Exhibition/event has ended.
Our Beloved Japanese Sweets
Grand Front Osaka
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“Our Beloved Japanese Sweets” Exhibition held last year at ATELIER MUJI GINZA is now touring to Osaka.
Since ancient times, Japanese confectionery has been made from plant-derived raw ingredients such as grains (rice, wheat etc), beans (red beans, soybeans etc), or arrowroot starch (kuzu flour).
Since the widespread distribution of sugar in the Edo period (1603-1868), confectionery has also spread as part of the food culture of the general public in Japan. Craftsmen have developed it by making use of ingredients nurtured in each local climate with their own unique intelligence and ingenuity, while maintaining a close relationship with their local culture.
We, at MUJI, also make the most of the ingredients themselves and treat them as an important part and the basis of our manufacturing. In the field of food, we have always tried to take advantage of the natural flavours and umami in ingredients, and by combining these two elements, we strive to bring out all their tastes and aromas.
Today, due to the diversity of food and changes in consumer behaviour, convenience and visual splendor are prioritised as product values in food. However, Japanese confectionery, made from simple, natural ingredients, conveys the ideas and personalities of its makers and teaches us the sensation of savouring the luxury of the ingredients themselves.
In this exhibition, we work with Tomoko Nagao, a chef who values the relationship between food and life and thinks about the comfort of simple food. Here we take a fresh look at long-loved ordinary sweets, to understand makers’ narratives and thoughts, with photographs, films and texts. We hope that it will provide an opportunity to look at the blessings of nature and the power of ingredients, and to think together about finding wealth in these simple things.
Venue: 4F Open MUJI
Since ancient times, Japanese confectionery has been made from plant-derived raw ingredients such as grains (rice, wheat etc), beans (red beans, soybeans etc), or arrowroot starch (kuzu flour).
Since the widespread distribution of sugar in the Edo period (1603-1868), confectionery has also spread as part of the food culture of the general public in Japan. Craftsmen have developed it by making use of ingredients nurtured in each local climate with their own unique intelligence and ingenuity, while maintaining a close relationship with their local culture.
We, at MUJI, also make the most of the ingredients themselves and treat them as an important part and the basis of our manufacturing. In the field of food, we have always tried to take advantage of the natural flavours and umami in ingredients, and by combining these two elements, we strive to bring out all their tastes and aromas.
Today, due to the diversity of food and changes in consumer behaviour, convenience and visual splendor are prioritised as product values in food. However, Japanese confectionery, made from simple, natural ingredients, conveys the ideas and personalities of its makers and teaches us the sensation of savouring the luxury of the ingredients themselves.
In this exhibition, we work with Tomoko Nagao, a chef who values the relationship between food and life and thinks about the comfort of simple food. Here we take a fresh look at long-loved ordinary sweets, to understand makers’ narratives and thoughts, with photographs, films and texts. We hope that it will provide an opportunity to look at the blessings of nature and the power of ingredients, and to think together about finding wealth in these simple things.
Venue: 4F Open MUJI
Schedule | Dec 20 (Fri) 2024-Jan 19 (Sun) 2025 Opening Hours Information
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| Fee | Free | ||||
| Website | https://atelier.muji.com/jp-en/exhibition/1198/ | ||||
| Venue | Grand Front Osaka https://gfo-eng.com/ | ||||
| Location | Ofuka-cho, Kita-ku, Osaka-shi, Osaka 530-0011 | ||||
| Access | 5 minute walk from JR Osaka Station, 5 minute walk from Umeda Station on the Hankyu line. | ||||
| Phone | 06-6372-6300 | ||||
| Related images | Click on the image to enlarge it |
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