Doburoku Making Workshop
It's really something quite wonderful once you really start to think about it.Two friends: One, a dedicated darkroom photographer (Yoshinori), the other, a humble chef (Koichi) teaching both locals and Marché staff alike the fine points of the beautiful, age-old Japanese tradition of Doburoku making. On the menu for the evening was a dynamic lecture and demonstration exploring farmer style saké and was set on a warm, summery evening in our backyard. The audience, completely captivated by their instructors, were diligently taking note and asking questions, as any good group of pupils would. While they concentrated, the golden sun began to set, the air began to cool, and the backyard chickens made way to their coops to tuck in for the evening. And as an observer, my favourite aspect of it all was being able to witness, as part of the crowd soaked in the secrets of an unfamiliar world unraveling in front of them, that a fraction of the group were treated to an experience that was close to home—and their hearts. The event by Yoshinori and Koichi was culturally rich and endearing, and if it all were to happen again, I truly hope you are able to join us.
Photographs and words by Luis Valdizon