Ikebana Research

Originated in Japan, Ikebana is a Japanese art of flower arrangement. It is express as a form of art; just like how we relate to a painting or sculpture. By using materials such as living leaves, branches, grasses, flowers and a beautifully sculpted plant pot as its base, it is brought together and arranged in a way that relates a closeness with nature. In short, it is an art form where by the arrangement is a living thing connecting nature and humanity together. 

Over the years, ikebana has developed into many different styles of arrangements. 

Popular styles include:

rikka (standing flowers)

seika or shoka (living flowers)

nageire (flung flowers) styles when making arrangements in bowl-shaped vases

moribana (piled-up flowers) style when using dish-like containers

Traditionally, Ikebana is seen in rooms where guests are normally received. However in recent years, they are often seen in living rooms and entrance halls, as well as building lobbies and shop windows. 

The style that I will be venturing into for my final project will be the Moribana style. The word Moribana means “piled up flowers”. In Moribana, flowers are arranged in shallow containers called utsuwa. There are three main types of flowers and branches used in these arrangements. The longest branch, called shin, represents heaven. The medium branch, soe, represents man. And the shortest branch, tai, represents earth. 

There are 3 key points to note when arranging the Moribana style. – Balance, graceful lines, and Minimalism. 

 

 

Lets 1st look at my 2 3D sketch models before I talk more about how I relate my final work with the Moribana style.

3D Sketch Models + 2D Sketch Analysis

Test model 1

The shapes in black shows how the model can be further improved.

Other views of the same model

Test model 2

The shape in black shows how the model can be further improved.

Other views of the same model

 

 

SEASON Mind Map

Taste/ food research

The season that I had randomly drawn was Autumn. In my research, I found out that Japanese peoples’ lives revolve around the country’s four distinct seasons. The climate changes, the landscape changes and the food eaten daily changes as the seasons give way to each other.

Each season has its unique foods. The Japanese believe in aligning their diets and eating habits with the season. In Japan, autumn is known as the best season for hearty eating. It is sometimes called “食欲の秋” ( shokuyoku no aki), which literally means “Autumn Appetite.” Japanese people believe that their appetite increases because of the bountiful amounts of good food during this season.

Below are 2 types of popular food during Autumn 

Yakiimo are simply roasted sweet potatoes, and they are quite possibly the most popular autumn snack in Japan. It can be said that roasted sweet potatoes remind Japanese people of autumn. Street vendors pulling carts and selling roasted potatoes are a staple of autumn in Japan. 

Kabocha, also known as “Japanese pumpkin”, is a common autumn vegetable with tough green skin and orange flesh.  Kabocha is used in a wide variety of dishes, both sweet and savory. Pumpkin desserts such as puddings, pies, muffins, and more, become popular during the fall. They are also cooked in various ways (can be simmered, baked, fried) and served at restaurants and home.

 

Final Display

Although I am exploring Popular Autumn foods in Japan, I wanted to include add a western fusion into my final food display. This is because by doing so, the food will be able to suit the taste of people all over the world while at the same time, learn about Japan’s Autumn food culture. For my dominant, I created a creamy Kabocha pasta. Topped with slices of Kabocha, bacon bits, cheese, and parsley. The pasta is then placed into the bowl-like skin of a Kabocha that acted as a serving bowl. Like every other western dish, the sweet potato acted as a side dish ( which is my subdominant ) and with that, I topped it off with a little sour cream ( in the shape of a cone which acted as my subordinate ). 

Because of the heavy and eye-catching structure of Kabocha pasta at the bottom of the display, Balance was created when I placed a simple looking up-right branch, and include an additional subdominant ( the orange flower) to balance out the heaviness at the bottom. The base plate is a simple white square plate that fits the entire display nicely; which creates minimalism.