Skip to content
Our Sashiko Archives
Our Sashiko Archives

Our Sashiko Story to Your Sashiko Journey

  • About “Our Sashiko” Archives
  • @SashikoStory
  • @UpcycleStitches
Our Sashiko Archives

Our Sashiko Story to Your Sashiko Journey

*

From Yesterdays’ (extreme) analogy about Sashiko in English & Pizza. I learned t

atsushijp, 2021年10月28日

From Yesterdays’ (extreme) analogy about Sashiko in English & Pizza. I learned that there are authentic italian pizza without tomato sauce. It is called “Pizza Bianca (White Pizza)”. There is also a pizza without cheese, like “Pizza Alla Marinara”. Thank you for educating me. The input makes my analogy even better.
☆
My point is that the situation with Sashiko/Boro in English is that: Calling either one (Pizza Bianca or Pizza Alla Marinara) as “the whole pizza (in Italy)”. Or, in this analogy in another direction, I am teaching/imagining the whole authentic pizza without knowing Pizza Bianca and Pizza Alla Marinara. I believe the pizza in Italy is all true with authentic ingredients and appropriate mindset: for that, no “Right and Wrong” in pizza when they follow “something”. By a foreigner defining “One Pizza as a whole”, the other pizza is about to be over-painted by foreigners. That’s what is going on with Sashiko: Sashiko that you know may be very limited: NOT the whole picture of Sashiko.
☆
I didn’t mean to disrespect the Italian & Pizza culture. I don’t know enough about pizza to teach/share, and I often use Pizza as the American’s (& my) favorite food to explain (as an extreme analogy). I apologize if I hurt you. I used it as an analogy: never intending to repaint the culture.
☆
“For me”, because I don’t know the authentic pizza in Italy, Tomato Sauce or cheese is the most delicious part of pizza. I feel similar when someone enjoys Sashiko without learning the stories behind it: as if they are missing the most delicious part of what they are doing. Of course, it is my dream to visit Italy and taste the pizza there: as many kinds as possible. The Sashiko/Boro available now is like the analogy I shared with pizza: insufficient due to “not knowing”. Why do I speak up? Because many know about the difference in Pizza. Sashiko is at risk now.
☆
*If you don’t get it, read my stories & what videos on Youtube on what is Sashiko & Boro for us.
☆
–
–
–
☆
日本語だとお味噌汁ですが、西洋だとピザを例えに使うことを真剣に検討しています(もう頻繁に使ってるけど)。。イタリア国内のピザと米国のピザは違うという(お叱りの)コメントを頂くあたり、同様のことはそこらじゅうで起こっている訳で。イタリアに行ったことない俺がイタリアピザ専門店開くようなもんだからな。違いはピザは多くの人が声を上げること。刺し子はは……頑張ります。
☆

2021-10-28 07:14:41




Source

@SashikoStory JapaneseSashikosashiko刺し子

Post navigation

Previous post
Next post

Related Posts

@SashikoStory *

Sashiko has been changing its form within & across the language. Some may celebr

2024年5月9日

Sashiko has been changing its form within & across the language. Some may celebrate the change by calling it “Evolution”, and others may share their concern as “Appropriation”. My perspective, where I stand, is based on whom I am talking to. If you worry about Appropriation, I ask you to…

Read More
@SashikoStory *

Fabric barely go waste. 布は無駄にはしないように。

2015年4月13日

Fabric barely go waste. 布は無駄にはしないように。 2015-04-13 07:45:25 Source

Read More
@SashikoStory *

Boro? Sashiko?

2018年3月2日

Boro? Sashiko? I just repaired my socks…. which I had been procrastinating bfor a long time to mend. Regardless of wording, it looks fine, doesn’t it? Is it confortable? Well… we will get used to them eventually. And dirty… さて。 ずっと伸び伸びにしていた(刺し子?)プロジェクト、。靴下。配信中に勇気を貰って形にしてみました。悪くない。履き心地は、違和感満載だけど、きっとなれる。現代の靴下なのに、襤褸風合いたっぷりです。 この靴下を補修する時の手の動きが、とても滑稽。是非ご覧あれ(動画はYoutube上にあります)にしても汚いな(笑) 2018-03-02 16:42:32 Source

Read More

Comments (7)

  1. Motomina says:
    2021年10月28日 at 11:29 AM

    pizzaの話ですが、、トマトソースもチーズも大切だけど、正直言って本当に美味しいpizzaはedge の部分でさえ美味しいんです。無駄がなくて、偽物?じゃ無くて、普通に美味しい。

    Reply
  2. Motomina says:
    2021年10月28日 at 11:38 AM

    食べに来て下さいね〜。

    Reply
  3. Jennifer Gregory Miller says:
    2021年10月28日 at 12:08 PM

    I understand your analogy, and I think it’s pretty good. I see you saying you are presenting Sashiko and Boro as the whole picture, authentic technique, within cultural and historical context, just like if a person was trying pizza for the very first time it would be the “traditional” style which includes a crust, tomato sauce and cheese. There are ventures into other interpretations and uses of Sashiko and Boro, some may be authentic, like the White Pizza or Marinara Pizza (which, by the way, are my favorite kind), but outside the very usual and traditional.

    Reply
  4. Anna Dell'Oro says:
    2021年10月28日 at 2:28 PM

    😊🙏👍 Beautiful analogy. I am an Italian 🇮🇹

    Reply
  5. HSH says:
    2021年10月28日 at 3:58 PM

    🙏🏼

    Reply
  6. LA CORREM T.E says:
    2021年10月28日 at 6:41 PM

    Nice 💙💙💙💙

    Reply
  7. Rochelle Jeanne Beresford says:
    2021年12月20日 at 8:21 PM

    👏👏👏love the story telling👏👏👏

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Tags

AtsushiFutatsuya Boro CulturalAppropriation Handmade HandStitching Hitomezashi Indigo JapaneseBoro JapaneseSashiko KeikoFutatsuya Kofu LearnSashiko Mending NaturalDye Patchworking quilting repurpose SashiCo sashiko SashikoClass SashikoDenim SashikoJacket SashikoStitching SashikoStory SashikoThread SashikoWorkshop SlowFashion Slowstitch TraditionalSashiko Unshin Upcycle UpcycleStitches VisibleMending 一目刺し 刺し子 刺し子の再定義 刺し子ワークショップ 刺し子糸 日本の刺し子 日本の日常 日本人の刺し子 素敵なオン刺し 襤褸 運針 運針会

カテゴリー

  • @SashikoStory
  • @UpcycleStitches
  • Upcycle Stitches Archive
©2025 Our Sashiko Archives | WordPress Theme by SuperbThemes