Traditional Arts and Crafts

Kaga Yuzen This textile dyeing method was originated in the late 17th century by Miyazaki Yuzen, a painter from Kyoto. Kaga Yuzen is characterized by the five standard colors: dark red, indigo blue, Chinese yellow, green, and black. The process begins with outlining a cloth with floral fluid called Aobana. Aobana loses its color without leaving marks when it is soaked in water. The stitches are then removed, and glue (resist) is applied with a sack similar to those used for decorating cake. The resist is applied carefully to block the dyes from permeating into the design pattern. Tie dyeing is common, but the method used for Yuzen dyeing is very rare.

Kutani-yaki Ware

Specialties

Jibuni Jibuni is traditional Kaga cuisine. The well-balanced dish consists of vegetables of the season and duck. Since wild duck is used, jibuni had originally been a specialty of the fall season. Meat was not a part of the diet during the Yedo period (1603 - 1867), and thus it is said that jibuni was probably a privilege enjoyed on special occasions only by the upper class samurai.