logo
Broken teaset mended with gold tells the story of refugees

Broken teaset mended with gold tells the story of refugees

North Wales Live4 hours ago

This Refugee Week, UK for UNHCR has collaborated with renowned sculptor and artist, Billie Bond, to create a one-of-a-kind tea set to give form to the experiences of refugees through the art of Kintsugi.
'Fragments of Hope', the latest campaign from the UN Refugee Agency's national charity for the UK, is a celebration of the creativity, resilience and contribution of people who have rebuilt their lives in the UK after being forced to flee conflict and persecution.
There are now more than 122 million people displaced by conflict and persecution worldwide. The Japanese art of Kintsugi, meaning to mend with gold, repairs pottery by acknowledging its fractures and transforming them into something beautiful.
The artwork has been created by bringing together fragments of traditional tea sets from Ukraine, Syria, Pakistan, Afghanistan and Sudan, including personal contributions by people who were forced to flee their countries.
The fragments reflect the diverse journeys of Viktoriia from Ukraine, a dedicated community development coordinator; Ayman from Syria, a self-taught filmmaker and storyteller; Sadia from Pakistan, an award-winning artist and advocate; Bashir from Sudan, a renowned poet and musician; and mother and daughter duo, Frozan and Victoria from Afghanistan, who support their community as an interpreter and an aspiring business leader.
Billie Bond said: 'Kintsugi is a centuries-old Japanese art of repairing with gold. It has long been recognised as a powerful symbol of resilience, and a reminder that beauty can be found in imperfection. This Refugee Week, Kintsugi once again serves as a meaningful metaphor, celebrating the strength and resilience of refugees and the ritual of healing – it's been an honour to play a small part in bringing these stories to life.'
Emma Cherniavsky, Chief Executive of UK for UNHCR, said: 'Fragments of Hope is a moving representation of how, even after the deepest fractures, refugees can rebuild their lives and futures with strength, dignity and hope."

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

BBC fans appalled by ‘cruel' reality show where contestant starved and stripped
BBC fans appalled by ‘cruel' reality show where contestant starved and stripped

Daily Mirror

time2 hours ago

  • Daily Mirror

BBC fans appalled by ‘cruel' reality show where contestant starved and stripped

The BBC has created a documentary about the experiences of a Japanese man who entered a contest that landed him on a reality TV show with 'inhumane' stipulations BBC viewers were left stunned after watching a new documentary called Storyville: The Contestant, which is now streaming on BBC iPlayer. The film explores the shocking true story of a controversial Japanese reality show that subjected its star to isolation, starvation, and humiliation for over a year while he was completely unaware that he was being watched by millions of people. ‌ The documentary tells the story of Susunu! Denpa Shonen (Do Not Proceed, Crazy Youth), a 1998 Japanese TV programme that placed 22-year-old aspiring comedian Tomoaki Hamatsu in a flat with no clothes, no food, and no contact with the outside world. ‌ He was challenged to win one million yen (around £6,000) by entering and winning mail-in magazine sweepstakes. On top of setting aside this amount of prize money that he earned via sweepstakes, he was also tasked with using the same method to procure everything he needed to survive, including his food, clothes, and even toilet paper. Although Hamatsu (who was nicknamed Nasubi on the programme) agreed to take part in the experiment, he had no idea that his every move was being broadcast to a weekly audience of 17 million people for 15 months. The show was marketed as a social experiment, and Japanese viewers were able to tune in to watch Nasubi's struggles to survive on his segment of Do Not Proceed, Crazy Youth, which was called A Life in Prizes. BBC viewers have been absolutely horrified by the way Nasubi was treated. One person took to X saying: "Watching The Contestant and that producer should be in prison for torture and war crimes that violate the UN." ‌ Another agreed: "I don't think I've ever yelled, 'That's so damn unethical,' as much as I have while watching The Contestant." Other viewers described the programme as "inhumane" and "gut-wrenching", while praising Nasubi for being "such a sweet, genuine soul". Someone else added: "If it sounds like The Truman Show, that's because it basically is. His conditions were worse than being a prisoner in jail." During his time on A Life in Prizes Nasubi survived on meals like 5kg of plain rice and even wet dog food. In his diaries, he wrote: "I don't have enough nutrition going to my brain. Being driven to the edge has brought out a madness in me." ‌ After finally reaching the prize goal, he was released, only to be tricked into repeating the ordeal for several more weeks. When he was finally freed, the walls of a new apartment collapsed to reveal a live studio audience, and Nasubi discovered he had unknowingly become a national celebrity. 25 years later Nasubi has reflected on this horrific experience, sharing: "Even if I get hurt, I want to protect people around me. Instead of revenge, I would like to use that energy for something more positive, like helping people." Nasubi now works with charities across Japan and has managed to transform his reality TV past into a source of strength. He said: "When you put energy into other people rather than just focusing on yourself, you become stronger than you could ever imagine."

International Sushi Day: Nika Club Omakase and its 100% gluten-free proposal
International Sushi Day: Nika Club Omakase and its 100% gluten-free proposal

Time Out

time2 hours ago

  • Time Out

International Sushi Day: Nika Club Omakase and its 100% gluten-free proposal

It is the quintessential ancient Japanese dish and has millions of fans worldwide. Sixteen years ago, an American expert on the subject decided to set a day on the calendar to celebrate it, and thus the current date was recorded: today, June 18th, International Sushi Day is celebrated. Argentines are devoted to meat, yes, but we love sushi, which has ceased to be an exotic food to become a dish consumed frequently, and in some cases weekly. There are many options in the city, but some places, due to their quality, technique, and flavor combinations, have earned a reference spot, as happened with Nika Club Omakase, in Palermo Hollywood. The place opened a year and a half ago, with a 100% gluten-free proposal and a kitchen led by chefs Belén Higa and Mako Moriyama, who reinterpret the essence of Japanese omakase with technique, flavor, and a contemporary outlook. What is omakase? For those who recently jumped on the latest gastronomic trend of omakase, it's worth refreshing a fact: Mako Moriyama, originally from Neuquén but with Japanese parents, was one of the sushimen who, back in 2009, was part of the Club M Omakase team—a small dining room that operated just meters from the current Nika, at a time when no one was familiar with this now-trendy term, which in Japanese means 'I leave it in your hands.' You might also be interested in: The Asian spots you have to try, according to the Time Out Guide Now, nearly a year and a half after its opening, Nika's team has grown and the proposal has been well received in the neighborhood. In line with a sustainable philosophy, local products have been added to the Japanese technique and tradition. With a calm voice and serene gaze, Mako tells Time Out he entered the gastronomic world over 20 years ago and that his first job was as a dishwasher. Over the years, and with full studies at the Argentine Gastronomic Institute (IAG), Mako climbed the ranks and gained renown. 'At Nika, besides being gluten-free, we have a kitchen low in sodium, fats, and sugar. Both in the dishes and at the sushi bar, we always try to avoid industrial products as much as possible,' says the chef, who today serves as head of the lunch sushi bar. "We are gluten-free, with a kitchen low in sodium, fats, and sugar" Among many other things, at Nika they make their own soy sauce because all the ones available in the market, explains Mako, contain wheat. 'Almost everything is made in our kitchen. With some products, artisanal gluten-free preparation is more complicated, so we turn to industry, like with gelling agents for pastries. But this is the minimum indispensable. We also try to minimize waste in all work processes,' emphasizes the sushiman. A zero-waste omakase As part of a zero-waste philosophy, nothing is discarded at Nika. Everything is used and reused. One example of this concept is reflected in the diner's experience, as the meal usually begins with something very oriental: gohan [typical Japanese rice] with furikake, a homemade seasoning prepared with dehydrated and ground ingredients, which can have many variants. 'We serve furikake at the start because in Japanese cuisine it works as an appetizer, something that makes you salivate to start getting hungry,' explains the chef, son of Japanese parents and born in Neuquén. 'Right now, for example, the kitchen team is preparing a furikake with fish bones. A demi-glace sauce is made, the fish—after drying—is ground and served as an umami factor in the furikake. Also, citrus peels or leftover bits of vegetables are reused for the vegetarian furikake. It's part of the philosophy.' Along the same lines of sustainability and love for traditional cuisine, Mako proudly talks about Nika's fermentation library, which, although not visible to everyone in the dining room, curious diners can ask permission to visit the kitchen and admire it. 'Seasonal products and natural ferments are key in our menu,' says Mako. 'This allows us to prepare unique dishes. There are ferments that are over a year old, and Juan Panizza, who knows the most about this, takes care of all of it.' "Seasonal products and natural ferments are key in our menu" What are ferments? In Panizza's words, 'ferments are a key tool in our gluten-free kitchen because they help transform flavors, add umami, and improve digestion.' They use misos made from legumes and rice, naturally fermented wheat-free soy sauces, and fermented broths better known as garum. 'Fermentation is an ancient technique that turns proteins into liquids full of flavors. In these fermentations, we use koji, a fungus that activates enzymes and enhances flavor,' Panizza explains. 'This way, we achieve live, complex, and unique preparations. Additionally, we ferment plums, chili peppers, strawberries, tomatoes, and peaches, which combined with a percentage of salt develop acidity and depth naturally. Thanks to this kind of fermentation, we have a variety of raw materials throughout different seasons.' Nika Club Omakase: one room, two proposals To enter Nika, you climb a staircase leading to the first floor, and newcomers are surprised by a room where everything adds warmth—from the furniture, the tableware, to the light filtering through large windows overlooking the street. At Nika, depending on the client's preference, one can choose the à la carte menu or the omakase experience. For those who surrender to the will of the itamae, their place is at the sushi bar, and the experience is unique because diners have the chance to have a one-on-one with the sushiman, watch the sushi being prepared, and ask questions. 'Feeding someone I don't know and having the customer leave happy is one of the greatest satisfactions this profession gives me,' Mako confesses. 'Also, with sushi now well established in Argentines' palates, there are more opportunities to experiment and for people to dare to try other Japanese dishes. Now that Nika has a large kitchen, we are working hard.' "Feeding someone I don't know and having the customer leave happy is one of the greatest satisfactions this profession gives me" At Nika, they celebrate International Sushi Day with a special menu 'It's a proposal where we combine the best Nikkei sushi pieces, which people love, with some more traditional ones, mainly consumed in Japan,' Mako says. 'That's why we added a futomaki, which is a nori seaweed roll on the outside and vegetables inside, something quite common in Japan and served often at family gatherings, end-of-year parties. But it's a piece you don't often see here. The name futomaki refers to the size of the piece, because 'futo' means large, and 'maki' roll.' There will also be miso soup to enjoy, 100% gluten-free, and traditional dishes like tamagoyaki. 'Basically, it's an egg omelet. It's made on a special square pan and rolled on itself with a special technique,' Mako explains. 'Tamagoyaki is so common in Japan it's even served in kids' lunchboxes for picnics. It provides much-needed protein.' A club for exclusive and pampered customers Finally, as an upgrade Nika offers its clients the chance to become members of the Omakase Club, an exclusive members-only room with a distinctive touch and many benefits. So far, 17 clients, or 'clubers,' are part of this membership, attending special events and always being considered for unique and exclusive experiences. Clubers are pampered, invited to try the latest kitchen creations, and the room is prepared and arranged for them if they want to celebrate their birthday.

Broken teaset mended with gold tells the story of refugees
Broken teaset mended with gold tells the story of refugees

North Wales Live

time4 hours ago

  • North Wales Live

Broken teaset mended with gold tells the story of refugees

This Refugee Week, UK for UNHCR has collaborated with renowned sculptor and artist, Billie Bond, to create a one-of-a-kind tea set to give form to the experiences of refugees through the art of Kintsugi. 'Fragments of Hope', the latest campaign from the UN Refugee Agency's national charity for the UK, is a celebration of the creativity, resilience and contribution of people who have rebuilt their lives in the UK after being forced to flee conflict and persecution. There are now more than 122 million people displaced by conflict and persecution worldwide. The Japanese art of Kintsugi, meaning to mend with gold, repairs pottery by acknowledging its fractures and transforming them into something beautiful. The artwork has been created by bringing together fragments of traditional tea sets from Ukraine, Syria, Pakistan, Afghanistan and Sudan, including personal contributions by people who were forced to flee their countries. The fragments reflect the diverse journeys of Viktoriia from Ukraine, a dedicated community development coordinator; Ayman from Syria, a self-taught filmmaker and storyteller; Sadia from Pakistan, an award-winning artist and advocate; Bashir from Sudan, a renowned poet and musician; and mother and daughter duo, Frozan and Victoria from Afghanistan, who support their community as an interpreter and an aspiring business leader. Billie Bond said: 'Kintsugi is a centuries-old Japanese art of repairing with gold. It has long been recognised as a powerful symbol of resilience, and a reminder that beauty can be found in imperfection. This Refugee Week, Kintsugi once again serves as a meaningful metaphor, celebrating the strength and resilience of refugees and the ritual of healing – it's been an honour to play a small part in bringing these stories to life.' Emma Cherniavsky, Chief Executive of UK for UNHCR, said: 'Fragments of Hope is a moving representation of how, even after the deepest fractures, refugees can rebuild their lives and futures with strength, dignity and hope."

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store