The ‘tashinami’ of free spirits

We explore the history and traditional importance of Okinawan bashofu (textile made of banana fiber) through living national treasure, Toshiko Taira, who has dedicated her life to its revival.

The interview explores architect Hiroshi Nakamura’s plan and concept of the Shinpujuyo-sho and Seishin-sho at Toshogu Shrine in Ueno, Tokyo.

Fumito Takekura, author of the bestseller 土偶を読む (Reading Dogū), which won both the Suntory Prize for Social Science and Humanities and the Jun Miura Prize, discusses the Jomon culture and contemporary social issues.

Restaurant Kabi opened in 2017. The driving force of the two co-owners is their “offensive strategy”, one that doesn’t change their personal style.

In the Ohaga area of Misaki, Okayama, one Yamabushi (ascetics of Japan’s ancient mountain religion) is taking on the challenge of making natural wine. TOKION explores the winemaking process at Yamabiko Winery, where winemaking is part of the ascetic practice.

In the Ohaga area of Misaki, Okayama, one Yamabushi (ascetics of Japan’s ancient mountain religion) is taking on the challenge of making natural wine. TOKION delves into the harvest of grapes at Yamabiko Winery, where winemaking is part of the ascetic practice.

Noh performer, Noboru Yasuda, who published A Journey to Search for the Invisible in June, discusses the important values deriving from noh: “the ability to be cognizant of intangibility.”

Motoyoshi Kaburagi, the 8th generation owner of Kutani ware’s long-established pottery, Kaburagi Shoten, talks about the background of the combination of that famous graffiti and Kutani ware which is characterized by beautiful golden decorations.

Not a few invisible elements including the hospitality determine the comfortableness of the stay experience. In the first part, we will explore the notion of true comfort and introduce luxury experience from an example of an urban stay setting.

In the Misaki area of Okayama, which has been selected as having one of the top 100 terraced rice fields in Japan, one Yamabushi (ascetics of Japan’s ancient mountain religion) is taking on the challenge of making natural wine. TOKION takes a closer look at the Yamabiko Winery, where winemaking is part of the ascetic practice.