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STORIES

Why are They Turning Back to Traditional Japanese Food? – 204/15/2018

CHIBA – Tohoku University conducted an interesting experiment in 2016 that indicates a notable change in Japanese diet. Each of two groups of participants ate from different menus three times a day for about a month. The first group ate from a …



Why are They Turning Back to Traditional Japanese Food?04/04/2018

CHIBA – At Italian restaurant Comesta in Chiba Prefecture, you will see some unique items on the menu. “Pescatore a la Edo,” “Pomodoro, Edomae Style,” “Soy Sauce Mash and Fine Strips of Leek on Kiln-fired Pizza” are just some of them. “Edo” ref…



What’s Special About True Rice Wine? -208/19/2017

CHIBA – Mirin is used for more than just daily cooking. It has a sacred meaning too. January 1st in Japan is a special day to celebrate the beginning of the new year. People used to have the custom of toso, New Year’s ceremonial cup of alcohol.…



What’s Special About True Rice Wine? -108/03/2017

CHIBA -Teriyaki is a well-known and popular cooking style in the world. You are probably familiar with teriyaki burgers and teriyaki sauce. The secret of teriyaki’s sweet taste is the golden combination of shoyu soy sauce and sweet rice wine called m…



Soaring Creativity of Byobu Folding Screens -206/20/2017

TOKYO – In this part, more unconventional works will be introduced. This byobu uses a stole that a real nun brought in. She wanted to use her own stole for her byobu. Parts of her stole are cut out to paste onto the façade, unaltered; the parts…



Soaring Creativity of Byobu Folding Screens -106/12/2017

TOKYO – What do you imagine when you hear the word “byobu?” If you are Japanese, you will probably imagine a big golden folding screen standing in a huge room with a tatami-mat floor. A byobu craftsman conveys the strong image of an old man wea…



What Makes Aizome Dyeing Authentic?04/24/2017

TOKUSHIMA – In Japan, there is a proverb: “Although blue dye comes from the indigo plant, it is bluer than indigo.” This means that the student has surpassed his master. Japanese people learn this old saying at school; however, not many people …



Master Gives Tips for Amateurs to Enjoy Noh03/18/2017

TOKYO – Japan’s important intangible cultural asset, Noh, has a 650-year history. If you are Japanese, the word “Noh” would probably bring to mind the theater filled with a mysterious atmosphere, a dignified stage against a backdrop of large pi…



Home-Made Malted Rice to Create Natural Condiments03/05/2017

GUNMA – Thick snow completely covers Showamura village, one of the most beautiful villages in Japan in mid-February. The graded green fields of summer have been repainted pure white with powdery snow. This snowy scene could easily be mistaken for tha…



Muddy Lotus Roots Turn into Colorful Flowers02/16/2017

TOKUSHIMA- Spanish artist Joan Miro (1893-1983) drew flowery and rhythmical abstract paintings. They were like embodied music. A female designer who admires Miro wanted to realize his abstract painting with lotus roots. This motivation gave birth to …



Crazy About Sanuki Udon Noodles! – 202/02/2017

KAGAWA – I would like to proudly introduce the following udon restaurants. If you visit Kagawa Prefecture and have a chance to eat udon, don’t miss them! Two are located in the back alley and the other is along the arterial road. Each udon plac…



Crazy About Sanuki Udon Noodles! – 101/29/2017

KAGAWA – Food for sick people in Japan is usually rice porridge, since it is gentle on the stomach. But, I choose udon noodles when I am worn out or sick in bed. It has be udon for me because I am originally from Kagawa Prefecture, known as the…





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