{"id":483,"date":"2007-06-07T16:31:57","date_gmt":"2007-06-07T07:31:57","guid":{"rendered":"https:\/\/regex.info\/blog\/2007-06-07\/483"},"modified":"2007-06-07T16:31:57","modified_gmt":"2007-06-07T07:31:57","slug":"master-kyoto-sweet-maker-jiichiro-kunieta","status":"publish","type":"post","link":"https:\/\/regex.info\/blog\/2007-06-07\/483","title":{"rendered":"Master Kyoto Sweet Maker Ji’ichiro Kunieta"},"content":{"rendered":"\n\n
<\/a>\nNikon D200 + Nikkor 17-55 f\/2.8 @ 55mm — 1<\/sup>\/<\/big>40 sec, f\/2.8, ISO 800 —\nmap & image data<\/a> — nearby photos<\/a><\/span>\nMaster Sweet Maker Ji'ichiro Kunieta in Action<\/span>\n<\/div>\n\n

Part of Aunt Jeannette's\ntour of Kyoto<\/a> was a visit<\/span> to a tea<\/span> room to experience Japanese sweet\nmaking. The tour guide<\/span> not only let me tag along, but let me enjoy the\nevents as well, so I got<\/span> to see the sweets being made, take some pictures,\nand then eat them. \ud83d\ude42<\/p>\n\n

The sweet maker is master Ji'ichiro\nKunieta (\u570b\u679d\u6cbb\u4e00\u90ce)<\/span><\/a>, who has been specializing in a particular<\/span> genre of\nsweets for 40 years, taking over from his father as the fourth generation\nof a shop,<\/span> Matsuya (\u677e\u5f4c),<\/span> started by his great-grandfather in 1888. It's apparently<\/span> quite famous, as a\nsearch<\/span> of the name<\/a> brings up quite a bit.<\/span><\/p>\n\n\n

<\/a>\nNikon D200 + Nikkor 17-55 f\/2.8 @ 44mm — 1<\/sup>\/<\/big>40 sec, f\/2.8, ISO 800 —\nmap & image data<\/a> — nearby photos<\/a><\/span>\nPreparing for the Demonstration<\/span>\n<\/div>\n\n
<\/a>\nNikon D200 + Nikkor 17-55 f\/2.8 @ 55mm — 1<\/sup>\/<\/big>40 sec, f\/2.8, ISO 800 —\nmap & image data<\/a> — nearby photos<\/a><\/span>\nStarting a Hydrangea<\/span>-Shaped Sweet<\/span>\n<\/div>\n\n

For the demonstration, he made a hydrangea<\/span>-shaped sweet with a\nsweet<\/span>-bean center. He also brought<\/span> along what's apparently his most famous\nsweet, a goldfish in\ngelatin<\/a>. The tea house<\/span> hosting the event provided both hot and cold teas, for a wonderful<\/span> little stack.<\/p>\n\n

<\/a>\nNikon D200 + Nikkor 17-55 f\/2.8 @ 48mm — 1<\/sup>\/<\/big>80 sec, f\/2.8, ISO 800 —\nmap & image data<\/a> — nearby photos<\/a><\/span>\nHydrangea-Shaped Sweets Lined Up<\/span>\n<\/div>\n\n\n
<\/a>\nNikon D200 + Nikkor 17-55 f\/2.8 @ 55mm — 1<\/sup>\/<\/big>40 sec, f\/2.8, ISO 800 —\nmap & image data<\/a> — nearby photos<\/a><\/span>\nReady to Serve<\/span>\n<\/div>\n\n
<\/a>\nNikon D200 + Nikkor 17-55 f\/2.8 @ 40mm — 1<\/sup>\/<\/big>80 sec, f\/7.1, ISO 800 —\nmap & image data<\/a> — nearby photos<\/a><\/span>\nHydrangea and Goldfish<\/span>\n<\/div>\n\n

Sweets tend to be highly seasonal, and this is the season for both\nhydrangea and goldfish. In fact, at the moment, we have hydrangea at the livingroom window\n(as can be seen in the background of these pictures<\/a>.<\/p>\n\n

The gelatine one represents the water with two fish and a lily<\/span> pad. You can see<\/span> some goldfish in the picture below, sort of. It's the view<\/span> we had\nout the window of the tea house, and in the river at the bottom of the\nframe you can see an orange haze... a school<\/span> of little goldfish.<\/p>\n\n\n

<\/a>\nNikon D200 + Nikkor 17-55 f\/2.8 @ 26mm — 1<\/sup>\/<\/big>1000 sec, f\/3.2, ISO 800 —\nmap & image data<\/a> — nearby photos<\/a><\/span>\nView From the Tea Room<\/span>\n<\/div>\n\n

The little bridge in the photo below is where I took<\/span> the first shot\nshown in my Night Cherry\nBlossoms in the Gion area of Kyoto<\/a> post two months ago, and is in the\nsame immediate area as these Night Long-Exposure Gion\nCherry-Blossoms<\/a> shots.<\/p>\n\n

Leaning a bit out the window, the river ran right beside the tea room...<\/p>\n\n

<\/a>\nNikon D200 + Nikkor 17-55 f\/2.8 @ 45mm — 1<\/sup>\/<\/big>160 sec, f\/4, ISO 800 —\nmap & image data<\/a> — nearby photos<\/a><\/span>\nRiver View From the Tea Room<\/span>\n<\/div>\n\n\n
<\/a>\nNikon D200 + Nikkor 17-55 f\/2.8 @ 31mm — 1<\/sup>\/<\/big>60 sec, f\/2.8, ISO 800,\nP.P. boost: +0.62EV<\/span>\n —\nmap & image data<\/a> — nearby photos<\/a><\/span>\nMaster Sweet Maker Ji'ichiro Kunieta<\/span>\n<\/div>\n\n
<\/a>\nNikon D200 + Nikkor 17-55 f\/2.8 @ 17mm — 1<\/sup>\/<\/big>20 sec, f\/2.8, ISO 800 —\nmap & image data<\/a> — nearby photos<\/a><\/span>\nTearoom Entry<\/span>\n(Exit to outside at left)\n<\/div>\n\n\n\n

In preparing this post, it took me several hours to figure out the name\nof the sweets shop, having only the photos showing the name on his shirt\nand hat. It turns<\/span> out that the form of the second character used in that\nembroidery is a nonstandard<\/span> form not in any dictionary I could<\/span> find, online\nor otherwise. I eventually<\/span> found a reference<\/span> to him and his sweets after\ntrying all kinds of web searches consisting of terms like (the Japanese\nversions of) “Kyoto”, “Nijo”, “Sweets”,\n“Matsu”, “goldfish”, and “hydrangea”.\nHe's near\nNijo-Kawaramachie<\/a> (in Kyoto, Japan, of course)<\/p>\n\n\n

Having spent those several hours tracking him down, and finding that he\nwas fairly close, I felt obliged<\/span> to treat myself to some more of his\nsweets, so picked some up on the way home from Anthony's Jumping<\/a> gymnastics class.\nThey await me in the fridge now. \ud83d\ude42<\/p>\n\n\n\n","protected":false},"excerpt":{"rendered":"

Part of Aunt Jeannette's tour of Kyoto was a visit to a tea room to experience Japanese sweet making. The tour guide not only let me tag along, but let me enjoy the events as well, so I got to see the sweets being made, take some pictures, and then eat them. \ud83d\ude42<\/p>

The sweet maker is master Ji'ichiro Kunieta (\u570b\u679d\u6cbb\u4e00\u90ce), who has been specializing in a particular genre of sweets for 40 years, taking over from his father as the fourth generation of a shop, Matsuya (\u677e\u5f4c), started by his great-grandfather in 1888. It's apparently quite famous, as a [...]","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/posts\/483"}],"collection":[{"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/comments?post=483"}],"version-history":[{"count":0,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/posts\/483\/revisions"}],"wp:attachment":[{"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/media?parent=483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/categories?post=483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/tags?post=483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}