Umashi Uruwashi — Kenzan shikisai (Appetizing Beauty: Kenzan and Seasonal Dishes; soft cover 2,100 yen, hardcover 3,990 yen), published in autumn 2004 by the MIHO MUSEUM, won in the category of Best Art Photography (1995–2015 B6) from the Gourmand Awards 20 Years – Best of the Best. Founded by its president Edouard Cointreau in 1995, the Gourmand World Cookbook Awards is operated by Gourmand International.
    In 2003, the MIHO MUSEUM commissioned one of the foremost food photographers Gozen Koshida to spend a year capturing various seasonal dishes arranged on plates and bowls by Ogata Kenzan (1663–1743) in our collection and published Umashi Uruwashi – Kenzan shikisai in conjunction with our autumn 2004 special exhibition Kenzan: A World of Quietly Refined Elegance.

    Umashi Uruwashi – Kenzan shikisai received first prize in the category of cookbook photography in 2005, and this year, it won for Best Art Photography among all the winning works in the 20-year history of the Gourmand Awards. The awards ceremony was held on October 15, 2015, at the Frankfurt Book Fair in the Theater Harmonie (Congress Center Messe) in Germany, and MIHO MUSEUM curator, who oversaw the production of this book, Akiyoshi Hatanaka, attended this event to accept this prestigious award.
    To celebrate this international recognition for our cookbook, the MIHO MUSEUM will again hold a special exhibition of our Kenzan collection this autumn. This exhibition will also be part of the 3rd Shigaraki Art Festival. Why not leisurely spend an autumn day during this time when art fills the pottery town of Shigaraki?