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Something Sakura: The history of the iconic Japanese cherry blossom.

One thing that instantly comes to mind when we think of Japan is the iconic sakura flower, or as it is more commonly known, the cherry blossom. The sakura flower can be found on a few trees of the prunus genus, but is most recognisable in its form on the Japanese cherry blossom. Present in many countries other than Japan, sakura has made its home in plenty of locations in the Northern Hemisphere with temperate climates. Nepal, India, Taiwan, Korea and China are just some of the other countries that are host to this beautiful and symbolic piece of nature. Despite its Western name, the fruit produced by the sakura varieties that have been cultivated for ornamental use is small and unpalatable; edible cherries are generally cultivated from other sakura-related plant species. The beautiful nature of the cherry blossom is appreciated far more for its symbolism and national significance. Let’s take a look at why the cherry blossom is such an embedded part of Japanese culture and how it is celebrated.

Symbolism of the Sakura

In Japan, the symbolism surrounding cherry blossom often refers to thoughts on human life with the glorious yet short-lived nature of the season acting as a reminder of our mortality. Similarly, cherry blossom symbolism is also linked to clouds due to the way that the flowers bloom in groups, again acting as a metaphor for the short nature of life. This sort of symbolism is often associated with Buddhist influences and the concept of ‘mono no aware’, meaning ‘the pathos of things’ that dates back to the 18th century.

Cherry Blossom and Rebirth

The cherry blossom is not only seen as a symbol of life and death but as a symbol of renewal. With the blossom creating dramatic and inspiring scenes during the Spring season, it’s no wonder that cherry blossom is so closely associated with this time of renewal and optimism where the Japanese calendar year begins, children return to school and workers start their new jobs.
‘Hanami’ is an incredibly popular Japanese tradition in which friends and family gather under a beautiful blooming sakura tree to celebrate the season. It is common for those who sit beneath the sakura in bloom to eat lunch and drink sake as a form of cheerful celebration. This custom dates back to the Nara period of Japanese history where the custom was limited to only the most elite of the Imperial Court, however, this tradition soon caught on and began to spread to samurai society. By the Edo period, gathering under the sakura was common amongst all members of society. As a way of encouraging more people to sit beneath the cherry blossom, Tokugawa Yoshimune, the ruler of Japan during the 1700s, planted areas filled with sakura trees, ready to be enjoyed and admired.

Celebration of the Cherry Blossom

Another traditional custom in Japan is the tracking of the ‘sakura zensen’, the cherry blossom front. Every year, both the Japanese Meteorological Agency and the public follow the sakura cherry blossom as it blooms northward through the country. The blossoming of the delicate sakura flowers begins in January in the southernmost prefecture of Japan, Okinawa, it then blooms in swathes across the nation before reaching Kyoto and Tokyo during the end of March. The cherry blossom then continues to make its annual appearance in areas of Japan with higher altitudes to finally arrive in Hokkaido after a few weeks. The people of Japan keep a close eye on the forecasts of the sakura, turning out in large groups at a number of parks, shrines and temples, accompanied by family and friends to watch the pretty petals dance in these traditional flower-viewing parties. This tradition celebrates the true beauty of the sakura and makes for the perfect view to enjoy whilst relaxing with those closest to you.
The celebration of the captivating colour and natural beauty of the sakura is an ancient Japanese tradition that is still upheld in modern Japan today. Rich in symbolism in Japanese culture, the influences of sakura can be found all over. From Japanese art and anime to clothing styles and stationery, this delicate flower is a renowned national flower and a true cultural icon of Japan.
If you’re looking to find something that depicts the beautiful spring season and the stunning sakura flower, browse our unique collection at Atelier Japan. Here you’ll discover a range of cherry blossom inspired cutlery stands, jewellery, pottery and fans that are perfect for celebrating the natural beauty and history of the sakura. https://www.atelierjapan.co.uk/
 
         

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Japanese Entertainment: The history of Geisha

Over the years, many Japanese traditions have evolved, including that of the geisha; a piece of Japanese culture that exemplifies just how much influences from all areas of history and society can alter a long-held tradition. Geisha are Japanese women who entertain through the performance of ancient skills such as art, dance and signing. Characterised in appearance by distinctive Japanese costumes and makeup, the signature style is instantly recognisable. With many stages to the training of becoming a geisha and the levels of accomplishment thereafter, there is more than meets the eye to this iconic part of Japanese culture. Let’s take a look at the history of geisha and how its traditions have changed over time.

Early origins

In early Japanese history, female entertainers were often girls whose families were displaced during the struggles of the early 600s. Whilst Saburuko girls sold sexual services, others with a higher level of education made their living by entertaining at high-class social gatherings, initiating the start of geisha culture.
As this new culture grew, so did the emergence of beauty-focused, elite female performers.
‘Tayuu’ would entertain both as an actress and a prostitute during the 16th century. This early geisha performed dances and skits, a new form of Japanese art dubbed as ‘kabuku’ which meant ‘to be wild and outrageous’. These dances and acts were also the beginning of Kabuki theatre, a classical Japanese dance-drama that features dance and elaborate looks similar to that of the geisha.

Emergence of the geisha

Near the turn of the 18th-century, the first geisha began to appear. The first recordings were males who entertained customers waiting to see the most popular and gifted courtesans. It wasn’t until after 1760 that female geisha become more known and worked in the same establishments as male geisha after first performing as ‘dancing girls’ from a young age in the private homes of the upper-class samurai.

Rise of the culture

By 1800, being a geisha was considered a female occupation and as time evolved so did the style of dress, which would soon be emulated by fashionable women throughout society. The many different ranks and classifications of geisha meant that whilst some still chose to have engagements with male customers, others were strictly seen for their performance of traditional art forms.
Highly accomplished geisha began to offer an even more unique style of entertainment during the 18th century. Many courtesans entertained their clients by singing, dancing and playing music, with the exception of some renowned poets and calligraphers.
The popularity continually grew until World War II. The war brought a huge decline in the arts, meaning most of the women were forced to work in factories or elsewhere. The geisha lost its name and status during this time as many prostitutes began to refer to themselves as geisha girls to American military men. In 1944, geisha tea houses, bars and homes were forced to close. Within a year they were allowed to re-open, but with only a few women returning to the areas that were once at the heart of geisha culture, it was decided that as much of the custom and culture linked to the geisha name as possible would be preserved by rejecting Western influences and reverting back to the traditional standards of the profession.

Modern influence

Modern geisha still live on in traditional houses called ‘okiya’, where they spend their time in training as young apprentices, though the number of women taking on the role is continually in decline. New rules mean that girls must go to school until they are 15 before they can make the choice to train to become a geisha; a contradiction of traditional training methods where girls began training when they were around the age of six. However, they can still study and practice traditional Japanese instruments, songs, calligraphy, dances, tea ceremonies, literature and poetry to have the skills needed to perform in the future. In modern Japan, geisha and their apprentices are now a rare sight outside of the tea house and entertainment district, with the most common place to see their influence being that of tourists paying a fee to be dressed up as one.
There is a lot to learn about this culture, history, and its continual transformation. The performance and lifestyle of the geisha will always remain a tradition of Japan with the efforts to increase the numbers of geisha being something of a priority. For many people, this ancient form of entertainment is one that should remain extraordinary, not just a tourist attraction.
At Atelier Japan, we focus on traditional Japanese culture and history throughout all of our products. Go online to find an exquisite range of traditional Japanese tea, pottery, jewellery and silverware and let us bring traditional Japanese design to your home.
https://www.atelierjapan.co.uk/
 
          
 
 

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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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