Human Kikumaki (Chrysanthemum Roll)
Year of Production: 2025
Format: Participatory Artwork
Size: Kikumaki (including fillings): W2000 × H100 × D1800 mm
Materials: Fabric, cotton
This participatory work was produced as part of the Artist-in-Residence program at Hachinohe Portal Museum hacchi in Hachinohe City, Aomori Prefecture, during the 2024 residency cycle.
During research in Hachinohe, the artist encountered “Abo-kyū,” an edible chrysanthemum traditionally grown in the region, as well as “Kikumaki,” a local rolled dish unique to the area.
Recognizing its affinity with one of her representative works, Human Norimaki, she conducted interviews with local residents. Through this process, she discovered that the culture of cultivating and eating chrysanthemum—once deeply rooted in the region—has become far less familiar to the younger generation.
Within Hachinohe City, only one chrysanthemum farm remains, and just two people were found who still knew how to make Kikumaki.
Because Kikumaki is a dish that can only be truly appreciated when made and eaten with ingredients grown locally, the artist sought to share its value with the community. She created a large-scale participatory artwork in the shape of Kikumaki and, alongside the installation, organized a cooking workshop with local residents to celebrate and help preserve this important regional culture.
Presentation of Human Sushi (30th June 2024)
As this was the artist’s first presentation in Aomori Prefecture, Human Norimaki was introduced to local residents of Hachinohe.
In Hachinohe, a recurring event called “Hachinohe Hokoten” transforms the street in front of hacchi into a pedestrian zone during spring, summer, and autumn. The artist joined this event to share information about the residency and conduct interviews about local norimaki ingredients unique to Hachinohe.
Public Production / Interviews
A space adjacent to the first-floor radio booth at Hachinohe Portal Museum Hacchi was used to host a workshop for creating the “rice” component of Human Norimaki.
While participants engaged in the workshop, the artist collected their memories and stories about Kikumaki and chrysanthemums.
Additional interviews were conducted in the large first-floor hall, gathering local stories and personal recollections about Kikumaki and chrysanthemums.
Research on Kikumaki
Research activities included public interviews at hacchi, visits to the city’s remaining chrysanthemum farm—where the artist experienced harvesting firsthand—and interviews with the few individuals who still possess the skills to prepare Kikumaki.
Human Kikumaki & Human Sushi (Hachinohe Ingredients Version)
Based on the research conducted in Hachinohe, the newly created work Human Kikumaki was presented alongside a new Hachinohe-themed version of Human Norimaki, incorporating ingredients unique to the region.
Human Kikumaki & Human Sushi — at YS Arena
The project also expanded outside the museum, with mobile presentations of Human Kikumaki and Human Sushi held at YS Arena, the skating rink located within Nagane Sports Park in Hachinohe City.
Photographed by Hiroki Azuma and Yukiya Meguro