Japanese Irises

While walking around the West Village the other day, I came across a stunning bluish-violet iris blooming in the public garden. The iris is one of the flowers representing May in Japan. There are three kinds of irises in Japan; however, in most cases, they are all translated as "irises" in English.

These are “Hanashōbu (花菖蒲)”, which grows in wetlands, “Kakitsubata (燕子花)”, which grows in semi-wetlands, and Ayame “あやめ”, which grows in dry lands. Among them, “Kakitsubata (燕子花)” is used as a motif in a very famous painting, and I really want to see that painting at this time of year.

The painting is a masterpiece titled “Irises Screen (燕子花図)”, depicting a splendid Kakitsubata on a pair of six-panel screens by Korin Ogata (尾形光琳, 1658 – 1716). The Irises Screen is considered a national treasure and stands as one of the symbols of Japanese painting history. The pair of screens is displayed at the Nezu Museum in Tokyo around the Golden Week holidays in May every year, but this year's exhibition has already ended.

Another wonderful thing is that you can appreciate the blooming Kakitsubata flowers in the museum's extensive Japanese-style garden along with the famous painting. The Nezu Museum houses pre-modern Japanese and East Asian art. Please check it out and enjoy Japanese art and the museum garden if you visit Japan.

There is also another pair of six-panel folding screens titled “Irises at Yatsuhashi -Eight Bridges- (八橋図屏風)” with the same theme of irises by the same artist, which is in the collection of the Metropolitan Museum of Art in New York. Eight Bridges refers to a famous irises site where the main character of the tale of Ise wrote a famous nostalgic love waka poem. The poem is explained on the MET website.

While remembering these famous paintings and the flower I found the other day, I made a Japanese sweet inspired by irises and served it to a guest. I asked him what it looked like. He said it looked like a fig! I laughed a lot because it does look like one. It is hard to imagine without knowing that irises are one of the symbols of May. I really hope that someday everyone can enjoy the beautiful iris paintings of May.

Japanese Culture and Information Technology

Cherry Blossoms on Greenwich Village in NYC

Come spring, you'll notice that there are many cherry blossom trees in New York City besides Central Park. For Japanese people, cherry blossoms are very special flowers, so seeing them in bloom brings great joy.

In Japanese culture, appreciating the four seasons is important, and flowers and plants have been used as motifs in arts and crafts. Cherry blossom is one of the typical motifs, and the arts and crafts with a cherry blossom pattern can be seen around this season to enjoy the springtime. The motif of the four seasons evokes the beauty of nature and enriches our minds.

Last month, during Asia Week, I visited the IPPODO Gallery on the Upper East Side and saw some stunning artworks created by a young and talented Japanese artist, Terumasa Ikeda. He specializes in raden (螺鈿), a Japanese traditional method of inserting a cut-out piece of mother of pearl into the carved surface of urushi lacquer or wood.

 What surprised me was that Ikeda uses computer screens and digital signals as motifs for his works. He explained that he grew up playing internet games and wants to express things that can only be represented in this era. He believes that the symbol of this era's power is the information technology and science, and he wants to capture what he finds beautiful. I was impressed by Ikeda's unique approach to traditional Japanese art.

“Labyrinth” Incense Container by Terumasa Ikeda

If you look at these works in the future, they may be an important factor in understanding what is happening in this era. Before the internet existed, these works could not exist.

His work made me think about many things. I could not imagine that technology could develop to the point where humans could be overtaken by AI, but now it seems very real.

 I feel that the world is evolving at a tremendous speed these days, but no matter how much technology progresses, I do not want to forget the spirit of enjoying the changing seasons.

Japanese culture is very important to me because it reminds me that humans should live in harmony with nature and appreciate its beauty. Cherry blossoms, in particular, teach us the beauty of spring and its fleeting nature, and that we must enjoy the moment. I think that sensitivity is a pleasure as a human being, so I am continuing to share the story of Japanese culture. Please enjoy the beautiful spring.

PS　Terumasa Ikeda’s exhibition is being held tomorrow at Ippodo Gallery, April 20, 2023

Sen no Rikyu

Urasenke Chanoyu Center in NYC. This building used to be Mark Rothko's studio.

Last Friday, I attended one of the most important tea gatherings at my tea ceremony school, the Urasenke Chanoyu Center located on the Upper East Side in NYC.

This tea gathering, called "Rikyuki," is the memorial service of Sen no Rikyu, the greatest tea master who had a profound influence on the Japanese way of tea, known as the tea ceremony. Even though he died in 1591, more than 400 years ago, his teachings have been passed down, and now we are able to learn the way of tea not only in Japan but also here in NYC.

The Rikyuki used to be held every year, but our tea ceremony school could not hold any tea gatherings during the pandemic. Therefore, Rikyuki was held for the first time in three years.

The tea ceremony is a comprehensive Japanese art, and there are many things to learn, such as tea bowls, tea caddies, classic waka poems, Zen philosophy, and more. It is a never-ending journey for me, but ultimately, the tea ceremony is nothing but making a bowl of matcha.

I don’t know why, but I always feel great after the tea ceremony class. Perhaps it is because I am able to forget everything and focus on the moment.

Our tea ceremony school prohibits bringing mobile phones into the tea room. With small screens taking up so much of our time these days, it is hard to focus on being present. In our current lives, we rarely live without a mobile phone, so I greatly appreciate this rule.

At the Rikyuki, canola flowers are always used. The real reason for using the canola flowers is unknown, as there are various theories, such as that they bloomed when Sen no Rikyu died, or that he loved the flower so much. Yesterday, canola flower-shaped Japanese sweets were served with a bowl of matcha. It seemed that the yellow and light green colors of the sweets brought spring to the tea room. Instead of taking photos, I was able to fully enjoy the sweets, matcha, and the entire experience of the tea gathering.

Canola flower ”菜の花”　

Savoring the moment is a simple pleasure that can mean everything in our lives. Learning about the tea ceremony always reminds me of this simple and essential thing in my life.

It was a wonderful time to enjoy a bowl of matcha while reflecting on Sen no Rikyu's legacy.

Plum Blossoms and Waka Poem

Dear friends,

Although there had been a few extremely cold days in New York, it’s been relatively warm this year, and it feels like spring is just around the corner. However, I'm not sure that's actually the case.

Recently, I received a photo of Japanese plum blossoms that heralds the arrival of spring.

Plum blossoms (Ume)

Blooming quietly in the cold air, plum blossoms are not as gorgeous as cherry blossoms, but they have been loved by people for their sweet scent since ancient times. They appear in many waka poems as a symbol of spring.

One of my favorite and most famous waka poems about ume blossoms goes like this:

As the human heart’s so fickle

your feelings may have changed,

but at least in my old home

the plum blossoms bloom as always

with a fragrance of the past.

- Ki no Tsurayuki

「人はいさ心も知らずふるさとは

　花ぞ昔の香ににほひける」

　紀貫之

　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　This poem expresses the contrast between the changeable human mind and the unchanging fragrance of flowers.

Whenever I see plum blossoms, I am reminded of this poem, and I feel as though the sweet scent of plum blossoms has remained unchanged for more than 1000 years, even as the times have changed. It makes me feel as if I have traveled back to the Heian period (794 to 1185) when the poem was written. While cherry blossoms are indeed beautiful, plum blossoms are also very attractive spring flowers.

The wagashi with the waka poem by Kanou Shoujuan ( 叶匠壽庵　あも歌留多）

By the way, translating a waka poem into English is not easy. As a native Japanese speaker, I can't fully understand a poem that was written over 1000 years ago without knowledge of classical Japanese. I am always afraid of missing hidden meanings. The translation above was done by Peter MacMillan, an Irish scholar who specializes in Japanese literature, and has won awards for his translations. I wonder if he also loves plum blossoms. I hope that spring will arrive in New York very soon.

All the best,

Kumiko

A Happy New Year!

The Japanese zodiac for 2023 is the year of the rabbit! As a rabbit 🐇 lives peacefully in groups, its symbol represents the “well-being of family “. Also, it symbolizes a “leap” because it jumps forward. Having both would be really great! May 2023 be a wonderful year!!
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A God of Fire

Dear friends,  

These two bowls were fired in the same climbing kiln: at the same time, while using the same clay and glaze, moreover, both bowls were created by the same artist, so do you really wonder how this is possible and why they look different?

Kifumi Kawamura, is a well know ceramic artist. While looking at his work, I recall him saying something very interesting about the climbing kiln; "when I look inside the climbing kiln the fire is so beautiful that it makes me wonder if there is a God. On the other hand, even when I look into a gas kiln, which has the same temperature as the climbing kiln, I have never felt the same beauty of fire." Does the fire God exist in the climbing kiln?

This climbing kiln was inherited by Kifumi's grandfather from Rosanjin,  one of the most famous ceramic artists in Japan. After Rosanjin's death, the kiln was abandoned for a while, however, his grandfather fixed it and it has been used by his grandfather, his father, and himself.

The most difficult thing to control in a climbing kiln is the temperature: it is very difficult to distribute the firewood evenly in the kiln and to raise the temperature evenly. You must maintain a certain temperature for a period of time. The temperature should be increased eventually to 1300 Celsius degrees and should be decreased slowly. One can only rely on experience and intuition to make it work well. If the temperature control fails, the color development will be very poor and the results could be unsuccessful.  

When the firewood burns, the ash is in the air and falls onto the ceramic surface, and it undergoes a change called ash glaze. This change brings unique color and texture to the work this process cannot be controlled by the artist. The outcome is controlled by the power of fire, and the only thing the artist can do is throw firewood in the fire at the right time. The natural phenomena unfolding inside the climbing kiln will bring out the ultimate beauty of nature beyond human imagination. I can't help but wonder if there is a fire God in the climbing kiln. Please look at these tea bowls and you may find new and exciting things.

When the firewood burns, the ash is in the air and falls onto the ceramic surface, and it undergoes a change called ash glaze. This change brings unique color and texture to the work this process cannot be controlled by the artist. The outcome is controlled by the power of fire, and the only thing the artist can do is throw firewood in the fire at the right time. The natural phenomena unfolding inside the climbing kiln will bring out the ultimate beauty of nature beyond human imagination. I can't help but wonder if there is a fire God in the climbing kiln. Please look at these tea bowls and you may find new and exciting things.

All the best,

Kumiko

View fullsize

Photo by Toshiyuki Mizuta

Edited by Janice Ensminger

Sustainability and Kimono

Dear friends,

You may know that the kimono is a Japanese traditional attire as well as the national dress of Japan. I really think the kimono is the ultimate sustainable fashion. Before telling you that reason, I would like to share my personal experience with you.

When I was young I didn't like the kimono I felt it was old-fashioned, and it took a great deal of time and effort to clean and maintain this garment compared to a dress that was easily put on the flip of a zipper. One incident completely changed my view of the kimono.

It was about five years ago when I attended my friend's beautiful wedding. I thought I should wear a kimono, however, I realized I did not have a formal kimono, but I realized my mother had given me a formal one many years ago. Soon my memory of going shopping with her for a kimono became clear. She insisted I should have a formal kimono for the future, in spite of the fact, that I had no interest in kimonos at all at that time. Honestly, I wanted her to buy something more current and fashionable.

I called my father in Japan and asked him to ship the formal kimono and obi, that my mother had purchased, and packed away in a kimono chest about twenty-five years ago. When I received it and tried it on it fit perfectly. She had already passed away but she knew that someday I would need a formal kimono. It was an emotional moment.

I would like to explain why I feel the kimono is a sustainable fashion. The interesting thing about the kimono is that even people with slightly different heights and body types can wear the same kimono depending on how they wear it. Many of my existing kimonos came from my mother, aunts, and friends. The traditional kimono was meant to be handed down from grandmother to mother and to daughter. The kimono can be re-dyed and re-sewn and the kimono can be remade into something different such as a kimono coat. The kimono is not cheap, but it is not expensive at all when you think about wearing it for a long time. Lastly, while western garments are made with a three-dimensional structure to fit the body, the kimono is made of straight-cut cloth so there is no waste of cloth.

These days people talk about sustainability; fashion is changing from fast fashion to sustainable and ethical fashion. Brand stores are collecting unwanted items and recycling them into new fibers. I can't help but wonder how much can be recycled.

I feel when you choose a garment you might want to consider what you want and purchase something that will last a long time. Caring for a garment is necessary to keep it for a long time. When I was young, one of the reasons I disliked the kimono was all the care it required, but today I enjoy taking care of a garment and storing it so that it may last a long time and that may be the secret to making garments sustainable. I learned a lot about sustainability from the kimono.

All the best,

Kumiko

My friend's wedding in Canada

Edited by Janice Ensminger

Persimmons in Nara

Dear friends,

Persimmon is a symbol of autumn. It reminds me of a famous Haiku poem by Shiki Masaoaka (1867 - 1902), “When I eat persimmons the bells of Horyu-ji Temple ring.”

When I first learned this haiku at school, I could clearly see the silhouette of the five-storied pagoda of Horyu-ji Temple*(法隆寺) in Nara against the beautiful autumn sky. Autumn makes me want to visit the Nara temples described in the poem. Horyuji Temple, built in the 7th Century, is one of the ancient temples in Japan and is famous as the oldest existing wooden structure in the world. It is amazing that this wooden structure has survived for over 1300 years. 

Several years ago I visited Nara and spent the night at an accommodation owned by an art school. It was an old private house located just behind Todai-ji Temple **(東大寺),  another ancient temple in Nara, which is famous for the Great Buddha.  I had heard that a Buddhist restorer lived in that house, and donated it to the art school; so that students and alumni could visit Nara and study Japanese art and antiquities. There is a persimmon tree in the courtyard of the house. I asked permission from the manager of the house to pick a persimmon and while I ate it I was thinking of the haiku. This was a remarkable experience. Since then, whenever I eat persimmons, I am reminded of the old temples in Nara.   

Finally, the Japanese government is allowing travel to Japan, and because the yen is so weak this is an excellent time to visit Japan. I hope you enjoy visiting Japan.

All the best,

Kumiko

Accommodation of the art school, located in Nara

Horyu-ji Temple *(法隆寺)became the first treasure of any kind in Japan to be selected by UNESCO.

Todai-ji Temple **(東大寺) is listed by UNESCO as one of the "Historic Monuments of Ancient Nara".

Edited by Janice Ensmigner

My first sake cup

Dear friends,

Almost 25 years ago a friend, whom I loved like an older sister, got married to a ceramic artist; she offered me the opportunity of taking part in her mother-in-law's kaseiki meal cooking class, which was offered at her home.

All the students were older than my mother, consequently, this made me nervous. To my surprise, it was a really great experience because not only did I learn how to make kaiseki meals, but I learned how to arrange the dish with the beautiful ceramics that were made by her father-in-law and her grandfather-in-law, who are great ceramic artists. 

Their works had similar colors but differed in nuance and they are so special. It was really what I considered a luxurious experience. During that time my friend's husband was working as his father's assistant and later progressed to him having his own exhibit at Takashimaya Gallery. At his first solo exhibit, I wanted to buy something but the works were pricey for me so, I carefully selected one sake cup.

One of the great things about Japanese tableware is that there is no need for a set, one piece is combined with different pieces made of different materials and designs. When I was young and purchased that sake cup I had no idea that I would be representing his works in New York City. As you may have guessed by now, the artist's name is Kifumi Kawamura. His current works are far more sophisticated.

I still love my sake cup and every time I use it I'm reminded of his first solo exhibit and how exciting it was. These items I've purchased enrich my daily life and bring back memories of a beautiful autumnal night.

All the best,

Kumiko

Providing coolness

Dear friends,

A summer procedure in the Way of Tea, which is called "Araichakin," is one of my favorite tea ceremony procedures because I can actually feel the summer season. The host provides a shallow tea bowl filled with water, and coolness is felt by the guests in the tea room. Just seeing the water makes us feel cooler. The host now wrings the linen cloth that was submerged into the water and the sound of the dripping water echoes in the quiet tea room. The sound of the dripping water seems to penetrate deeply into my body, and I feel cooler. I now experience a sharper sense of hearing and vision and this reminds me that I am totally here and now. The host empties the bowl and prepares a bowl of matcha for the guests.

At this time everyone's mind is calm and the heat of the summer is forgotten. When the host starts making matcha, its aroma wafts through the air.  Then I appreciate it and drink a bowl of matcha. The taste of the matcha is exceptional.

NYC has been hot this summer. Japan and Europe are experiencing record-breaking heat.  I really like the summer season and I don't even mind the humidity; however, living without an air conditioner these days is not easy and it's a constant reminder of climate change. The summer procedure reminds me how important it is to be kind and considerate to others. And it brings calmness and happiness.  Please stay cool and enjoy the rest of the summer. 

All the best,

Kumiko

What inspired Steve Jobs

Dear friends,

The other day I went to see an exhibit at the Metropolitan Museum entitled: Kimono Style. My purpose was not to see kimonos but to see “inrō (印籠)” which is a decorative Japanese portable case.    

Some of you may know the “inrō” because it was used as a symbolic item to show authority in the longest-running historical Japanese drama series. The “inrō” is a Japanese portable case, which holds such as identity seals and medicines. It was popular as a men's accessory in the middle of the Edo period (1603- 1867), and it was commonly hung from an obi, a sash worn at the waist, of your kimono. It later became an object of a collection. 

By the way, I was interested in “inrō” because I heard an episode in which Steve Jobs made an iPhone inspired by inro. It is famous that he was fascinated by Japanese culture but this story was a pleasant surprise to me.

When I think of it, the first iPhone had a slightly rounded shape and fit nicely in the palm of my hand. Its size and shape were very similar to the “inrō” 

It's easy for me to imagine that Steve Jobs was inspired not only by the “inrō’s” shape and size but by its sophistication and attention to detail. Several of the "intros" on display at the Metropolitan Museum seemed to have taught me not about the functionality and superficial beauty of the iPhone, but about the timeless and deep passion of the object. I feel why Apple products have a little bit of human touch. Even if technology advances beyond the human brain I hope human passion will remain.

All the best,

Kumiko

The long-awaited seasonal sweet, Minazuki

Dear friends,

Every June I have a strong desire to make a traditional sweet called "Minazuki (水無月)," a triangular mochi dessert topped with red beans.

"Minazuki," is also another name for June in the Japanese calendar; consequently, this sweet can only be eaten in June. This is the reason for my strong desire to make and eat.

Traditionally, it is eaten on June 30th.  On that day, there is a ritual called "Nagoshi no Harae" to purify the bad luck spirits of the first half of the year and pray for good health for the second half of the year. A white mochi part represents ice. The red bean has the meaning of chasing away evil spirits and bad lucks.

It is a simple recipe, but last year I could not make it successfully, so since last July, I have been waiting for this June to make Minazuki. 

I recently made Minazuki using Azuki cooked over two days in advance the night before my tea ceremony class. I put it into a square-shaped Japanese traditional wooden container, and I wrapped it with furoshiki, a square-shaped Japanese wrapping cloth, and took it to the tea class.

In my tea class, everyone looked so pleased with the homemade Minazuki, which really made me happy. It was worth waiting a year to make it. A little happiness fills my everyday life, in fact, I'm looking forward to making it again next year.

Wishing all of you good health in the second half of the year.

All the best,

Kumiko

The first tea of the season

Dear friends,

When you see young green leaves on the trees in NYC, it's the month of May, and the city is beautiful. This time of the year reminds me of my grandmother. She used to say “ It's time to buy sincha.”  Shincha (新茶)   literally means new tea in Japanese and it is the first picked tea of the year and this happens in May. I loved drinking green tea with my grandmother when I was a kid. I often loved drinking tea with my grandmother when I was a child. I would say to her “I want to drink tea with my grandma,” and she would reply “you are a really good girl.” 

Shincha has really good nutrients preserved during the winter season. It is fresh, sweet, powerful, and very fragrant peculiar to young leaves. Schincha contains theanine as in amino acid more than teas grown at other times. They say it brings relaxation and a feeling of well-being. I feel the energy from nature every time I drank Schincha and I now understand why my grandmother bought shincha every year.

Today I will introduce how to make cold-brew green tea, so perfect for the warm season. Put two tablespoons of tea leaves into a teapot with eight ounces of cold water and wait 15 minutes. Then put ice cubes into a glass and pour the tea over the ice cubes. You now have a sweet refreshing and delicious green iced tea. Please do enjoy the energy of early summer.

Edited by Janice Ensmigner

The "Could" design

Kamakura-bori tray “Could”

Dear Friends,

“The cloud design” is a celestial pattern and one of the most popular. The design has been widely used in the east and west since ancient times. It depicts clouds springing up and spreading like a source of strong energy. In ancient China, it was said that everything was created from the clouds. The cloud design also contains the wishes that "beginnings" and "happiness" will occur.

In Japan, everything starts in April. The school will start a new grade and the companies will start their fiscal year in April.

Ki-Chu New York has started international shipping outside the United States. We are very happy to help in any way we can. Please feel free to contact us at any time.

We hope that happiness will come to you all.

“The Way of Tea” and “Peace”

Dear friends,

This bowl of matcha reminds me of the beautiful shining green and blue earth. I usually share seasonal stories with you in my newsletter, but this time I would like to talk about “The Way of Tea and Peace.”

“The Way of Tea" and "Peace” first remind me of the story of the 15th Grand Master of Urasenke tea school, Dr. Genshitsu Sen.

During WWII  he was drafted at the age of 20 and enrolled in the Naval Academy.  Later volunteered to enter a suicide corps known as Kamikaze. The war was over before he was ordered to depart for the front, consequently, he survived but most of his friends died. "We were fighting to end the war early because we wanted to save the lives of our beloved families, especially our mothers," he said. When I think of the war in Ukraine, I always recall his story and am shattered. 

After the war, Dr. Sen has been a global advocate of culture and peace and long promoted his ideal of achievement, "Peacefulness through a Bowl of Tea."

"The Way of Tea" as known as the tea ceremony represents the idea of blending nature and art through four guiding principles: 和 Harmony, 敬 Respect, 清 Purity, and 寂 Tranquility. 

We hope everyone on earth is happy and at peace. Enjoy "Peacefulness through a Bowl of Tea".

All the best,

Kumiko

The charity event for Ukraine, "Tea for Peace" at EN Japanese Brasserie on April 9th and 10th 2022.

"Tea for Peace"

Dear friends,

Ki-Chu New York will join a charity event for Ukraine, "Tea for Peace" at the beautiful West Village restaurant, EN Japanese Brasserie for lunch on April 9th and 10th. All revenue will benefit the people of Ukraine. Please check the details below.  We hope to see you there!

All the best,

Kumiko

Tea for Peace

茶道 - sadō, "the way of tea"

In Japan, tea ceremonies have traditionally

represented the making of peace.

On April 9th & 10th enjoy a 3-course menu from chef Kenjiro Shioyama, followed by a traditional Japanese tea ceremony with authentic mochi from Mochi Rin and Sorate ceremonial grade matcha tea.

$75/person

limited seating available

All revenue will benefit the people of Ukraine

About Mochi Rin:

凛  Rin 

Rin is a Japanese word that suggests the crispness or the elegant tension in one’s state or appearance. It’s a very fitting word for describing the fresh gracefulness of traditional Japanese cuisine and confectionery.  At mochi Rin, we present a new type of mochi that doesn’t quite exist in Japan, by infusing New York’s locally-sourced ingredients into Japan’s popular traditional dessert — the stuffed mochi rounds, such as daifuku and sakura-mochi — and mixing in rin, the element of restrained grace.

http://www.rin-nyc.com/

About Sorate:

Sorate’s mission is to provide the world with the perfect harmony of science-based wellness practices and traditional Japanese plant-based medicine to enrich the body, mind, and spirit. In Japan, green tea is part of a ritual experience centered around meditation—a state of mindful consciousness and tranquility, at Sorate we focus on that experience that complements the well-known health benefits of green tea. Our passion for tea is founded within health and wellness.

https://sorate.co/

Omotesenke style tea instructor:

Keiko Kitazawa is an instructor of the Omotesenke-style tea ceremony and has tea ceremony classes in New Jersey, Manhattan, and Brooklyn. Keiko also holds public tea ceremonies in NYC's Globus Washitsu on the third Sunday of every month. Her belief is that everyone will Sympathize and live with a spirit of tea ceremony which is "WA-Kei_Sei-Jyaku", Harmony, Respect, Purity, and Tranquility. She hopes that the heart of the tea ceremony will make the world peaceful.

tea-ceremony-murasaki.com

Matcha bowls to be furnished by Ki-Chu New York:

Ki-Chu New York is a Japanese lifestyle brand that infuses traditional Japanese culture into the modern western world. Ki-Chu helps people enjoy traditional Japanese culture in their daily lives. Ki-Chu New York curates traditional Japanese pieces including usable art and interior artworks, and also creates custom-made pieces by highly skilled Japanese craftspeople.

www.kichuny.com

Make your reservation here.

Sakura tea

Dear friends,

In Japan, cherry blossoms bloom between mid-March and April. When this season arrives, I enjoy seeing Japanese cherry blossom forecast and I imagine actual cherry blossoms. So I have a tendency to misunderstand the fact that spring has already arrived here because the sunlight in New York is becoming brighter and the day is getting longer.  However, it is still cold and we need winter coats. I can't wait for the warm weather.

   Today I chose Sakura tea to enjoy a spring day. It is made by preserving cherry blossoms in salt and plum vinegar. Sakura tea is usually served on celebratory occasions, but it can be served anytime. I love to watch the pale pink cherry blossoms open in a teacup, and inhaling its subtle scent warms your heart like the arrival of spring. If you look around, you can see small buds growing everywhere. Let's hope the warm spring with flowers is coming soon!

All the best,

Kumiko

Edited by Janice Ensminger

Winter tea bowl

Dear friends,

Most people must be spending a lot of time at home during these cold days. When you make a cup of tea, your hands and heart will be a little warmer.

In the Japanese tea ceremony, there is a special matcha bowl that is created for the cold season. It is called "Tsukujawan" and is usually used in February. It has a cylindrical, straight body line and is deeper than other bowls. A deep, cylindrical bowl keeps the tea warm longer than a shallow, wide-opening bowl. The tsutsujyawan was created with our ancestors' wisdom a long time ago when there was no materialistic affluence.

Modern life has become more and more convenient so that we have almost everything we need. However, it may have caused us to forget the things most important to human life. Time set aside for carefully making tea might remind you of what makes your life rich in true meaning.  It may be a good chance to think of such things at home during the cold season. Please stay warm.

A Happy New Year! The year of the Tiger!!

Dear friends,

2022 is the year of the tiger (寅年).

Tiger (寅) is a symbol of strength, exorcising evil, and braveness. We hope that the next year 2022 will be a year of going beyond the harsh winter and entering the stage of moving toward a new start!   Happy New Year 2022!

All the best,

Kumiko

Yuzu for the longest night

Dear friends,

Yuzu (柚子), one of the most popular Japanese ingredients, is one of my favorite Japanese flavors. The aromatic yuzu flavor is used in Japanese cuisine. Yuzu zest is used to garnish dishes, in addition, to enhancing the flavors. Its juice is used as a seasoning. It is also used for making traditional Japanese sweets and western sweets.

In Japan, people use yuzu for bath time on one particular day called Toji (冬至), the winter solstice, which is the longest night of the year. Traditionally, in the evening, Japanese people simply toss a whole yuzu into their bathwater. It is believed that you can avoid catching a cold and ward off evil spirits by taking the yuzu bath at the winter solstice. The refreshing fragrance of yuzu will instantly lift your mood.

Besides the tradition, when I was young my mother served us a lot of sugared thin-sliced yuzu as a cold remedy on that day.  She claimed the yuzu contained much vitamin C which would ward off colds.  How delicious it is with a bittersweet taste!

I found yuzu peel sweets at a Japanese sweet shop in NYC. These remind me of my mother's sugared sliced yuzu. This year, Toji is on December twenty-first. I will enjoy my yuzu peel sweets with matcha.  

If you find yuzu, please try some. Once you taste it, you may never forget the refreshing aroma. Please stay healthy all winter. I hope you all enjoy the longest night.