Celebrating Japanese Culture: Traditional Art Forms and Modern Trends
In a vibrant showcase of Japan’s rich cultural tapestry, contemporary artists and chefs discuss the revival and appreciation of traditional Japanese practices. Yasumasa Morimura, a notable artist from Osaka, shares his deep connection with Bunraku, a traditional puppet theater that intertwines narrative, voice, and shamisen music. He believes that Bunraku might even serve as the foundation for modern anime, offering a uniquely refreshing experience for enthusiasts of the medium.
Architect Toshiko Mori highlights the emergence of hojicha, a roasted tea born out of the need for sustainable practices during Japan’s mechanization era. Its warm, nutty flavor makes it accessible for a wider audience, including children. Hojicha embodies a simpler connection to nature, as enthusiasts delight in the craft of roasting tea.
Culinary innovator Kiyo Shinoki introduces purin, a cherished Japanese custard pudding characterized by its creamy texture. Now featuring on his menu alongside soft serve ice cream, Shinoki aims to modernize the classic treat, anticipating a surge in demand.
Meanwhile, Masaya Kuroki, co-founder of the Kitsuné brand, lauds Japan’s exceptional drinking water, now trending in boutiques and supermarkets. He foresees an increased international interest thanks to premium branding.
Chef Niki Nakayama emphasizes the familiar taste of sudachi, a citrus fruit integral to Japanese cuisine, now making waves in Los Angeles. Lastly, florist Miho Kosuda reflects on her adaptation of traditional ikebana to suit New York’s aesthetic demands while celebrating the exquisite beauty of Japanese sweet pea flowers, which are catching the eye of trendsetters.
Fashion designer Keiko Seya discusses washi fabric, an eco-friendly material gaining traction in her collections as climate awareness rises. Collectively, these narrative threads weave a fascinating portrait of Japan’s cultural evolution, merging heritage with contemporary innovation.
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