Chiiori | Tokushima
The Chiiori dream, shared by many people over the years, is to find in Japan a place in the countryside that retains its original beauty, and there to build an eco-friendly community deeply rooted in Japan’s traditional culture.
STORIES
Kungyokudo | Kyoto
Kungyokudo maintains tradition using only natural ingredients such as sandalwood, cinnamon, aloeswood, frankincense, and an assortment of wild plants. Burning Kungyokudo incense envelopes the senses in an aromatic calm.
Buaisou | Tokushima
The farmer-artisans at BUAISOU are the latest heirs to a longstanding tradition. By carefully overseeing the plant through each step—cultivation, fermentation, dye, and design—they bring truth to the words, “farm to closet” clothing.
Fuukidou | Niigata
Today, Fuukidou is in its third generation and focuses exclusively on copperware for everyday use in the home. With pieces equally striking and elegant, each meticulously hammer-formed object is unlike any other, and changes with time.
Taste of Vermicular | Aichi
Some appliances aim for convenience, though many of them lack durability; by contrast, Vermicular engineered the Musui–Kamado for performance and quality.
Glitch Coffee | Tokyo
Though there are many types of konbu, the premium grade of Japanese lore is ma-konbu. In Osaka, the masters of ma-konbu come from the Doi family and the company bearing their name: Konbu Doi.
Konbu Doi | Osaka
Though there are many types of konbu, the premium grade of Japanese lore is ma-konbu. In Osaka, the masters of ma-konbu come from the Doi family and the company bearing their name: Konbu Doi.
Kotohira-gu | Kagawa
For at least a thousand years, Kotohira-gu was the reason Japanese throughout the country made the pilgrimage to Shikoku island. It wasn’t for the udon.
Iya Valley | Tokushima
The thatched roof village-scape, densely forested topography, and enduring local foods underscore the feeling that Iya is a thread connecting us to a Japan that has mostly withered away. It is where a seemingly lost Japan can be found.
Vermicular | Aichi
When considering the right tool for the kitchen, the best ones merge durability, functionality, and potential—that is, how far one can take cooking within the limits of the tool itself. Leave it to the Japanese to channel generations of perfection-seeking into something genuinely noteworthy: Vermicular’s Musui–Kamado.
