traditional sunken hearth called “irori,” on which a table made of a slatted drainboard and desk legs was placed. In the Edo period, seats were added to the kotatsu by lowering the floor beneath the table, an early style called the “hori-gotatsu.” It was after World War II that kotatsu with an electric heater was introduced, which enabled users to safely use it without worrying about fire and any other accident. The modern electric kotatsu consists of a heat source, a thermostat that adjusts the inside temperature, and a controller to switch on and off the kotatsu.

Today, households with kotatsu are decreasing in number as functional air conditioners are introduced. Facing a decrease in demand, some of the latest kotatsus are combined with a floor corner sofa, providing users with more comfort. Dining kotatsu enables users to warm themselves while sitting comfortably on a chair. Kotatsu is evolving even today as an interior good and as a protection against the cold.

If you would like to purchase a kotatsu, you may have a look at the traditional vessels for serving beverages or fruits on the kotatsu available at Shokunin.com. You may serve fruit in fresco’s kasumi bowl or serve Japanese tea with Susumuya’s simple and beautiful teacup or prepare coffee with Ceramic Japan’s Moderato Mug. You may prepare them along with Okinawa Mingu’s Getto Coaster or Shuri Doton Ori’s Sannin Series, both of which express the traditional production techniques applied by Japanese craftsmen. You may also serve fruits, such as oranges, as many Japanese households do, with Appi Urushi Studio’s plate or bowl, or Sonobe Sangyo’s Pomme, both of which are useful and authentic tableware. Please have a look at our website for more details.

Fresco’s Kasumi Bowl
https://www.shokunin.com/en/fresco/kasumibowl.html
Susumuya’s Teacup
https://www.shokunin.com/en/susumuya/yunomi.html
Ceramic Japan’s Moderato Mug
https://www.shokunin.com/en/ceramicjapan/moderato.html
Okinawa Mingu’s Getto Coaster
https://www.shokunin.com/en/okinawa/enza.html
Shuri Doton Ori’s Sannin Series
https://www.shokunin.com/en/kyuwa/sannin.html
Appi Urushi Studio’s Plate/Bowl
https://www.shokunin.com/en/appi/bowl.html
Sonobe Sangyo’s Pomme
https://www.shokunin.com/en/sonobe/pomme.html

References:
https://www.homes.co.jp/cont/press/rent/rent_00345/
https://japanobjects.com/features/kotatsu
https://nativecamp.net/blog/20191218_kotatu

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Toshikoshi-soba refers to soba noodles served at the end of the year. It is a popular winter tradition in Japan that became established among the general households in the mid-Edo period.

Not only was soba cultivated as an emergency crop, but it was frequently served on honored occasions as a bringer of good luck. Other than the toshikoshi-soba, togakushi-soba, yamagata-soba, and wacko-soba are all dishes that are traditionally offered on honored days. Further, according to literature written in the mid-Edo Period, soba was also widely recognized as a healthful dish, which is why soba is served at the turn of the seasons or the end of the month, such as the misoka-soba and the setsubun-soba.

Toshikoshi-soba in specific is served in Japanese households on New Year’s Eve. The long and thin dish is thought to extend one’s life-span and enhance the fortunes of a family, and since soba is easy to cut, it is served to sever the hardship and disaster one has experienced during the year before the new year as well. It is also thought to bring economic fortune since soba was traditionally used by goldsmiths to collect the scattered gold dust. For these reasons, toshikoshi-soba is eaten before the Joya no Kane, the bell ringing out the old year, starts ringing.

Toshikoshi-soba differs according to the region. For instance, Hokkaido and Kyoto prefectures serve soba with herring, while toshikoshi-soba in Fukui prefecture comes with grated hot white radish. Toshikoshi-soba in Iwate prefecture is divided into small dishes and cut into long pieces so that one could eat a lot.

If you are interested in toshikoshi-soba and the many other types of “auspicious” soba, you may have a look at bowls for soba that are available at Shokunin.com. Appi Urushi Studio’s Owan is authentic Japanese lacquerware that is high in quality, stable, and easy to hold. The beautiful tableware that comes in two colors and three sizes could contain more volume than it looks and it is really useful. Sonobe Sangyo’s Meibokuwan are heartwarming bowls that are made of various trees, including cherry, zelkova, beech, chestnut, walnut, and oak. Please have a look at our homepage and enjoy your toshikoshi-soba with these beautiful products.

Appi Urushi Studio’s Owan
https://www.shokunin.com/en/appi/wan.html
Sonobe Sangyo’s Meibokuwan
https://www.shokunin.com/en/sonobe/wan.html

References:
https://www.jalan.net/news/article/482725/
https://www.nikkoku.co.jp/entertainment/glossary/post-38.php
https://www.ielove.co.jp/column/contents/01082/