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Tsugaru Shamisen

@ VOL 26 ON SEP 02, 2017

Based in Kyoto, Koji Hata plays “Tsugaru shimisen,” a form of music that was born on the road. Although there are fans of this music, did you know this was originally born as a way to survive? The Tohoku region of Japan has the harshest climate in all of Japan, and for those who have poor eyesight, they could no longer work on the farm. As a way to survive, people began traveling around with shamisen in hand performing as a way to get food to survive. From these roots, Tsugaru shamisen has grown into a music loved around the world. I’d like to talk about this.

道端で生まれた音楽『津軽三味線』京都を中心に津軽三味線演奏活動をしている、はたこうじ と申します。

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One life One chance!

@ VOL 26 ON SEP 02, 2017

After graduating from high school, Toru Tsuji worked in a hip hop fashion shop for three years. After that, he visited Jamaica. Returning to Japan, he began working at his family business of making traditional Kyoto-style wire netting (kanaami), and it's been 15 years since. Here he shares his experiences so far, having visited over 12 countries, and discusses the future of traditional crafts in Japan and around the world.

高校卒業後にHIP HOPのお店で働いて3年。その後にジャマイカに行き帰国後に家業である京都の伝統工芸の京金網の仕事に従事して15年。これまでの経験と、 今日までに12ヵ国に行って感じた事や伝統工芸の未来についてお話させていただきます。



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Calligraphy Culture

@ VOL 26 ON SEP 02, 2017

Kazuki Yamane has been practicing calligraphy since he was a child, and in university, he majored in classical calligraphy. After graduating, he went to Australia where he came into contact with various languages and cultures.
For Kazuki, as a Japanese, the language he uses -- kanji and hiragana -- are not just tools for living, but they fascinate us and are appreciated from in and outside of Japan. Here he shares the beauty that these characters hold, through studying their appearances and content. And in this age where we type more than write, he offers a performance in the hopes the audience will take more interest in writing through physical experience.


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Japanese Tea: Tradition and Innovation

@ VOL 26 ON SEP 02, 2017

In "Japanese Tea: Tradition and Innovation" From PechaKucha Night Kyoto Vol. 26Simona Zavadckyte explores how Japanese tea was made traditionally, how it is currently made today and some of the new developments involving tea in Japan.

Tea is the second most common drink in the world and it has been in Japan for around for over 800 years. Through time it has developed distinct culture and traditions. 


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Beyond Ikebana

@ VOL 26 ON SEP 02, 2017

Although Masato Kishi has studied kado and ikebana, he believes the key to this expression can be found in the world of art and design. Through this daily practice, flowers bring about new encounters and discoveries.


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Indonesian Batik Meets Japanese Kimono

@ VOL 26 ON SEP 02, 2017

Batik is a form of traditional wax-resist dyeing originally from Java island in Indonesia. In Yasuyo Fujimoto's presentation, she talks about how she encountered batik, the royal batik tradition of Java island, how she uses batik in her kimono dyeing work, as well as recent projects. She also touches on what she wants to do in the future.


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Nihonshu Girl

@ VOL 26 ON SEP 02, 2017

From her work as a writer and illustrator, Sumire Matsuura published the book, “Tipsy walks around sake breweries by Nihonshu Girl,” visiting various breweries in Kansai. Her journey is still continuing under the name, Nihonshu Girl. The reason she became interested in Nihonshu was because of her work at a shrine for the God of Sake. While working as a miko at the shrine, she got to know about the history of sacred wine and realized how wonderful it was. Now she wants more people to know about this culture. Her life has become richer by Nihonshu, and here she shares her love and appreciation.


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Rakugo - Sit Down Comedy

@ VOL 26 ON SEP 02, 2017

Yano Kentaro share's his passion for Rakugo, Japan's traditional style of comedy, and elaborates on what he loves performing it in English.

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@ VOL 26 ON SEP 02, 2017

For millennia Japan has successfully cultivated delicious, healthy produce leading to the traditions of eating local, seasonal foods grown sustainably. Chuck Kayser discusses the opportunity Japan has to combine the old ways with modern organic agriculture to regain the health of its populace and the natural environment.

千年の間日本は、美味しく、それぞれの地域の食事の伝統を牽引するような健康的な食物、旬のものがあり、持続可能な健康的食物の栽培を成功させてきました。今回Chuck Kayserさんに、人々の健康と自然環境を取り戻すために、現代の有機農業と昔ながらの農業の手法を日本は組み合わせるべきではないか、という事についてお話し頂きます

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Galloping with Wood and Steel

@ VOL 19 ON OCT 10, 2015

Berklee College of Music graduate Shohei Toyoda retunred to Japan a few years ago on a mission to share his love of music, especially country music. Specializing in finger pick guitar, Shohei gave us a taste of his guitar talents in a moving presentation/performance on his passion. 

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PechaKucha Night Osaka Spirit

@ VOL 19 ON OCT 10, 2015

Every PKN city is different -- some focus on design, others on education or art. PechaKucha Night Osaka co-organizer Hironori Okada here tells us in a great Osaka dialect about the charms of his city and what makes their event unique. 

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207 Days in Papua パプアで過ごした207日

@ VOL 19 ON OCT 10, 2015

Architects can find themselves working all over the world. Kyoto-based designer Masahiro Tsuzuki goes out of his element by volunteering in Papua New Guinea for over 200 days, helping to design and build infrastructure. He shares his experience - and surprises - here at PKN Kyoto Vol.19.