平成25年版　和菓子になったテキスタイルデザイン


		"News of Chrysanthemums" Most chrysanthemums bloom in autumn, but often times in Japan, one can see them all year round. The plant grows well in the Japanese climate and the flower is very emblematic of Japanese culture. Many traditional Japanese family crests feature chrysanthemums and it is custom to serve chrysanthemums to Buddha. There is even a popular chrysanthemum doll. Autumn, when we hear news of chrysanthemums. It is a time that reminds Japanese people of their national identity and calls for introspection. (Katsuji Wakisaka, the textile designer)

神無月のテキスタイルデザインは「菊だより」。日本の花と言えば、春の桜に対し、秋は菊。その図柄は天皇家の紋章にも用いられています。和菓子にもよく用いられるモチーフで、様々な意匠の菊のお菓子があります。紫色の菊は紫芋のこなし、黒い四角は黒糖の羊羹に竹炭を混ぜたものを薄く切ったものです。
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The textile design for October is "News of Chrysanthemums"
The flowers that represent Japan are cherry blossoms in spring, and chrysanthemums in autumn. The chrysanthemum motif is used for the family crest of the Japanese Imperial family.
This motif is also used for wagashi often and there are several wagashi that feature chrysanthemum patterns. The purple part of the chrysanthemum wagashi is pureed purple yam, and the black square part is thinly sliced brown sugar yokan with bamboo charcoal.

このお菓子は、かぼちゃのココナッツ煮、さつまいも餡、紫芋のこなしの三重構造になっています。上にのっている白いまるは、つくね芋に白餡を混ぜたものです。
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This wagashi is made of 3 layers of pumpkin cooked in coconut juice, anko made of sweet potato, and pureed purple yam. The white circle part on top of it is mix of sweet white bean anko and mashed potato.


京菓子老舗長久堂とのコラボレート。1年の移ろいをポップなテキスタイルデザインで表現し、和菓子に落とし込みました。 ------ We collaborated with famous Kyoto patisserie Choukyudou. Our pop vibrant textile design reflect changes in the seasons and these are also expressed in our wagashi.	平成21年『PHPスペシャル』に毎月連載していた、『SOU・SOUだより』。移ろい行く四季の和花を和菓子で表現しました。 ------ SOU・SOU's textile designer Katsuji Wakisaka has been publishing new textile design on monthly magazine, "PHP Special". The seasonal changes are expressed in our wagashi.	京菓子老舗『亀屋良長』さんとのコラボレート。日本の歳時記を表現したテキスタイルに合わせて和菓子を製作しました。 ------ We collaborated with The noted Kyoto patisserie Kameya Yoshinaga. Together we created wagashi that emphasize Japanese seasonal changes as well as our graphic textile prints.	華道家元池坊直営・日本華道社出版『四季の花手帖』で発表した12ヶ月の花を和菓子にしました。お菓子の製作は、京菓子の老舗『亀屋良長』さん。 ------ SOU・SOU designed a new flower design corresponding to each month of the year in "Flower Notes For the Four Seasons', the booklet published by Nihon Kadou Sha, operated by Ikenobo*.

Ikenobo*
Ikenobo is the original school that produced ikebana (traditional Japanese Buddhist floral design) as a unique artform in Japan
over five centuries ago and continue to spread awareness and knowledge of the ikebana tradition worldwide.