Category: Baskets

New Baskets by Takami Yasuhiro

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Baskets Takami Yasuhiro

New bamboo baskets by Takami Yasuhiro in our shop->

Double turtle shell weave vertical basket by Takami Yasuhiro. Turtle shell (kikko) weave is one of the most difficult weaves for a basket.

Did you know that you need a pair of very strong hands to weave a large heavy-duty bamboo basket? Until I visited master bamboo basket weaver Takami Yasuhiro last year, I didn’t know how tough each of his bamboo splints were. As the basket gets bigger and taller, it is almost impossible to even bend one of these splints with my amateur hands.

It is said that it takes at least three years of training just to learn to manually split bamboo into splints to make a basket. The first basket that Takami-san completed under the apprenticeship of Miyazaki Shutaro was thrown into the fireplace by his master because it was not good enough. Takami-san laughs that such a strict and harsh way of teaching is now out of style and younger people in Japan these days will not tolerate it. But he is very proud that he learned under his strict master and would not have chosen to learn any other way.

Takami Yasuhiro splitting bamboo splints.

Hands, nails and teeth are all vital tools for bamboo basket weaving. Each splint is split into even width and thickness and finally peeled into two layers so that they are more flexible and durable. And they are the building blocks of Takami-san’s heavy-duty and beautiful baskets.

Takami Yasuhiro’s curved sharpening knives (kiridashi kogatana) used for shaving bamboo. The curve allows its end to be stabilized between the ring finger and little finger
Single-handled farmer’s market basket by Takami Yasuhiro

Takami Yasuhiro: Master Bamboo Basket Weaver

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Baskets Takami Yasuhiro

Baskets by Takami Yasuhiro in our shop ->

The most remarkable aspect of Takami Yasuhiro’s baskets is the stunning beauty of every bamboo splint woven into them. Their evenness and glow create lines that are refreshing to the eye, and give his work a unique air of grace.

Double Weave Tortoise Shell (or Kikko) Basket featuring bamboo segments on the rim by Takami Yasuhiro

I met Takami-san in May 2012 at a special exhibit of crafts in a Tokyo department store. It was sheer luck to be able to meet this soft-spoken artist in Tokyo, because he is usually based in Yufuin city, Oita prefecture, in the southern island of Kyushu. He has been using bamboo to make a wide range of items from small trays to large ceiling installations for over 30 years.

Takami Yasuhiro at his studio in Yuhuin, Oita
Photo courtesy of Chikuseikan

When I saw his work, I was enamored by the contemporary look of his baskets that cleverly featured bamboo segments. Usually the segment part of the bamboo is trimmed off because it makes it more difficult for the artist to weave the splint. I loved that Takami-san uses the segment in his work because this, in my view, is the most iconic and beautiful part of bamboo.

Triple splint bamboo tray
Photo Courtesy of Chikuseikan

 

Takami-san manually splits every bamboo splint (called Higo in Japanese) using traditional tools and methods. It is hard to imagine the amount of patience required in splitting and matching the width of the splints. Being adept at splitting bamboo is the most important skill for a basket weaver, because the beauty of each splint determines the appeal of the end product. It is said that this skill alone takes three hard years to master.

Master basket weaver Takami Yasuhiro splitting bamboo
Photo courtesy of Chikuseikan
Evenly cut splints
Photo Courtesy of Chikuseikan
Takami Yasuhiro’s tools used in bamboo basket weaving
Photo courtesy of Chikuseikan

When asked why he chose to become a bamboo basket weaver, Takami-san simply said that “I wanted to become a person that absorbed all aspects of bamboo”.  What I think he meant by this statement is that he deeply cherishes the qualities that makes bamboo special and has striven to emulate these attributes in his work: the importance of endurance, flexibility, strength, and continuing maturity.

Takami-san seems to have successfully achieved his long-sought goal after spending three decades in mastering this highly demanding craft. He passes on this gift to us in his spectacular work.

The Inseparability of Food and Craft: Hand-Woven Bamboo Tray by Takami Yasuhiro & Shrimp and Avocado Canapé

By:
Baskets Food and Craft Takami Yasuhiro

Do you think food only looks good and tasty in plain-colored, uniformly mass-manufactured vessels? At Studio KotoKoto, we believe that appreciating and enjoying the vessels that contain the food should also be an important and fun part of the dining experience. We want people to ask not only what is on the plate but also who made the plate.

In this food blog, we want to inspire the notion that food and craft are inseparable by offering ideas and thoughts about this relationship. To do this, we will feature a handmade piece by an artist and suggest a dish to go with it.

Today we are using a double-layered mesh (ajiro) woven bamboo tray by Takami Yasuhiro of Chikuseikan*.

Double-Layered Mesh Ajiro Hand-Woven Bamboo Tray by Takami Yasuhiro
14″W × 2.5″H

The refreshing summer look of this vessel is perfectly suited for plating delicious, bright appetizers, and so we decided to serve shrimp and avocado canapés. A simple chip and dip recipe with a fine dining twist by Ai makes them really attractive!

Shrimp and Avocado Canapé           Makes about 16 canapés

Shrimp and Avocado Canapé on Takami Yasuhiro’s Bamboo Tray

Base

  • Round Corn Chips                             16

Spread

  • Avocado                                              2 each
  • Lime Juice                                          1 tbsp
  • Garlic, chopped fine                          2 cloves
  • Cilantro, chopped fine                      1 tbsp
  • Salt and Pepper                                 TT
  1. Put the avocado in the blender and add lime juice.
  2. Take the avocado paste out of the blender and mix in garlic and cilantro. Salt and pepper to taste.

Garnish

  • Small-Medium sized Shrimp           16
  • Red Onion, brunoise (see photo)   2 tbsp
  • Lime Juice                                          1 tsp
  • Cilantro, chopped fine                      1 tsp
  • Cilantro leaves                                   16 each
  • Olive Oil                                              TT
  • Salt and Pepper                                  TT
Red Onion Brunoise
    1. Boil shrimp and put in ice water to cool. Pat them dry. Add lime juice, cilantro and coat with olive oil. Salt and pepper to taste.
    2. Brunoise red onion. This will be the “wow” factor of this dish to show your knife skills so spend time to make them nice! Coat this with a little olive oil also.

Now all the parts are ready to build the canapé.

  1. Pipe out the spread onto corn chips.
  2. Scoop some brunoise red onion on top.
  3. Position the shrimp on top of the spread.
  4. Garnish with a leaf of cilantro.