Rolling up the wooden barrels that support miso production
The design is based on the wooden barrels that have been used by Kato Miso for over 100 years.
When you wrap it around your head, the shape of a barrel emerges, giving you a sense of the presence of the wooden barrels that have long supported miso production.
Kato Miso
Kato Miso is a long-established miso brewery founded in 1917 in Nishijin, Kyoto, that has been making miso for four generations.
We make miso with a focus on handmade craftsmanship, while cherishing the traditional koji making method and natural fermentation in wooden barrels that have been used for over 100 years.
The fourth-generation owner, Masatsugu Kato, values "continuing to be a maker" and protects the unique flavor of this brewery together with the wooden barrels, koji lids, and microorganisms that live in the brewery.
Produced by Ihara Dyeing
Ihara Dyeing Co., Ltd. / Founded in 1962
It is dyed by hand in 25m lengths by Ihara Dyeing Co., Ltd. In an age where dyeing is mostly done by machine or inkjet, this hand-dyed tenugui has a rich, heavy feel that is truly precious.
Collaborative production and design with KYOTO T5
This design was selected as part of a competition in which researchers from the Kyoto Center for Traditional Culture Innovation Research (Kyoto University of Art and Design) were asked to reflect on the cultures that are being lost that they have seen and felt in their research activities and turn them into designs.
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