Stories
The Vernal Equinox in Japan — A Moment of Balance
In Japan, the Vernal Equinox (春分) is a seasonal turning point when day and night find balance, and nature begins to soften into spring. More than a date on the calendar, Shunbun invites reflection, quiet movement toward warmth, and an awareness of changing light and life.
The Difference Between Yunomi, Guinomi, and Ochoko
In Japan, small cups often carry specific names shaped by their role in daily life. Yunomi, guinomi, and ochoko may appear similar at first glance, yet each belongs to a distinct tradition of tea or sake. This guide explores their differences and the subtle rituals they represent.
Where to Stay in Hokuriku: Ryokan, Boutique Inns, and Mountain Retreats
Staying in Hokuriku is as much about atmosphere as location. From riverside retreats in Toyama to minimalist hotels in Kanazawa and intimate inns in Fukui’s mountains, accommodations here reflect the region’s close relationship with nature and craft. These selected stays offer thoughtful design, seasonal cuisine, and a sense of place—making them ideal bases for exploring Hokuriku’s quieter landscapes and traditions.
Hokuriku: Japan’s Quiet Coast of Craft, Cuisine, and Mountains
Hokuriku, stretching along Japan’s Sea of Japan coast through Toyama, Ishikawa, and Fukui, is a region shaped by mountains, water, and craft. Known for its heavy winters and rich natural resources, it has developed a culture rooted in food, making, and seasonal life. This four-part series explores Hokuriku through its landscapes, traditions, and daily practices—offering a slower, more intimate way to experience Japan beyond its major cities.
What to Do in Hokuriku: Crafts, Villages, and Living Traditions
Hokuriku offers experiences rooted in making, movement, and quiet observation. Visitors can explore centuries-old villages, walk through preserved geisha districts, and witness traditional crafts such as metal casting, knife making, and washi paper production. In Ishikawa, long-established traditions of lacquerware and Kutani ceramicware reveal how surface, form, and function evolve through generations of artisans. From moss-covered shrine paths to hands-on workshops and Zen meditation, these activities show how history and daily life remain closely intertwined across Toyama, Ishikawa, and Fukui.
Where to Eat and Drink in Hokuriku: Ramen, Sushi, Soba, and Sake
Hokuriku’s cuisine is shaped by its geography, where alpine rivers meet the deep waters of the Sea of Japan. From Toyama’s famously fresh sushi and rich black ramen to handmade soba in Fukui and centuries-old sake breweries in Kanazawa, food here reflects both abundance and restraint. This chapter of the series focuses on local specialties and the artisans behind them, revealing how regional ingredients and tradition define the Hokuriku table.
Setsubun in Japan — Marking the Threshold of Spring
Setsubun in Japan: Traditional Bean-Throwing Rituals and Seasonal Customs
Learn about Setsubun, the Japanese ritual marking the transition from winter to spring, including bean-throwing, home preparations, and symbolic craft objects.
Ruth Asawa at MoMA: Learning to See Through Making
Seeing Ruth Asawa’s work at MoMA reveals an artist deeply shaped by process, repetition, and the hand. Beyond her iconic wire sculptures, the exhibition offers insight into how drawing, material, and time come together—inviting viewers to spend time with the work rather than simply look at it.
Kiribako: Where Practicality Becomes Beauty
Kiribako, traditional Japanese storage boxes made from paulownia wood, have been used for centuries to protect ceramics, textiles, and treasured objects. Valued for their practical function as much as their understated form, these boxes reflect a Japanese approach to craft where preservation, material choice, and thoughtful design are inseparable.
Welcoming the Year in Japan — Oshōgatsu Traditions at Home
Welcoming the Year in Japan: Oshōgatsu Traditions at Home
Discover how the New Year is celebrated in Japan with Oshōgatsu traditions, from home preparation and osechi dishes to subtle craft objects and rituals.
How the Year Ends in Japan — Preparing for a New Beginning
How the Year Ends in Japan: Traditional Year-End Rituals
Explore how the year ends in Japan through traditional rituals such as Ōsōji, shimekazari, kagami mochi, toshikoshi soba, and New Year’s Eve temple bells.
Winter Solstice in Japan: Celebrating Tōji with Traditions and Crafts
The Japanese winter solstice, Tōji, is celebrated with traditions like yuzuyu (yuzu baths) to promote health. Crafted bathware, candles, and pottery enhance the rituals, blending tradition and artistry. Seasonal dishes, such as kabocha squash served in handmade bowls, add warmth to the celebration.
Tsukimi: Japan’s Timeless Moon-Viewing Tradition
Tsukimi, or “moon viewing,” is a centuries-old Japanese tradition celebrating the autumn full moon with seasonal offerings like tsukimi dango and susuki grass. Observed in mid-September and October, this festival honors nature’s beauty and the gratitude of harvest time.
Boxed In Beauty: A Digest of the New York Times Article on Japan’s Deeply Rooted Packaging Culture
Boxed In Beauty: A Digest of the New York Times Article on Japan’s Deeply Rooted Packaging Culture
Exploring how Japan’s reverence for boxes—crafted from paulownia wood, lacquer, and cloth—reflects centuries of artistry, order, and cultural meaning.
Kumidashi: The Elegant Japanese Tea Cup Tradition
Kumidashi: The Elegant Japanese Tea Cup Tradition
In the world of Japanese tea, vessels are more than functional—they shape the entire experience. Among them, the kumidashi (汲み出し) stands out for its refined form and thoughtful purpose.
What is a Kumidashi?
Kumidashi are wide, shallow cups traditionally used for high-grade green teas such as gyokuro or sencha. Their open shape allows the tea’s aroma to gently rise, its color to be fully appreciated, and its temperature to be enjoyed at its most delicate point.
Kumidashi vs. Yunomi
While the yunomi is a taller, everyday cup for casual tea drinking, the kumidashi is used for more formal, mindful occasions—often when serving guests a first, exquisite brew. The shallow profile and thin rim are intentional, inviting the drinker to savor each sip slowly.
A Brief History
The use of kumidashi can be traced back to tea culture in the Edo period (1603–1868), where presentation and seasonality were as important as taste. Over time, potters refined the shape and glazing to suit different teas, creating a tradition that blends utility and art.
Kotaro Ikura’s Celadon Kumidashi
Contemporary ceramic artist Kotaro Ikura brings this tradition into the present with his celadon-glazed kumidashi. Each cup is hand-carved with facets, glazed in pale blue, and finished with an exceptionally thin rim—a testament to his skill. His signature is inscribed on the base, marking each as a unique work of craft.
In using a kumidashi, you’re not just drinking tea—you’re connecting with centuries of Japanese culture, and with the quiet pleasure of truly seeing, smelling, and tasting your tea.
Explore our Celadon Kumidashi Cup by Kotaro Ikura to bring this tradition into your home.
Kiriko Glass Art: A Timeless Japanese Tradition
Kiriko Day celebrates Japan's timeless glass art, showcasing the intricate craftsmanship of Edo and Satsuma Kiriko. These beautifully cut and colored glass pieces blend tradition with modern elegance. Honored in Japan and admired globally, Kiriko reflects the enduring artistry of Japanese culture, making it a symbol of beauty and innovation in both décor and everyday life.
Ocha Nouveau
Spring brings an exciting time for green tea lovers—shincha season! Shincha (新茶), meaning “new tea,” is the first flush of Japanese green tea, handpicked in early spring and celebrated for its delicate flavor, enticing aroma, and invigorating freshness. Unlike other green teas, shincha is lightly processed, capturing the essence of the season in every sip. Available for a limited time, this fleeting treasure is cherished in Japan and beyond. If you’re lucky enough to find shincha near you, don’t miss the chance to savor this once-a-year delight!
NamaZake: Spring’s Freshest Sip
Welcoming spring in Japan means enjoying namazake, a fresh, unpasteurized brew that captures the vibrant flavors of the new brewing season. Best served chilled, this seasonal delight pairs beautifully with springtime cuisine and hanami celebrations.
Setsubun: Welcoming Spring with Tradition and Craft
Setsubun, celebrated on February 3rd, marks the arrival of spring in Japan. Known for its mamemaki ritual—throwing roasted beans to drive out evil spirits and invite good fortune—the day blends vibrant traditions with symbolic customs. From handcrafted oni masks to ehōmaki sushi rolls, Setsubun is a time to reflect on renewal and appreciate the artistry woven into seasonal celebrations.
Timeless Beauty in Tea and Craftsmanship
The Kodo Kiyooka Rinka Plate, with its delicate, petal-like edges and subtly crackled glaze, embodies the organic beauty of Japanese ceramics. Paired with the aged patina of a 150-year-old vintage tea bowl, holding a rich matcha hue, this scene evokes the quiet refinement of a traditional tea moment.