Coco Sato
I’ve practiced Origami all my life. In Japan, it’s something everyone does with family and friends. It’s creative, but it’s also deeply rooted in Japanese culture.
I love the way Origami creates something from nothing. I start with a simple piece of flat, plain paper and I can transform it into something much more. I love the relationship between its simplicity and intricacy. I also love the fact that I don’t need any special tools to practice it. I just need my hands and paper.
I often felt that Japanese culture was showcased in an extremely biased and stereotypical way with clichés such as geishas, sumo wrestlers, anime and the hi-tech neon image of modern Tokyo. For me, this is far from the truth. That’s why I wanted to introduce people to something more real and tangible—something that’s part of everyday life in Japan and an art form I enjoyed as a child.
I believe Origami enables my audience to make an emotional connection with a Japanese ritual that might otherwise seem detached or alien. I want to inspire interest in different cultures. I want my work to resonate for decades to come. I want to translate the wisdom of Japanese tradition for a new generation and bring a positive change to the world. My mission is to leave a legacy and create something beautiful, yet timeless.
Art and craft evolve. What’s important for me is ”the process”. Origami is an art form that’s made from such humble material. It’s about how well one does the craft and how they pay attention to details.
That’s why I identify so much with the craft and traditions of Collezione. It’s inspired by Italian heritage and speaks to the quality and craftsmanship passed down from generations. I relate to that so much. It makes me think about my family, my roots, and how they instilled a passion in me to always honor where I came from when I create.
I like spaghetti because it reminds me of Japanese noodles—ramen, udon, and soba noodles. But my favorite is the tortellini by Collezione because it reminds me of my craft. The delicate sheets of egg pasta are folded around three distinct cheeses. It’s simple yet artful. Each one is beautiful in its own unique way.
Three Cheese Tortellini with Parmigiano and Basil
Cook time: 10 minutes
Servings: 6
Ingredients
- 1 package Barilla® Collezione Three Cheese Tortellini
- 2 tbs extra virgin olive oil
- ½ cup Parmigiano cheese, grated
- ¼ cup fresh basil, chopped
- Salt and black pepper to taste
Preparation
- Bring a large pot of water to a boil.
- Cook Tortellini according to package directions.
- Drain and combine with olive oil, Parmigiano cheese and basil. Season to taste with salt and black pepper.