Yasumasa Morimura, an artist from Osaka, highlights the traditional puppet theater, Bunraku, and its influence on modern storytelling and animation. Bunraku integrates moving puppets with narration and shamisen music, creating a unique art form. Meanwhile, hojicha tea, made from roasted plant waste, is gaining popularity for its nutty flavor and lower caffeine content, making it accessible to kids and those with digestive issues. Kiyo Shinoki reflects on the resurgence of traditional foods, such as purin, a beloved custard pudding crafted with fresh eggs, showcasing a modern twist as he pairs it with ice cream in his restaurant.
Bunraku storytelling relies on three key elements: moving puppets, the voices of narrators and the music of the shamisen, offering a unique cultural experience.
Hojicha tea, created from roasted leaves and stems, provides a nutty flavor and lower caffeine, appealing to a broader audience including children and those with digestive issues.
Japanese custard pudding, or purin, combines the freshness of daily raw eggs and offers a delightful texture, often enjoyed a la mode with ice cream and fruits.
The niche trend of roasting your own hojicha reflects a simpler appreciation for tea, connecting modern practices to a more natural, pre-ceremony era.
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