In Japan, people eat red snapper fish for new year, at weddings, and other occasions to celebrate happiness.
The reason people started eating the red snapper for that occasion?
Because we call red snapper as “tai” in japanese.
We say “mede-tai” in japanese when we celebrate people, and this last word, “tai” is what we call red snapper in Japanese.
This lucky “tai” soap will bring you lots of happiness in your life!
Have them in your room, bathroom, and any other space where you want happy scent!
*Red: pomegranate scent
*Black: brown sugar scent
This was and still is one of my favorite trips that I went with store owner Keiko in October 2006! I thought I’d introduce it again in this blog for people who hadn’t read it, and for those who haven’t been to Tohoku region (Northern part of Honshu, the main island of Japan). There were such great craftsmanship and techniques which have produced numerous amazing products you have seen at our store.
note – our schedule was very tight! if you are planning your own trip, give yourself some extra days in each area!
DAY 1 – Sasano Ittobori @ Yamagata Prefecture
Our first stop was to see the great Sasano Ittobori, the wood carving that creates these beautiful eagles and owls from one block of wood. Most of these carvers have a full time job mainly as farmers. They find the time to carve these crafts when they are not too busy especially in the winter season when they can’t go out because of heavy snow. Picture on the right shows the carved eagles waiting to be painted for the final finish!
DAY 2 AOMORI MUSEUM OF ART @ Aomori Prefecture
This contemporary art museum just opened in July 2006. The beautiful architecture were done by Jun Aoki, and local artist Yoshitomo Nara is just few of the artists featured at this museum. http://www.aomori-museum.jp/en/index.html
Day 2 cont. BUNACO @ Aomori prefecture
The coiled beech bowl is made of strips of beech wood which is coiled and is turned into this beautiful bowl shape. There is no mold or machine used in the process but somehow they all finish in exactly the same shape by this experienced craftsman! Can you see that he is using a yunomi (tea cup) to turn it into a bowl?
Day 3 WAPPA @ Akita prefecture
Shunji Kurimori is the third generation craftsman of WAPPA (wrapped cedar) products, which uses bent cedar technique to create our beautiful sake cups and fruits bowls. With his innovative designs and techniques, Kurimori received numerous “good design awards” in the past. You can tell from his face that he really enjoys his work!
DAY 3 cont. Nyuto Onsen (natural spa) @ Akita prefecture
Believe me, this trip was very hectic, and we drove all the way, so we HAD to stop by this onsen! They ryokan we stayed at was called Magoroku Onsen, which had the view of the beautiful koyo, foliage. The minerals in the water are so thick, people visit from all over Japan to cure their illness. For us, we just needed to recharge and eat good food… :)
DAY 4 Nanbu Tekki / Kamasada @ Iwate prefecture
Nobuho Miya is another third generation craftsman of the manufacture of great Nanbu Tekki, cast iron products. The picture on the right shows the sand casts for each iron pot! There were at least 200…!
DAY 5 KURAKURA ceramics @ Kanagawa prefecture
After the seven hours drive back South, we arrived at Kamakura to meet Emi Shirakura, the pottery artist that creates our white flower pots KURAKURA. Her lifestyle and personality showed us where these pots gets the natural warm shapes. We discussed to exhibit her collection in the future, if she can overcome her fear of getting on the air plane…! All dishes on the right images are made by Emi, as well as her home cooking!
DAY 5 YOSEGI wooden mosaic @ Kanagawa prefecture
Our last stop of the trip was at Katsuyoshi Kanazashi’s factory in Hakone, where he makes the wooden mosaic apple shaped containers. This mosaic technique was created because this area was able to get variety colored wood. The cut wood is combined together to make the colorful graphic, then Kanazashi curves them into a bowl shape!
Here are some more pictures from our trip! We drove more than 2000km (1240 miles) in five days! We enjoyed a lot of meals throughout the trip. (If you like to eat, October is the season to go.) Macrobiotic food is now a trend, but Japanese meal have been macrobiotic since the beginning. Eating colorful local and seasonal food is the key to a healthy life!