I promise I will conclude my “concern” here. I hope I explained myself okay. (Part.3)
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One last question for anyone who read this in English. I believe there is no such thing as “right” style in Sashiko (therefore no “Wrong” Sashiko). So, technically speaking, they can do “whatever” they want. However, there is many wisdom and techniques developed over time, and I believe that learning the technique and wisdom can make a significant difference, especially if they want to enjoy “Sashiko”. My goal is to share as much techniques and wisdom as possible here. ☆
The question is, if they decide to use whatever they already have regardless of the recommendation & story provided, “why do they call their stitching Sashiko?”. It can be just hand-stitching embroidery, or they can name it as they wish, right? Why do they have to call it Sashiko, and also Boro? Is it because it make them more “unique”? When I see the Sashiko without the core, I feel like eating pizza without tomato sauce. It isn’t bad, but there is something missing (it is cheese bread after all without tomato sauce.)
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99% of my interaction in Sashiko is with the people who understood my recommendation and stories. So I simply do not understand why people are calling their project Sashiko and Boro when they do not follow some “characteristic of Sashiko”. The more I offer the workshop, the more I feel there should be more information in English. This account is one of my challenge. I may be missing some ideas here to make Sashiko more enjoyable. Your insight would be very much appreciated. ☆
長々とすみません。書き出したら止まらない。最後に英語で質問をしました。「もし、刺し子糸も使わず、古典柄も一目刺しも使わず自分のオリジナルのデザインで、補強等の糸もなく刺し子をするのであれば、それって別に”刺し子”って呼ぶ必要なくない？」と。手縫いの刺繍でいいじゃん……と思うのです。別に刺し子が優れているとかじゃないんです。純粋に、なぜ「刺し子」と、全く刺し子っぽくないのに呼ぶのかがわからないのです。
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英語で文化を説明する時に大切なことは、その受け入れ先にどの程度のニーズがあるかを知る必要があります。寿司なんか良い例。寿司を揚げるからね。揚げ物を寿司に入れるんじゃなく、ご飯ごと揚げる（笑）それを寿司と呼ぶ理由はないのだけど、でも、それで流通しちゃった。結果論なんです。ただ、刺し子を実際にしている人間としては結果論でOKはしたくなくて。長々と失礼しました！
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2019-05-04 23:29:34
I wonder this too. I wonder if some people simply enjoy running stitch embroidery, and don’t have another name for it. There has been a great loss of textile knowledge, and disconnection from cultural heritage, for many of us. I hope that what you describe is just the beginning of the journey, and that each of us can go on to find their own “voice” and interpretation of their cultural traditions.
really enjoy reading your thoughtful posts and learning more about your connection to textiles and journey. thank you for sharing, even despite the numerous thoughtless questions and frustrations you encounter here on the internet.
I saw a quilting show on a hand-craft tv network (Fons & Porter) that had a segment dedicated to “this new Sashiko that’s all the rage”. The host of the show had no idea at all what she was doing. She didn’t use a running stitch. She pulled each stitch fully up and down, and had obviously not even seen a demonstration on what she was featuring on her own tv show. It was infuriating. I think, as @frasstronaut described, there was no name for the “look” of a running stitch. The host wanted to show this “new current sewing trend” (as she described it), yet did no research at all. Plus, she was just making a straight line- no pattern. I haven’t watched the show since.
Sashiko is a beautiful art form and your insight is very valuable, thank you
Thanks for writing these posts! One thing I think, is that sashiko has become so popular because of its beauty and also because it looks quite easy to make. At first maybe it looks complicated but later when people learn that it is ”just” running stitches they think it is a piece of cake. I am just guessing. Here in Sweden a lot of people make it. And there are a lot of classes to, sadly I think that most of the people teaching are not familiar with the heart of sashiko. This is sad because it is vital I think to know about the past. And of course now about living conditions in the past.
Precioso
The attitude you describe makes me think of Kool-Aid, the drink mix. It tastes good but has no substance or nutritional value (except for additives). Real fruit juices are deeply satisfying and add to well-being. Same with Sashiko that is learned and practiced with respect for its origin. Much of the trendy work is like Kool-Aid: watered down, superficially attractive, but meaningless.
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