本号では、Kinfolkのレンズを通して垣間見る日本の姿を紹介しています。このユニークな国の魅力、基本的価値観（“もののあわれ” や“一期一会”、“わび・さび”等）、技術、そしてレシピ。このような要素が、美しくシンプルなライフスタイルを作り出すのです。
　　わさびの栽培に適したきれいな水が豊富な伊豆半島に足を運びました。また静岡の茶畑を訪
れ、愛知県の離島で漁師たちとわかめの収穫にも出かけました。シンプルで地に足のついたライ
フスタイルは、ひとりの人間や国により築かれるわけではありません。しかし、日本の友人たちが、このようなライフスタイルを世界中に浸透させることに尽力したのは確かな事実。そのことを念頭に、私たちが日本から学んだ素晴らしい事々を、読者の皆さまと分かち合いたいと思います。
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1
WELCOME

2
KINFOLK COMMUNITY
ONE

8
LOVES FOOD, WILL TRAVEL: AN INTERVIEW WITH
EATRIP’S YURI NOMURA

12
SUMMER HANDBOOK: LESSONS TO HELP YOU
SURVIVE THE SULTRY SEASON

14
THE LANDSCAPE OF FLAWS: AN ESSAY ON
JAPANESE GARDENS

18
INSTANT EXTRACTION: SPOTLIGHT ON FIVE OF OUR
FAVORITE TOKYO COFFEE SHOPS

22
WORDS TO LIVE BY: AN ILLUSTRATED GUIDE TO
JAPANESE CHARACTERS

24
KING OF CLAY: AN INTERVIEW WITH ACCLAIMED
CERAMICIST RYOTA AOKI

30
THE CUTTING EDGE: AN ESSAY ON JAPANESE KNIVES

32
THE COMFORT (FOOD) OF HOME: PORTRAITS OF
LONDONERS OUTSIDE A JAPANESE SUPERMARKET
TWO

36
WASABI HARVEST: AN ESSAY ON THE PROCESS BEHIND
THAT GREEN, SINUS-CLEARING CONDIMENT

38
JUST THE FLAX: AN INTERVIEW WITH FOG LINEN’S
YUMIKO SEKINE

46
FULL BLOOM: AN ILLUSTRATED GUIDE TO USING
CHERRY BLOSSOMS

48
RECIPE: CHERRY BLOSSOM MACARONS WITH
BLACK SESAME

54
BUILDING BLOCKS: AN ESSAY ON TOKYO
ARCHITECTURE

56
IKEBANA: LEARNING TO BRANCH OUT. INSTRUCTIONS
FOR TRADITIONAL JAPANESE FLOWER ARRANGING

64
SLOW AND STEADY: A PROFILE OF THE DUO BEHIND
TORTOISE AND TORTOISE GENERAL STORE

66
FUNCTION AND FORM: AN ESSAY ON THE TRADITION
OF HAND DYEING FABRIC

FEW

70
HAND DYE COORDINATION: A GUIDE TO LEARNING
THE JAPANESE TEXTILE ART SHIBORI

72
STOCK IN TRADE: A PROFILE OF RAMEN SHOP

74
KEEPING TIME: AN ESSAY ON THE JAPANESE
CONCEPTS OF ICHI-GO ICHI-E AND MONO NO AWARE

76
OLD LIVES TALES: A PHOTO ESSAY WITH
ANCIENT PROVERBS

88
WABI-SABI PEACE: A WORK OF FICTION INSPIRED BY
THE JAPANESE AESTHETIC

92
EVER-BLOOMING BLOSSOMS: MAKE YOUR OWN
PAPER FLOWER SCULPTURES

96
MIRACLE WEED: A HARVEST ESSAY ON THE WAKAME
TYPE OF SEAWEED

100
RECIPE: WAKAME CUCUMBER SALAD

104
TREE TO TEA: THE LIFE OF LEAVES.
A HARVEST ESSAY ON THE DELICATE PROCESS
BEHIND GREEN TEA

110
RECIPE: THE SOOTHING RITUAL OF MATCHA

112
SOUL FOOD: A GLOSSARY OF JAPANESE
COMFORT FOODS

114
A WAYFARER’S SERIES: THE VIEW FROM ABOVE

116
RECIPE: RED BEAN MOCHI

120
ESCAPE TO KAMAKURA: A PHOTO ESSAY

130
RECIPE: SALT-PICKLED NAPA CABBAGE

132
SUMMER MIXTAPE: A PLAYLIST OF JAPANESE
FEMALE VOCAL POP

134
THE EXPATS: PROFILES ON SIX JAPANESE ARTISANS
WHO HAVE MADE IT WORK IN NEW YORK

138
CREDITS

139
KEEP IN TOUCH