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Hands, Heart, and Head - 

 I am unique in that I have experienced two cultures, one might say I have lived in the West longer and have become more aware of Japanese sensibilities. I was born and raised in Japan, studied in London, and have lived in Scotland for over 20 years. To integrate into a new culture requires a flexible mindset and a willingness to listen to others. I think this is true for glass making as well.


I have always wondered where the unique aesthetic and ideas that shape me come from. Then I began to think that the introverted Japanese virtues that I still possess may have actually been a positive factor in the development of the concept of site-specific installation. It seemed to me that this was a process of sensing and translating the invisible atmosphere in the environment with a Japanese attitude of harmony.


During the lockdown, I began to look at my surroundings and local materials, and I dedicated myself to living a healthy lifestyle. During this time, I began to make traditional Japanese fermented foods using organic ingredients that are not readily available locally. For example, we increased our use of Kome Koji and made miso, amazake, yogurt, sourdough bread and kimchi. Fermented foods making required using all five senses. In particular, the senses of sight, touch, and smell are useful in guiding the correct process. However, time is also an important factor in this process. I thought this was similar to the kilnwork process.

My intention now is to unify the rural life and the creation of the art work. I felt that artworks are also part of my life. The big wide sky facing the sea and the light are so varied that I never get tired of seeing them every day. In particular, I never get tired of watching the color of the glass change with the ever-changing natural light. Like a child, I would like to enjoy myself as I go through changes, having fun without being bound by anything.







ロックダウンの間、私は自分の周りの環境や地域の素材に目を向けるようになり、健康的な生活を送ることに専念しました。この間、地元では入手困難なオーガニック食材を使って、日本の伝統的な発酵食品を作るようになりました。 例えば、米麹を増やし、味噌、甘酒、ヨーグルト、サワードウパンやキムチなどを作りました。発酵食品は、温度や食感、香り、味など、五感を使って確認する工程があります。特に、目や手で触った感触や香りは、正しいプロセスを導くのに有効な感覚です。しかし、この工程では、時間も重要な要素です。これはキルンワークの工程に似ていると思いました。


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