
Art museum in Osaka Pref. appoints int'l student ambassadors to boost visitors
With recent attendance lagging due to low name recognition, the Kuboso Memorial Museum of Arts, Izumi, hopes these ambassadors will promote the museum on social media and attract more inbound tourists.
13,000 items, but sluggish attendance
The museum was established in 1982 after Kuboso, a company that had operated in the cotton industry for a century since the Meiji era (1868-1912), closed its business and donated its art collection, building, land and financial endowment to the Izumi Municipal Government. Among its holdings, the calligraphic work "Kasen Uta-awase" (A competition comparing coupled poems by poetic immortals) from the Heian period (794-1185) and the "'Bansei,' celadon vase with phoenix handles, Longquan ware" from China's Southern Song dynasty (1127-1279) are designated national treasures.
Additionally, 29 works, including the artwork "Shrike in barren tree" by Miyamoto Musashi (1584-1645), are national important cultural properties. Of the approximately 13,000 items in the collection, about half are works by renowned ukiyo-e artists such as Kitagawa Utamaro (1753-1806), Toshusai Sharaku of the late Edo period (1603-1867) and Katsushika Hokusai (1760-1849).
However, after peaking at 47,321 visitors in its opening year, fiscal 1982, attendance has stagnated. Recovery from the COVID-19 pandemic has also been slow, with only 20,744 visitors in fiscal 2024 -- fewer than half the highest number.
Aiming for 50,000 visitors
To turn things around, the museum, in cooperation with Momoyama Gakuin University, which has a campus in Izumi, appointed three Japanese university students, five international students from Vietnam, Mongolia and India, as well as other individuals as ambassadors. In exchange for three years of free admission, ambassadors are expected to actively participate in museum events and promote the facility on social media. It has set a target of 50,000 visitors for fiscal 2025.
Ha Thi Kim Nhien, 23, an international student from Vietnam, said, "The atmosphere is calm, and I want to bring my friends." Another ambassador, Kirari Takahashi, 18, commented, "This is my first visit. Even among the authentic works, there are pop elements that young people can enjoy. I want to share that the museum has genuine paintings."
Two assistant language teachers from the United States also serve as ambassadors. One of them, Nguyen Amy Thien Anh, 29, said, "I was moved by the works. I want to introduce this wonderful museum to the world."
Osaka Expo-driven initiatives
Akira Fujiwara, president of the city's cultural promotion foundation, which operates the museum, said, "We hope to raise our profile overseas through Expo 2025 Osaka, Kansai, and increase inbound tourists. We expect the ambassadors to share the facility's charms from the perspective of young people."
In conjunction with the Expo, the museum will hold five monitor tours for a total of 80 foreigners. Until Aug. 17, it is hosting the exhibition "Welcome to Osaka, Welcome to Nippon -- Noted Naniwa Spots and the Pictorial Record of Japanese Products," featuring ukiyo-e prints popular among foreign visitors.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Yomiuri Shimbun
4 days ago
- Yomiuri Shimbun
Rengatei Carries on Tradition of Yoshoku Cuisine in Tokyo's Ginza District; Restaurant Has Served Western-Influenced Japanese Food for 130 Years
A block away from the fashionable main street of Tokyo's glitzy Ginza district is Ginza Gasuto Dori ('Gaslight street'), where a building with simple brick exterior stands: It is Rengatei, a restaurant that has been serving up yoshoku — Western-influenced Japanese cuisine — for well over a century. It was Rengatei that was responsible for popularizing famous yoshoku dishes such as omurice (stir-fried rice wrapped in an omelet), katsuretsu (cutlet of beef, pork or chicken) and hayashi rice (a plate of rice with beef and sauce). The restaurant is believed to have helped spread a culture of restaurants offering Western-style food at reasonable prices for ordinary opened in 1895 (the 28th year of the Meiji era) in the Ginza district. The restaurant underwent the 1923 Great Kanto Earthquake and World War II, which burned down the restaurant. Its current building was constructed in 1964. Items inside the restaurant, such as a red public rotary telephone and a cash register which has been used for about 60 years, give customers a deep sense of the establishment's long history. I quickly ordered one of best-selling dishes, Meiji Tanjo Omurice, priced at ¥3,000 including tax. Firstly, I broke the firm omelet with a spoon and scooped up a mouthful of the food. I was surprised by the way the taste of egg softly spread through my mouth. The stir-fried rice contained seasoned minced beef and pork, and ketchup added to the overall flavor. Though the taste was simple, it precisely balanced the flavors of the egg and the rice. In a happy mood, I looked over the menu again and saw many delicious-looking yoshoku foods. Masahisa Nakamura, grand chef of Rengatei, said, 'I also recommend the katsuretsu, fried oysters and other fried dishes.' The restaurant's way of preparing fried foods has not changed since it opened, and its chefs have always been very particular about the blend of cooking oil they use. They also use fresh breadcrumbs, giving Rengatei's fried food a crispy texture. Rengatei's dishes have been loved by several famous people over the years, such as novelist Shotaro Ikenami, who was fond of their pork katsuretsu. After some cutlets and alcohol, he would always finish with a plate of hayashi Tezuka, a legendary manga artist, was another frequent customer. Koichiro Kida, the fourth-generation owner of Rengatei, said with a smile, 'Each frequent customer has their own favorite foods.' Kida's own favorites are ham steak and ham rice, which his grandfather, the second-generation owner, often cooked for him. Rengatei has passed down traditional flavors from the Meiji era to the Reiwa era. The restaurant marked the 130th anniversary of its opening this June. It feels luxurious to come into this comfortable space and enjoy the yoshoku cuisine which has been loved for so long in the Ginza district. The next time you want to reward yourself for all your hard work, this restaurant is an excellent choice. ***Rengatei Address: 3-5-16 Ginza, Chuo Ward, Tokyo Access: 3-minute walk from Ginza Station on Ginza Line Hours: Open from 11:15 a.m. to 3 p.m. and from 5:30 p.m. to 9 p.m. Closed on Sundays.

18-07-2025
Renkon: A Unique Japanese Vegetable with an Auspicious New Year Role
Lotus plants grow wild mainly in the temperate and subtropical zones of the Northern hemisphere and are thought to have been cultivated in Japan since the Nara period (710–94). The pedestal for Buddha statues is in the form of a lotus flower and this connection with Buddhist culture meant that lotus flowers were used in ancient times for ornamental and ceremonial purposes. From the Meiji period (1868-1912) onward, when varieties that were easier to cultivate began being imported from China, focus shifted to growing edible types. Ibaraki Prefecture accounts for 50% of total production, followed by 10% each in Saga and Tokushima. The lotus plant itself is known in Japanese as hasu , while the edible part is called renkon (lotus root). Although it is described as a 'root' in both Japanese and English, it is technically an enlarged subterranean stem. As lotus plants grow in swamps and other types of wetlands, it makes it difficult for them to receive oxygen through the roots, so they absorb it through their large leaves and channel it down. The characteristic holes of renkon act as air channels to send oxygen to the roots. (© Pixta) Harvesting renkon . (© Pixta) Renkon is an essential ingredient in Japanese New Year cuisine, osechi ryōri , including nishime (simmered vegetables) and su-renkon (pickled lotus root). It is associated with good luck as the holes are believed to symbolize 'being able to see the way ahead' and 'good prospects for the future.' As the plant produces many seeds, it is also thought to represent fertility and blessings for lots of children. At supermarkets, renkon is usually sold in manageable pieces that can be easily used up, but it is harvested with several sections joined together, which are commonly called the 'parent,' 'child,' and 'grandchild.' The relatively larger 'parent' section has thick fibers and is very sticky, so it is perfect for use in dishes where it is simmered or grated. The central 'child' section can be simmered, deep-fried, or stir-fried, making it more versatile. The section closest to the root tip is the 'grandchild' and as it is still growing, it has finer fibers and a light, crispy texture. Dishes like kinpira , salad, and sunomono (pickled vegetables) are the best way to enjoy this part of the renkon . (© Pixta) Producer and agricultural organization websites often state that renkon always has 10 holes or that there is a central hole with nine holes around it. But on buying renkon and cutting it open, one finds that there are many small holes and not always 10. (© Pixta) (Originally published in Japanese. Banner photo © Pixta.)


Yomiuri Shimbun
14-07-2025
- Yomiuri Shimbun
Saitama Pref. Artisans Pass on Traditions with Chichibu Meisen Silks
CHICHIBU, Saitama — On a day in late May, I visited a facility in central Chichibu, Saitama Prefecture, where guests can experience the production of woven silk fabrics. Artisans were working on stencil-dyeing white warp threads that had been temporarily woven together for the coloring process. The workers pressed metal frames, bearing various patterned stencils, to the threads and then applied the dye, in a process similar to block-printing. The layering of several dyes produced colorful patterns on the fabric. Kyoko Henmi, 57, the third-generation owner of Henmi Orimono, a long-established textile production studio, was working with her artisans to make fabric that would be used in 'osoroi tsumugi' kimonos. These garments are worn by the men who pull the gorgeous floats that feature in the Chichibu Yomatsuri (Chichibu night festival) every December. The traditional techniques for making these fabrics have fed the community's enthusiasm for making brand-new kimono for dozens of men every year for the festival. Chichibu is located deep in the mountains. It has only a small amount of land suitable for growing rice, so its silk industry thrived for many years, starting in the Edo period (1603-1867). Beginning in the early Meiji era (1868-1912), high-end silk thread was shipped off for export and other purposes, and locals produced everyday clothing using fabrics woven from lower-quality thread. This was the origin of the Chichibu Meisen style of fabrics. These fabrics are made with a technique called 'hogushi nassen,' in which warp threads are temporarily woven together and dyed using stencils. Because the threads, not the finished fabrics, are dyed, both the front and back sides have the same coloration. This makes it possible for the clothes to be worn for a long time, contributing to their finished fabrics are colorful, with cute designs, and they have been praised for their iridescent look, as the colors seem to shift based on the angle from which they are viewed. However, the number of studios that produce these fabrics, which was in the hundreds in the latter half of the Showa era (1926-1989), has since dwindled. They have gone out of business one after another as Western-style clothes and synthetic textiles have become more widespread. Henmi Orimono was established in 1927 by Kyoko's grandfather, Tadashige. When she was around 20, she was hoping to become a hairdresser. But Tadashige, who was then bed-ridden due to an illness, told her, 'I want you to prevent the tradition from dying out.' So she decided to take over the family automatic looms in her studio have been in use since around World War II. The machines make a lot of noise as they weave woof threads into fabrics. Patterns produced by the machines vary from traditional floral and geometric ones to those designed by younger craftsmen on their computers. Kyoko is undertaking efforts to make bags and various other items with the fabrics, seeking ways to expand their range of uses. 'I want to pass on what is good about Chichibu Meisen to future generations in various ways,' she said. Henmi OrimonoAddress: 1463 Kuroya, Chichibu, Saitama Prefecture. Goods from the studio are available at a shop on the first floor of Chichibu Furusato-kan hall, located at 3-1 Motomachi in the city. Access: The shop is a five-minute walk from Chichibu Station on the Chichibu Railway Line or a 15-minute walk from Seibu-Chichibu Station. Hours: The shop is open from 10 a.m. to 4 p.m. Friday-Tuesday and is closed on Wednesday and Thursday.