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The Japanese art of Koromogae: caring for wool and silk for seasonal changes

The Japanese art of Koromogae: caring for wool and silk for seasonal changes

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The story of Hashi chopsticks: lacquered woods, bamboo, and etiquette

The story of Hashi chopsticks: lacquered woods, bamboo, and etiquette

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The making of Mizuhiki cords and their role in gift decoration

The making of Mizuhiki cords and their role in gift decoration

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Tag Glossario: Economy

24Sep

Nōchi (農地)

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4 mins read
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25Aug

Kanban (看板)

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3 mins read
147 Views
12Aug

Poka-yoke (ポカヨケ)

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4 mins read
150 Views
28Apr

Keiretsu (系列)

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4 mins read
350 Views
10Apr

Kaizen (改善)

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5 mins read
283 Views
26Mar

Zaibatsu (財閥)

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4 mins read
417 Views
12

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Best Japan Tools is an archive exploring Japan through the things people use, make and pass on. A different way to discover Japanese culture through everyday life, living traditions and the practices that connect past and present.
Jacopo @Dromediary

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Weekly stories about objects, rituals and daily life.

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A variety of Japanese seasonal garments, including wool and silk, neatly folded near a Paulownia wood tansu chest, with camphor wood blocks and a fabric brush resting on a side table, in a well-lit contemporary Japanese living space.

The Japanese art of Koromogae: caring for wool and silk for seasonal changes

A pair of beautifully crafted lacquered chopsticks resting on a ceramic chopstick rest, placed beside a traditional Japanese ceramic bowl filled with steamed rice, illuminated by soft natural light.

The story of Hashi chopsticks: lacquered woods, bamboo, and etiquette

A beautifully arranged collection of colorful Mizuhiki cords and intricately tied knots, artfully decorating various celebratory envelopes and small gift boxes, showcased on a smooth, light wooden surface.

The making of Mizuhiki cords and their role in gift decoration

A meticulously arranged plate of golden-brown karaage pieces, perfectly crispy, next to a small bowl of white rice, set on a dark wooden table in a warm, inviting Japanese dining space.

The Rise of Karaage in 20th-Century Japanese Dining

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