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TATE: The Diary of a Japanese Man

TATE: The Diary of a Japanese Man

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2020-04-19

My key purse is Inden

Inden are lacquered deerskin handcrafts which have a tradition of more 400 years. It continues as a traditional industry to this day. Inden are strong and beautiful. My key purse is Inden and is hand-painted with Japanese patterns. This tasteful key purse is one of my favorite items. By the way, deerskin is an essential raw material of Inden, but...
Categories Crafts
2020-04-09

I discovered a wonderful wine “Domaine Mie Ikeno”

(September 2018) I discovered a wonderful wine. I had lunch in a Japanese restaurant called Kazahana at the Conrad hotel in Tokyo. I had already reserved a table and a Kaiseki. Kaiseki is a traditional multiple-course meal. I was led to a table with an ocean view. It was a fine day and from my table I was able to...
Categories Food
2020-04-06

There are two reasons why I choose traditional lacquer chopsticks

I bought some new chopsticks. These are lacquered, reddish-brown chopsticks in an oval shape. Also, they are lightweight. These chopsticks are not only beautiful but also easy to use. These chopsticks are hand crafted, so that means they are traditional Japanese craft. If a person who does not know about lacquerware look at my chopsticks, they would mistake them for...
Categories Crafts
2020-04-04

The true taste of Gyokuro

Gyokuro is a kind of Japanese green tea known to be of the high quality. The Gyokuro tea leaves are made with much labor and time, so this refined green tea is expensive. If you have never tried Gyokuro you might think that it tastes like green tea. But once you try Gyokuro it will exceed your expectations.  By the...
Categories Food
2020-03-22

Ready-made Osechi

Osechi is the traditional Japanese meal for the new year, and many Japanese people eat Osechi at the beginning of every new year. Traditionally, Osechi was homemade dish. However, in recent years, most families haven,t made Osechi. They buy ready-made Osechi at the supermarket or on the internet. It takes time and effort to make Osechi, so the arrival of...
Categories Culture/Food

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