ATTEND

Past Kyoto Event: VOL 26

Thumb__e3_82_b9_e3_83_a9_e3_82_a4_e3_83_88_e3_82_9902

REFARMING

BY CHUCK KAYSER
@ VOL 26 ON SEP 02, 2017

For millennia Japan has successfully cultivated delicious, healthy produce leading to the traditions of eating local, seasonal foods grown sustainably. Chuck Kayser discusses the opportunity Japan has to combine the old ways with modern organic agriculture to regain the health of its populace and the natural environment.

千年の間日本は、美味しく、それぞれの地域の食事の伝統を牽引するような健康的な食物、旬のものがあり、持続可能な健康的食物の栽培を成功させてきました。今回Chuck Kayserさんに、人々の健康と自然環境を取り戻すために、現代の有機農業と昔ながらの農業の手法を日本は組み合わせるべきではないか、という事についてお話し頂きます

Thumb__e3_82_b9_e3_83_a9_e3_82_a4_e3_83_88_e3_82_9903

Rakugo - Sit Down Comedy

BY KENTARO YANO
@ VOL 26 ON SEP 02, 2017

Yano Kentaro share's his passion for Rakugo, Japan's traditional style of comedy, and elaborates on what he loves performing it in English.

Thumb__e3_82_b9_e3_83_a9_e3_82_a4_e3_83_88_e3_82_9903

Nihonshu Girl

BY SUMIRE MATSUURA
@ VOL 26 ON SEP 02, 2017

From her work as a writer and illustrator, Sumire Matsuura published the book, “Tipsy walks around sake breweries by Nihonshu Girl,” visiting various breweries in Kansai. Her journey is still continuing under the name, Nihonshu Girl. The reason she became interested in Nihonshu was because of her work at a shrine for the God of Sake. While working as a miko at the shrine, she got to know about the history of sacred wine and realized how wonderful it was. Now she wants more people to know about this culture. Her life has become richer by Nihonshu, and here she shares her love and appreciation.

ルポ&イラストレーターとして、関西の酒蔵を巡った自著「日本酒ガールのほろ酔い蔵さんぽ」を出版し、〝日本酒ガール〟として、酒蔵を巡る旅を続けています。そもそも日本酒に興味を持ったきっかけは、京都の“お酒の神様”を祀る神社に就職したこと。巫女をしていた経験の中で、御神酒の歴史にふれ、すばらしさに気づいたとき、もっと多くの人に、この文化を伝えていきたいと思いました。日本酒との出会いが、私の人生を豊かにしてくれたことに感謝を込めてー。

Thumb__e3_82_b9_e3_83_a9_e3_82_a4_e3_83_88_e3_82_9918

Indonesian Batik Meets Japanese Kimono

BY YASUYO FUJIMOTO
@ VOL 26 ON SEP 02, 2017

Batik is a form of traditional wax-resist dyeing originally from Java island in Indonesia. In Yasuyo Fujimoto's presentation, she talks about how she encountered batik, the royal batik tradition of Java island, how she uses batik in her kimono dyeing work, as well as recent projects. She also touches on what she wants to do in the future.

インドネシア・ジャワ島に伝わる、伝統的なろうけつ染めの技法、バティック。私がバティックを始めたきっかけと、ジャワに伝わる王宮のバティックのこと、バティックで着物を作るようになった背景、現在の取り組み、そしてこれからのことをお話させていただきたいと思います。

Thumb__e3_82_b9_e3_83_a9_e3_82_a4_e3_83_88_e3_82_9908

Beyond Ikebana

BY MASATO KISHI
@ VOL 26 ON SEP 02, 2017

Although Masato Kishi has studied kado and ikebana, he believes the key to this expression can be found in the world of art and design. Through this daily practice, flowers bring about new encounters and discoveries.

華道・生け花を学んだ私ですが、その表現のヒントは花以外のアートやデザインです。花は日々新しい発見と出会いをもたらしてくれます。

Thumb__e3_82_b9_e3_83_a9_e3_82_a4_e3_83_88_e3_82_9909

Japanese Tea: Tradition and Innovation

BY SIMONA ZAVADCKYTE
@ VOL 26 ON SEP 02, 2017

In "Japanese Tea: Tradition and Innovation" From PechaKucha Night Kyoto Vol. 26Simona Zavadckyte explores how Japanese tea was made traditionally, how it is currently made today and some of the new developments involving tea in Japan.

Tea is the second most common drink in the world and it has been in Japan for around for over 800 years. Through time it has developed distinct culture and traditions. 

お茶は、世界で2番目によく飲まれている飲み物で、800年以上の間日本でも飲まれてきました。時を経て、お茶の文化と伝統はめざましく発展しました。発表では、日本のお茶がどのように伝統的になったか、今日どのように作られているか、日本のお茶に関した新しい発展についてお話しする予定です。

Thumb__e3_82_b9_e3_83_a9_e3_82_a4_e3_83_88_e3_82_9905

Calligraphy Culture

BY KAZUKI YAMANE
@ VOL 26 ON SEP 02, 2017

Kazuki Yamane has been practicing calligraphy since he was a child, and in university, he majored in classical calligraphy. After graduating, he went to Australia where he came into contact with various languages and cultures.
For Kazuki, as a Japanese, the language he uses -- kanji and hiragana -- are not just tools for living, but they fascinate us and are appreciated from in and outside of Japan. Here he shares the beauty that these characters hold, through studying their appearances and content. And in this age where we type more than write, he offers a performance in the hopes the audience will take more interest in writing through physical experience.

幼少より字を習い続け、大学で古典的な書道を専攻。卒業後、渡豪し、様々な言語や文化に触れる。
私日本人が使う言語である漢字と平仮名が、生活するための道具であるのにもかかわらず、なぜ芸術として国内外から評価され、私たちを魅了するのか。文字の持つ美しさを、外側と内側から考察し、皆さんに知っていただきたいと思います。そして、文字を書くことよりも打つことが多くなった現代で、文字に興味をもっと持ってもらうために、文字を身体で感じてもらうperformanceをしたいと考えています。

Thumb__e3_82_b9_e3_83_a9_e3_82_a4_e3_83_88_e3_82_9910

One life One chance!

BY TORU TSUJI
@ VOL 26 ON SEP 02, 2017

After graduating from high school, Toru Tsuji worked in a hip hop fashion shop for three years. After that, he visited Jamaica. Returning to Japan, he began working at his family business of making traditional Kyoto-style wire netting (kanaami), and it's been 15 years since. Here he shares his experiences so far, having visited over 12 countries, and discusses the future of traditional crafts in Japan and around the world.

高校卒業後にHIP HOPのお店で働いて3年。その後にジャマイカに行き帰国後に家業である京都の伝統工芸の京金網の仕事に従事して15年。これまでの経験と、 今日までに12ヵ国に行って感じた事や伝統工芸の未来についてお話させていただきます。

 

 

Thumb__e3_82_b9_e3_83_a9_e3_82_a4_e3_83_88_e3_82_9921

Tsugaru Shamisen

BY KOJI HATA
@ VOL 26 ON SEP 02, 2017

Based in Kyoto, Koji Hata plays “Tsugaru shimisen,” a form of music that was born on the road. Although there are fans of this music, did you know this was originally born as a way to survive? The Tohoku region of Japan has the harshest climate in all of Japan, and for those who have poor eyesight, they could no longer work on the farm. As a way to survive, people began traveling around with shamisen in hand performing as a way to get food to survive. From these roots, Tsugaru shamisen has grown into a music loved around the world. I’d like to talk about this.

道端で生まれた音楽『津軽三味線』京都を中心に津軽三味線演奏活動をしている、はたこうじ と申します。
今や世界中に愛好家がいる津軽三味線ですが、元々、生きていく為に生まれた音楽だというのはご存じでしょうか。
かつて東北地方では日本で最も過酷な気候の為、目を悪くしてしまう人も少なくなく、そういった人達の中には農作業もままならないために、三味線を片手に演奏して回る事で、生活の糧を得ようとする者も出てきました。
こういった背景で津軽三味線のルーツが生まれ、世界で愛される音楽に育ちました。
そんなお話をさせていただきます。

Mark Dytham
Architect & PechaKucha Night Founder, Klein Dytham architecture in Tokyo
Chuck Kayser (ケイザー)
Farmer, Midori Farm in Kyoto
Toru Tsuji
in Kyoto
Yasuyo Fujimoto
Batik Artist in Kyoto
Simona Zavadckyte
Kyoto Obubu Tea Farms in Kyoto