Fly to Wajima to Meet Urushi -2

I’m pleased by the interest from so many of you wanting to hear about my visit to Wajima and my meeting with the incredible Urushi artist there. So much has happened since my visit—but where to begin?

Urushi Artist, Kamata Katsuji

It all started when one of our clients, the owner of Kosaka, a Michelin-starred sushi restaurant in NYC, reached out to me, asking where she could purchase high-quality urushi bowls. She had hoped to visit Wajima during her trip to Japan in March, but unfortunately, she couldn’t go due to the earthquake damage. Afterward, she searched all over Tokyo but couldn't find any good Urushi bowls for the restaurant. What she wanted was simple yet very beautiful.

I immediately thought of Kamata-san’s elegant work, which I had admired on Instagram. I found the perfect pieces so placed an order for her. Although production was delayed because of earthquake damage, the Urushi bowls were finally delivered to Kosaka in September. These graceful Urushi bowls are now used in the Michelin-starred restaurant, which ultimately led me to visit Wajima to learn more about his work.

At the Michelin-starred sushi restaurant Kosaka, matsutake mushroom soup is served in Urushi bowls by Katuji Kamata.

To be more specific, Kamata is an artist specializing in dry urushi, a method known as "Kanshitsu (乾漆)" in Japanese, one of the traditional urushi techniques. So let me introduce you to Kanshitsu (乾漆) first. This technique was introduced from China during the Nara period (710–794 AD).

The creation process is very long and requires high skills, but to put it simply, Kanshitsu involves layering linen cloth with rice paste＋Urush+Jinko* over a wooden or plaster mold, which is later removed. Once the mold is taken away, additional layers of Urushi are applied to create the final piece. While most Urushi ware is made by applying many layers of Urushi over a wooden base, Kanshitsu is different because the wooden mold is only used to shape the piece and is then removed, resulting in an exceptionally lightweight item. This technique also allows for more organic forms. Kamata-san’s work is particularly known for its graceful shapes. He called it “undulation”.

Molds for making Kanshitu (乾漆) - Dry Urushi

After removing the mold and cutting off the unnecessary parts.

You can see more creation process details here.

One of the major advantages of Kanshitsu is that it doesn’t rely on a wooden base, meaning there’s less risk of the Urushi surface cracking or chipping as the wood deforms over time due to dry air. This makes it especially well-suited for drier climates like New York. Wanting to spread the charm of Urushi not only to New York but to the world, I decided to visit Kamata-san without hesitation.

Before going to his studio, he showed me around Wajima, and during the car ride, we heard about the damage caused by the earthquake. His studio and house somehow managed not to get major damage, however, the Urushi works, completed through various processes in cooperation with many artisans, were significantly impacted. Many artisans could not work, leading to considerable expenses. He even purchased a house for his staff.

His studio is located in a villa area rich in nature in Wajima on the Noto Peninsula. There was no air conditioning, which made it tough in the humid Japanese summer, but the cold barley tea that his wife served was so delicious that I immediately asked for a second glass. Drinking the cold tea helped cool down my body.

While his assistant worked silently, I asked him various questions about Kanshitsu. When I touched his work, it felt very light and warm, evoking the same feeling I get when I touch something precious. I placed an order for some of his pieces to be sent to me later, as he hadn’t been able to keep up with production.

His assistant is working at his studio. 

His son watched us with great interest, silently observing, so I struck up a conversation with him. In August, Kamata-san traveled to England on a business trip for restoration work at the British Museum with his wife, a Maki-e artist, and their two children. The whole family went together, and I thought what a wonderful life they had. His son spoke a little English with my American partner, which made for a fun and memorable experience.

Time flew by, and before it got too late, I asked him to call a taxi to take us to an inn in Wakura Onsen, which was over an hour away by car since there were no accommodations available in Wajima due to ongoing repairs after the earthquake. When the taxi arrived, they kindly helped us with our luggage. We wanted to talk more, but we had to head to the inn. The next day, he was leaving for Tokyo for his exhibition.

To be continued.

Kamata-san and his son were waving goodbye to us.

Jinko* is processed diatomaceous earth.

Fly to Wajima to meet Urushi -1

Last month, I visited a very talented Urushi artist, Kamata Katsuji (鎌田 克慈）in Wajima, Ishikawa Prefecture, Japan. Getting to Wajima from Tokyo is surprisingly easy, there is a daily flight from Haneda (Tokyo)  to Wajima, and the flight time is just under an hour.  It was a comfortable flight and we saw the beautiful view of Mt. Fuji from the sky.

Mt. Fuji from the airplane

Map of Japan showing Wajima City.

Wajima, famous for its Urushi ware, rich natural surroundings, and fresh fish, is a place many people long to visit so we were deeply shocked that the New Year’s Day earthquake hit Wajima so hard. Urushi is so important in Japanese arts and crafts that it was once called "Japan." Watching the news and seeing the town’s beautiful old streets and historic houses destroyed by the earthquake was as shocking to me as the fire at Notre Dame Cathedral in Paris.

Despite the significant damage from the earthquake, he remained very busy with exhibitions and a business trip to the British Museum for restoration work in the summer. I was fortunate to find one day when our schedules matched, allowing me to meet him.

View of the Noto Peninsula where Wajima is located, from the airplane

When we arrived at Noto Airport, Kamata-san was there, warmly welcoming us. I asked him to show us the city of Wajima. People outside of Wajima may have already forgotten about the earthquake damage, but it was a truly unimaginable disaster. Even though nine months have passed, the destroyed houses and buildings still remain. Words cannot fully express it.

The building was lying on its side.

Wajima Urushi ware shop. It was closed on New Year's Day, so fortunately there was no one there.

He mentioned that while his house and studio did not suffer major damage, many craftsmen were unable to work, and production was significantly delayed due to the long process of creating a piece, which involved the cooperation of various artisans. The cost of covering these delays was enormous. He spoke to us calmly about the difficulties he had experienced.

Then, he took us to a Japanese restaurant called Kuwagumi (割烹 夥汲), located in front of a renowned Urushi institution, a school where people can learn skills also from Living National Treasures.

The entrance of Kuwagumi. 

The restaurant had also been damaged but has since been repaired and is now open again. Kamata-san used to teach at the school before the earthquake and would very often eat there after class.

The chef showed us fresh fish and prepared a delicious meal right in front of us. The price was like a dream, comparable to that of a mediocre sandwich in New York! The chef asked Kamata-san, 'Can you make these for me? There’s no need to rush, but let me pay you now.' The chef ordered some urushi ware from him.

The people of Wajima are very calm and incredibly kind. Even in difficult times, their desire to help one another was evident, and I was deeply moved by it. Surrounded by abundant nature, living on fresh fish and vegetables, Wajima's life is simple yet truly rich. I am wondering why I am living in New York City.

The owner-chef showed us today's fish at the counter. It was super fresh!

Everything is so fresh and delicious! This is what they call a rich life!  Thank you so much, chef!

This is getting long, so I’ll write about Kamata-san’s work in the next blog. To be continued.

A Healthy Indulgence with Deep Cultural Roots

Matcha is becoming increasingly popular outside of Japan. When did matcha become so popular? Recently, more matcha cafes have opened in New York, suggesting people are recognizing matcha as a healthy drink. Not only is matcha enjoyed as a drink, but matcha ice cream is also loved by many people.

Speaking of matcha ice cream, it reminds me of a story about former President Obama, who fondly recalled eating matcha ice cream in Kamakura-city, Japan as a child.

When he visited Kamakura as president, "Oba Matcha Ice Cream" was sold there. It is a funny name but it is a good naming! However, a friend of mine mentioned that he might not have eaten matcha ice cream, but rather "Ujikintoki (宇治金時)," a traditional dessert of shaved ice topped with sweetened Azuki (小豆)beans and matcha, because matcha ice cream might not have been around at that time.

I don’t know when matcha ice cream gained popularity in Japan, but it likely wasn’t too long ago. However, matcha desserts such as matcha shaved ice have been enjoyed since the Edo period (1603-1868). There’s a theory that Ujikintoki was created by a Sengoku warlord who loved shaved ice. It’s said that the first matcha shaved ice was made by pouring matcha over cane sugar, and Shogun Tokugawa Ieyasu, who loved sweets, added Azuki bean paste to it.  Around the Sengoku period (1467-1590), the way of tea known as the tea ceremony, was established so it’s easy to imagine Samurai drinking matcha, but it’s interesting to think that the Shogun not only drank matcha but also enjoyed matcha desserts.

Azuki beans

As you may know, matcha contains many beneficial nutrients. Azuki beans, the most typical ingredient of Wagashi, are particularly rich in polyphenols, vitamin B9 (folate), copper, fiber, and zinc, plus more. When my brother was in the hospital in Tokyo, azuki mousse was often served as dessert, likely chosen for the nutritional value of Azuki beans.

Azuki beans have been eaten to ward off evil spirits since ancient times in Japan, likely because people recognized their nutritional value long ago. This makes Ujikintoki not just a delicious treat, but also a wonderful healthy dessert with deep cultural roots.

When my friends visited our country house on a very hot summer day, I made Ujikintoki for them. It cooled us down and left us refreshed. It was their first time having Ujikintoki since trying it at Toraya, one of the most famous wagashi shops in Japan, and they said mine was even better. What a wonderful compliment!

If you go to Japan, you should try it. If not, you can also eat it at the Japanese Tea House "Cha-An" in the East Village, NYC. Ujikintoki was traditionally a seasonal dessert in Japan, but these days, it may be served year-round. If you come across it, be sure to give it a try!

The value of Japanese craftsmanship

The other day, I visited Shibui Spa at the Greenwich Hotel in Tribeca, one of my lighting projects completed more than 15 years ago. While I usually write about Japanese seasonal stories, and arts & crafts, today I would like to share a story behind the project with you.

Some of you may know that I used to work as a lighting designer. Although it has been quite a while since my last visit, the spa seems not dated at all, but it has a timeless beauty.

As the name suggests, Shibui Spa is designed in a Japanese style. Upon entering, you are embraced by wood, water, and stone, reflecting traditional Japanese culture’s simplicity and reverence for nature.

This hotel is owned by Robert De Niro, who has a deep appreciation for Japanese culture. Unfortunately, I did not have the chance to meet him, but I heard from the Japanese carpenters I worked with on the project. They told me, "De Niro fell in love at first sight with the 250-year-old charcoal beams and invited us from Saga Prefecture for two weeks to assemble the pillars and beams surrounding the pool."

As expected from De Niro, he has a great aesthetic sense and a remarkable vision. I think he understands that true Japanese beauty cannot be replicated without the hands of skilled craftsmen.

The wall above the lighting is decorated with washi paper made using traditional techniques with a history of 500 years. It was very expensive, but the result was worth it.

The bamboo basket pendants at the lounge were crafted by bamboo artisans in Beppu, Oita Prefecture. Interestingly, many years later, I met these craftsmen at a Japan Society event where they demonstrated how to create a large bamboo basket on stage.

The softness of materials like washi paper and wood creates a calm and warm atmosphere. This space perfectly balances traditional and modern elements, and nature with the city. This is very New York to me.

Unfortunately, in Japan today, people have lost interest in traditional Japanese culture, which requires a lot of time and money. As a result, skilled craftsmen are disappearing one after another. With fewer successors, these wonderful techniques are sadly being lost.

In today's society, many people want things that are quick and easy, but there is a reason behind something beautiful and expensive. So I would like to continue sharing the stories behind the scenes so that people appreciate the value of these skills. And today, as I write this, I'm thinking about what I can do to ensure that this technique is passed down.

Shibui Spa, the Greenwich Hotel

Minazuki - Japanese sweets in June

Minazuki (水無月) is another for June in Japanese, and it is also one of wagashi (Japanese sweets)  enjoyed in June. Every year, when June comes, I crave this wagashi. Unfortunately, it is usually not sold outside of Japan, so my only option is to make it myself. However, it takes a couple of days to make, so I always hesitate to make it every year. But my desire to eat it always wins out, so I made Minazuki again this year and brought it to my Chanoyu class last Tuesday.

Minazuki wrapped in Furoshiki with hydrangea

Minazuki is a simple wagashi consisting of a soft base made from rice flour, topped with sweet-simmered azuki beans. It is mainly eaten in the Kyoto area. The triangular shape of Minazuki symbolizes ice that can withstand the heat, and the red color of the azuki beans is meant to ward off evil spirits.

On June 30, shrines around Japan hold a Shinto purification ritual called Nagoshi no Harae to cleanse the sins and impurities accumulated over the six months from January to June. While eating Minazuki, people pray for good health for the rest of the year.

Minazuki -one of Japanese sweets in June

I don’t remember when I started eating Minazuki, but I always crave this traditional sweet every year. The combination of the Uiro (a soft cake made from rice flour) and azuki beans is successful, and this wagashi is so delicious. Besides its taste, I also appreciate savoring the tradition and its long history.

It is said that Minazuki was originally made in the Heian period (794-1185) by imperial court members who drank ice stored in icehouses in Nishigamo, Kyoto, to beat the heat. At that time, ice was a luxury item, and common people rarely had the chance to enjoy it. This is said to be why people started eating Minazuki, which is shaped like ice.

Our lives have become so convenient, and many things are easily available to us. However, I sometimes think that truly enjoying life means following and savoring every process. The time spent after dinner over a couple of days cooking azuki beans was really enjoyable when viewed in this way.

People are more appreciative of things that have been made with care and time. Time spent enjoying things with family and friends like this is more wonderful than anything else. I wish you good health for the rest of the year.

Hydrangeas in my garden

Meeting Living National Treasures in New York

At the beginning of June, I had the special opportunity to meet two Living National Treasures at the World of Japanese Kogei-Art event, and ever since then, I've wanted to share this wonderful experience with you all. Finally, today, I had the time to write about it. The event took place in New York City. More precisely, it took place, interestingly enough, on board the luxury Japanese cruise ship "Asuka II" that docked at Pier 88.

The thing I was looking forward to most about this event was meeting Mr. Murose Kazumi in person. He is a Living National treasure in the field of Maki-e* (蒔絵).

Letter Box with Design in Maki-e and Mother-of-pearl Inlay “Tenkei” by Kazumi Murose, Living National Treasure in *Maki-e.

*Maki-e is the decorative technique of Japanese urushi art and is a way of producing pictorial designs using urushi and sprinkled metal powder such as gold or silver.

**Usushi refers to Japanese lacquer which is a natural sap from a tree that is grown in East Asia.

Ever since I watched Mr. Murose's talk about Urushi** on TEDxTokyo, I have wanted to invite him to speak about it in New York. I love Urushi because of its warmth and softness. Long ago, Urushi was called "Japan," and I want people to know about this beautiful art. This is why I was so excited about the event.

Dish for Sweets with Design in Maki-e and Mother-of-pearl Inlay “Autumn Harvest” (Squirrel)

by Kazumi Murose, Living National Treasure in Maki-e*

The event was a luxurious afternoon, including a talk by the two Living National Treasures, a Kogei-Art exhibition, and a Q&A session. Mr. Murose and another Living National Treasure, Mr. Genjirō Ōkura in a small drum of Noh play, spoke about Japanese arts and crafts and the performing arts, known as Geino (芸能), along with Mr. Seiichi Kondo, the former Minister of Culture.

(Left) Kazumi Murose, Living National Treasure in Maki-e*, (Right) Genjiro Okura, Living National Treasure in small drum of Noh play

Mr. Murose discussed the history and techniques of Maki-e*, explaining that the technique has remained unchanged since its establishment in the Heian period (794 -1185). Mr. Okura explained the small drum called Kozutsumi (小鼓) and then played a 400-year-old drum adorned with beautiful Maki-e.　

Genjiro Okura (Living National Treasure in small drum of Noh play) and his son perform small drums

When I think of small drums, I only think of the small drums of five musicians used in Girl's Festival dolls. This was the first time I had seen a small drum up close. I did not know that the small drum consists of a wooden body with two drum heads held together with cords and that every time a musician performs it, the small drum has to be put together with the cords.

They both said Japanese arts and crafts are deeply connected to nature and spirituality. I feel like taking a trip to ancient times on a luxury Japanese cruise ship.   You can watch more about this on YouTube.

You can also view unique and authentic Japanese works exhibited on the Asuka II on the ARTerrace website.

A great thing is that this event will be held again in 2025! Please keep it in mind!!

(Left) with Kazumi Murose, Living National Treasure in Maki-e

(Right) with Genjiro Okura, Living National Treasure in a small drum of Noh play and his son

A balmy breeze in May

One of my favorite seasonal words is the one for May, "Kunpuu (薫風)." This breeze blows through the fresh greenery of early summer. It comes from the south and carries scents through fields, along valley edges, and over water surfaces. This wind is called Kunpuu, which means the balmy breeze scents.

The first time I heard this word was when I saw it written on a hanging scroll in a tea room when I was just beginning to learn the way of tea known as the tea ceremony. At first, I thought I could feel and hear the breeze, but I didn't know that I could also smell it.

So when I heard the word "Kunpuu", I thought of the refreshing light green fragrant leaves and wanted to take a deep breath. Every time I hear those words, I still think of that day.

In Japan, seasonal words are probably learned in elementary school. At that time, I didn't understand the importance of seasonal words at all. But now, when I hear them, a beautiful scene comes to mind. That imagination enriches our daily life.

Kunpuu is not just a concept. It contains substances called phytoncides, which play an important role in plant immunity and the relationships between organisms in the ecosystem. I don't think the ancient people knew about these substances, but their senses were so acute that they could probably smell them.

I wonder how much we use our five senses in everyday life. Furthermore, we tend to forget to breathe deeply in our stressful lives. The reason why I like the word Kunpuu maybe because it reminds me to engage our five senses. This is the time of year when all plants grow abundantly under the sunlight. So we should get some sunlight, breathe deeply, and enjoy the beautiful early summer with all of our five senses.

Spring rain

Spring brings a lot of rain, which is a blessing from nature. I enjoy seeing wet leaves that look vibrant, green, and beautiful when it rains. This period is important in the natural cycle, as plants grow with plenty of water. Today, April 19th marks the official end of the spring season in this year's Japanese lunar calendar.

The traditional lunar calendar consists of 24 solar terms, each indicating a period associated with a natural phenomenon. From today onwards, this term is called “Kokuu (穀雨)”,' which means “grain rain” in Japanese. Rice planting has been carried out at this time of year since ancient times. It is said that spring rain moisturizes and nourishes plants on the ground, bringing about rich harvests.

In our busy modern lives, small seasonal changes are often overlooked. It's hard to notice these changes, especially in city life. However, Japanese culture, based on the 24 solar terms, teaches us to savor the seasons and find beauty and meaning in each transition. With this in mind, when I look at plants soaked in the rain, I am reminded that rain is not just water that falls from the sky but that it connects us to the cycle of nature, and we live within that cycle.

When we remember that we live in harmony with nature, we develop the ability to be grateful for the blessings of rain too. I would like to thank the rain again.

Double cherry blossoms are blooming

Double cherry blossoms bloom later than ordinary cherry blossoms. Currently, they are blooming in many places in NYC.

Last night, I went to the Chanoyu class at the Urasenke Chanoyu Center on the Upper East Side in NYC and noticed that the cherry blossoms in front of the building were in fully blooming. This building was a carriage house and was once Mark Rothko's studio.

Usually, I walk quickly from the 68th Street subway station to the building to ensure I'm not late for class. After changing into a kimono, I prepared for the class However, yesterday I decided to capture one of my favorite views from across the street: the brick facade building through the double cherry blossoms. Once these flowers fall, it will be early summer. I wanted to share this beautiful moment with you.

The Crescent-Shaped Kintsugi

Dear friends,

Today, April 8th, marks a solar eclipse and a new moon. Did you see the solar eclipse? Today is the day of the new moon, so I would like to talk about my recent favorite crescent tea bowl.

The crescent-shaped Kintsugi on the bottom of the bowl.

A couple of years ago, I brought back tea bowls from Japan, particularly for my workshop, and I found a beautiful crescent-shaped hole faintly visible at the bottom of one tea bowl. It had been left untouched for quite some time. At the end of last year, I showed it to the Kintsugi artist, makomako, and she showed strong interest because Kintsugi involves repairing broken items with urushi lacquer and gold, and she couldn't work on something perfect.

She gazed at the tea bowl and asked me, "What color do you prefer? light gold, dark gold, or silver?" I knew that various metal powders were used in Kintsugi, but all I could think of was gold. Every time I talk to her, I am reminded of the depth of Kintsugi. This time, we chose silver for the bowl.

Repairs using Kintsugi are not inexpensive and require a long process, especially when using authentic traditional methods. The aesthetic sense of the Kintsugi artist also determines the outcome. I trusted her aesthetic sense and entrusted everything to her.

When I enjoyed matcha with the tea bowl for the first time after waiting for a couple of months, the repaired bowl appeared with green clouds over the silver crescent moon at the bottom, which pleased me.

Green clouds over the silver crescent moon at the bottom

Along with other Kintsugi work examples, I also shared the story of this tea bowl at the event "Ceramics and Kintsugi" held last month. When serving matcha, I asked everyone which tea bowl they would prefer to drink with. Consequently, many people chose this tea bowl. I initially thought this bowl was flawed and would never be used, but Kintsugi taught me that imperfection is not the end; it can be transformed into something beautiful.

Makomako explains the process of Kintsugi

makomako shows gold powder

The word "crescent" comes from the Latin word "crescere," which means "to grow" in English.

Even if the crescent moon isn't visible in the sky, enjoying matcha in the crescent tea bowl reminds me that something negative can be transformed into something wonderful. Someday, I would like to serve matcha in the crescent Kintsugi tea bowl to you.

Cherry blossoms on Mt. Yoshino

A few years ago, one of my friends showed me a photo of beautiful cherry blossoms on Mt. Yoshino in Nara Prefecture, Japan. While there are famous cherry blossom viewing spots all over Japan, Mt. Yoshino holds a special place as one of the most famous. Although I had seen thousands of cherry blossoms on Mt. Yoshino in magazines, when she excitedly described how splendid the cherry blossoms were with her photo, I was truly impressed. Don't you think these cherry blossoms are simply amazing?

Cherry blossoms on Mt.Yoshino in Nara, Japan

The cherry blossoms of Mt. Yoshino have been written in many waka, traditional Japanese poems, since ancient times. Even today, Mt. Yoshino remains abundant in nature, much like it was in ancient times, so looking at photos makes me feel as though I have been drawn into the world of waka poetry.

Unlike the cherry blossoms at other famous spots, the cherry blossoms on Mt. Yoshino are not just for cherry blossom viewing but are carefully protected as religious symbols closely related to mountain worship.

Approximately 1,300 years ago, Enno Gyoja (役行者)carved an image of Zao Gongen (蔵王権現) into a cherry tree and it is believed that the image would save the people in Japan and make the cherry tree a sacred symbol.

Since then, tree planting has continued, with approximately 30,000 trees currently planted, mainly Shiroyamazakura (白山桜). The best time to see them is in the order of Shimosenbon (下千本), Nakasenbon (中千本), Kamisenbon (上千本), and Okusenbon(奥千本), as they bloom from the bottom to the top of the mountain, offering a prolonged viewing period. This year, Shimosenbon will start to bloom from March 30th, followed by the Nakasenbon, Kamisenbon, and Okusenbon, with the latter expected to be in full bloom around April 14th. Currently, Mt. Yoshino is registered as a World Heritage Site.

While cherry blossoms can be seen in many places, viewing the cherry blossoms of Mt. Yoshino may be a once-in-a-lifetime experience I desire. I already missed a chance this year.

However, this month, I made cherry blossom-shaped Japanese sweets while thinking about Mt. Yoshino, and shared them at workshops and events. To my surprise, everyone loved the homemade Sakura Japanese sweets. Since the Sakura season is continuing, should I make more? Please enjoy the beautiful cherry blossom season!

Homemade cherry blossom-shaped Japanese sweets -Kohakuto （琥珀糖）

Winter's Pleasure - The Warmth of a Winter Tea Bowl

This winter in New York has been relatively warm, and it seems like today will be even warmer. However, it's only the end of February, so it's still cold, sometimes below freezing. Lately, I've been enjoying matcha in a winter bowl, which is cylindrical shape and typically used during the coldest month of the year, February.

Winter tea bowl (Tsutsu Chawan) and Bamboo tea whisk (Chasen)

The small opening in the tea bowl is designed to keep the matcha warm and prevent it from cooling down quickly. As you carefully pour in the hot water, place the bamboo tea whisk, and fold the linen cloth, simply watching the steam slowly rising from the tea bowl warms your heart. And now, you begin to make matcha.

The Way of Tea known as the tea ceremony always reminds us of the importance of savoring the present moment. It seems like a simple concept, but it reflects the depth and spiritual richness of the Japanese people in the past.

 I believe that life today is much richer than it was in the past. However, I feel that this is different from whether the human spirit has become richer.

While I can't wait for the arrival of warm spring weather, I've also realized that some pleasures can only be enjoyed during the cold season. Perhaps one of the greatest joys of a cold winter is seeing steam rise from a tea bowl or cup, feeling its soothing warmth wrap around your hands, and enjoying a hot beverage. Even if it's snowing outside, our bodies and hearts are filled with warmth. Let's enjoy the beauty of the cold season and the simple pleasures it brings for a bit while.

February Snow in Kent, CT

Happy New Year 2024

Dear friends, 

A Happy New Year!  2024 is the year of Dragon. It is believed that a powerful and positive energy flows through everything, creating a lively and perfect atmosphere. The Year of the Dragon brings robust vitality, significant growth, and an overall sense of well-being.

The Dragon, called Tatsu (龍・辰)in Japanese, is the only mythical creature in the zodiac. It symbolizes power and prosperity, making it a year associated with career growth and gaining influence. So, 2024 is expected to offer many opportunities for advancing in your career and realizing personal power. 

All the best,

Kumiko

A Favorable Turn of Fortune

Time goes by so quickly, and this year is almost over. How has the year 2023 been for you? December 22nd marks the winter solstice, signifying the shortest day of the year.

 In Japanese, the winter solstice is called “Toji (冬至),” carrying the meaning of “Ichiyou raifuku (一陽来復),” a favorable turn of fortune.

This is because the winter solstice is the day when the sun's light is at its weakest, marking a turning point when the days become longer, and Yin (negative) is at its peak. Japanese tradition holds that things will turn Yang (positive) from that day onwards.

While it is typically a yearly cycle, looking back on the challenging period of the last few years, even though many issues persist globally, I sense a change in a positive direction. How do you reflect on 2023 and your journey over the years?

Throughout this year, I've had the pleasure of meeting many people through public and corporate workshops. It's been a great opportunity for me to learn that people seek a peaceful mind and deep spiritual fulfillment through Japanese culture. So, though small, I hope to continue sharing wisdom from our ancestors based on my experiences through these workshops, events, and this newsletter.

As we say good-bey to this year, may the symbolic turn on the winter solstice bring hope and positivity for all our tomorrows. I want to say thank you very much for supporting me and Ki-Chu New York. Wishing you peace, growth, and fulfillment in the coming year.

The Sunken Hearth Opening, and Matcha

The beginning of November a very important season for those of us who learn of the way of tea, known as the tea ceremony.

Around this time, we have a special tea gathering to celebrate the opening of the sunken hearth, known as Robiraki in Japanese. ‘Ro (炉)’ refers to the sunken hearth, a square pit set beneath the flooring, flush with the tatami. ‘Biraki'(開き)’means to open, so Robiraki literally marks the opening of the sunken hearth.

Ukiyo-e print (浮世絵) depicting the art of the tea ceremony by Toshitaka Mizuno (水野年方 1866-1903) 

During winter, we use the sunken hearth instead of the floor brazier. The sunken hearth is an essential feature of a tea room and located almost centrally in the tea room, creating a warm atmosphere as everyone gathers around it. The Robiraki tea gathering signifies the initiation of a new cycle in the tea ceremony year. Almost two weeks ago, I attended a Robiraki tea gathering at our school, Urasenke Chanoyu Center, a delightful occasion where 25 people at each seat wore kimonos to celebrate and enjoy a bowl of matcha together.

There is another important thing in November. While the new season for green tea is in May, matcha's new season is in November. After harvesting fresh tea leaves, they age for half a year in a jar. In November, the jar is opened, and the aged tea leaves are ground using a stone mortar to make matcha powder. This marks the beginning of drinking new matcha for the season. When I visit Japan during this time, I always buy matcha for Robiraki at a small tea shop in Kyoto.

Speaking of matcha, a charming tea shop, Sorate opened in Soho just last month. The wonderful owner, Silvia, an Italian woman I met at a charity event for Ukraine last year, provided absolutely delicious matcha sourced from Uji, Kyoto.

 On Sorate’s website, Silvia shares in her "A LOVE LETTER TO JAPAN": 

“AND ITALY, MY HOME COUNTRY.

The idea for starting Sorate came to mind after a period when I felt physically and emotionally depleted by the pressures of life. 

I decided to take a solo road trip through Japan to decompress. Making my way across the Japanese countryside, I discovered that the best way to keep my feet on the ground was to practice simple daily rituals. ….”

I knew she was learning the tea ceremony, but I was deeply moved when I saw a photo of her wearing a kimono and participating in a tea gathering held at Daitoku-ji Temple in Kyoto in the hot summer. I could feel her passion for Japanese culture and matcha.

Sorate, 13 Sullivan St. Soho, NYC

Sorate has a very cozy and relaxing atmosphere, especially in the morning. I enjoy delicious matcha accompanied by the pleasant sounds of jazz and Italian language. I feel the vibrant essence of New York City, a cosmopolitan city, a true melting pot. Each person has their own roots, but one can embrace and love any culture. At our school, Urasenke Chanoyu Center, there is an American instructor who has been teaching for a very long time and is highly respected by all students, not only as a teacher but also as a person.

These days, I feel that the way of Japanese tea is not only for the Japanese people but that this spirit will be passed down to the next generation by those who truly love Japanese culture.

On a beautiful autumn night in NYC

Late in Autumn, the sky is clearer, the nights are longer, and the leaf colors are richer. Autumn is a very beautiful season. Initially, I had planned to write about autumn waka poems that describe what ancient people thought while looking at the beautiful nature, but I want to share with you a personal story that has become a milestone for Ki-Chu New York.

Last week, I attended a beautiful dinner on the 54th floor with stunning views of New York, hosted by contemporary fine jewelry brand, Authorne. This brand was founded by a very talented Canadian-Chinese jewelry artist, Rachel Bu, just last year. In fact, she was my first client and has been supporting Ki-Chu New York ever since. She is a visual artist and has a deep love for Japanese culture, so I have been sharing all that I know with her.

Her jewelry features contemporary designs using 18K gold, diamonds, and emeralds. So when she asked me to collaborate on an event, I had no idea how fine jewelry and traditional Japanese ceramics could work together.

Then, she showed me her collections. What struck me was the incorporation of traditional Japanese techniques, such as raden and maki-e, into some of her contemporary jewelry. She asked me to wear raden earrings at the dinner. Raden (螺鈿) is a decorative technique that uses the iridescent inner layer of abalone shell, turban shell, or pearl oyster shell, and it is typically used in traditional Japanese art pieces. I had never thought it could be incorporated into fine jewelry. It was the moment when I could see that my thoughts unexpectedly took out a wonderful way.

I am the founder of Ki-Chu New York, and we specialize in helping people enjoy traditional Japanese culture. Specifically, we sell ceramics and urushi ware. Our mission extends to workshops and events, where we share Japanese traditions and foster cultural appreciation in everyday life. We are dedicated to preserving and passing down our rich cultural heritage.

On that night, I wore the raden earrings. At the end of dinner, I explained the reason for removing all jewelry in the tea room, removed the beautiful earrings, and served matcha to all the guests.

This was a casual way, but it was a great opportunity for the guests to experience a sense of Japanese traditional culture.

I believe Authorne represents a fresh approach to utilizing these techniques—a rich cultural heritage passed down since ancient times—paving the way for the future.

It was the beautiful autumn night in NYC.

Holding small Earth

Last week, I came back from Japan with perfect timing. Why do I think? It is because fortunately, I could meet Urasenke’s Grand Tea Master at his welcoming party held at the Harvard Club in NYC. Amazingly, he is 100 years old and flew from Kyoto to NYC to host a Kencha-Shiki, Ceremonial Tea Offering for Peace at the United Nations.

I met him for the first time and was deeply moved by the speech heard directly from him, so I would like to share it with you.

Grand Tea Master Dr.Genshitsu Sen, UNESCO Goodwill Ambassador&longstanding supporter of the UN

I knew he was doing well and still traveling abroad, but I was very impressed by the way he entered the room with his back straight and steady steps, emitting an incredible aura.

Many people wanted to talk to him and take pictures with him, and everyone was very excited for the 100-year-old Grand Tea Master. Of course, I was one of them. He is very charming and has a great sense of humor. It may sound exaggerated, but his mere presence is amazing.

In his speech, he mentioned that he saw Henry Kissinger for the first time in a while. They are the same age. Kissinger is in a wheelchair and asked him, "Why do you stay in such good shape?" The tea master replied, "Because I drink matcha every day." His answer confirms the health benefits of matcha, which was very convincing.

You might think that he is an exceptionally fortunate individual for maintaining good health, traveling all over the world, and being loved by many people at the age of 100. However,  if you know that he has gone through very painful and sad experiences in his life, you will understand the weight of his words and his presence.

During World War II, he was drafted at the age of 20 and later volunteered for the kamikaze pilot (which means Suicide Squad). Before he was ordered to go out, the war was over. Fortunately, he survived, but tragically most of his friends died that makes him very much suffer.

Later, he decided to overcome this painful experience and dedicate his life to spreading the message of peace throughout the world with a bowl of tea, as he was born as a descendant of the Great Tea Master Sen no Rikyu.

Continuing in his speech, he said, "A tea bowl is round; it has the shape of the Earth, and when we hold it with both hands, we hold our small Earth. Matcha is green. What will we do if the green disappeared from Earth due to war? Let's take good care of the green. Inside the tea bowl, there is much green. Please become one with the green inside the tea bowl when you drink tea. If you take a part of the tea and pray deeply in your heart for peace, I guarantee that people in the world will achieve peace and happiness."

Meeting him in person deepened my feelings toward a bowl of tea so I would like to continue sharing his message through the activity of Ki-Chu New York. Thank you very much for reading until the end.

You can watch the video of Ceremonial Tea Offering for Peace held at the UN on September 13th, 2023 from here:

It starts with something simple

I didn't even know where to start, but the primary motivation for founding Ki-Chu New York is that the tactile sensation of Japanese tableware, called 'utsuwa' in Japanese, greatly influences the flavor of food and drink. This fundamental idea remains unchanged.

While the visual presentation undoubtedly holds significance when savoring Japanese cuisine, my intention extends beyond that. It's about the art of savoring Japanese cuisine, and it starts with something as simple as a sake cup. Life is not just about what we see; it's about what we feel.

Let's talk a little more specifically.  For instance, if the taste of wine depends on what kind of wine glass, don’t you think that the taste of sake also depends on the sake cup?  

Ki-Chu New York is developing a new service that allows you to directly experience the difference in taste between sake served in a sake cup fired in a climbing kiln and sake served in a simple glass sake cup. It's not merely about drinking sake; it's an immersive experience where you listen to the story directly from the ceramic artist who crafted the sake cup at the very place where it was made. You can experience the uniqueness of ceramic works fired in a climbing kiln. It's about savoring it in a way that transforms the ordinary into the extraordinary. We hope you'll incorporate this experience into your daily life. If you are interested in this service, please send us a message. We are thrilled to announce this service very soon, so please stay tuned for more updates.

A Morning Glory

Perhaps the first flower I grew was the morning glory. When I was a child, the morning glory was very familiar to me, but as I grew up, it gradually became a forgotten flower. Allow me to share with you a famous anecdote about a morning glory dating back to the 16th century. This story involves the renowned Samurai General, Hideyoshi Toyotomi, and the great tea master Sen no Rikyu.

The samurai, Hideyoshi, heard that a lot of morning glories were blooming beautifully in Rikyu's garden. Curious to see them, Hideyoshi asked Rikyu to show him the flowers. Rikyu invited him. On that day Hideyoshi was looking forward to seeing beautiful morning glories but to Hideyoshi's surprise, all the flowers were cut, and there were no morning glories in the garden. Hideyoshi was probably taken aback or even angry. However, when he entered the tea room, he discovered a beautiful morning glory arranged in the alcove. Hideyoshi was deeply impressed by Rikyu's aesthetics. This anecdote is very famous and told for many years.

Initially, when I heard about this story, I was not very impressed that Rikyu had thrown away all the morning glories.

On a slightly different topic, last month, my garden in Connecticut was filled with many blooming peonies so I brought several big peony buds to my tea ceremony class for the tea room. A week after, I went to the tea class as usual. When I entered the tea room, my eyes caught a large peony bud gracefully arranged in the alcove, exuding a dignified beauty.

Peonies in the garden typically bloom for only two weeks, so I always pick as many as I can and place them in several large vases or share them with my friends. At home, I could not think of arranging a single peony, because all beautiful peonies should be admired evenly.  

The dignified beauty of that single peony in the tea room reminds me of the morning glory anecdote. It is said that Rikyu had an excellent sense of beauty, and this experience has convinced me of his aesthetic sense. Understanding the true essence of things takes time.

Suddenly, I wanted to see a certain book and started looking for it on my bookshelf, because the book shows Rikyu's morning glory which I am imagining. Simplicity is for emphasizing its beauty.

From the book, Imayoukadensho by Toshiro Kawase (川瀬俊朗　今様花伝書より）

Inspired by this realization, I decided to plant some morning glories in my garden last month. Unfortunately, they were eaten by animals, and most of their leaves were gone. My desire to see simple morning glories has grown stronger in me, and I plan to wait and plant them again next year.

Hydrangeas in the Rain

It is already the end of June, and every year in June, it reminds me of blue-purple hydrangeas blooming in the rain. Hydrangea has a long history in Japan, and the flowers are mentioned in Japan's oldest collection of waka poems, "Manyoshu (万葉集)", which is said to have been compiled in the latter half of the 8th century.

"Shichihenge" (Hydrangea) / 「七変化」by Phoebe Ogawa

When hydrangeas get wet with rain, they become more glossy and stand out, appearing beautiful even in gloomy weather. They glisten with raindrops throughout the rainy season. When I imagine hydrangeas in the rain, I can almost hear the soothing sound of rain, which makes me feel calm and peaceful. For me, hydrangeas and rain always go hand in hand.

Usually, I definitely prefer the dry air, but at this time of year,  I miss a bit the humid air of the rainy season in Japan when thinking of hydrangeas.

Recently, I've been asked a lot about Japanese sweets, so I want to introduce traditional Japanese sweets made by Phoebe Ogawa, a former wagashi chef at the Japanese fine dining restaurant Kajitsu and its cafe, Kokage. Unfortunately, the restaurants closed last year, but her traditional Japanese sweets are now sold at Mogmog, a small Japanese supermarket in Long Island City. So I went there to buy some. It's a little far for me, but it's worth it to buy these specific Japanese sweets and travel a distance. Her sweets are so pretty that while I was heading back home on the subway, I was thinking of the hydrangeas that were drenched in the rain at Meigetsu-in Temple (明月院) in Kamakura City. It is so famous for hydrangeas that it is called a temple of hydrangeas.

Perhaps because I went all the way to buy these Japanese sweets, the bowl of matcha I had with the sweet tasted exceptionally delicious. The taste of food and drink may feel even more delicious in proportion to my thoughts.

It has been a little cooler this year, so the hydrangeas in our garden in CT are taking longer to bloom. It is not like Japan, but I am eagerly anticipating the sight of beautiful hydrangeas in our garden even after June passes.

Hydrangea buds in our garden