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Gather Report

 

Past Reports in 2017





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Past Reports in 2016

Jan 11~17 2016: "Japan Brand Festival 2016"








December 2nd 2016: Chichibu Night Festival





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Past Reports in 2015







Tokyo Kimono Tour vol.2 -Asakusa-

posted Mar 12, 2017, 6:37 PM by Tsubasa Kato   [ updated Mar 13, 2017, 5:58 AM ]

::::: Event Report on March 11th, 2017 :::::

Under a clear sky, 3 beautiful Kimono ladies from 3 different countries (USA, UK and China) joined Tokyo Kimono Tour vol.2 -Asakusa-. Perfect weather, amazing photo shooting and wonderful smiles!!! We hope each and every one of you enjoyed the tour wearing Japanese Kimono, making washi paper container, and tasting salt baked yam!

Many thanks to Cristina (Junko san) for arranging the tour with all preparations and giving us a super amazing opportunity, photo shooting! A big thank-you to Mia (Miharu san) for all your help to make the event fun and run smoothly. We also thank all the guests who participated for making the event more enjoyable!

Looking forward to the next outdoor event!

 

 

 

  

 


 

 
 
 


 

 

 

 

 

  

 



 
 




Ukiyoe workshop with printing master

posted Dec 22, 2016, 1:41 AM by Tsubasa Kato   [ updated Dec 22, 2016, 1:53 AM ]

::::: Event Report on December 18th, 2016 :::::


都内、世田谷の住宅街の一角にある吉田スタジオ。じつはここは世界的にも高名な洋画家であり、版画家であった吉田博氏、その息子である吉田遠志氏らをはじめとした美術家一族のスタジオなのです。

Yoshida Studio located in a quiet residential area of Setagaya, Tokyo. Actually, this is the studio of an artist family including Hiroshi Yoshida, as known as a worldwide famous Western painter and printmaker,  and his son Toshi Yoshida.

今日の講師 沼辺新吉さんは浮世絵木版画の修行をした後、吉田遠志氏に師事し、伝統的な木版画から現代木版画までを担う、国内でも数少ない摺師として活躍されています。

Today, we learn from Mr.Shinkichi Numabe who is the Japanese certificated Ukiyoe printing artisan and experienced for 40 years. He had studied with Mr. Toshiji Yoshida.

He can print traditional woodblock prints to modern woodblock prints, and is one of the few Artisan of woodblock printing in Japan.

そして、今回はさらにスペシャル講師として、一橋大学や法政大学で伝統工芸を通じた日本理解の講師を務める、レイさんこと Mr.Ray Nault がサポートに入ります。レイさんは6年前から沼辺氏に師事し、伝統的木版画の技法の習得に励んでいます。

And on this time, as a special lecturer, Mr. Ray Nault who is the lecturer of Japanese culture understanding through traditional crafts at Hitotsubashi University and Hosei University, comes into support.

Mr.Ray Nault has studied woodblock print under Mr. Numazuma for six years, and has been striving to acquire the technique of traditional woodcut prints.


 

まずはじめに浮世絵の説明から。浮世は古くには「辛いことが多い世の中=憂き世」を表していましたが、江戸時代に入ると「儚い世の中であれば浮かれて暮らそう=浮世」となり、男女の恋愛や吉原などの遊里で遊ぶことや「当世の、現代風の」という意味も持つようになりました。

UKIYOE (literally “pictures of the floating world”) is the name given to paintings and woodblock printings primarily depicting the transitory world of the Yoshiwara—the licensed pleasure quarter  (red-light district) and the center of social life in the city of Edo (Tokyo) during 17-19Century in Japan. Originally, “UKIYO” was a Buddhist term to express the impermanence of human life. During the Edo period, however, “UKIYO” came to refer to the sensual and hedonistic pleasures of people, who embraced them all the more for their ever-changing nature.


今回の題材は古典浮世絵のなかでも有名な葛飾北斎の「冨嶽三十六景 神奈川沖浪裏」いまでいう木更津沖を通り、房総半島から江戸に物資を運んでいた船を描いています。大きな波のうねりと遠くに臨む富士山が印象的な一枚です。船の乗員もなすすべなく、縁にしがみつき、無事を祈っているようです。この細やかな色味をズレ、被り、滲みなく、幾度も版を重ねていく技量が求められます。(ワークショップで用いる版はすでに数度の摺りを終えたものです)

This day’s work is the famous UKIYOE motif,  “Under a Great Wave off the Coast at Kanazawa” (Kanagawa oki namiura)by Katsushika Hokusai, from the series Thirty Six Views of Mount Fuji (Fugaku Sanjurokkei), 1830-1832.

more detailed → https://goo.gl/JLNmY8


それぞれの物体の材質感、存在感などを出すための、木版画の表現技術としてごま摺り(物の粗めの材質感を出す)、潰し摺り(摺り込んだ色を出して透明感や空間を出す)、ぼかし摺り(遠近感、陰影を出す)などの技法を紹介してもらいます。

In order to express the material feeling, presence of each object, there are some expression technic of woodcut prints, Goma-Zuri (gives a sense of material roughness),Tsubushi-Zuri (bring out a sense of transparency and space)
Bokashi-Zuri (giving perspective, shading).


 

それでは、いよいよ木版画に挑戦!木版の上に水糊、色料を乗せて、ブラシを使って均等に刷り込んでいきます。

Let’s try woodblock printings!
At first put water glue on the woodblock, add coloring, evenly applying ink on it with a brush.


ブラシは奥と手前の毛の長さが異なっているおり、細やかな使い分けが求められます。ブラシの音をの変化から、乾いている木に絵の具が染み込んでいるかどうかを聞き分けます。

The brush has different lengths of bristles at the back and front, and we need to use properly. Artisan can distinguish from the sound of brushing whether paint penetrates into the woodblock or not yet.


  

均等に絵の具が乗せたあとは、スピード勝負。絵の具が乾かないうちに、版がずれないように和紙を乗せ、摺りまで終える手ばやさが求められます。

After painting it on, the speed is very important. Before the paint dries, you need to put a washi paper so that the plate does not slip, and have to finish printing.


  

ひと通り参加者が練習を終えて、いよいよ本番。本番の和紙は均等に湿らせた新聞紙の間に挟まれて保存されています。和紙を湿らせることで、木版画から和紙への色移りをしやすくするためです。さらに上には濡れ布を置き、乾燥を防ぎます。

Participants finished rehearsal and it is time for them to enter the production.

The Washi (Japanese papers) are sandwiched between newspapers containing moist. Additionally, it is placed a wet cloth on top to prevent drying. By making the Washi (Japanese paper) moist, it makes it easier to transfer colors from woodblock prints to Washi(Japanese paper).


参加者が皆驚いていたのは、摺りには予想以上に力強さが求められること。薄い絵の具を力強く和紙に摺り込むことで、ぼかしなどの色味の強弱を鮮やかに表現できるそうです。

All the participants were surprised that strength is required more than expected. By forcefully rubbing thin paint into Washi (Japanese paper), you can vividly express the intensity of blurred color gradation.


 


沼辺さんのお手本に、参加者からため息が漏れます。

Seeing model of Mr.Numabe, leaking the voice of admiration from participants.

 

参加者の方も徐々に勝手がつかめてきた様子。

It seems that participants also gradually get used to.

無事に全員が完成版を手にすることができました!

Finally, everyone was able to successfully get a completed version!


  

自分で仕上げた後に図版を見ると、あらためてそのきめ細やかな図柄のズレ、被りなく仕上がっていることに驚きを覚えます。

We’re surprised again at that precise pattern deviation.


     

体験のあとは、お茶で一服しながら、現代版画や古典版画の様々な作品を紹介してもらい、木版画の技法に目を見張りました。

After experiencing, we had tea with chatting over various works of contemporary prints and classic prints.

とくに印象的だったのは、木版画の芸術作品としての技法や完成度は明治、大正期が全盛期とのお話。江戸時代には大量生産を目的としたために、色味をくっきりと分けて簡単に摺る方法が多く用いられました。(上写真)しかし、作品としての価値がより高いと認められるのは、境界の色味を透明感のあるグラデーションにしていく技法です。(下写真)

Especially impressive story was that the technique and completion as a work of art of woodcut prints was at its height in Meiji and the Taisho period (19 Century).

Since it was intended for mass production in the Edo period, easier method was used to sharpen the color sharply separately.(top photo) However, it is a technique to make the color of the boundary a gradation with transparency, which is recognized as having a higher value as a work. (Bottom photo)


昨今では日本にもこの「ぼかし」の技法を用いることのできる摺師は少なくなっているのだそうです。

In recent years, there are few printing Artisans who can use this “blurring” technique in Japan as well.


 

日本人でもなかなか知らない、きめ細やかな摺りの技法。北斎や広重など、著名な絵師にばかり注目が行きがちな木版画の世界ですが、じつは彫師、摺師によって作品の完成度が増し、浮世絵文化を後押ししてきました。ぜひ、あなたも浮世絵を創り出す”影の職人の技”を体験しにいらしてください。

Japanese people also hardly know these technique of fine wood block printing technics.

Although Hokusai and Hiroshige, etc. who has attracted people as the worlds painter of woodblock printing Artisan, in fact, the works haven’t been completed without sculptor Artisan and printing Artisan. They’re hidden Artisans.

Let’s join and experience these “hidden Artisans technics” and get your own master piece made with us!



Japanese Tea Workshop in Yokohama

posted Dec 19, 2016, 5:01 PM by Tsubasa Kato   [ updated Dec 19, 2016, 5:01 PM ]

::::: Event Report on December 18th, 2016 :::::


Japanese Tea Workshop was held on December 18th 2016 at the cozy living room of a sharehouse in Yokohama. After learning about the basic of Japanese tea, each participant brewed Sencha with the just learned brewing method. Then we enjoyed the conversation with the tea and various sweets!

 



Find your “hometown” winery! Fukagawa winery Tour

posted Dec 13, 2016, 6:29 PM by Tsubasa Kato   [ updated Dec 13, 2016, 7:01 PM ]

::::: Event Report on December 10th, 2016 :::::


ぴっかぴかに晴れた土曜のお昼下りに、深川ワイナリーツアーを実施。中国、台湾、アメリカ、カナダ、日本からのメンバーでわいわいワインを楽しみました♪

It was so beautiful Saturday afternoon, We hold the Fukagawa winery tour in Monzennakacho. 7 various participants from China, Taiwan, Canada, U.S., Japan met up in the Fukagawa winery which opened since June, 2016.

ワイナリーのシャッターは降りていますが、毎日元気に営業中です。

The shutter has closed everyday, however they’ve been open every day.

 

本日のプログラム

1. 自己紹介
2. ワイナリー見学
3. 4種のワインの飲み比べ
4. フンガーフードとワインのマリアージュ
5. プチギフトのプレゼント

Today’s program.
1. Introduction
2. Winery tour
3. Tasting 4type of wine
4. Enjoy 1 glass wine and special finger food
5. Special gift for participants

みんな集合したところで、さっそくシャッターの中のワイナリー見学へ。この道18年!醸造家の上野さんが丁寧にワイン作りの工程を紹介してくれます。たまたま山陽放送さんの取材もあったので、最初は緊張気味の様子(笑)

As we gathered together, we went to the winery tour in the shutter. Mr.Ueno who is the real winemaker, has experienced for 18years, explained how to make wine in detailed. At first, he looks seriously a little because of TV crews joined us and had the interview with them.

 

深川ワイナリーでは、山梨、長野、山形など日本中からワインに適したブドウを送ってもらっています。毎回2トンものブドウが届き、高く積まれていくそうです。届いたものから、この破砕機でブドウと枝を切り離していきます。なんと、これも手作業!ブドウの様子を見ながら手作業で破砕していくことで、細かな調整が可能になるそう。

They have gathered kinds of grape for wine from all over Japan, Yamagata Pref, Nagano Pref, Yamagata Pref and so on. The grapes were crushed by hand with this machine.


最近ではオーストラリア、ニュージーランドなど南半球のブドウを探しているそうですが、そうすると日本のブドウでのワイン造りが終わった後に、年間を通じてワインを作り続けることができます。これも都市型ワイナリーならでは。

These days they’ve started to look for wine in the south earth area, for example, Australia and New Zealand. So they can make wine through all year around after Japanese wine making in the Autumn. It’s very unique feature of city style winery.

 

酵母を入れてプクプクと発酵が始まったら、タンクに移して静かに醸造していきます。上野さんは毎日テイスティングを繰り返しながら、温度を調整し、彼らのワインダイニングの料理に合うような味に調整していきます。

As for red wine, after putting yeast in and taking 2weeks, fermentation has been beginning. They transfer it to tanks. Mr.Ueno has been everyday checking and managing the temperature and the taste to suite on their Japanese cuisine dishes.

 


ひとつひとつのタンクには、ブドウの産地、銘柄が記されています。こちらは「青森 五所川原」から届いたスチューベンで作られているワインです。

In each tank, the production area of grapes, brands are marked. This is a tank of wine made with Steuben arrived from “Aomori Goshogawara”.


木樽にいれてゆっくり発酵させるものも。木樽に入れることで木のタンニンや、「バニラ」や「ナッツ」と称されるような、まろやかでスモーキーな香りがワインに移ります。

There are some wine to ferment slowly in a wooden barrel. By putting it in a wooden barrel, wood tannins and a mellow and smoky scent, called “vanilla” or “nuts”, are transferred to the wine.

 

ワインができるまでを見学した後は、待ちきれずにワインのテイスティングとフィンガフィードのマリアージュを楽しむことに。九吾郎ワインテーブルの森谷シェフが準備してくれたオリジナルメニューのフィンガーフード。元寿司職人さんなので、1品1品、細かな部分に日本料理の工夫が効いています。

<お品書き>

・わさび風味のポテトサラダ
・海藻サラダ
・自家製スモークチキンと卵
・南蛮漬け
・寿司酢で漬けたピクルス
・味噌漬けチーズ
・キノコのマリネ
・春菊のキッシュ
・自家製パテ
・深川レーズン
・角煮
・手まり寿司

*メニューは日により変わります

After watching the process of wine-made, we could not wait and enjoy marriage of wine tasting and finger food. The Chef, Mr.Moriya who had been working at the famous Sushi restaurant in Ginza, served dishes.He develops new dishes mixed Japanese taste for 九吾郎 (Kyugoro) wine table and deliver dishes to this winery every day.

<Menu>

・Smoked chicken ham and egg
・Escabeche
・Pickles with sushi vinegar
・Miso pickled cheese
・Potato salad with wasabi flavor
・Seaweed salad
・Mushroom marinade
・Quiche
・Original rustic putty
・Fukagawa raisin(with creme cheese, clams)
・Stewed pork (Kakuni)
・Finger sushi (Temari-sushi)

*menu varies depending on the day

 

オーナー中本さんは、中国で創業されていた経験もあって、中国語がペラペラ。参加者とも中国語で会話が盛り上がるシーンもありました。そして、中本さんが常々おっしゃっている、深川ワイナリーを通じて実現したいこと ”ワインを飲む人の日常やちょっと特別な日を彩るコトづくりのワイン” “体験できる、生産者の顔が見えるワイナリーづくり”などのお話に聞きいります。

The owner, Mr.Nakamoto has experienced in foundation in China, he is very fluent in Chinese and chatting with participant in Chinese, too. He also introduced why he started the winery here in Monzennakacho “Fukagwa area” and the concept of this winery.

<Concept of Fukagawa winery>
・The dairy wine for neighborhood’s dairy happiness
・Coming and tasting easily and freely with neighbors
・The special wine for neighbors’ life events
・Visualization of “Farm to Table”
・Never ending to improve with neighbors

 

みなさん、初対面ながらもすっかり打ち解けて、くつろいだ雰囲気。日本語、英語、中国語が入り混じる楽しい深川ワイナリーツアーとなりました。深川ワイナリーの皆さん、参加者の皆さん、本当にありがとうございました!

Everyone is completely informed and has a relaxed atmosphere. It became a fun Fukagawa winery tour with speaking in Japanese, English and Chinese mixed. Thank you very much!!!


<番外編>

その後は参加者の皆さんと深川散歩へ。水路を眺めながら、深川の成り立ちと歴史を紹介。

Extra edition

After that we went to Fukagawa walk. While viewing the waterway, I introduce the history and history of Fukagawa area.


まずは深川不動尊で護摩だきを見学。お寺の境内や館内の展示に外国の方はもちろん、日本人の方も目を見張っていました。

First of all, We visited Fukagawa fudoson temple to see “Goma fired” which is burning small pieces of wood on the altar to invoke divine help. Inside the temple premises and the inside of the hall, foreigners as well as Japanese were also excited.

 

少し気温も冷えてきたところに、ホットワインの出店を発見。フランス帰りのシェフが仕込んだスパイシーなホットワインで温まります。

We found a hot wine store opening when the temperature has also cooled down. It would be warmed with spicy hot wine served by the chef from France.

 

最後のスポットは富岡八幡宮。豪華絢爛なお神輿や、大きな力士像に驚きの声をあげては、下町の風情を楽しみました。

The last spot is Tomioka Hachimangu Shrine. We raised a gorgeous shamisen and surprised with the big wrestler poles, we had really enjoyed the atmosphere of the downtown.

 

Organized by TreckTreck


美濃屋 Minoya TOFU factory tour - tasting fresh TOFU and soy milk -

posted Dec 7, 2016, 6:32 PM by Tsubasa Kato   [ updated Dec 7, 2016, 6:43 PM ]

::::: Event Report on November 26th, 2016 :::::


Gathering at the small Tofu shop in the early morning of sunny Saturday for 美濃屋 Minoya TOFU factory tour.
美濃屋 MINOYA is the local TOFU factory in Morishita since 1910’s, very popular among neighbors, Sumo wrestlers and local restaurant.
Their TOFU is made by traditional methods with steel castings by Takahashi family - father and daughter -.

They showed how to make Tofu in their factory and explained the difference between Momen-Tofu and Kinugoshi-Tofu, the way they did find the beans from all over Japan.
We enjoyed tasting fresh TOFU and soy milk.
We also introduced how we cook Tofu as usual dishes on the dairy table.
It was heartwarming experience to see the small Tofu factory in the old residential districts of Tokyo!

Organized by TreckTreck


 

 

 

 







Chichibu Night Festival

posted Dec 6, 2016, 5:26 PM by Tsubasa Kato   [ updated Dec 6, 2016, 5:28 PM ]

::::: Event Report on December 2nd, 2016 :::::
 
 
The Chichibu Night Festival is one of the top three float festivals in Japan, was held on December 2 (Vigil) & 3 (Main Festival) / Chichibu Shrine area, Chichibu-shi, Saitama.

The dashi were incredible! Very beautiful and impressive, especially when passing each other in the street.
They nearly bump into each other, but pass by precariously. One of the two times, one of the met on the roof of the dashi was pushing the lamp post with his feet so that the dashi would not damage the lamp!
It is so high, too! The roof is as high as the 2nd-storey roof of the houses and stores on the street.
It is probably about 7 or 8 meters high!


 

 

 

 

 

 

 

 







 

Enjoy what’s in season in Saitama ~ Satoimo Tour!!

posted Nov 24, 2016, 4:03 PM by Tsubasa Kato   [ updated Nov 24, 2016, 4:10 PM ]

::::: Event Report on November 19th, 2016 :::::


Last Saturday on Nov 19, “Enjoy what’s in season in Saitama -Satoimo Tour-“ was held without any trouble! We were so happy to have the event without cancelling….because the weather forecast one day before saying “hard rain”, but it turned out it was just cloudy after a little rain! 

After taking a walk in the vegetable farm in Sayama, we started harvesting Satoimo and other vegetables. One elementary school girl was very good at digging Satoimo, she harvested many big ones!

Then we enjoyed special dishes using Satoimo cooked by a local café. All the dishes were delicious, deep fried mashed Satoimo, seasoned rice with Satoimo, etc, etc…. and a big surprise was the Satoimo ice cream! It was the first time to taste the ice cream made from Satoimo for most of the participants!

 

 

 





Cultural Experience 04: Indonesian Culture Tea Party

posted Oct 25, 2016, 3:16 AM by Tsubasa Kato   [ updated Oct 26, 2016, 6:10 AM ]

::::: Event Report on October 22nd, 2016 :::::

On October 22, ICT’s cultural event, Indonesian Culture Tea Party was held in CLUB PETU in Harajuku.

The first presenter of the event was Ms. Neni, a cooking & tea expert. She cooked and brought various Indonesian traditional snacks such as shrimp crackers, nut crackers, coconut dumplings, Dutch style macaroni gratin, and chicken rice sticks. After she introduced about Indonesian cultures, participants enjoyed those snacks with Indonesian Jasmine tea and white tea. We learned there are so many interesting cultures in Indonesia – for example, each motif and color of Batik (Indonesian traditional dyed fabric using wax painting) has a meaning, and the motif on Ms. Neni’s shirt was allowed for only royal families to wear long time ago.

After the tea time, Hiro, who has been working in a movie industry for long time, talked about Indonesian movies, especially about the very popular movie in Indonesia, “Rainbow Troops”. The story is about the 10 students in a poor elementary school. Also he gave us the information of the movie festival in Tokyo that will start soon, because the festival features Indonesian movies this year.

Then the last presentation was a traditional dance – by Ms. Asri. She performed a traditional dance in Betawi (Old name of Jakarta), that is usually performed in a wedding. We were all fascinated by the energetic dance with a beautiful costume!

Before finishing the party, everyone got a little souvenir from Indonesia. We thank the presenters for sharing the interesting Indonesian cultures and all the participants for coming to this event. We hope everyone enjoyed the time there!

Finally, thank you very much Haruna san for holding the event including all preparation for the day, and we would also like to appreciate Neni san (making all Indonesian food), Mr. Yoshinaga (presenter), and Ms. Irsa Agi (dance performer) for making the event more enjoyable! It must have been good experience, to touch the deep world of Indonesia.

If you are interested in joining another Cultural Experience, we have more events coming.

Please make sure to check our ICT page!



 

 

 

 

 

 

 

 

 

 





Ocha Factory Tour and BBQ party!!

posted Oct 16, 2016, 6:11 PM by Tsubasa Kato   [ updated Oct 16, 2016, 6:12 PM ]

::::: Event Report on October 15th, 2016 :::::


Last Saturday on October 15th, Factory Tour and BBQ party was held at Sayama Green Tea (Ocha) field!
Participants enjoyed the tour under the autumn blue sky – Yokota-san’s son explained how to plant tea trees, why they grow different types (cultivars) of tea trees, how to process tea leaves in the factory…
it was very informative!

While we were in the tour, Yokota-san prepared BBQ.
We enjoyed delicious beef, fish, vegetables, cheese fondue…. And the drinks were also special!
Yokota-san also prepared “Nagashi Somen”, the fun way to eat Somen noodle (boiled Somen noodle flowing along the long bamboo gutter, people waiting around the bamboo try to catch somen while it’s flowing).

We enjoyed drinks too, beer, cold Matcha, soft drinks…but the unique one is a cold brewed tea with carbonated water! Several types of teas – regular Sencha, Fukamushi Sencha, Genmaicha, Black tea - were brewed in carbonated water, the flavor was like some tea cocktail. Especially Fukamushi Sencha (Deeply steamed green tea) brewed with carbonated water tasted like tea with Mango! (Of course no flavoring!)

  


ICT Social Networking Party 2016 - Reunion and Encounter -

posted May 23, 2016, 2:35 AM by INFO ICT   [ updated May 23, 2016, 4:34 AM ]

::::: Event Report on May 21st, 2016 :::::


A huge success in "ICT Social Networking Party" on May 21st, 2016!!

THANK YOU so much to everyone who attended for our 4th anniversary party! Many thanks to 80+ wonderful ICT members, 4 special companies (KAMEDA SEIKA CO., LTD., DigitalHub.JP, TAIYO TORYO Co., Ltd, and WAKAZE) and a fantastic dance performer Eva Kestner for an exciting and memorable day!

And also a big thank-you to Mr. Kimiaki Tokuyama (Illustrator "Portrait drawing") and Ms. Saori (serving super delicious food) for making the event more enjoyable!

We really enjoyed the party with laughter, smiles and friendship!
Look forward to seeing you at our other events as well!


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Unforgettable ICT Socializing Party on May 21, 2016! Special THANKS to our lovely staff for making a fantastic event happen and giving us a big big support to ICT!! Thank you, Mie san, for working with us at ICT!! It was great having you on our team and wishing you an amazing new chapter of life ahead of you!!


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