Inspired by the materials from her childhood, Yumiko Sekine created Fog Linen, a global empire of simple, durable and classic linen products.
In the US, comfort food is melted cheese. In the UK, it means tea and toast. What is comfort food in Japan? A former Tokyo resident and his friends weigh in.
Austin Sailsbury tells a story about the path of discovery below, of connectedness seen from above and the creative intersection of a French master and Japanese craftsmanship.
Taku and Keiko Shinomoto started Tortoise and Tortoise General Store to combat all that is cheap and quick, and instead focus on quality and longevity.
For Eatrip’s multimedia food director Yuri Nomura, life is one long eating trip. We dug deep to find out about her culinary background, food philosophy and her ideas about the way we eat now.
Some days call for getting away from the city and back to nature. These photos were taken in Kamakura, filled with mossy forests and a beckoning beach, just 30 miles away from Tokyo.
Ceramicist Ryota Aoki isn’t content to just be an amazing potter; he also has a personal mission to help improve the pottery industry and ensure a place in the canon for his own work.
Here is an overview of the theme and contents of Kinfolk Issue Eight.
Cherry blossom season is fast and fleeting. Use our instructions to make your own origami paper sculptures to keep things floral all year round.
Late summer is an ideal time to amble down the path of wabi-sabi, the Japanese concept of appreciation and acceptance of imperfection and impermanence. Louisa Thomsen Brits acts as our guide.
Oakland’s Ramen Shop has quickly become a favorite stop for anyone who likes their noodles and broth made with tons of flavor, imagination and carefully chosen ingredients.
The creator of this recipe makes pickles the old-fashioned way—in cedar buckets with drop lids and covers. A gently salty, citrusy, slightly spicy little vegetable condiment that anyone will willingly and happily devour!
Japanese green tea farmers put a great deal of art, thought, patience and care into creating and consuming their product—from growing the first leaf to the tea-drinking rituals.
Treated carefully, a quality Japanese chef knife can be an extension of its owner and have a personality of its own. Here, a knife owner discusses the significance of managing the proper blade.
Smack in the center of London’s most chaotic area—where vibrant Chinatown and seedy Soho merge—those seeking comfort in the form of Japanese staples find whatever their hearts desire at the Arigato Japanese Supermarket.