The Rice That Binds the Hearts of the Japanese
Nice to meet you. I'm Takahiro Sato (Tak), a designer at KUDEN and an apprentice knife [smith.In](http://smith.in/) this series, “Washoku 4U,” I'll introduce home-style Japanese cuisine made with ingredients available overseas and everyday tools.Japanese life has an old concept of “Hare” and “Ke.”“Hare” refers to special occasions like festivals and celebrations, while “Ke” is our daily life—working, eating, and resting.
This series won’t feature elaborate “Hare” dishes, but rather everyday “Ke” meals that keep your mind and body in balance.Rather than glamorous dishes, we offer meals that quietly [satisfy.No](http://satisfy.no/) need for special equipment like rice cookers—just a pot, water, and heat are enough.We want to return to that fundamental idea: cooking and eating comfortably within everyday life.
-KUDEN rinlife Magazine vol.1
Writer:Takahiro Sato