Yuhei Ueda

Last summer, I went to Italy for the first time and got to enjoy espresso, wine, and pizza. When I tried the local wine, which they made themselves, I finally understood what real ingredients taste like. It was the same with the pizza—they used high-quality ingredients and baked it in a proper wood-fired oven. This made me realize that I had never really known the true taste of ingredients before, and it inspired me to bring this idea into my fashion work. For my collection, I started by looking into raw materials like wool, linen, cotton, and silk. I used fabrics that were undyed or unbleached—ecru wool, cotton, linen, and silk—and I dyed them myself. Dyeing the fabrics on my own allowed me to control when to dye them, whether before or after sewing or cutting, which helped me create symmetrical or sharp, clean lines in my designs. "Experiences like drinking espresso in Rome, fresh milk in Spakenburg, and fresh orange juice in Paris reminded me of the real taste of ingredients. These moments were special and made me realize that we often lose the essence of ingredients in processed products like instant coffee, skim milk, and flavored juice. To understand what modern fashion has lost, I studied pre-industrial clothing and fabrics. I think that bringing the authenticity of materials into fashion—like my experiences with real ingredients—could offer a fresh perspective. For my master's collection, I used natural fabrics like wool, linen, silk, and cotton. I looked at how workwear, like aprons, smocks, and chore coats, was cut to make the most of the materials. I also dyed some of the pieces and took design inspiration from red-striped kitchen towels. These towels reflect a deep commitment to design and materials, passed down through generations despite the rapid changes in time. In my collection, I carry on this dedication to quality and luxury."