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Free reading
So that after reading, where you stand
in front of the shelf shifts a little.
We make small booklets, one at a time. All of them free.
Send the keyword for the one you want on LINE, and the full text arrives.
Each booklet’s page shows what is inside it, and its keyword.
🔴 The keywords stay in Japanese ── they have to match the LINE side exactly.
01 ／ BOOKS
There are four right now
None of them is a set of instructions. They are about what we look at when we choose, and why it has been done that way.
Start with whichever one you like.
Food, daily life, skin. All one piece.
Why all of it. The reason they connect, told the way we came to it
We write about food, about daily life, about skin. From outside it can look like we have spread ourselves thin.
But it was the shop floor that split them up. “What we wear, eat and live in” was already one word in a book over three hundred years old.
Not an introduction to TANE, but the road we walked to get here, set down as it was.
Send “ひとつづき” on LINE and the full text arrives
There is a reason for a summer kitchen.
Salt, land, fire, aromatics, keeping, fermenting ── older knowledge and the life you live now
Salt, land, fire, aromatics, keeping, fermenting. All of it was in the kitchen long ago, and each had a reason.
“Just the right balance” is not the same every day. Look at the pickles and you begin to see that place’s winter.
Not to memorise, but so that next time you stand in the kitchen, something new appears inside the usual view.
Send “夏の台所” on LINE and the full text arrives
Miso starts to look different.
When you buy it, when you pack it away, when you look into the jar.
The first miso I ever made was astonishingly white. That brown is a colour that arrives later, out of time.
What I look at on the label in the shop. How the taste changes at one year, two, three. What is still going on inside the jar.
The hands only move for a few days out of the year.
Send “味噌の時間” on LINE and the full text arrives
Setting washing aside for a moment.
What would not fit in the posts ── where it came from, the rules, and what is not written
When did washing your whole body every day become ordinary? I looked, and there were records.
The thickness of the outer layer of skin differs by where on the body it is. Rice-bran bags are written about in Edo-period books. In three countries the labelling rules run opposite ways.
One image holds only twelve lines. What had to be cut is placed here.
Send “洗うこと” on LINE and the full text arrives
How much of it can you make yourself?
What you buy and what you can make. Looking once at the line between them
What is in the kitchen, what is in the bathroom. Almost all of it looks like something you buy, settled.
But some of it can be made, and some of it is not worth making. The line is different for each person.
Not a list of recipes ── a way of seeing where your own line falls.
The keyword is being prepared. It will appear here once it is set.
02 ／ HOW TO RECEIVE
How to receive them
HOW TO RECEIVE
Send the keyword for the one you want, on LINE
- Pick the one you want to readFrom the four above. The keyword is written under each one.
- Add us on LINE and send the keywordSend only the keyword, exactly as written, in Japanese. If anything is added before or after it, nothing comes back.
- Read it thereA page with the full text comes back. You can also save it as a PDF.
The posts these booklets grew out of are on Instagram.
@tane_journey
Journal
The notes made before a booklet exists. Things we knew and did not do; the year it took white miso to take on colour.
READ MOREFood & Fermentation
Miso, koji, vinegar, sourdough, pickles. Why this soybean, why this salt.
READ MORESkin
Starting from reading the label. Soap, oils, loquat leaves. See what is in it, then choose what suits you.
READ MORE