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I usually have plenty of time when I teach/lecture the Sashiko. The in-person wo

atsushijp, 2021年3月9日

I usually have plenty of time when I teach/lecture the Sashiko. The in-person workshop is 6 hours length. Therefore, it is very challenging & also refreshing to condense my message into a short version (like Pecha-Kucha format, which I am not sure how I feel about the word-usage). In 6 minutes, I need to be more “direct to share the message. Although I feel that I am shaving the essences off, this is a great opportunity to try. I have been thinking about it nights and days. Can you guess what the condensed theme I came up with?

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It is: “Sashiko isn’t the past (yet)”. Many people ask me to talk about the history of Sashiko. I am happy to share stories about how our Sashiko was developed in its history. However, at the same time, I would like to emphasize that Sashiko is an ongoing practice in Japan. Therefore, repainting the culture is painful. My voice isn’t an opinion about the past. It is a voice from today. 

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Photos I share here are stitched in the last 7 years by me, my mother Keiko, and/or Sashiko artisans who help our projects (or all together). Therefore I ask to learn & respect the story behind. You can still learn Sashiko from the real voice – because it hasn’t become history yet. Learning from History is very important. However, please do not make our reality “the history” earlier than it should by ignoring the voices. Sashiko isn’t the past. 

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講演や講座として刺し子のお話をする際は、1時間以上のお時間を頂くようにしています。ワークショップだと6時間かな。丁寧にゆっくりと刺し子について語るのですが、今回承ったミッションは6分ちょいで刺し子のお話。各スライド20秒で強制移動 x 20枚というドMな感じの挑戦です。普段だったら受けないのですが、夏に一緒にお仕事をすることもあり、力になれたら……と引き受けました。6分に纏めるとなると、ひたすら削ぎ落とす作業が必要です。結果残ったメッセージは、「刺し子は(まだ)過去じゃない」というものでした。刺し子はいにしえの針仕事と紹介されることもある中、現代の刺し子にもしっかりと目を向けて欲しい……という願いからです。現代で刺し子をされている方々が、職人として、または芸術家として食べていけるようになること。居場所を作った後の、次の目標の一つです。

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2021-03-09 09:33:03




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Comments (7)

  1. LA CORREM T.E says:
    2021年3月9日 at 2:34 PM

    Great ❤️❤️

    Reply
  2. Tanis Garber-Shaw says:
    2021年3月9日 at 3:22 PM

    So elegant! ❤️

    Reply
  3. Silvia Mariani says:
    2021年3月9日 at 4:26 PM

    Precioso bordado ❤️❤️❤️

    Reply
  4. Arroyo Liin says:
    2021年3月9日 at 7:04 PM

    👌🏽👌🏽👌🏽

    Reply
  5. Andi Fasimpaur says:
    2021年3月9日 at 10:01 PM

    I love the 20/20 format of Pecha Kucha presentations. I was unaware that there were cultural issues with the adoption of the term.

    Reply
  6. Masako Anzai says:
    2021年3月10日 at 2:21 AM

    刺し子についてこんなに熱く語られる事に、日々とても刺激を受けています。  若い刺し子さん達のためにも職人さんとして、よい収入が得られますよう、ご活躍期待してます。    でもその前に自分達も努力しなければいけませんね。

    Reply
  7. Nicoletta says:
    2021年3月10日 at 3:25 AM

    I understand and agree with your opinion. Culture and tradition need to be understood as a whole that means in its evolving way. Sashiko has a long history but it is also living in the present and it is from its present that we have to grasp its utmost deep essence. Is it right?

    Reply

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