Tradition and family are two integral systems that bind the world of Yohji Yamamoto. It is evident in the way he has built his business, through the linear curve of his creations, to the small customs that mark his path along the routines of the fashion cycle. One such ritual is prepared by Fumi Yamamoto, Yohji’s mother – who accompanies the team from Tokyo to Paris each show season.* Before the show, Fumi prepares ‘Oshiruko’, a nourishing sweet red bean soup, for Yohji’s whole team, that she serves in gold-lined wajima bowls. Such an honest and wholesome ceremony during a time of pomp and frivolity. In essence, Japanese tradition at its finest.

Oshiruko by Fumi Yamamoto

INGREDIENTS
for 50 persons

Red beans: 1.5 kilograms
Sugar: 1.2-1.5 kilograms
Salt: half a teaspoon
Rice paste (mochi)
a couple of lumps per person

Let the beans simmer for at least 80 minutes and change the water when the froth has appeared on the surface. Only add the sugar once the beans are cooked and the salt 15 minutes later. When the soup is ready, grill the lumps of rice paste on both sides until they are soft and start to swell.
Pour the hot soup into individual bowls and top each one with freshly grilled mochi.

*and as far as we know, still does – or did until 2005, the year of Yohji’s A#2.