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A Birthday Celebration with Matcha and Koicha
Yesterday, I welcomed a couple who had chosen to celebrate her birthday with a small tea experience. I prepared a bowl of matcha for each of them and served it together with a blue kingyokukan inspired by the place where the sea seems to meet the sky. I had hoped that its transparent blue colour…
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A Kimono Day at the Cinema — Watching Kokuho
Yesterday, we had a small outing with the Kimono Club and went to the cinema together to watch Kokuho. I was honestly very touched by the film.It left a strong impression on me, especially the depth and atmosphere of the kabuki world. It made me want to experience it in real life when I’m in…
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How to Choose Your Kimono Size (Beginner’s Guide)
Choosing the right kimono size Choosing the right kimono size is one of the biggest challenges for beginners. Many people assume kimono sizing works like Western clothing — S, M, or L — or that “free size” will fit everyone. But kimono sizing follows a very different logic, where proportions and balance matter much more…
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What is Wagashi? An Introduction to Japanese Sweets
If you’ve ever seen small, detailed sweets served with matcha, you’ve likely come across wagashi — traditional Japanese confectionery shaped by the seasons. Wagashi is not just about taste. It is closely connected to nature, tea culture, and the idea of paying attention to detail. What does “wagashi” mean? The word wagashi (和菓子) simply means…
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Kimono de Lunch Kai in Düsseldorf
It had been cold all week, and it rained the day before our lunch. Luckily, the sun came out on the day itself, although it was still quite cold. We chose Wakaba because it’s a Japanese café and everyone is familiar with the food, which makes it easier to relax and enjoy the time together.…
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Nerikiri Recipe
This nerikiri dough is made by blending shiratamako with white bean paste, gently heating it in stages, and evaporating the moisture until the paste becomes smooth, pliable, and no longer sticky. After microwaving and kneading repeatedly, the dough cools into a workable texture that takes color beautifully — just add food coloring little by little.…
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Autumn Nerikiri Workshop — Maple, Chrysanthemum, Ghost & Pumpkin
Welcoming the Colors of Autumn There is something special about autumn in Japan. The season invites a quiet awareness of change — the turning of maple leaves, the soft fragrance of chrysanthemum, and the gentle light of shorter days.Inspired by this, our October Nerikiri Workshop in Düsseldorf embraced both the elegance of autumn and the…