In December 2013, the traditional Japanese cuisine “WASHOKU” was registered as an intangible cultural heritage by UNESCO (United Nations Educational, Scientific and Cultural Organization). Since then, traditional Japanese food culture has attracted much attention worldwide.

Kitaoji Rosanjin (1883-1959) gained his reputation in various areas (ceramics, calligraphy, seal carving, painting, lacquer, cooking and gastronomy), and embodied the culture of traditional Japanese food by integrating these areas. This exhibition focuses on Rosanjin’s eyes and sensibility for cooking, rather than ceramics. Through the characteristics and art style of Rosanjin, who successfully interpreted the attraction of “WASHOKU”, you can see the relationship between cooking and ceramic dishes he established, unifying Japanese aesthetics, hospitality and view of nature.