Kurume Kasuri

Japanese clothing

Kurume Kasuri(kurumekasuri/kurumekasuri)

Japanese clothesclothing

This textile was made as a side job for farmers in the Chikugo region centered on Kurume City, Fukuoka Prefecture. Cotton threads are knotted and dyed with indigo, and a kasuri pattern is woven by hand. The patterns include geometric and pictorial (picture and character) patterns, and are classified into small, medium, and large patterns according to size and number of patterns. Kurume kasuri was born around 1800 (late Edo period). A young girl named Den Inoue noticed a white speckled pattern on faded old clothes and came up with the idea of creating a pattern by binding and dyeing threads from them. As this technique spread, people invented new patterns, and after the Meiji period (1868-1912), it spread throughout Japan as a common people’s kimono. Along with Iyo-kasuri and Bingo-kasuri, it is also known as one of the three most popular kasuri in Japan.

新着・おすすめ情報

  1. buckwheat mash (buckwheat flour in hot water served with shoyu)

  2. part of the palace where important ceremonies were held

  3. Ichigaya Kameoka Hachiman Shrine (Ichigaya, Tokyo)

  4. Hamarikyu Gardens

  5. Ningyocho Shinota Sushi Head Office, a long-established sushi restaurant serving inari sushi. What changes with the times, and what never changes.

  6. 【第25回】七十五という数字にまつわる蕎麦の話

  7. The important thing is to build a steady network. Nakazawa Nyugyo Co., Ltd. is expanding its business with the spirit of “Be with each other and do business with each other.

  8. A Walk in Edo with Old Maps] No.5: Traces of Edo Remain Strong in “Differences in Elevation” and “Town Names” in Ushigome and Ichigaya

  9. Yamamoto Nori Store, a long-established business with a 170-year history, has created an innovation that allows people to taste freshly baked laver.

  10. common variety of women’s kimono sash

  11. pickled ginger

  12. sake brewed without addition of saccharides and no more than 120 litres of seed alcohol per tonne

  13. Customer information is written down in a notebook and shared with all staff. Ginza Mikawaya’s commitment to hospitality

  14. Kanda Myojin

  15. 【第7回】蕎麦に欠かせない薬味「葱」と「唐辛子」について