The third generation of a Japanese sweets shop in Yokosuka.
Traveling west along the Silk Road, heading for Paris from Asia
Junichi Mitsubori has appeared like a comet in the world of Japanese confectionery, showcasing his unique live performance of Japanese confectionery making and captivating audiences. Currently based in Japan and Asia, he is actively developing event activities around the world.
What is Mitsubori's "temae" performed in front of the audience? Holding nerikiri, one of the ingredients for Japanese fresh sweets, in hand, knead it into shapes and use tools such as flat plates, wooden spoons, scissors and needles to create beautiful, sometimes gorgeous and elegant flowers. The idea is to create abstract sweets that evoke the seasons. On the tabletop, tools such as double-edged pastry scissors, which were custom-ordered by blacksmiths to perfect their skills, are neatly arranged.
Although he started his activities in earnest in 2014, in the fall of 2018 he published the beautiful book ``Kado New Art of Wagashi'' (nikko Graphic Arts), which describes his previous Japanese sweets works, tools, and methods. Currently, he is traveling around the world to further expand his activities.
Tools such as double-edged pastry scissors specially ordered by a blacksmith
The name of the confectionery is ``Phantom.'' A confectionery inspired by the mask Mitsubori wears during performances.
“I was born in a Japanese sweets shop in Yokosuka called Wagashi Tsukasa Izumiya, which was founded in 1954, and I naturally started wrapping ohagi from an early age.As the eldest son, it was natural for me to inherit the family business and become the third generation. When I entered elementary school, I was told, ``You can't see it, but your school bag has the ``Izumiya'' emblem, ``Cherry Blossom and Anchor,'' and no matter what you do, people will think of you as ``Izumiya''. I still remember my father telling me, ``Don't forget that.''
He aspires to live a free life and aspires to become a musician as he rebels against having his future decided. While helping with the family business, he formed a band and played folk and rock music, and was active in live performances. His turning point was when he was 27 years old, when his girlfriend attended a Japanese sweets event in Oregon, USA.
``I was shocked that people in the United States accepted Japanese sweets as works of art.At the same time, I was proud of Japan's traditional culture, and at the same time, I felt that there was a possibility of expressing oneself as a new form of entertainment. He returned to Japan to hone his skills and pursue the art of rengiri, the star of Japanese sweets.My father was a loyal businessman who believed that his customers were gods, while his master was a skilled Japanese confectionery craftsman. Being able to learn new skills was also a strength."
By the time I started seriously focusing on Japanese sweets, discovering the possibility of expressing myself as an individual rather than just a store or trade name, my fellow Japanese sweets lovers of the same generation had already achieved status. Although he was nervous, being in the spotlight for his music activities also provided him with valuable experience, which he is applying to his current show-up events. He was put in charge of the store at the age of 27, appeared in the media, his own strength and individuality deepened, and he turned his attention to the world.
``If I were to go out into the world, I would like to go to Paris first and be evaluated in France.However, an acquaintance told me not to go to Paris until I was invited, so I decided to make a splash in Asia first.I traveled to China, Hong Kong, Vietnam, Thailand, etc. I went west on the Silk Road and ended up in Paris.” In October 2017, he exhibited for the first time as a Japanese confectionery craftsman at the international chocolate festival Salon du Chocolat, which attracted attention, and in the fall of 10, he performed every day for five days.
Making sweets using custom-made tools such as needles and scissors
With a once-in-a-lifetime performance,
resonate with the heart and sensibilities
This is the idea behind Junichi Mithori's mastery of expressing Japanese sweets in an unprecedented way. "The Japanese confectionery industry is in decline. In the world of Western confectionery, pastry chefs are people of dreams and aspirations, and can become heroes and heroines. However, in the Japanese world, patissiers are seen as virtues, valuing goodwill over oneself and expressing one's individuality. Japanese confectionery shops around town sell a wide variety of products, from ohagi to sekihan.That's fine, but if you're going to compete on a personal level, you should be more specialized. I decided to really focus on becoming a writer."
For the past three years, he has intentionally prioritized overseas activities, spending about 3 days in Japan each year. Meanwhile, in December 100, a live event titled "Kabuki Xmas Live in Tokyo" was held in Daikanyama, Tokyo. As this is a rare opportunity in Japan, many visitors attended, demonstrating the high level of interest.
Mitsubori appeared silently, wearing black Japanese clothing and a Hannya-style mask made from martial arts armor. With the words ``Wakei, Seijaku,'' in the background, he completed each confectionery in a matter of minutes with brilliant skill, and in one hour, he unveiled seven beautiful rengiri confections. The confections have Christmas motifs such as angel wings, snow rings, the Holy Night, Christmas trees, poinsettias, and crosses. How well do you prepare for a live event like this?
A nerikiri confectionery made by carefully cutting out each petal with scissors to represent a chrysanthemum in full bloom.
``I don't decide in advance, I design it in my head at the last minute, and I express what I feel at the last minute.Performance is a stage in my mind, and it resonates with the audience.I'm nervous, but I don't stay tense. , I want to cherish what happens on the spot and share my sensibilities.Even if I fail, I will try to be graceful and not let the audience enjoy it. But I enjoy it the most.”
The rituals that are performed change daily, and they seek advice from tea ceremony masters to improve their performance. The Japanese black costume is like an icon of Japanese pop culture, and there are pros and cons to the Noh-like mask, but I think it's important to get involved based on appearance. (Titles omitted)
Junichi Mitsubori
Kado-ka Ichika-ryu Iemoto
Born in Yokosuka City, Kanagawa Prefecture in 1974. After graduating from Tokyo Confectionery School, he worked at his family's Japanese confectionery shop ``Izumiya'' in Yokosuka City, and in 2003 became the third generation to take over the business. Drawn to the expressive power of his fresh confectionery called ``renkiri'', he established his own method of ``renkiri'' as ``Kado Ikka-ryu.'' He makes Japanese sweets in a beautiful manner similar to the tea ceremony ceremony, and strives to spread the art of sweets around the world through Renkiri workshops both in Japan and abroad. In 2018, his first book ``KADO-New Art Of Wagashi-'' was published in Japanese-English, Japanese-French, and Japanese-Chinese versions. In 2019, events are scheduled to be held in Canada, North America, and Japan.
http://ichi-ka.jp
Continuing with Junichi Mitsubori (Part 2), head master of “Kado Ikkaryu”
Photography ©︎ Junichi Mitsubori, Wagashi-Izumiya
Special Thanks to Kanami Okimura, Mitsukoshi-Isetan
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