logo
Grief, art and a royal wedding: How one garment contains years of history

Grief, art and a royal wedding: How one garment contains years of history

In Michiko Tsui's childhood home there was a room dedicated purely to embroidery. It was there that her mother, Fumiko Saito would create worlds, one kimono at a time. Michiko would help – holding the silk thread as her mother worked, and giving her massages as her fingers and shoulders cramped up.
Embroidery began as a hobby for Saito. As for many young women growing up in Kyoto in the first half of the 20th century, the art form was taught as part of a good education. When Saito's husband died while their three children were young, however, she refined her skills and turned her art into a career. Now, Saito's work is on display in the National Gallery of Victoria as part of Kimono, an exhibition showcasing the history and evolution of the iconic garment.
The work required great patience and was painstakingly exact, Tsui, who migrated to Melbourne in 1981, recalls.
Her mother's career spanned three decades. One of the most public recognitions of Tsui's skills came in 1958 when she was tasked with embroidering the engagement kimono for the then future Crown Princess Michiko. At that time Kyoto was renowned for textiles and the Imperial family would have looked at the work of artisans working there, choosing the best.
Saito later made a wedding kimono for her daughters to wear when they married. Featuring 20 vibrant orange and white cranes – a traditional wedding motif that symbolises longevity and happiness – the stunning garment took more than three months to make. While her two older sisters happily wore it, Tsui bucked the trend, opting instead for a modern version made from red silk.
She and her sisters have donated the wedding kimono to the NGV and are thrilled it is being displayed, honouring their mother. 'I'm very happy … more people can see her exquisite handmade embroidery,' Tsui says, adding that the intricate sewing was hard work.
According to curator Wayne Crothers, senior curator of Asian Art at the NGV, the kimono is a thing of great beauty. It also acts as something of a time capsule, he says, tracing the evolution of Japanese society from the 17th century to today.
The garment illustrates 'changing fashion, cultural icons, class structure and ingenuity of creativity with materials and techniques'.
'It is a very impactful exhibition – we all love beautiful objects and in that instinctual sense, it's a really nice experience,' he says. 'It's not just a textiles exhibition … it's a historical journey from the Edo period, which is when it was what everyone wore... to current day, high-end kimono fashion.'
More than 70 stunning pieces are on display, including seven dating back to the 1600s and 1700s when they were worn by the samurai and merchant classes.
But kimonos were not the exclusive domain of the wealthy; even the very poor wore kimono, sometimes creating them from scraps of material. One of these is part of the show, made in the Meiji period (1868–1912), from more than 100 pieces stitched together. It is one of the most popular designs featured, says Crothers.
Known as boro or rag kimono, ' Boro textiles are the creations of unknown craftspeople who never intended for them to be viewed as things of beauty,' as noted in the show. 'However, in a contemporary context they have a collage-like quality, their spontaneous designs imbued with a life and spirituality of their own.'
There are sleepwear kimonos, undergarments (a bit like a kimono-shaped petticoat) to wear beneath some of the more ornate designs, and insights into etiquette - short-sleeved kimono are generally worn by married women, long-sleeved are designed for young women, for example.
The obi, or belts worn with kimono, are an art in themselves, tied in different ways according to who is wearing them and the occasion on which they are worn.
Accessories such as wedding sandals and other examples of the shoes worn with kimonos, head pieces (some crafted from turtle shells), handbags, fans and more are part of the show. The attention to detail underlines the Japanese commitment to all elements of design.
Loading
Kimono also provides insights into various artistic practices, including wood printing and dying techniques – particularly shibori, a manual dyeing technique that creates patterns on fabric by binding, folding, stitching or clamping it, with its distinctive blues.
Japanese culture had a big impact on the West during the late 19th and 20th centuries, a period known in art history as Japonisme. Artists including Van Gogh and Monet created works referencing ideas and works found in Japanese art.
It wasn't just art – early 20th century Western fashion was inspired by the kimono's design and silhouette. Several examples reference this in the show, including a Liberty & Co coat, an evening coat by Parisian couturier Callot Soeurs, and a day coat by Parisian couturier Paul Poiret.
Japanese influences would come to the fore again from the 1980s onwards, as shown in more recent garments by John Galliano, Alexander McQueen, Givenchy, Zambesi and Rudi Gernreich. Sydney-based fashion designer Akira Isogawa drew heavily on the kimono as an influence, as his work shown attests; there are also two vibrant ensembles by the late Issey Miyake.
Pieces by contemporary Japanese designers Robe Japonica, Modern Antenna and Y&SONS are also on display, as is some of the latest in Harajuku street fashion and cute 'kawaii' styles.
Designer Hiroko Takahashi's creations reflect contemporary takes on the garment. She uses black and white fabric and models her work in a powerful, feisty stance, rejecting traditional imagery and gendered colours.
Crothers says there's a resurgence of interest in the traditional garment in Japan: young people are rediscovering kimonos and appreciating it as a key part of their heritage. 'They want to wear something that expresses their personality and not the kimono that their [parents and grandparents] wore,' he says. 'They want to own it for themselves.'
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Japanese fusion cafes have swept Melbourne, but this suburban sushi spot goes back to basics
Japanese fusion cafes have swept Melbourne, but this suburban sushi spot goes back to basics

The Age

time10 hours ago

  • The Age

Japanese fusion cafes have swept Melbourne, but this suburban sushi spot goes back to basics

Find affordable omakase and comfort food items at Orianna Sushi Cafe in Murrumbeena. Previous SlideNext Slide Japanese$$$$ What does one of Australia's top sushi chefs do when they start thinking about retirement? Apparently, they open a Japanese cafe in the suburbs, serving incredible food at extremely reasonable prices. The only problem is, Dani Liem's offering is so good that he's not getting pensioned off any time soon. Orianna opened in April, south of Hughesdale station in a sleepy little strip. The 22-seat cafe is in a modern shop with apartments above. If I lived here, I'd be running a tab, coming in the morning for well-made espresso and rice balls, mid-morning for matcha strawberry cake, and back at lunch (and two nights a week), alternating between Japanese comfort food and sushi. Liem was born in Indonesia, but he's cooked Japanese food for 25 years, including a period training in Tokyo in the early noughts. More recently, he was in charge of the omakase and kaiseki (seasonal set menu) offerings at South Melbourne's hatted Komeyui. He's still consulting at new city restaurant Sushi Sho, too, where dinner costs $268. The chef's selection at Orianna is just $38. Granted, it's not as lavish, and the nine pieces of seafood-on-rice are presented all at once on a platter, rather than bite-by-bite as with traditional omakase, but the careful sourcing and the skill behind each mouthful is on par. It's outstanding. You might get kingfish that has been wrapped in kombu for a day to infuse it with umami, beautifully cut and topped with lightly cooked, salted spring onion. Simultaneously delicate and intense, it's draped over perfectly seasoned rice, every grain plump and distinct. Salmon is brushed with nikiri, a bonito-infused soy sauce that adds dimension. Prawn is daubed with buttered soy that's then torched, boosting seafood sweetness with smoky wonder. Scallop is expertly cut, fanned out and paired with a little foie gras. The combination of shellfish and liver dates to the chef's time at Komeyui. I remember eating a steamed oyster there in 2022. It was daubed in foie gras butter, demure and luxurious in a mouthful: there's the same finesse here. Nigiri (fish on rice) and sashimi (sliced fish) are available by the piece as well, and you can grab-and-go onigiri (filled rice balls). There are handrolls for breakfast or lunch on the go, plus sushi platters for the home or office. The comfort food items on the one-page menu are Liem's little pushback to the Japanese fusion cafes that have swept Melbourne. Fusion is fine, but what about old school? In this, he thinks back to early work experiences at key restaurant Izakaya Chuji, which was Victoria's first izakaya (casual Japanese bar) when it opened in 1989, running all the way through to the tough days of the pandemic. Orianna's chicken katsu curry is nostalgia in a bowl, the crumbs crisp and golden, the cutlet juicy and springy, the butter-laden mustardy gravy seeping into glistening rice. Surely a dish with 'blanket' in the name is as comforting as it gets: the 'wagyu blanket' is shaved slices of marbled Australian wagyu, lightly cooked, draped over mounds of seasoned rice, and topped with salmon roe cured in sake. It's quirky and surprising – not to mention mind-boggling value at $15 – the meat lightly seasoned with bonito stock and soy, and dissolving in the mouth. Liem's wife, Sintia, is a pastry chef: her chiffon cake melts into creamy air and her chocolate cake is a warm, gooey delight, filled with salted caramel and perfect with coffee or matcha. A liquor license is on the way. Orianna comes from the Latin for 'golden sunlight' or 'dawn'. Liem chose the name because it suggests rebirth, 'something new happening to me', he said. I love the idea of this pseudo-retirement as a beginning, as well as a gesture towards slowing down. Such good sushi, in a casual cafe setting, at super-keen prices, is certainly something new for Melbourne. Three more new sushi spots to try Sushi Takezo The space that was kaiseki restaurant Matsu's first home is now a six-seat sushi restaurant from Takeshi Murakami, previously head sushi chef at The Langham. He's using connections with seafood suppliers to source premium fish for omakase banquets, served with sake or French wine. 157A Barkly Street, Footscray, Kaiten Sushi Train There are two speeds of food delivery at this Chaddy spot. The slow train trundles on its loop with better-than-average sushi dishes: spy and try. There's also a fast train that hurtles down an elevated track to deliver food you've ordered from a touch screen. That might be premium sushi, rice dishes or fried chicken. Chadstone Shopping Centre, 1341 Dandenong Road, Chadstone, Doma Eatery New in the east, this daytime cafe has a serious approach to coffee and a Japanese fusion menu – think soy butter spaghetti and a fried chicken burger with teriyaki sauce – as well as a couple of sushi handrolls. The crumbed prawn roll is smooshed with paprika aioli and tempura batter scraps for extra texture.

Japanese fusion cafes have swept Melbourne, but this suburban sushi spot goes back to basics
Japanese fusion cafes have swept Melbourne, but this suburban sushi spot goes back to basics

Sydney Morning Herald

time10 hours ago

  • Sydney Morning Herald

Japanese fusion cafes have swept Melbourne, but this suburban sushi spot goes back to basics

Find affordable omakase and comfort food items at Orianna Sushi Cafe in Murrumbeena. Previous SlideNext Slide Japanese$$$$ What does one of Australia's top sushi chefs do when they start thinking about retirement? Apparently, they open a Japanese cafe in the suburbs, serving incredible food at extremely reasonable prices. The only problem is, Dani Liem's offering is so good that he's not getting pensioned off any time soon. Orianna opened in April, south of Hughesdale station in a sleepy little strip. The 22-seat cafe is in a modern shop with apartments above. If I lived here, I'd be running a tab, coming in the morning for well-made espresso and rice balls, mid-morning for matcha strawberry cake, and back at lunch (and two nights a week), alternating between Japanese comfort food and sushi. Liem was born in Indonesia, but he's cooked Japanese food for 25 years, including a period training in Tokyo in the early noughts. More recently, he was in charge of the omakase and kaiseki (seasonal set menu) offerings at South Melbourne's hatted Komeyui. He's still consulting at new city restaurant Sushi Sho, too, where dinner costs $268. The chef's selection at Orianna is just $38. Granted, it's not as lavish, and the nine pieces of seafood-on-rice are presented all at once on a platter, rather than bite-by-bite as with traditional omakase, but the careful sourcing and the skill behind each mouthful is on par. It's outstanding. You might get kingfish that has been wrapped in kombu for a day to infuse it with umami, beautifully cut and topped with lightly cooked, salted spring onion. Simultaneously delicate and intense, it's draped over perfectly seasoned rice, every grain plump and distinct. Salmon is brushed with nikiri, a bonito-infused soy sauce that adds dimension. Prawn is daubed with buttered soy that's then torched, boosting seafood sweetness with smoky wonder. Scallop is expertly cut, fanned out and paired with a little foie gras. The combination of shellfish and liver dates to the chef's time at Komeyui. I remember eating a steamed oyster there in 2022. It was daubed in foie gras butter, demure and luxurious in a mouthful: there's the same finesse here. Nigiri (fish on rice) and sashimi (sliced fish) are available by the piece as well, and you can grab-and-go onigiri (filled rice balls). There are handrolls for breakfast or lunch on the go, plus sushi platters for the home or office. The comfort food items on the one-page menu are Liem's little pushback to the Japanese fusion cafes that have swept Melbourne. Fusion is fine, but what about old school? In this, he thinks back to early work experiences at key restaurant Izakaya Chuji, which was Victoria's first izakaya (casual Japanese bar) when it opened in 1989, running all the way through to the tough days of the pandemic. Orianna's chicken katsu curry is nostalgia in a bowl, the crumbs crisp and golden, the cutlet juicy and springy, the butter-laden mustardy gravy seeping into glistening rice. Surely a dish with 'blanket' in the name is as comforting as it gets: the 'wagyu blanket' is shaved slices of marbled Australian wagyu, lightly cooked, draped over mounds of seasoned rice, and topped with salmon roe cured in sake. It's quirky and surprising – not to mention mind-boggling value at $15 – the meat lightly seasoned with bonito stock and soy, and dissolving in the mouth. Liem's wife, Sintia, is a pastry chef: her chiffon cake melts into creamy air and her chocolate cake is a warm, gooey delight, filled with salted caramel and perfect with coffee or matcha. A liquor license is on the way. Orianna comes from the Latin for 'golden sunlight' or 'dawn'. Liem chose the name because it suggests rebirth, 'something new happening to me', he said. I love the idea of this pseudo-retirement as a beginning, as well as a gesture towards slowing down. Such good sushi, in a casual cafe setting, at super-keen prices, is certainly something new for Melbourne. Three more new sushi spots to try Sushi Takezo The space that was kaiseki restaurant Matsu's first home is now a six-seat sushi restaurant from Takeshi Murakami, previously head sushi chef at The Langham. He's using connections with seafood suppliers to source premium fish for omakase banquets, served with sake or French wine. 157A Barkly Street, Footscray, Kaiten Sushi Train There are two speeds of food delivery at this Chaddy spot. The slow train trundles on its loop with better-than-average sushi dishes: spy and try. There's also a fast train that hurtles down an elevated track to deliver food you've ordered from a touch screen. That might be premium sushi, rice dishes or fried chicken. Chadstone Shopping Centre, 1341 Dandenong Road, Chadstone, Doma Eatery New in the east, this daytime cafe has a serious approach to coffee and a Japanese fusion menu – think soy butter spaghetti and a fried chicken burger with teriyaki sauce – as well as a couple of sushi handrolls. The crumbed prawn roll is smooshed with paprika aioli and tempura batter scraps for extra texture.

This ‘exquisitely simple' TV show is the perfect antidote to these frantic times
This ‘exquisitely simple' TV show is the perfect antidote to these frantic times

Sydney Morning Herald

time3 days ago

  • Sydney Morning Herald

This ‘exquisitely simple' TV show is the perfect antidote to these frantic times

In Shinjuku, Tokyo, a tiny 12-seat diner opens at midnight and closes at 7am. The proprietor, known to all only as 'Master', has a handwritten menu on the wall with only four items: pork miso soup, beer, sake and shochu. But he'll make you whatever you want, as long as he has the ingredients and it's not so complex as to be beyond his skills. Every night, he serves up what is requested, and 25 minutes later, you're filled with a strange and beautiful new perspective on life and most likely in tears. This is Midnight Diner, a Japanese Netflix show that, like the Master's irresistible dishes, is possessed of an exquisite simplicity that brings feelings bubbling up like simmering sauce with a minimum of fuss or action – a stillness and serenity that is almost startling to those of us used to the frantic flailing of stories told by Western filmmakers. It is about food, in a very deep sense, and about life, in an equally deep sense, and it strongly pushes the philosophy that the two are indivisible. There is magic in the air at the Midnight Diner: there is always just the faintest hint that something might be going on beyond our ken.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store