Hunter Gathering with Tomoko Konoike
This is a guest post by Anna Jamieson at Japan Objects (www.japanobjects.com) This autumn, feast on the otherworldly paintings of Japanese artist Tomoko Konoike. Here at Japan Objects we spoke to Konoike about her show: ‘Hunter Gatherer’ now on at the Akita Prefectural Museum of Modern Art until November 25, 2018. Tomoko Konoike…
Read MoreMeet the KJ Team: Minechika Endo
Lisa Nilsson continues our series of interview with our super volunteers. She speaks to KJ photographer, Minechika Endo.
Read MoreMeet the KJ Team: Maithilee Jadeja
Lisa Nilsson speaks to some of our volunteers based in Kyoto. First up is Maithilee Jadeja.
Read MoreInterview with David Cozy, KJ Reviews Editor
“What I am most proud of as an editor is that I have expanded the stable of writers who review for us, both bringing in talented people new to KJ, and also enticing those who’d done other kinds of writing for KJ over to the reviews section.”
Read MoreKJ x Tea Life Audio
Tune in to TeaLife Audio, on everything Cha-no-yu!
Read MoreTalking Yunnan
KJ’s director Lucinda Cowing spoke to Matt Dagher-Margosian, CEO at Asia Art Tours (www.asiaarttours.com), about Yunnan Province, China, where both have spent considerable time. Bordering Tibet to the north, Myanmar to the West and Vietnam to the South, the region has been exposed to the cultures of continent in ways that the rest of the…
Read MoreA Distant Flickering Light: The Hibakusha Peace Movement
Mrs. Koko Kondo showing the manuscript written by her father, Reverend Kiyoshi Tanimoto, that inspired John Hersey’s classic, Hiroshima. Do you think the Hibakusha are still important? They are still very important. This is because those individuals of Hiroshima and Nagasaki are the only humans who have ever experienced and survived a nuclear bombing. That…
Read MoreKimono Style – A Guide
Guest post by Martin McKellar I respect the versatility of traditional Japanese kimono. What could give more convenience than a sleeve, the end of which serves as a pocket? How many times have I had to wrestle an item out of my front pocket while I sit scrunched up in the car in traffic? The…
Read MoreExploring Shiga: The Sacred Sites of Otsu
KJ’s Hirisha Mehta and Lisa Nilsson were hosted by Yukiko Reis at Biwako Visitors Bureau on an excursion of Otsu’s most important sacred sites, ahead of KJ’s Autumn/Winter issue: “Devotion.” Situated on the south-western shores of Lake Biwa, Japan’s largest freshwater lake, Otsu is the capital of the scenic Shiga prefecture and the best…
Read MoreToyama: The Venice of the East
In May this year, KJ’s Maithilee Jadeja and Minechika Endo joined the 23rd ‘Mizu no Miyako: Toyama Shuzai no Tabi,’ an annual press tour of Toyama City organized by Good Luck Toyama, in the company of journalists and photographers from around Japan. Located on Honshu island’s Japan Sea coast and just under 3 hours away…
Read MoreInterview with Venantius J. Pinto
The New York based artist Venantius Pinto describes himself as an artistic labourer and his drawing as an organic process.
Read MoreWhere to go in Kyoto and Shiga this season
Ukishima Garden Kyoto: Shojin-inspired, vegan cuisine in Kyoto Everyone knows how difficult it is to find vegetarian and vegan food in Japan: that tofu soup might contain dashi made from bonito stock, or sweet potato tempura cooked in the same oil as for the meat and fish! But when in Kyoto, look no further than…
Read MoreKJ on Monocle Radio
KJ’s Director, Lucinda Cowing, went to Monocle Magazine‘s London headquarters at Midori House to speak to Henry Rees-Sheridan for The Stack, their radio segment on “the people and players shaping the future of print media.” She admits to having gone off on a bit of a tangent, but hopes you enjoy the short interview nonetheless.…
Read MoreExploring Shiga
KJ’s Anna Malpas and Minechika Endo spent the day exploring glorious Shiga, just a short train ride away from Kyoto! We were treated to some of the incredible tastes of Shiga, from the delicious Matsu no Hana sake, to a local delicacy called funazushi – a fish that has been packed in rice and fermented…
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