Vendor Profile
KYURYUDO ART PUBLISHING CO.,LTD
| Address | 3-23 kioichyo Chiyoda-ku Tokyo, JAPAN ZIP:102-0094 |
|---|---|
| Representative Name | kinya Adachi |
| Annual Revenue | closed |
| No. of Employees | closed |
| Web Site URL |
Other items from this category
Cooking/Gourmet/Recipes Book
SD item code:10155232
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| S1 |
Sunny Japanese Cuisine - Aoigusa Iruka no Moment
 Original text before translation
晴れの日本料理 青草窠のひと刻
(ISBN 978-4-7630-1709-3)
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(ISBN 978-4-7630-1709-3)
Wholesale Price: Members Only
1 pc /set
In Stock
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| Shipping Date |
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About 10 days
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| Dimensions |
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B5, 296 pages (122 illustrations)
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| Specifications |
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Country of manufacture: Japan
Material / component: paper
Product tag: None
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Description
| The book is a collection of poems, prose, and photographs, using Japanese cuisine as a material to describe the culture of serving dishes that capture the traditions and celebrations of festivals, annual events, life ceremonies, and other "Hare no Hi" occasions in Japan since ancient times. *Japanese and English are also included. All pages are bilingual (Japanese and English translation), with captions for food, dishes, and room rituals. Literature: Japanese poetry, haiku, essays (Pillow Book and others), stories (Tale of Genji and others) *Authors from ancient to modern times *Romaji notation and explanations are included at the end of the book. Author/Sanae Nagasaka Photo/Yoshihiko Ueda Binding/Kaoru Kasai Literature supervisor: Teruken Nakajima Cooking/Iruka Aogusa *Sanae Nagasaka Born in 1953 in Shizuoka Prefecture. [Representative Director of Aokusa Orchid. She received an integrated education at Japan Women's University from her childhood and graduated from the Faculty of Letters of the same university. After her marriage, she moved to the U.S. and studied at New York University. Studied tea ceremony under Sen Soya of Mushanokoji Senke. Aokusa: opened in July 2008. Japanese restaurant in Tengenji, Tokyo. Serves seasonal dishes based on chakaiseki. The meaning of "aokusa-itchu" is "a relaxing space surrounded by green grass and trees. The restaurant's name is engraved on a seal by Kitaoji Rosanjin. |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Feb.18th 2026 to Apr.22nd 2026 |
| Air Mail | From Feb.2nd 2026 to Feb.4th 2026 |
| EMS | From Jan.30th 2026 to Feb.4th 2026 |
| Pantos Express | From Feb.3rd 2026 to Feb.6th 2026 |
| DHL | From Jan.30th 2026 to Feb.3rd 2026 |
| UPS | From Jan.30th 2026 to Feb.3rd 2026 |
| FedEx | From Jan.30th 2026 to Feb.3rd 2026 |
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Some trading conditions may be applicable only in Japan.
[IMPORTANT NOTICE]
Books are subject to the resale price maintenance system, which allows publishers by law to specify the selling price. We ask that your company also adhere to the sales price specified by us. If you fail to do so, we will discontinue our business with you. We ask for your understanding in advance. |
Other items from this category:
*Japanese and English are also included.
All pages are bilingual (Japanese and English translation), with captions for food, dishes, and room rituals.
Literature: Japanese poetry, haiku, essays (Pillow Book and others), stories (Tale of Genji and others)
*Authors from ancient to modern times
*Romaji notation and explanations are included at the end of the book.
Author/Sanae Nagasaka
Photo/Yoshihiko Ueda
Binding/Kaoru Kasai
Literature supervisor: Teruken Nakajima
Cooking/Iruka Aogusa
*Sanae Nagasaka
Born in 1953 in Shizuoka Prefecture.
[Representative Director of Aokusa Orchid.
She received an integrated education at Japan Women's University from her childhood and graduated from the Faculty of Letters of the same university.
After her marriage, she moved to the U.S. and studied at New York University.
Studied tea ceremony under Sen Soya of Mushanokoji Senke.
Aokusa: opened in July 2008. Japanese restaurant in Tengenji, Tokyo.
Serves seasonal dishes based on chakaiseki.
The meaning of "aokusa-itchu" is "a relaxing space surrounded by green grass and trees.
The restaurant's name is engraved on a seal by Kitaoji Rosanjin.
日本において、いにしえより、祭りや年中行事、人生の節目の儀礼などの「ハレの日」に、それらの伝統を捉えた料理を供し祝ってきた文化を、日本料理を材に、詩歌と散文と写真とで綴る。
●日英併記
全ページバイリンガル（日本語、英訳）料理、器、室礼のキャプション付き
文学：和歌、俳句、随筆(枕草子他)、物語（源氏物語他）
※作者は古代〜近代まで
※巻末にローマ字表記及び解説付き
著者／永坂早苗
写真／上田義彦
装丁／葛西薫
文学監修／中島輝賢
料理／青草窠
◆永坂早苗(ながさかさなえ)
1953年静岡県生まれ。
「青草窠」代表取締役。
幼少期より日本女子大学の一貫教育を受け、同大文学部卒業。
結婚後渡米し、ニューヨーク大学に学ぶ。
茶道を武者小路千家千宗屋氏に師事。
青草窠： 2008年7月開業。東京・天現寺の日本料理店。
茶懐石に基づく季節の料理を供する。
青草窠の意は「青々とした草木に囲まれたやすらぎの空間」。
北大路魯山人の篆刻による店名の扁額を掲げる。