Year: 2018

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Authentic Japanese Tableware: A unique serving style

When it comes to Japanese tableware, there is more to take in than you might first think. Japanese food is very closely linked to Japanese culture, with specific rules and practices of how things should be done firmly in place. The way in which Japanese food is eaten and the tableware that it used to do so has some very distinct differences to traditional Western tableware. There are many different aspects of Japanese tableware, with each one having its own purpose and history. Let’s take a look at what makes traditional Japanese tableware so unique.

A Western Comparison

Compared to Western table settings, Japanese tableware holds many similarities as well as differences. Both forms largely rely on a number of pieces tableware, each serving a different purpose, though the two styles differ in the focus of these purposes. Where Japanese tableware focuses more on the dishes the food is served, the tableware used in Western cultures is more focused on the variety of cutlery at a place setting. A traditional Japanese place setting can include over 10 different components. A variety of bowls, dishes, plates, strainers and cups, as well as chopsticks are traditionally used when dining in Japan. Although each vessel has a specific purpose, cutlery, however, does not – a contradiction to Western culture where cutlery is an important aspect of a meal. Japanese tableware also varies from Western culture in the form of how the food is eaten. Traditionally in Japan, food is served individually in small dishes to each person and is not often shared from one large central dish, whereas Western cultures frequently dine in this way with many people taking their food from the same dish at the table. Japan believes in individual dining experiences and enjoying food solely for oneself.

The history of Japanese tableware

The history of Japanese tableware dates back to the Jomon era (10,000 B.C. – 300 B.C.) and the Yayoi period (300 B.C. – A.D. 300). During this time, Japanese tableware was crafted from clay that had been fired on the ground without cover – instead of using a traditional kiln – at temperatures of around 700-900℃. At first, many earthen vessels in Japanese tableware had rounded bottoms and pointed tips so that they could be used for cooking on a fireplace, however, with time these pieces of Japanese tableware evolved and flat bottoms became more common as the vessels grew richer in variety. As this type of Japanese tableware became more popular, so did their decorative nature; the dishes soon became more refined through elaborate and artistic design. As time passed, new materials and techniques were introduced to the Japanese tableware making experience. Characteristics of both earthenware and porcelain were introduced with influences from Korean and Chinese pottery. During the 1600s, the traditional Japanese tea ceremony was in fashion, leading to the production of earthenware and stoneware in quintessentially Japanese designs. As traditional Japanese pottery grew and changed, so did the increase in exports to the wide-scale European market. 

Characteristics

Materials
Traditional Japanese tableware tended to be earthenware made from clay, whereas modern Western tableware is made from porcelain, a mix of powdered stone and clay. The reason for the difference in materials is down to the use and purpose of Japanese tableware dishes. When eating, Japanese dishes are held during the meal and are carried to the mouth, so it is important that the materials are pleasant, warm and light to suit and enhance the dining experience.
Shape and size
Japanese tableware is traditionally smaller, lighter and easier to hold compared to Western pieces. Bowls and other common pieces are crafted to suit the dish being consumed and the cutlery used. For example, taller and deeper dishes are designed to better suit the use of chopsticks.
Collection
Traditionally, most Japanese tableware and food vessels had no need to be uniform in shape or size. With so many different plates and dishes featuring in homes and restaurants, and each with a different purpose, it was not unusual for the pieces to vary in design, shape or size. In most families, each member has their own personal collection of Japanese tableware and will use a specific rice bowl and chopsticks.
Hospitality
There are many practices to look at when it comes to eating food in Japan, each with their own purpose and history. In the majority of dining experiences, each dish is served on an ‘ozen’, a four-legged tray which is used not only for carrying food but also as a dining table for a single person. This Japanese tableware custom is seen as an example of ‘omotenashi’, the act of making each individual feel special.
At Atelier Japan, our collection of Japanese tableware, drinking vessels and traditional earthenware is designed to give your dining experience a truly authentic feel. Browse the collection to experience our exquisite range of handcrafted tableware in your own home. https://www.atelierjapan.co.uk/
 
                     
 

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Matsuri Festivals: All there is to know about Japanese New Year

The Japanese New Year is far from shy when it comes to its celebrations. From food to fukubukuro, mochi to money, there are lots of traditions, celebrations and cultural practices that take place to welcome in the Japanese New Year. Japanese New Year is referred to as ‘Shōgatsu’ or ‘Oshōgatsu’ in Japan and is celebrated from December 31st until January 4th to give time for everyone to partake in the full variety of celebrations.

Osechi Ryori

As with lots of traditional Japanese festivals and celebrations, food is adapted and made to play a large role in the Japanese New Year celebrations. The food eaten during the New Year is referred to as ‘Osechi Ryori’. Traditionally, the food that is eaten is prepared similarly to that of a bento box. The Osechi Ryori is packed in 2-3 layers of lacquer boxes with many dishes lying in each layer. The multi-tiered nature of the boxes is meant to symbolise the hope that happiness and wealth will come continuously after the Japanese New Year, just like the layers of lacquerware. During the Japanese New Year, a wide selection of dishes are enjoyed during the celebrations that incorporate a variety of sweet, sour and dried foods. This choice of food is representative of past culinary Japanese traditions before households had refrigerators and when stores were closed for the holidays. The type of food showcased over the Japanese New Year differs from region to region, with each place having their own variations on traditional dishes and ingredients. The most traditional dishes to be eaten through the Japanese New Year include soup with mochi rice cake and sushi.

Otoshidama

One of the most interesting Japanese New Year traditions is the handing of money in an envelope to children, a tradition known as ‘Otoshidama’. During this tradition, money is given to the children in small decorative envelopes called ‘pochibukuro’. The amount of money that is given depends on the age of the child, though it is usually kept the same to remain fair if there is more than one child, with the value often being around ¥5,000, approximately £35. During the Edo period, large stores and wealthy families celebrated the Japanese New Year by giving out small bags of mochi and mandarin oranges to locals to help spread happiness during the New Year celebrations.

Goraku

Throughout the Japanese New Year, there are many sources of entertainment to participate in. Games like kite flying, spinning tops and karuta (a card game introduced to Japan by Portuguese traders during the mid 16th century) are customary Japanese New year games. Another form of entertainment takes place on New Years Day when the final of the Emperor’s Cup takes place in the Olympic Stadium in Tokyo; a tradition which has taken place on New Years Day since 1969. Similarly to Western culture, there are also a lot of television shows created as end-of-year and beginning-of-year specials for people to enjoy with their families at home.

Koshōgatsu

Koshōgatsu, or ‘the Little New Year’, is when the people of Japan celebrate the first full moon of the Japanese New Year, usually on the 15th day of the first lunar month. The main events of the Little New Year are the practices of praying for a bountiful harvest where rice gruel and adzuki beans are eaten. The involvement of eating rice is part of the rice gruel divination ceremony, a prediction of the year’s harvest based upon the number of grains that adhere to a stick. The Little New Year is also when the Japanese New Year decorations are taken down as the celebrations come to an end.

Hatsumode

Hatsumode is one of the more traditional Japanese New Year customs, it is the first shrine visit of the New Year. Many people visit a shrine on either the 1st, 2nd or 3rd of January in order to pay their respects and wish for a happy and healthy New Year. Hatsumode is a family event with many choosing to visit the shrines together. Another cultural tradition of the Japanese New Year is bell ringing. On New Year’s Eve, Buddhist temples all across Japan ring their bells 108 times to symbolise the 108 human sins in Buddhist belief. Many Japanese people believe that the ringing of the bells can rid them of their sins from the previous year.
At Atelier Japan, we showcase the Japanese culture through our beautiful collection of Japanese fans, tea, pottery and jewellery, which all make the perfect addition to any celebration. Browse our collection to find something to help you celebrate Japanese New Year wherever you are. https://www.atelierjapan.co.uk/
 
                  
 

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A Taste Of Japan: What sets Japanese food apart from the rest of the culture plate?

Japanese food is something that has burst into modern-day dining, but to what extent do we know of its origin, traditions and culture? Japanese food has seen an array of changes over hundreds of years, with adaptations and takes on traditional cuisine storming our Western culture. Japanese food as we know it today encompasses the regionality and traditionality of the Japanese food that has been developed through centuries of social and economic changes. Let’s take a look at what sets Japan and its unique cuisine apart from the rest of the culture plate.

Traditional Foods of Japan

When it comes to Japanese food, there are more than likely plenty of ingredients and dishes that you are already familiar with. Rice is one of the most popular ingredients of Japanese food and is a traditional staple of the Japanese diet that is most commonly seen in dishes such as sushi. Sushi and sashimi are both highly popular dishes in Japan, with seafood often featuring as an ingredient in their cuisine. Aside from rice, other staple Japanese ingredients include noodles, such as soba and udon. Traditional Japanese side dishes consist of fish, pickled and fried vegetables, and vegetables cooked in broth. Japanese food is based on combining the staple food, that is rice, with one or several main or side dishes. Often, this is then accompanied by a clear or miso soup and pickles.

Modern Depictions of Japanese Food

There have been a vast array of traditional Japanese foods that made their way into our western culture. As Japanese food becomes more and more popular in the modern world, and more readily available, we are beginning to see new adaptations of traditional dishes. Dishes inspired by other cultures, such as Chinese cuisine, have led to the popular Japanese foods that we all know and love today, such as ramen, fried dumplings and gyoza. Today, you can find a vast number of Japanese supermarkets and restaurants throughout UK cities, where there is a whole world of Japanese food both new and traditional to be discovered.

The Seasonality of Japanese Food

There is a lot of emphasis placed on the seasonality of Japanese food, with the seasons in Japan being incredibly poetic due to their distinct nature. Japanese dishes are designed to herald the arrival of the four seasons or calendar months. The seasonality of Japanese food means to take advantage of the ‘fruit of the mountains’ – for example, bamboo shoots in Spring and chestnuts in Autumn – as well as the ‘fruit of the sea’ as each comes into season. Seasonal foods are motifs of the depicting season and are meant to be enjoyed by all of the senses both aesthetically and through taste to truly emphasise the importance of the seasons in Japanese cooking.

Cooking Techniques

There are a vast array of Japanese cooking techniques, with some of the most traditional being grilling, steaming, deep-frying and, of course, sushi rolling. The cooking technique that is used highly depends on the type of Japanese food that is being cooked or prepared. For each side dish that accompanies rice, a different cooking technique is used. Aside from the main techniques, there is an extensive list of Japanese cooking techniques that are used to make the beautiful cuisine appreciated and enjoyed today. Whether it’s stir-frying or steaming, pickling or pan-frying, each technique is used to make the most of the flavours of each unique ingredient.

Serving of Food

Japanese food is served in very precise ways. Rice is served in its own bowl with each accompanying course or side dish placed on its own small plate or bowl for each individual portion. This serving style is quite contradictive of Western culture where individuals often take helpings from large serving dishes. Japanese food doesn’t allow for different flavoured dishes to touch each other on a single plate, which is why each dish is given its own plate or, alternatively, is partitioned using leaves. To place main dishes on top of rice is frowned upon in traditional etiquette as it is seen as soiling the rice.
Other traditional ways of serving Japanese food include the use of Bento Boxes; a single portion take-out or home-packed meal that is very common in Japanese cuisine. A traditional Bento holds a combination of rice or noodles, fish or meat and pickled and cooked vegetables, all intricately packed into a box. Bento boxes are highly common within Japanese culture and are carefully prepared, usually for one’s self, spouse or child.
Japanese food encapsulates the country’s true heritage, culture and the adaptations it has made through the generations. At Atelier Japan, we have a range of plates, bowls and cutlery rests designed to heighten your Japanese dining experience, view our exquisite collection to explore handcrafted pottery that is perfect for serving traditional Japanese food in your own home. https://www.atelierjapan.co.uk/
 
           

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True Sake: What makes a good sake and how is it drunk?

Sake has become increasingly popular throughout the generations since it was first made, but there’s more to this alcoholic fermented rice drink than you might first think. In Japan ‘sake’ is a more general term. The word ‘sake’ is used to refer to all alcoholic drinks, no matter what they’re made from. If you’re looking to refer to the drink in Japanese, try ‘Nihonshu’. It is highly debated where the drink originated from and when, but in early literature – 713 AD – a book mentions an alcoholic beverage that is made from rice which is considered to be the basis for the sake that we drink and enjoy today. Today, the popular Japanese alcoholic beverage has become popular all over the world. More and more of us are enjoying the unique and inimitable taste of sake, with its authentic flavours being truly celebrated on October 1st, the official Sake Day.

How is sake made?

The production of sake can be quite intricate and complex. Sake is believed to have spread throughout Japan during the Nara period, a journey which has resulted in the sake as we know today. The process consists of several stages which all require a high level of skill and artistry that has been handed down through generations.
The rice used to create this traditional Japanese drink is used for brewing purposes only due to the grain being larger, stronger and containing fewer proteins and lipids than other traditional kinds of rice. This more unusual rice contains a starch component in the centre of the grain that is essential for making sake. In order to collect this starch, the rice is passed through a ’polishing’ process where the outer bran is removed, this is to ensure that any ashes and foreign minerals are removed to give a cleaner, more fragrant brew.
After each and every grain of rice has been polished, it is left for around two weeks to cool and absorb some much-needed moisture back from the atmosphere. After the rice has rested, it is washed to remove any dust, and then soaked again to make sure the rice reaches an ideal water content of 30%. The rice is then steamed, though this stage requires extra care. To help make sure that everything goes to plan during the fermentation process, it’s important that the rice isn’t overcooked during the steaming. Once cooled, the rice is taken to the brewery, where starch is converted into sugars ready for fermentation.
In order to allow the special sake mix to ferment, a microorganism spore is sprinkled onto the steamed rice mixture to help marry and bring together all of the intricate flavours. After the fermentation period has ended, a mixture of water and yeast is added to the solution which is then incubated for around 7 days, though the process doesn’t end there. As the mixture ferments and comes together, another pre-incubated mixture of steamed rice, fermented rice and water is added to the mix in three stages to bring the sake up to the highest of quality standards. This last mixture is then left to ferment for another 2-3 weeks to bring the final flavours and fragrances together.
The last stages of the process are focused on ensuring the sake’s exquisite flavour. To do this, the fermented sake mixture is filtered through charcoal, removing any colour or displeasing flavours through a process of pressing and separating the liquid from the rice. Eventually, the sake can go through its last stages, including the pasteurisation, storing, diluting and bottling. Master Brewers take the last maturation stages as an opportunity to fine tune their product. Shortening and lengthening the maturation allows for the perfection of their product by altering things such as the taste, fragrance and character.

How should sake be enjoyed?

When it comes to drinking sake, the process can seem quite complex. An abundance of cups, glasses and bottles accompanied by a variety of tastes, serving sizes and temperatures can appear confusing, but the traditional Japanese drink can be enjoyed however you like. The process of enjoying sake is quite an individual one. There are serving suggestions and recommendations but the serving style that you choose each time will all depend on personal preference. You can drink sake hot or cold, in a cup or from a bottle, paired with food or without; there are endless ways to enjoy the beautiful flavour of this unique, traditional drink.
When it comes to sake customs, however, there is an etiquette that some choose to adopt. In Japan, it is considered good manners to pour a sake serving for your partner, with the youngest at the table usually pouring for the oldest. If someone is pouring sake for you, it is also a custom to hold your cup with one hand and put the other underneath before taking a sip.
At Atelier Japan, we believe that Japanese delicacies such as sake should be enjoyed to the finest of standards. View our collection online to browse our exquisite range of sake cups and bottles that will allow you to enjoy the rich and aromatic taste of one of Japan’s finest drinks. https://www.atelierjapan.co.uk/
 
            

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History Of The Hand Fan: The Japanese edition

The history of the Japanese hand fan is a beautiful and cultural piece of the past. The hand fan is a huge part of both Japanese culture and design, with its unique evolution and use of exquisite materials, there is a lot to learn about how far the hand fan has come. Let’s take a trip into the past to find out more about the colourful history of the hand fan.

The many shapes and styles of hand fan

Originally used by Samurai and Japanese aristocrats, the Japanese hand fan had a variety of uses. Fans were regularly used as a means of communicating, a symbol of status and also as a weapon. The first origins of the hand fan were in the style of a court fan and were referred to as ‘Akomeogi’ after the court women’s dress named ‘Akome’. Since then, the hand fan has had many adaptations but the most traditional and popular hand fans are the Uchiwa fan, the Sensu fan and the War fan.
Although the Uchiwa fan is a type of Japanese hand fan, it is thought to have originated from China. The form of this fan is flat and rigid and is traditionally used as a fan or for interior and decorative purposes. The Uchiwa fan has a small circular frame consisting of sliced bamboo and is complemented by stretched silk or washi paper that incorporates beautiful and intricate Japanese designs.
The Sensu fan is the most traditional form of Japanese hand fan. Although this fan has a basic shape and structure, there are many variations of its style including the Court fan, Chasen fan and Maiougi fan which are all made from a variety of materials and hold different meanings.
Interestingly, fans were traditionally used in Japan for warfare as both a signalling device and a weapon. War fans took on a similar structure to the more commonly recognised traditional fans with the exception of a metal covering and outer spokes for durability and use as a weapon.

The origin of the hand fan

The Japanese hand fan is said to have been invented somewhere between the 6th and 9th century. The earliest visual depiction of the hand fan was actually found in ancient Japanese burial tombs from the 6th century whilst the earliest literary references to hand fans came a little later in the 10th century.
Japanese fans became so popular after the 11th century that laws were passed to restrict the decorations used on the paper of the fans. Laws were also put in place that stated the number of strips of wood on each fan should reflect the rank and or status of the owner. By the 15th century, Japan began to export their fans to China and across Europe, through trade and the silk road. The hand fan showed its true popularity by the 18th and 19th century where many European women from a variety of social classes carried a folding fan with them in their day to day life.

Modern-day hand fan makers

Modern-day hand fans take on a much more simplistic use than they have done in the centuries gone by. Used either as a way to keep cool or for decorative purposes, the hand fan has changed vastly in terms of purpose since its creation. Fans that made their way out of Japan and into the modern day market did so as a result of political and economic changes which led Japanese craftsmen to begin tailoring their skills and goods to meet demand in Western markets.
Today, Japanese fans are still as popular and desirable as they were thousands of years ago. They are now often displayed as works of art in homes, businesses and traditional temples and also make unique and individual gifts for those interested in Japanese culture and design. With so many materials and processes used when making hand fans, there really is something to suit everyone.
At Atelier Japan, we believe in making the most of the finest of Japanese products and heightening the Japanese experience for customers, that’s why we work with one of the oldest traditional fan makers in Japan, Komaruya, who continue to lead the industry with their pieces that showcase incredible quality, technique and beauty. Go online to view our range of Japanese products, from fans to fine jewellery, sake bottles to silverware, we have a piece of Japanese culture for everyone.
 
                    
 

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The Ancient Art of Pottery

Pottery is an integral feature in the history of any society, being employed for practical use for generations. It is widely accepted that the birth of traditional Japanese ceramics as it is viewed today occurred in the later part of the Jomon period (10,000 BCE – 300 CE). Starting with simple earthenware, pottery-making in Japan has developed over time to become a precise and skilled art form greatly admired by many worldwide.

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History of Pottery in Japan

The first types of earthenware were coil-made and portrayed rope-like patterns. To achieve this effect, clay was coiled into ropes and then fired in open flames. These ceramics were originally made to be quite ostentatious but became simpler over time. By the Kofun period (250-538 CE), roof-tunnel kilns, anagama, were situated on hillsides across Japan. Due to their increasing popularity in Japan, these kilns were used to make the renowned sue pottery which was manufactured in the 5th century. Despite the introduction of the potter’s wheel during the Kofun period from Korea, Japan continued to primarily use hand-crafting methods as they were considered to create a more humble and personal effect. With clay being produced on a higher scale in the Kofun era, from around 300-710 CE ceramics were mainly used for funerary ware, but by the Nara (710-94) and Heian (794-1185) periods pottery had become refined and was used as tableware and for Buddhist purposes.

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Types of Pottery and Production

There are several different schools of pottery. The school that a potter follows generally depends on what region they come from and what clay they use. There are six predominant traditional schools, collectively known as rokkouyu, which are inspired by six ancient kilns that date back to the 12th century. More kiln sites have now been discovered, but the first six are still the most highly respected and accepted. The revered six are Shigaraki, Echizen, Bizen, Tokoname, Tamba and Seto, with Seto being the only school to use Chinese pottery glazing techniques. The Chinese ceramic design was, and still is, very popular in Japan with plenty of pottery continuously being imported from China, Korea and Vietnam.

 

Pottery is made using a range of clays (varying regionally and to personal preference), a pottery wheel (if desired), a pallet, kiln, glaze and oxide. If a pottery wheel is not used, the clay is simply kneaded and then polished before being baked, sketched, glazed and baked again, the final piece would then be painted. Raku-firing is a technique that is used after hand-moulding the clay instead of using a wheel and is a traditional technique that is commonly used in Kyoto. During Raku, the clay is fired at a lower temperature than in other techniques. Various combinations of combustibles can be used in this technique to alter the appearance of the glaze and create unique, one of a kind pieces.

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Kiyomizuyaki and Wabi-sabi

Kiyomizuyaki refers to all pottery made in Kyoto, but originally referred only to pottery made near to the Kiyomizu-dera temple. There are two ways to make these ceramics; either by hand or with a pottery wheel. Pottery makers in Kyoto tend to use both methods depending on the product they want to make and what is currently in popular demand. Since there is not much clay to be found in Kyoto itself any more, the clay used in Kyoto tends to come from Shigaraki in the Shiga prefecture, a nearby town. Traditionally, Kyoto potters used Raku-firing to make the more simplistic ceramics that were favoured for use in the tea ceremony, which is still a huge part of the culture in this city. In fact, Sen no Rikyu, the ‘father of the modern tea ceremony’, created a style of rural designs in pottery to suit the tea ceremony. Hand making ceramics is also revered for its better fit with the Japanese concept of wabi-sabi (aesthetics) where imperfections are desired as they are seen to be beautiful. In pottery, wabi-sabi can include leaving finger marks after having kneaded the clay into shape, or inconsistent shades or drips of colour. These ‘imperfections’ also make a product unique and personal, and are highly sought after traits of ceramics and pottery in Japan.

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Pottery at Atelier Japan

Building on this tradition of unique pottery in Kyoto, our makers Rokubeygama and Ogawa Yozan provide beautiful collections of ceramic designs that are showcased on Atelier Japan. Ranging from matcha bowls to incense burners, all of these creations are unique and skilfully crafted to the highly esteemed aesthetic of Kyoto, making them the perfect addition to any home.

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Jewellery and Japan

Jewellery as a concept in Japan traditionally differed greatly from Western perspectives. Originally, the term ‘jewellery’ was associated with practical objects, like swords or combs, to describe the intricate designs and decoration on these items. Since then, the Japanese tradition of using these embellishments on everyday items has transitioned to use on jewellery as we know it today.

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The Traditional Use of Jewellery

Damascening is a traditional form of Japanese art that first began by being used on sword-hilts. Sword decoration was known as souken kanagu and, interestingly, was one of the first forms of jewellery in Japan. The designs chosen for the sword hilts and other items often reflected nature and other quintessentially Japanese designs such as Sakura, pagodas and mountains. Popular materials used in each design were agate, coral and ivory, particularly for items like combs. Another type of ‘jewellery’ traditionally used in Japan was Inro, small handcrafted boxes or cases worn by men to carry their personal belongings, much like the modern day wallet. Ojimi was a carved bead that was used to keep the boxes closed. In terms of jewellery resembling anything close to what we consider it to be today, Magatama is the earliest recorded object that can be called ‘jewellery’. This was a comma-shaped figure made from jade originally and later glass. Magatama were worn on a chain or thread as a necklace by men from about 1,000 BCE through to the 6th century CE. Whilst jewellery as decoration similar to Western standards became popular amongst geisha and courtesans in the Edo period (1603-1868), it wasn’t until after 1868 that it became fashionable amongst all classes of women, following Western influence.

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Kanzashi

When asked to explain what Japanese jewellery looks like, what might come to mind other than pearls which are now associated with this country, is the traditional Kanzashi hairpin. This ornament was first worn some time in the Jomon era (c.10,000BCE-300CE) as a way for women to keep their hair neat. During this time, a thin stick or rod was thought to possess powers of warding off evil spirits, and so these hairpins were considered important for protection. This symbolism also suggests that Kanzashi were initially worn as good luck charms rather than ornaments, fitting in with the concept of Japanese jewellery traditionally needing to have use. By the Edo period (1603-1868), these hairpins became very fashionable and popular amongst ladies. Common types of these hair pieces include the Tsumami Kanzashi, which is made of silk and combines different colours. Another popular variety is the Hana Kanzashi; these are predominantly made in Kyoto as they are used by maiko (trainee geisha) and are designed with a different theme for every month.

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Japanese Shakudo

Shakudo refers to a low gold content alloy that is used in jewellery and ornaments and was originally employed to embellish katana fittings. This included the tsuba (guard at the end of the grip) and Shakudo was used as the base for inlays and accompanying patinas. After the samurai era, this effect was expanded into a layering process that made a mixed metal laminate (mokume-gare). Currently, the art of Shakuda can incorporate any damascened ornament or piece of jewellery. Today’s designs often use gold and copper to achieve the trademark blue or purplish hue associated with this effect.

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Jewellery After Westernisation of Japan

After the Meiji Restoration in 1868, Japan undertook major global exploration, opening up to the rest of the world for the first time. In this period, Western influence also swept through Japan, changing many things including fashion. Jewellery common in Western cultures such as necklaces, rings and bracelets started to infiltrate the accessory market in Japan. The techniques traditionally used for the embellishments on practical items were modified for these new kinds of jewellery that were now becoming popular amongst Japanese women. It would also soon come about that Kokichi Mikimoto would create the cultured pearl and establish a monopoly on the pearl market after he saw how popular Western-style jewellery was. In terms of nation-wide mass production, the button was an item that became popular to embellish with original Japanese techniques. The modification of buttons in this way emerged with the introduction of the Western-style military uniform after 1868, where buttons were being used on a large scale for the first time. The original Japanese spins on these Western products were highly popular in the West, sparking huge trade deals between Japan and the rest of the world. Popular items for Japanese embellishment included watch chains and clock cases.

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Jewellery on Atelier Japan

Atelier Japan showcases many different kinds of stunning jewellery that draw on the old tradition of Japanese culture and embrace the new. Every piece has been carefully and skilfully crafted by our makers, Zinlay, Kazariya-Ryo and Karafuru.

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The Poetic Seasons of Japan

Unlike Britain, where the different months seem to blend into each other, Japan is well-known for its distinctive and breathtaking seasons. Japan has contrasting climates due to the length of the island. From the snowy north to the tropical south, the atmospheres are all very different. Japanese poets have tried to capture the essence of these seasons, particularly in the traditional form of the haiku.

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Winter (Fuyu)

Winter in Japan is a breathtaking sight to behold. In Hokkaido, the most northern part, there are heavy snowfalls and this region becomes a winter wonderland. Hokkaido is popular for skiers and snowboarders, but also has incredible views and vibrant culture with natural hot springs and ice sculptures. The Sapporo Yuki Matsuri (Sapporo snow festival) is held in the city of Sapporo every year and showcases wonderful creations made from ice and snow, creating a real winter wonderland. Venturing more into the countryside, there are six national parks in Hokkaido to explore and unique indigenous wildlife. The Macaque monkeys are one of the famous animals of this region, although not exclusive to Hokkaido.

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Macaques love soaking in hot springs, sometimes while visitors are in them!
Throughout the whole of Japan in this season the air is crisp and the sky is ice-blue; a truly stunning sight. Mount Fuji is considered most beautiful against this backdrop in winter, especially when viewed from one of the surrounding national parks. The winter season embodies the aesthetic the Japanese strive for and has inspired many pieces of art and literary representations. Matsuo Basho is considered to be one of, if not the, greatest haiku poets.
One example of his winter-inspired poetry (in one translation of the Japanese) is entitled ‘Winter Garden’:
Winter garden,
The moon thinned to a thread,
Insects singing.

Spring (Haru)
We have already talked about the significance of Sakura in a previous blog, and while this blossom is highly representative of the season, there are other aspects that mark Japan’s spring as unique. During this period there is an abundance of other unique and beautiful flowers, such as tulips and Azaleas, and May is characterised by its wonderful wisteria and wildflowers. Mountainous regions are particularly popular in spring; the landscape is pristine and picturesque, and it is a stunning sight to see the rivers and streams carrying away the last snows of winter and ushering in the lush greenery of spring. There are many festivals celebrating the birth of spring and end of winter, including the Kamakura and Takayama festivals. If you are lucky enough to have a garden in Japan (this is not usual in the cities due to lack of space), spring is the best time to decorate and embellish it. Keeping the gardens neat and to the standard of wabi-sabi (Japanese aesthetics) is important in Japanese culture.

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Summer (Natsu)

Spanning from June to mid-September, summer in Japan is hot and humid, but filled with some of the most exciting festivals of the Japanese calendar. The Obon festival, occurring in mid-August, is a Buddhist celebration that honours spirits and ancestors. Japanese summer is also host to an amazing display of fireworks on different occasions. The Hanabi Taikai is an annual fireworks show held in Tokyo on the Sumida river and is incredibly popular. In true Japanese fashion, these displays are perfectly choreographed and incredible to behold, with the production of these events being meticulously planned. In between festivals, many in Japan will make a trip to the cooler areas in the mountainous regions. Hokkaido is particularly lovely in summer as it is not as humid as the rest of Japan and has many natural wonders and breathtaking landscapes to take in. These respites in the hot summer season have inspired much art and poetry. One example of a haiku describing summer is by Yosa Buson (1716-1784) which goes as follows in one English translation:

The afternoon shower.

Catch the grass or leaf,

The village sparrow.

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Autumn (Aki)

Rivalling spring in colours and beauty, Autumn in Japan is also a popular season. The vibrant reds and oranges of the leaves and deep blue skies make for a beautiful scene. The red leaves, koyo, are synonymous with the season and can be used to metaphorically describe the small hands of a child, or the colour of someone’s face when they feel embarrassed. The temperature is also more pleasant during autumn, as there is less of the humidity present than in the summer but it is still relatively warm until November. However, the beginning of Autumn does often bring in typhoons. These hurricane-like storms can cause destruction and chaos, but when the storms have cleared, the sky is perfectly set out to see the stars and the moon. September is popular for traditional moon-viewing, tsukimi. This tradition rivals that of hanami (spring flower viewing), also originating from the Heian era.

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Seasonal Designs on Atelier Japan

With seasonal depictions having a special importance within Japanese art forms, Atelier Japan features many different designs specific to Japan’s distinctive seasons. Our makers have their own individual takes on these themes, including the Henko Autumn ornament, created by Ogawa Yozan.

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Festivals in Kyoto

There are three main festivals that stand out in Kyoto’s calendar, all of which are highly anticipated. However, this vibrant and bustling city is host to many celebrations, all significant in their own way. Though most are holidays celebrated by the whole of Japan, there are special ways that Kyoto makes these events their own.

New Year’s in Kyoto
New Year is a hugely significant holiday in Japan, and has as much anticipation and build-up as Christmas in Western cultures. Only around 1% of Japan’s population are Christian, so Christmas is not a major holiday in traditional Japanese culture and is mainly celebrated commercially. New Year’s, however, is considered the major event of the year’s calendar, with celebratory feasting and gatherings of friends and family taking place. After the traditional meal on New Year’s Eve, many people in Kyoto will go to their local temple to pray for the New Year and act out the ceremonial bell ringing (joya-no-kane). It is traditional for the bell to eventually be rung 108 times because this number symbolises the sins of the flesh. From New Year’s Eve until the third of January at the latest, the people of Kyoto will visit their nearest shrine and pray for good fortune of the coming year. This ceremony is called Hatsumode, and this is the first shrine visit of the year, making it very important.

Ebisu-San
Ebisu is one of the Shichifukujin, the seven lucky gods, and is in fact the only member who is purely Japanese in origin, with the others taking their roots from Chinese or Hindu influence. In Kyoto between January 8th and 10th, the residents of Kyoto visit the Ebisu-jinja shrine. The evenings are generally considered to be the opportune time to make this visit as that is when it is most lively. As Ebisu-san is the god of prosperity, it is customary to put some money in the donation box before praying to him. After ringing the gong and saying a prayer, the devotee then goes around to the right side of the main hall and knocks on the board found there and repeats their prayers. This is because Ebisu is famously hard of hearing, as he is an old god, so this is to make sure that he is awake to listen to you.
Celebrations of the Geisha

As discussed in some of our other blogs, Geisha are an essential part of Kyoto’s cultural history and set this city apart from others in Japan. From mid-March to mid-May, there are several important occasions for the Geisha of Kyoto. The Kitano Odori is the dance that is performed between March 25th and 31st and involves each of Kyoto’s five Geisha districts. This is followed by the Kyo Odori dance, famously performed by the Miyagawa-cho Geisha district, and the main dance of April which celebrates the Sakura season, the Miyako Odori. These April dances are beautifully complemented by the illuminated temple gardens, specially decorated for this time of year.
The Matsuri Festivals

The Aoi Matsuri, Gion Matsuri and Jidai Matsuri festivals are the three main festivals of Kyoto. The word Matsuri literally translates to ‘traditional festival’ in Japanese, after all, it is widely known that Japan is a country that takes their traditional history and culture very seriously. The Aoi Matsuri, also referred to as the Kamo festival, comes about on May 15th annually and derives its name from the hollyhock leaves used for decoration throughout this festival. These leaves were initially used because they were believed to ward against natural disasters, which were most likely common during the rule of Emperor Kinmei (539-571 CE), during whose reign the festival is thought to originate. It wasn’t until the 9th century that the Aoi Matsuri was established as an annual imperial holiday by Emperor Kanmu of the Heian period, to protect the capital. Still today, hundreds of participants dress up in the traditional clothing of this era and parade from the Kyoto Imperial Palace to the Kamo Shrines, Shimogamo and Kamigamo.

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The Gion Matsuri takes place in July, with parades on the 17th and 24th of the month. Originating as part of a ritual of purification to appease the gods of fire, earthquakes and floods, the Gion district of Kyoto is where this festival takes its name from. Although this festival dates back to the 6th century, by the Kamakura period (1185-1333), it became a way for craft merchants to showcase their creations and good fortune. The highlight of Gion Matsuri is the Yoiyama parade and its floats, known as Yamaboko. These floats are beautifully decorated with tapestries and lanterns and carry around traditionally trained musicians and artists.
The Jidai Matsuri occurs on October 22nd and involves a portable shrine, a Mikoshi, and about two thousand participants dressed up in different costumes of Kyoto’s traditional history, including that of samurai. The Mikoshi is carried from the Kyoto Imperial Palace early in the morning accompanied by a military band in costume. Ending at the Heian Shrine, this festival portrays the rich and fascinating traditional history of Kyoto.

Tradition on Atelier Japan
All of the products featured on Atelier Japan draw on and are inspired by the distinguished traditional culture of Japan. Festivals and national holidays are just one part of this rich history, and our makers, Komaruya, have crafted an array of flawless festival fans such as the Aoi Festival Fan to purchase at Atelier Japan and bring this culture into your own home.

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The Allure of the Pearl

As the first precious stone to be worn by mankind, the pearl has an ancient and fascinating history. There is so much allure surrounding the pearl; this precious gem has notoriety in interactions between Kings and Queens, for example from Albert to Victoria as a gift for their third Wedding anniversary, and within art such as Vermeer’s ‘Girl with the Pearl Earring’, arguably one of the most famous paintings in the world.

World History of the Pearl

Acting as the most treasured gem in Western society until the nineteenth century when diamonds were introduced, pearls have significance in almost every society and culture. Pearls were originally used for medicinal purposes and in religious ornaments, and were seen to represent purity, chastity and feminine attributes. The first mention of the pearl in ancient historical evidence is in a Hindu legend about Krishna which dates back five thousand years, as well as in a three-thousand-year-old Chinese legend about a king’s daughter. At an old palace of a Persian king at Susa (in Western Iran), a pearl necklace was found which is believed to be from about 305 BCE. Pearls have also been found at other archaeological sites over the years, some even older than this.

Symbolism of the Pearl

Due to the colour and texture of pearls, many ancient societies associated them with the moon, particularly in Vedic and Japanese lore. In Chinese legend, black pearls symbolise wisdom and were thought to have been created inside the head of a dragon. Similarly to the Japanese myth that pearls came from the tears of mythical creatures, one Ancient Greek myth suggested that pearls were the solidified tears of the goddess of love, Aphrodite, and were symbols of love, devotion and marriage. By Roman times, the pearl was incredibly valuable and became a public show of wealth, superiority and even virtue. In fact, the pearl was so priceless there is a famous anecdote about Cleopatra crushing one of her large and priceless pearl earrings and putting it in white-wine vinegar which she then drank to prove to her lover Mark Antony that she could throw the most expensive dinner party in history. You may also have heard of the famously bonkers Roman Emperor Caligula, who tried to make his horse, Incitatus, a Roman consul and in legend gave this same horse a pearl necklace.

The Pearl in Japanese Mythology

In ancient society in Japan, it was generally believed that tears from creatures like mermaids or angels formed pearls, which gave them a magical and mysterious association. Within the Shinto religion, pearls have a special place, here the pearl is seen to encompass positive and spiritual qualities. The pearl was classed as a precious gem, tama, which comes from mi-tama, meaning soul or spirit. This classification highlights the significance of the pearl in ancient and current Japanese religious culture. Kitsune, (a fox), in English refers to fox spirits in the context of Japanese mythology. In some legends these foxes had magical pearls or gems in their possession which were very valuable to the fox and humans. 
There was also an idea of the pearl symbolically representing life, which caused women to wear them to promote fertility and pearls were sometimes put in the mouth of the dead to protect the body from decay. The pearl has also been associated with Japanese gods of luck, among other representations. Within Japanese mythology, tide jewels, which can refer to pearls, were magical gems that were used to control the waves by the sea god. During the time of Empress Jingu, legends emerged around Japan conquering Korea with tide jewels. These gems also have relation to Japanese sea dragons, or the eight dragon kings, one of which is said to have been the dragon king of sea. One legend proclaims that the sea god stole a pearl and a female pearl diver lost her life getting it back for her husband.

Pearl Production

Before the twentieth century and in some instances afterwards, pearls were found and collected through diving, which was dangerous and difficult. Interestingly, pearl divers were predominantly female in Japan, in contrast with the rest of the world where this was generally a male activity. Natural pearls come about when a parasite or other alien substance gets into a mollusc and sticks itself between the shell and the mantel. Natural pearls can also originate from oysters that produce natural saltwater pearls. These pearls, or at least perfectly round ones, are few and far between. Cultured pearls are when someone purposefully places a shell, called a nucleus, into a pearl oyster and then harvests it after a long period of time; usually between six months to three years. White Akoya pearls, black, gold and white pearls from the South Sea (mostly Tahiti, Australia and Indonesia) and Chinese freshwater pearls are the three main types of pearls.

Japan’s Monopoly on the Pearl


Japan is home to the creator of the cultured pearl business, Kokichi Mikimoto (1858-1954), who effectively built an empire on the phenomenon of cultured pearls, despite coming from a relatively poor background. Although Mikimoto eventually amassed a huge fortune from this business, creating the now well-known luxury pearl company Mikimoto, his new way of collecting pearls was initially frowned upon and discredited. Many in the pearl-selling industry proclaimed that cultured pearls were not real pearls, and inferior to those found from diving. However, since Mikimoto priced his pearls initially much lower than others, cultured pearls soon swept the globe as the new sensation. Scientists quickly disproved the theories that these pearls were of a lower quality, as the process of the pearl’s creation is the same, just man-initiated. Despite his success, Mikimoto had a controversial reputation, famously setting fire to a large amount of ‘inferior pearls’ and greeting the Emperor and Empress of Japan with greetings below their status.

Pearls and Atelier Japan


Japan is still leading the way in the cultured pearl market worldwide, and retains a reputation for high value and luxury pearls whether cultured or freshwater. Atelier Japan features a stunning selection of pearl earrings, necklaces and other pearl items. These products are all carefully crafted with great attention to detail by our wonderful makers, Karafuru, an example being the Phases of the Moon necklace.