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.

Grape Pattern

Dear friends,

A couple of weeks ago we visited a vineyard, which is only about a 30-minute drive from home. We enjoyed the autumn leaves especially around the vineyard and the lake. The colors were so impressive and beautiful.

Grapes are one of the oldest cultivated plants and have been a symbol in many religions since ancient times. In Greece and Egypt grapes symbolized fertility and abundance and were considered a holy fruit. Grapes were introduced from Greece and Egypt to ancient Persia and then to India, where grape patterns were used in the Gandhara Buddhist sculptures. Through India, it was introduced to China.

Eventually, they were brought from China to Japan during the Nara period in the 8th Century. Grape patterns brought in from the West were highly regarded as foreign patterns and became one of the auspicious patterns that represent the abundance of Japanese Buddhist art. Grapes have a familiar existence and have a long history and culture in various places and religions.

Just two years ago I attended a tea ceremony that was held at Tokei-Ji Temple, one of the most famous Zen temples in Kamakura, Japan. A tea caddy patterned with grapes was used for the ceremony.

Actually, the tea caddy was a replica of the holy PYX Communion wafer box in the Catholic Church. The original one was made in the 16th century and stored as an important cultural property in Tokeiji Temple. 

Around that time Japanese lacquerware was highly prized and very popular in Europe and much lacquerware was exported from Japan to Europe.  The lacquerware at that time is called “ Nanban shikki”. The "IHS" logo represents the Society of Jesus and must have been specially made for them because they must have appreciated the high-quality work of Japanese craft.

No one knows why the holy communion wafer box was found in Tokei-Ji Temple. I imagine it traveled beyond time to places and religious churches and temples and returned to Japan, and this fills my heart with love.

Thanksgiving, is just around the corner, so regardless of religion it is a holiday that everyone in the United States celebrates, and they celebrate with wine, so my thoughts and wishes are to wish you all a Happy Thanksgiving!

All the best,

Kumiko 

The First Chestnuts of the Season

Dear friends,

Chestnuts roasting on an open fire, Jack frost nipping at your nose.....while chestnuts are being remembered famous Christmas songs they are symbolic of holidays just as mistletoe and holly are; however, in Japan, they are on sale in September and are a very popular seasonal ingredient in autumn.  Traditional Japanese sweet shops sell various sweets made from chestnuts in September and October.   Not only Japanese sweets but also French pastries such as Mont-Blanc are very popular. In the middle of September, my mother always bought the first chestnuts of the season and she cooked the chestnuts with rice on "Respect for the Aged Day." It is one of my favorite autumn dishes that sticky rice mixed with chestnuts. She cooked it for my family, and especially for my grandmother because it was said "life will be prolonged if it is eaten at the first of the season." My grandmother lived to be ninety-six years old. Aside from all superstitions, eating the first of the season is more enjoyable because we feel more gratitude for the harvests of the year.

Yesterday, I finally found the chestnuts at the local supermarket and made traditional Japanese chestnut sweets to enjoy the autumn flavor. Peeling chestnuts is a very tedious process, but I thought about my family memories and savored the beautiful fall season. I wish you all a good season.

All the best,

Kumiko

Edited by Janice Ensminger

A Rabbit and the Harvest Moon

Dear friends,

The autumn moonlight is the most beautiful of the year. The brightness of moonlight very often surprises me. There are many Japanese poems called waka that described the beautiful autumn moon. People were probably indulging in many thoughts while looking at the beautiful moon from ancient times.

Japanese people have the custom to enjoy viewing the full moon called otukimi (お月見), literally "moon-viewing," with offerings of rice dumplings to the full moon in appreciation of the harvest of grains. Otukimi includes decorating with silver grass as a charm against evil.  On a quiet night, the people just enjoy viewing the full moon.  They say that on the moon's surface these shadows look like a rabbit making rice cake. 

Tonight, September 21st is the harvest moon this year.  I made a rabbit mochi to enjoy “ moon-viewing” this year and will arrange silver grass at night. I hope we can all enjoy the beautiful full moon this evening.

Best,

Kumiko

How about a Shiso Martini?

Dear  Friends,

Shiso is a Japanese herb that is often served with sashimi, also it can be chopped up and used as a condiment for an assortment of dishes such as cold noodles; maybe some of you have eaten it before. It is one of my favorite Japanese flavors because it is so refreshing and adds an interesting accent to food as basil does to Italian food. Growing shiso is one of my summer pleasures.

Today while harvesting shiso from our garden, I started thinking of my Spanish friend, who recently moved from NY to Australia. She loves the Japanese culture and learned Ikebana, traditional Japanese flower arranging.

I remembered that we often went to Japanese restaurants together, and usually I chose the Japanese restaurant. However, I remember one summer evening she took me to a hidden Japanese restaurant in the East Village. 

It was still bright outside and the bar was very popular so we went in early to avoid the crowd and she ordered her favorite cocktail. The bartender brought her a cocktail with a green shiso leaf in a highball glass. She held out her glass and said "you should try it" I took a sip and to my surprise. I was amazed at how delicious the combination of alcohol and shiso was and decided that it was a perfect drink for a hot summer evening.

Today cocktails with shiso have become popular than before. I will always remember the first time I tried it and my friend, who introduced it to me. I wonder if she still enjoys Japanese flavors in Australia. I feel like having the cocktail tonight. How about a Shiso Martini?

All the best,

Kumiko 

Edited by Janice Ensminger

The Milky Way - Star Festival "Tanabata"

Dear friends,

Today, July 7th is a special day in Japan, because people celebrate the Star Festival called "Tanabata." There is a very romantic story affiliated with this festival: if the sky is clear on that night two lovers can only see each other once a year across the milky way. This story originated in China and the legend was introduced to Japan in the 8th century and continued until today. 

When I was working as a lighting designer a long time ago, my former French boss came to my desk and said, "Do you know Tanabata? It is such a very romantic story! I want to use this story as a concept of a new project".

Once upon a time, there was a daughter of the sky king "Orihime," the star of Vega; she was a beautiful young weaver girl. A young cowhand boy named "Hikoboshi," the star of Altair lived across the river. When they met for the very first time they fell in love instantly and from then on they had so much fun being together that they got married. They were so much in love that they stopped working hard and the king grew very angry and put them back on opposite sides of the river. Orihime cried and cried, so the king felt sorry for them and allowed them to see each other once a year across the Milky Way on the night of July 7th. 

On July 7 the people of Japan write their wishes on colorful strips of paper and tie them on bamboo branches to celebrate the lovers' reunion. This decoration reminds me of when I was a child and when I wrote my wishes every year.

Going back to the lighting project topic, unfortunately, the couple who were our clients broke up and the project ended without completion. Their real-life was not the same as the legendary romantic story.

Anyway, this year I chose star-shaped Japanese sweets for matcha to hope for clear skies so that the lovers in the sky can see each other on the Milky Way. May everyone's wishes come true.

All the best,

Kumiko

Edited by Janice Ensminger

June "Minazuki"

Dear friends,

Early in June my friends and I had a picnic in Central Park. We were all looking forward to trying a sushi bento box that we would purchase from a new sushi market adjacent to a high-end sushi restaurant in Manhattan. One of my friends stated she would bring Japanese sweets and matcha and she said "let’s have sweets after we have sushi." I thought what a great idea we could have an open-air tea ceremony. We hadn't seen each other for almost a year and a half, so we were looking forward to the day.

The day arrived and she brought a homemade Japanese sweet called "Minazuki," which is another name for June in Japanese. Since last June I craved this delicacy so much, so the minute I saw it I expressed my happiness by saying very loud "Minazuki."

Minazuki originally came from Kyoto, and it is eaten on June 30th to pray for good health for the second half of the year. I enjoyed this sweet the first time in my early twenties, however, I wasn't impressed at all because I felt it wasn't visually appealing. After I moved to NY I missed traditional Japanese sweets, so I started making my own. The recipe for Minazuki is simple but I was not successful, consequently, I have been looking forward to this June after failing last June. 

While talking about such things, we really enjoyed having sweets, making matcha for each other, and being surrounded by beautiful green trees and grass.   Children were laughing and running around while young people were playing games. It was a very peaceful day, so much different from a year ago.   I find the taste and appearance of food are important, but the memories associated with the food make me more fond of it. This picnic made "Minazuki" even more memorable Japanese sweets for me. I wish you good health for the rest of 2021.

All the best,

Kumiko

Edited by Janice Ensminger

A fragrant breeze

Dear friends,

The definition of the Japanese word kunpū (薫風), used particularly in May, means a fragrant breeze in English. The first time I learned this word was at a tea ceremony class a long time ago; somehow, the word consists of two kanji characters that was very impressive to me because of its intricate appearance and pleasant sound. The term kunpū refers to a balmy breeze that brings new green leaves that are really fragrant in early summer. So every time I see or hear the word kunpū, it's as though I can smell young green leaves blowing into the beautiful blue sky. The breeze is invisible, but we can feel it, and imagine its fragrance when we inhale the fresh air.

Personally, I feel the month of May is one of the best seasons in NYC. The cold winter is finally over and the weather is beautiful every day, which gives me a very positive feeling. Please enjoy the fragrant breeze.

All the best,

Kumiko

 Edited by Janice Ensminger