Musubi Kiln Journal

A Festive Summer Night under the Charm of Blue and White

Japan's natsu matsuri, or “summer festivals,” date back to the Edo period (1603 CE–1868 CE).

Nishikata Hiroshi : l'expertise de l'industrie de la joaillerie au service de l'innovation Tsuiki

Discover how Nishikata Hiroshi blends jewelry expertise with traditional tsuiki metal craftsmanship at Seigado.

The Crafting Secrets of Chawanmushi Bowls

Discover Tasei Kiln's chawanmushi bowls, their seasonal designs, expert craftsmanship, and role in Japanese dining.

Tsujii Musashi: Crafting Earth's Bounty through Farming and Pottery

Meet artisan Tsujii Musashi, who incorporates motifs from his farmstead lifestyle into his Mino ware pottery pieces.

No Knife, No Cuisine: All About Japanese Kitchen Knives

Explore our guide to Japanese kitchen knives. Learn about different types, their history, and their unique uses.

Aesthetic Chawanmushi Bowls: Multiple Uses and Visual Appeal

Discover the many uses of chawanmushi bowls, perfect for not only egg custard, but for soups, side dishes, and desserts.

Chawanmushi Recipe: The Ultimate Japanese Comfort Food

Learn how to make chawanmushi, or Japanese savory egg custard, delicately steamed for a warm, flavorful experience.

Set for Summer: Musubi Mono Japanese Dinnerware Sets

Découvrez les derniers services de table Musubi Mono pour l'été. Découvrez le savoir-faire artisanal de chaque pièce soigneusement sélectionnée.

A Breeze of Celadon: Table of Cool Delights

Let your table be an oasis of refreshment featuring vibrant summer fruits and icy sweets presented on fine porcelain and Edo glass in colors that cool and invigorate.

Discovering Japan's Summer Fruit Delights

Learn about Japan's summer fruits, featuring juicy watermelons, Shine Muscat grapes, aromatic plums, and peaches.

Toguri Museum of Art: Enchanted by the Beauty of Nabeshima and Kinrande

Explore the Toguri Museum, known for its beautiful collection of Hizen porcelain, including Imari and Nabeshima ware.

Fukushima Reiko: Conveying the Charm of Akae-Saibyo With Modern Sensibilities

Meet Kutani ware artisan Fukushima Reiko, who combines modern styles with traditional red akae-saibyo painting techniques.

Menus alléchants à base de tofu du passé

Explore tofu’s culinary past with recipes from the Edo-period cookbook, Tofu Hyakuchin, with dishes still popular today.

A Refreshing Summer Kappo Dining Experience with Celadon

Enter the world of celadon, a timeless and serene shade that gracefully shifts from white to light green.

Nishikata Ryota: The Passion and Challenges of Tsuiki

Learn about tsuiki from master craftsman Nishikata Ryota, who creates intricate metal pieces in the pursuit of perfection.

Aphotic Restaurant Shines a Light on Traceable Seafood in SF

Discover Chef Peter Hemsley's Aphotic, where traditional Japanese tableware and traceable seafood mesh seamlessly.