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Jikifu: A Japanese Aesthetics of Taste

by Shinichiro Ogata Tokio University Press
Pub Date:
Hbk 160 pages
AU$162.00 NZ$164.35
Product Status: Not Our Publication - we no longer distribute
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Washoku, or Japanese cuisine, was registered for the UNESCO Intangible Cultural Heritages Program in 2013. Its transient beauty, with natural ingredients, refined techniques, and spatial sense, has been the object of Shinichiro Ogata's work throughout his career. In this beautifully produced book, he demonstrates the modern, innovative, but truly traditional aesthetic of washoku, as curated for the University Museum of the University of Tokyo.

This collection of photography of Japanese cuisine, with ingredients and selected tablewares by Shinichiro Ogata, a prominent designer who works on Japan's total art of washoku, conveys the aesthetic principles of the pinnacles of Japanese culinary achievements.


Table of ContentsForeword (Ogata)Introduction (Yoshiaki Nishino, Director, the University Museum, the University of Tokyo)Dishes of the Seasons, Ingredients, TablewareTiger Globefish, Boar, Royal Fern, Wild Duck, Red Tilefish, Bamboo Shoot Young Ayu, Horsehair Crab, Manganji Pepper, Kamo Eggplant, Corn, Lotus Root, Conger Pipe, Matsutake Mashroom, Chub Mackerel, Dried Japanese Persimmon, Spiny Lobster, Mushrooms, Sweet Bean Paste, Snow Crab, Shellfish, Dry Seaweed, Soft-Shelled TurtleCommentary Essay, "From Eating to Devouring: A Dialogue with Shinichiro Ogata" (Nishino)List of Tableware

Shinichiro Ogata is a designer and affiliate associate professor at the Intermediatheque Department, the University Museum, the University of Tokyo. The founder of the design studio Simplicity, he practices his culinary works in his restaurants and confectionaries and has been frequently recognized and awarded for his design.

Introduction by Yoshiaki Nishino is a professor and director of the University Museum at the University of Tokyo.