November 2023

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[Edo Kiriko]

Glass was first made in Edo (present-day Tokyo) around 1711, when glass was blown using a blowpipe. It is said that faceted glass was first made completely by hand in 1834 by Kyubei Kagaya, a glass maker in Odenmacho, Edo, who engraved the surface of transparent lead glass using gold bars and emery powder, and polished it with wooden sticks and other tools. The catalogs issued by Kyubei Kagaya at that time listed a variety of products from tableware and other daily necessities to scientific and chemical supplies and goldfish bowls, and more glass products were distributed in the market than we can imagine during the Edo period. The techniques and history cultivated in those days have been handed down to the present day as "Edo Kiriko."

In the Meiji era (1868-1912), Emanuel Hoptman was invited from England to teach faceting, and modern glass craft techniques were established. Since then, faceting has flourished as a result of research into materials, the development of polishing techniques, and the popularization of glassware, and Edo Kiriko was finally designated as a traditional craft industry by the Tokyo Metropolitan Government in 1985, and as a traditional craft by the Minister of Economy, Trade and Industry in 2002. The company has been recognized as a traditional handicraft industry by the Tokyo Metropolitan Government since 1985.

Japanese people have long been conscious of light and shadow and have skillfully incorporated them into their daily lives. For example, they used eaves and shoji screens to soften the sun's rays and bring them into the room, as well as transoms. This is probably because they had a high sensitivity to find beauty in the shades of light and shadow. Deep grooves refract the path of light, thin lines reflect it, and sometimes frosted glass softens it. Edo Kiriko is filled with techniques that can only be expressed by those who know the beauty created by light.

Hirota Glass's Futachoko is a modern and gorgeous glass with a gently rounded lid and a stylish arrangement of traditional patterns. The bottom and the edge of the glass are covered with light patterns, and the lid can be used as a saucer or a small plate. Currently on display at the Wakamatsu Showroom, it is linked to the stained glass ceiling of the Ueno Building and the red Wakato Ohashi Bridge, making its appearance even more beautiful. Please take a look at it when you visit our store.

Hirota Glass's Edo Kiriko "Futachoko" (Yaegiku and Niju-Yarai are also in stock)
https://www.shokunin.com/en/hirota/futachoko.html
Wakamatsu Showroom
https://www.shokunin.com/en/showroom/wakamatsu.html

References
https://www.edokiriko.net/whatis
https://ja.wikipedia.org/wiki/江戸切子

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[Camphor Tree and Kumodana]

Currently on display at the Sanjo and Otaru showrooms, "Kokokashiko's Kumodana" is a carved wooden votive tablet stand in the shape of a cloud. The cloud shelf is made of camphorwood, and when you get close to it, you can smell the indescribably fresh fragrance of camphorwood. The camphor tree has an insect repellent effect with its fragrance, and camphor "camphor" made from camphor has been used as a natural insect repellent and painkiller since ancient times. Because of its unique fragrance, the word camphor tree is said to originate from the word "臭し木" (fragrant tree), but there is another theory that it is a "薬の木" (medicine tree).

Camphor is a crystal extracted from camphor leaves and branches, and after its production process was invented in Arabia in the 6th century, it was introduced to Japan via China. It has been used since the Muromachi period (1333-1573), and during the Edo period (1603-1867) it became one of the specialties of the Satsuma clan, and was one of Japan's most important exports, next to gold and silver. Camphor has been a popular ingredient in medicines and perfumes, and especially as an insect repellant product for clothing, and has been enjoyed by ordinary Japanese households. Many people may recall the smell of camphor when they think of chests containing kimonos. Camphor was also used as a medicine for cardiotonic and topical applications, and is still used today mainly as an ingredient in topical medicines, taking advantage of its blood circulation stimulating, analgesic, and anti-inflammatory effects. Recently, camphor camphor has been found to contain a very strong repellent component, and is expected to be effective in combating bed bugs, which have become a social problem in France in recent years.

In the movie "My Neighbor Totoro" directed by Hayao Miyazaki, Totoro lived in the camphor tree, a giant tree that is the master of the Chinju no Mori forest. The camphor tree is a representative tree of the shiny-leaved forests south of the Kanto region, with its large, spreading branches and dense form. Giant camphor trees that are several hundred years old or more exist throughout Japan, and the largest camphor tree in Japan is the "Kamo no kusu" (camphor tree of Kamo) located in the precincts of Gamo Hachiman Shrine in Kagoshima Prefecture. The tree is approximately 1,500 years old, with a root circumference of 33.5 m, a trunk circumference of 24.2 m at eye level, and a height of approximately 30 m. In Japan, camphor trees have been an object of worship since ancient times, and because they repel insects, they have been planted in many shrines as sacred trees that are believed to "ward off evil and remove evil spirits. Buddhist statues introduced in the Asuka Period (7th century) with the arrival of Buddhism were made of sandalwood, but since there was no sandalwood in Japan, camphor trees, which emit fragrance like sandalwood, were used to make Buddhist statues.

Kokokashiko's Kumodana is made by the technique of Inami Sculpture, which specializes in shrine and temple sculptures. Inami Sculpture has a 260-year tradition dating back to the reconstruction of Zuisenji Temple in 1762 in Inami, Nanto City, Toyama Prefecture, which has continued to the present day. Zuisenji Temple is the largest existing wooden structure in Hokuriku, but the Inami area is known for its strong winds, known as the "Inami wind," which has caused many large fires in the past. In order to rebuild Zuisenji Temple, which was destroyed by a large fire, a master sculptor from the Higashi Honganji Temple in Kyoto was dispatched to Inami. The master sculptor from Inami became an apprentice, and by absorbing the highly artistic skills of the Kyoto master sculptor, the brilliant, delicate, grandiose and bold "Inami Sculpture" was created and nurtured. Inami, Nanto City, Toyama Prefecture, was recognized in 2018 by the Agency for Cultural Affairs as the "Town of Wood Sculpture 'Inami'" of Japan Heritage. The gently uphill stone-paved Yokaichi Street in front of the Zuisenji Temple gate is a traditional and tasteful townscape with numerous wood carvers' workshops and town houses, and facilities related to daily life such as bus stops, telephone booths, benches, and street lights, all decorated with wood carvings. The sound of wooden hammers pounding and sharpening wood echoes through the streets, and the fragrance of camphor trees, zelkova trees, and cypress trees wafts through the air. The sound of wooden hammers has been selected as one of the 100 best soundscapes of Japan as "the sound of wood carving in Inami." Inami's sculptures for temples and shrines have been produced in many places in Japan, including Higashi Honganji Temple, Tokyo Tsukiji Honganji Temple, and Nikko Toshogu Shrine. In recent years, they have shifted their focus to interior sculptures for private homes and residences.

Although the Kumodana can be used as a Shinto altar, there was a custom to affix the character for "cloud" to the ceiling as a polite gesture of modesty, as if to indicate that "there are only clouds above the altar" when there is a room above the altar in your home. The clouds are said to be made in the form of "unban" (cloud board) or "unji" (cloud characters), in which the characters for cloud, sky, and heaven are written with a brush on a piece of paper and pasted on the ceiling. The cloud of Kumodana that has been protected by history will gently protect homes and people.

Kokokashiko's Kumodana
https://www.shokunin.com/en/kokokashiko/

References
https://ja.wikipedia.org/wiki/クスノキ
https://ja.wikipedia.org/wiki/樟脳
https://ja.wikipedia.org/wiki/蒲生のクス
https://ja.wikipedia.org/wiki/井波彫刻
https://inamichoukoku.jp

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[Ripe Persimmon]

As Basho (1624-1684) said in his haiku, "There is no house without a persimmon tree in an old village," every house in a mountain village had a persimmon tree. It is said that in the old days, when a bride went to marry a Japanese persimmon she would take a seedling with her and plant it in the garden of her new bride's house, and at the end of her life, the branches of the large persimmon tree were used as cremation wood and chopsticks to pick up her bones. The nutritional benefits of persimmons are so well known that there is a saying, "When a persimmon turns red, the doctor turns blue." Persimmons are rich in vitamin C, which acts as an antioxidant, and potassium, which helps prevent excessive salt intake. Eating persimmons before drinking alcohol is also said to help prevent hangovers by breaking down the alcohol with tannins. I am sure the wife must have enjoyed her days eating lots of persimmons.

As autumn deepens, the leaves fall and the heavy orange-colored persimmon fruits are begging to be eaten, but if left to ripen for a bit, they often ripen quickly. I rather prefer hard persimmons, and this year I tried various arrangements of ripe persimmons.

First, a quick and easy way to make persimmon sherbet. Simply wash the persimmon, wrap it in plastic wrap, and put it in the freezer. When you eat it, cut off the hefty part like a lid and take it with a spoon. It is too easy. It seems that the nutrients in persimmons are contained in the skin, so you can also eat the skin, so give it a try. And the persimmon jam. It is very stylish with cinnamon and rum. I am not usually a big jam eater, but I highly recommend persimmon jam because it can be used not only with bread and yogurt, but also with salads, cheese, and as a marinade. I added lemon juice at the end so it was not as sweet and refreshing as I expected. Using the juicer from Azmaya, you can squeeze every last drop, and the colon shape is cute and stable. And I worked hard on the homemade Worcestershire sauce made with persimmons. The mixer did the hard work, so all I had to do was boil it down. The sauce was made without using sugar or water! You can use it as a regular sauce, in curry, or as a seasoning for frying mushrooms and meat.

This year, I received a lot of persimmons that my parents' neighbor's wife might have brought. I was able to enjoy persimmons so much. I hope everyone enjoys the short fall season.

Persimmon jam:
4-5 ripe persimmons
30% of persimmon sugar
Juice of 1 lemon
Cinnamon or rum to taste

1. Put finely mashed persimmons and sugar in a saucepan and reduce to a simmer.
2. Add cinnamon and rum to taste, and finally lemon juice.
(Do not boil down too much after adding the lemon juice)

Persimmon Worcestershire sauce:
3-4 ripe persimmons
1 onion
1 carrot
1 celery stalk
3 cloves garlic
1 can of tomatoes (about 400 g fresh tomatoes)
Half a ginger sprig to a pinch of ginger
About 30g salt (adjust to taste)
About 100 ml soy sauce
About 100 ml vinegar
Spices (amount to taste)
Cloves
Cinnamon
Black pepper (whole)
Bay leaves

1. Put onion and garlic in a blender and saute slowly in a pan.
2. Mix ripe persimmons, carrots, celery, tomatoes and ginger with a blender.
3. When 1 is fully cooked, add 2 and bring to a simmer.
4. Add salt, spices, soy sauce and simmer gently.
5. Add the vinegar and bring to a boil, then put the mixture into a hot jar, cover with a lid, and turn upside down to degas (to avoid losing the vinegar flavor).

Azumaya's Juicer
https://www.shokunin.com/en/azmaya/juicer.html
Koishiwara Ware's Plate and Bowl
https://www.shokunin.com/en/koishiwara/mame.html

References
https://colocal.jp/topics/lifestyle/itoshima/20211126_145134.html
https://health2sync.com/ja/blog/persimmon-nutrition/