Summer Hakutou White Peaches

Okayama’s peaches are well-known among the Japanese for the folk tale of “Momotarou (Peach Boy)”, and peach blossoms represent Okayama as the “Prefectural Flower”.

Full-scale peach cultivation began in 1875 (Meiji Period), when peaches were brought to Okayama from China. With the gifted environmental features and the long hard work of the foregoers who acquired brilliant techniques, Okayama became one of Japan’s largest peach producers.

“White peaches” are grown with extra care; each fruit is covered with a small bag to protect the delicate soft white skin to ripen it to perfection. This process requires a lot of work, and is an important technique in cultivating the finest peaches. Comments like “I’ve never had peaches that are this soft and sweet.” and “Peaches made in Okayama are always delicious!” are the finest compliments for the peach producers in Okayama.

White peaches from various regions can be found in August and are very special. Juicy and without preservatives. When the fruit is small the farmer will examine each fruit and cut any that do not look. About 1/3rd of the peaches are culled during this process, hence all the goodness of the tree can go into the peaches that are kept. After this, each peach is individually wrapped in light paper to prevent spoiling by bugs.

If you cannot find any green colors on the stem of the peach, that means your peach is fully ripen. You should enjoy it right away. If you leave it in the refrigerator to cool for two hours before you eat it, you can enjoy it even better!

But be careful not to cool it too much. If you leave it in the refrigerator too long, you won’t be able to fully enjoy the flavor or sweetness. So if you can’t eat it right away, leave it in room temperature, but try to eat it as soon as possible. Avoid leaving it in the refrigerator too long, or under direct sunlight for the peach may rot.

The best way to enjoy peaches are eating them fresh, but if you have more than enough peaches, try making some fresh peach jam. Cook it in an enamel pot, with half the amount of granulated sugar of the peaches.

You can enjoy the jam along with some yogurt, or mix it with milk to make a refreshing drink!

These are truly special peaches and we look forward to having them in summer!

Japanese Beach Culture

In Japan everyone tries to go to the beach during summer. There are many cliffs Japan’s coastline so naturally the beaches with sand are very packed.  Since we live on a mostly volcanic island, most beaches have black sand that gets really hot in summer so if you don’t have beach shoes, it can feel like you are walking on hot coals. There are some beaches with lighter sand and always completely full of people. By the busy beaches you find several Umi no ie (seaside house) which is more like a shack with food (providing shade, bathrooms, showers, lockers for storage, etc.) These prefabricated buildings are put up quickly at the end of tsuyu, rainy season, and taken down on September 1st.  Tatami mat on the floor which work well to remove sand.

In the last decade, “Designer umi no ie” have become popular for the fashion & design crowd with private bookings organized by various brands. Expect good food, special cocktails, select activities, etc. In the evening there are dj’s and sometimes live performances as well. One of our favorites is Caban by David Guarino & fashion house Tomorrowland.

Popular activities on the beach are pretty much the same as in every country, with the exception of hard core sun-tanning like in Europe. While some people tan, it is still considered bad to ruin your skin in the sun. Many people bring their own protection, a parasol, sometimes a tent. These are mostly for families. Otherwise many use the Umi no ie to find shade and food and refreshments. Kakigori (shaved ice with a flavored syrup on top) is very popular for both adults and kids.

Other games are Suikawari (watermelon Splitting) : you are blindfolded and given a bamboo stick to whack a watermelon until it splits, everyone enjoys eating the watermelon afterwards. It’s always fun to make sand castles or burry a friend or family member in sand.

At the end of the day we do small Fireworks which can be bought in a convenience store or supermarket. Very fun, no matter what age you are.

Then clean up and go home, make sure to leave the beach clean without garbage and please recycle.

Obon Festival

Every summer we celebrate Obon for about 3 days, which is a yearly Buddhist event for remembering our ancestors. Traditionally obon is the time each year when the spirits of our ancestors return to visit relatives. For this lanterns are hung outside the house to guide them back. We clean and water their grave stones and prayers at temples. Bon Odori dances are performed and Taiko drums playing. Each district has different dances and rituals.

At the end, floating lanterns are put in the river or lake or ocean to guide the spirits back to their world.

This is also the beginning of summer holidays. Many people plan trips around this time both domestically and abroad. If you have plans to travel around Japan in this time, expect higher prices and plan far in advance. 

Japanese Fans

In ancient Japan, hand fans, such as oval and silk fans were influenced greatly by the Chinese fans. The earliest visual depiction of fans in Japan dates back to the 6th century CE, with burial tomb paintings showed drawings of fans. The folding fan was invented in Japan, with date ranging from the 6th to 9th centuries.

They were made by tying thin stripes of hinoki (Japanese cypress) together with thread. The number of strips of wood differed according to the person's rank. Later in the 16th century, Portuguese traders introduced it to the west and soon both men and women throughout the continent adopted it. They are used today by Shinto priests in formal costume and in the formal costume of the Japanese court (they can be seen used by the Emperor and Empress during enthronement and marriage) and are brightly painted with long tassels. Simple Japanese paper fans are sometimes known as harisen.

Printed fan leaves and painted fans are done on a paper ground. The paper was originally handmade and displayed the characteristic watermarks. Machine-made paper fans, introduced in the 19th century, are smoother, with an even texture. Even today, Geisha of all types (but maiko most often) use folding fans in their fan dances as well.

Japanese fans are made of paper on a bamboo frame, usually with a design painted on them. In addition to folding fans (ōgi), the round non-bending fans (uchiwa) are popular and commonplace. The fan is primarily used for fanning oneself in hot weather. The uchiwa fan subsequently spread to other parts of Asia including Myanmar, Thailand, Cambodia and Sri Lanka and to this day are still used by Buddhist monks as "ceremonial fans".

It was also used in the military as a way of sending signals on the field of battle, however fans were mainly used for social and court activities. In Japan, fans were variously used by warriors as a form of weapon, by actors and dancers for performances, and by children as a toy.

The Mai Ogi (or Japanese dancing fan) has ten sticks and a thick paper mount showing the family crest, and Japanese painters made a large variety of designs and patterns. The slats, of ivory, bone, mica, mother of pearl, sandalwood, or tortoise shell, were carved and covered with paper or fabric. Folding fans have "montures" which are the sticks and guards, and the leaves were usually painted by craftsmen. Social significance was attached to the fan in the Far East as well, and the management of the fan became a highly regarded feminine art. Fans were even used as a weapon - called the iron fan, or tessen in Japanese.

In modern times many people have a special fan that is kept for special occasions like matsuri festivals, weddings, ceremonies, etc. Other fans are also used for staying cool during the summer. These can be bought in stores, convenience stores, etc. They are also given out for free by with printed advertisements. Some have pop idols on them. Many fashion brands also make their own summer fans. So there is a very large variety of fans with different prices and types.

There is a way to snap a fan opened and closed with one hand and in a gracefully snapping, inward motion. You can find tutorials on youtube and practice.

How to Open Folding Fans:

Hold the head of the folding fan, i.e., the part with the metal rivet, with one hand.

Check that the design of the hand fan is facing up and that the spokes completely drop in an outward direction or away from you so that when the fan finally opens, its front design faces outward or the audience. You can see whether the hand fan's design faces up through the clarity of the colors of the design, which peeks through the folded leaf.

Simultaneously bring your fan in a slanting direction in-front of you and loosen your grip on four fingers, i.e., the index to small finger, so that the outer guard side and spokes freely drop and the folding fan opens in a snap and in an inward direction or in-front of you. Opening a folding fan inwards is important as it prevents you from hitting the person next to you.

Folding fans with thick leaves, like Battenburg lace fans, paper folding fans, and cloth fans, may require that their folds be properly established before they can be opened in a snap. To open a new folding fan, guide their spokes by sliding the latter downward using your thumb. Similarly, ensure that the fan opens in-front of you and its design faces outward.

How to Close a Folding Fan:

To close a folding fan, turn your wrist upside-down to bring the dropped spokes of the hand fan up. This gesture causes the hand fan's spokes to drop naturally, gather on your palm, and bring the hand fan to a close and to its original position.

To close a new folding fan, similarly turn your wrist upside-down to bring the dropped spokes of the hand fan up. Gently slide the hand fan's spokes downward with the help of your fingers to bring the hand fan to a close and to its original position.

We have some folding fans (ogi) at our store as well as round fans (uchiwa) by Beams Japan.

INIC Instant Drinks

We now have INIC Instant coffee with 4 flavors including Macha, Chocolate, Coffee, Decaff.

Absolutely no colorings, flavorings or additives

The only ingredients of INIC coffee are coffee and dextrin. Dextrin is a natural substance made by breaking down starch.

It is use this to stabilize the quality of INIC coffee. There is no usage of colorings, flavorings or additives, so please drink with confidence.

A taste you will be never tired of, no matter how many times you drink it morning, afternoon and night.

INIC coffee has a moderately strong taste you can drink anytime. It has totally well-balanced harmony between the acidity and bitterness. It has an exhilarating feel when drunk that leaves you satisfied without leaving weight, so you will be never tired of it whenever you drink it. The top aroma that rises up in the moment it melts has a habit-forming aromanticness.

Inc Coffee – Macha Powder Sticks

A bright flavor of well selected matcha with sweetness in its slight bitterness. Japanese green tea (matcha) in smooth, soluble powder. You can enjoy a good quality matcha drink anywhere with hot or cold water. Of course, you can easily sprinkle onto chocolate or other desserts to make matcha desserts easily.

Take just five seconds whether ice or hot

INIC is fineness to the premium fine granule powder that achieves a misty matcha extract solution with a special instantaneously drying manufacturing method.

You can see the difference at a glance from other powders.

Therefore, this is an extraordinary product that takes just five seconds whether in hot or cold water.

You can enjoy the luxurious taste of authentic matcha without trouble even when you are busy.

Chocolate Powder sticks:

The happiness of putting a good quality chocolate into your mouth. Inic Chocolate will let you enjoy such luxurious taste. The chocolate is made in Belgium. Cocoa is made by Valrhona in France. The ultimate dessert drink was created of the two in Japan. Dissolving it in hot water create the rich chocolat chaud by using milk.

Take just five seconds whether ice or hot

INIC is fineness to the premium fine granule powder that achieves a misty coffee extract solution with a special instantaneously drying manufacturing method.

You can see the difference at a glance from other powders.

Therefore, this is an extraordinary product that takes just five seconds whether in hot or cold water.

You can enjoy the luxurious taste of authentic coffee without trouble even when you are busy.

Clear chocolate, no bitterness and acidity

The challenge with conventional instant chocolate was that an enormous burden was placed on the beans because it was extracted under conditions considered harsh on them (e.g. high heat).

This even pulled out unnecessary turbidity, bitterness and acridity.

Accordingly, Inic strictly set the optimal extraction temperature and extraction time to maximize just the attractions of the carefully selected chocolate.

Decaff Coffee sticks:

Retain the good taste and takes out 99.85% of the caffeine.

Before bedtime, during pregnancy or lactation, do you want to have coffee and to avoid caffeine at the same time ? Inic Decaf Coffee fulfills such desires. It is 99.85% caffeine-free (within 100g) decaf coffee. The rich and deep flavor of the combination of well-balanced Colombian coffee and Guatemalan coffee with strong flavor will satisfy you despite it being decaf. The flavor is retained in fine granule powder manufactured by Inic original method. Its tastiness is diffused in 5 seconds after dissolving in hot or cold water. Let the lush coffee experience start at any time.

Take just five seconds whether ice or hot

INIC is fineness to the premium fine granule powder that achieves a misty coffee extract solution with a special instantaneously drying manufacturing method.

You can see the difference at a glance from other powders.

Therefore, this is an extraordinary product that takes just five seconds whether in hot or cold water.

You can enjoy the luxurious taste of authentic coffee without trouble even when you are busy.

Clear coffee, No bitterness and acidity

The challenge with conventional instant coffee was that an enormous burden was placed on the beans because it was extracted under conditions considered harsh on them (e.g. high heat).

This even pulled out unnecessary turbidity, bitterness and acridity.

Accordingly, Inic strictly set the optimal extraction temperature and extraction time by ascertaining the characteristics of the Arabica blend to maximize just the attractions of the carefully selected coffee beans.

They cut out the weak points of the beans through a delicate process to make coffee with just its deliciousness standing out.

Coffee Powder Sticks:

Take just five seconds whether ice or hot

INIC is fineness to the premium fine granule powder that achieves a misty coffee extract solution with a special instantaneously drying manufacturing method.

You can see the difference at a glance from other powders.

Therefore, this is an extraordinary product that takes just five seconds whether in hot or cold water.

You can enjoy the luxurious taste of authentic coffee without trouble even when you are busy.

Clear coffee, No bitterness and acidity

The challenge with conventional instant coffee was that an enormous burden was placed on the beans because it was extracted under conditions considered harsh on them (e.g. high heat).

This even pulled out unnecessary turbidity, bitterness and acridity.

Accordingly, Inic strictly set the optimal extraction temperature and extraction time by ascertaining the characteristics of the Arabica blend to maximize just the attractions of the carefully selected coffee beans.

They cut out the weak points of the beans through a delicate process to make coffee with just its deliciousness standing out.

Please visit our store to try this product.

Porter Flex

With summer travels coming soon, we highly recommend Yoshida Porter’s light rip-stop 2way duffle bag for any surprise shopping you may do. Whenever we travel to Japan or elsewhere we always find that we often buy more than planned. We never travel without this foldable bag that can be checked in or used as carry-on. The ripstop, waterproof fabric is strong enough for travel. It comes in a small pouch that is easily packed. It is also a convenient bag for outdoor use. Light and always comes in handy.

The Bonsac bag is also very popular for travel. It is in the same series and was originally designed for carrying equipment. It can be used as a backpack or a shoulder bag. Oversized bag that works for travel as well as your daily life.

The material is a nylon ripstop fabric also called parachute cross, it has a tear-off effect because thick nylon thread is woven into a lattice shape, so even if a hole is punctured, since cracks are hard to spread any further, ponchos of military equipment and It is also used for outdoor clothing and the like.

Please visit our store to see these bags.

How to wash with Livrer Yokohama

As we mentioned before we carry Livrer Yokohama is a one-of-a-kind dry cleaning shop in Yokohama that specializes in cleaning stage costumes for clients that include Cirque du Soleil's "Totem," and some of the world's top artists including Paul McCartney, Elton John, Lady Gaga, Bruno Mars, and famous Japanese artists. Costumes used for live performances are often made with complex patterns and delicate materials, making them very difficult to clean without exceptional experience, knowledge, and skill. There are problems with sweat, make up, etc, and Livrer Yokohama is the best of the best to gently and thoroughly 

Utilizing this expertise, Livrer Yokohama developed a laundry detergent that does not need a fabric softener. A gentle detergent made by a dry-cleaning shop. A luxurious blend of palm-derived cleaning ingredients, and amino acids and amino silicone, which are cosmetic grade moisturizing and softening ingredients. This detergent has superior cleaning properties while also softening and preventing clothes from shrinking.

For fragrance, it uses a base of natural essential oils to which synthetic fragrances have been added so that the pleasant fragrance remains after washing.

The fragrances that we are available at Bows & Arrows include: Beach, Bergamot, Forest, Green Apple, Rose.

When you do laundry at home, the last thing you want is to have a dirty washer tub. If any of the things listed bellow apply to you, it's time to get your washing machine cleaned.

Causes of this are: You use a softner, Your laundries smell, You use soap at the laundry detergent, You never cleaned your washer tub, You have soaked clothes for too long:  For all of these reasons your washer tub smell bad, in turn your clothes small bad. Solution: Pour 30mL LIVRER YOKOHAMA WASHING MACHINE CLEANER

Select "washer tub cleaning course" and clean the washer tub. After cleaning the tub, select a normal course without any laundries (repeat this procedure twice). Remove rubbish if there are any. Wash your everyday laundry.

To Wash using a machine:

1。Make a pre-laundry liquid in a spray bottle (mix 1:1 ratio of detergent and water)

２. Spray the pre-laundry liquid on stubborn stains and tap it with a brush

３。Make sure you use plenty of water for laundry. The normal laundry course will not have enough water.

- 40mL of detergent for 50-60L of water

- 30mL of detergent for 35-50L of water

- 20mL of detergent for 20-35L of water

４。 Mix water with detergent. Set your laundry machine, and start it up but without the laundry for the first 3 minutes.

５. Once the water and the detergent is mixed, place the laundries in the laundry machine.

６. Rinse your laundry once, and spin for 5 minutes. You'll have your laundry done perfectly and beautifully soft.

To Handwash Delicates like cashmere, silk, wool, etc:

１．Make a pre-laundry liquid in a spray bottle (mix1:1ratio of detergent and water)

２. Spray the pre-laundry liquid on stubborn stains and tap it with a brush

３. Put your items that require a light touch in a mesh laundry bag

４. Mix water with detergent. 5cc of detergent will be necessary for every 5L of water. If the item has a stubborn stain, pre-soak it using 40℃ water

5。Put your laundry in and wash them by hand. Keep the bag tight and tie it if necessary so that there isn’t excess space inside. It should be as compact as possible.

６. Put your laundry into the laundry machine and spin it for 1 minute

７. Rinse your laundries once using 5L of water

８. Spin your laundries again in the bag for 1 - 3minutes

９. Dry flat items such as knitted ones, which will lose shape when hung from a hanger.

Tanabata Star Festival

Tanabata, or the star festival, is on July 7. As the date approaches, long, narrow strips of colorful paper known as tanzaku, vibrant ornaments, and other decorations are hung from bamboo branches, enlivening the decor of homes as well as brightening shopping arcades, train stations, and other public spaces. Before they are hung, tanzaku are inscribed with a wish, such as a child’s dream of becoming a famous soccer player or a parent’s hope for career success.

Bamboo is thought to have become a part of the tanabata tradition for its propensity to grow straight and tall, with upward stretching branches bearing wishes to heaven on the wind.

According to the folktale, Orihime (Vega), a gifted weaver, and Hikoboshi (Altair), a hard-working cow herder, began to neglect their duties upon being wed. The couple incurred the wrath of the bride’s father Tentei, the emperor of heaven, and were exiled to separate ends of the Milky Way. They are granted a meeting each July 7 so long as they both diligently fulfill their celestial obligations during the other days of the year.

The legend behind the star festival first crossed over to Japan from China during the Nara period (710–94) in the form of a weaving festival for young women aspiring to bolster their talents on the loom. The story merged with the Japanese legend of tanabata-tsume, the tale of a celestial maiden who weaves clothes for the gods, as well as other native cultural aspects to produce a unique Chinese-infused Japanese tradition.

The traditional food of the star festival is sōmen. The long, thin noodles evolved from a woven Chinese sweet known in Japanese as sakubei, whose intertwined strands were thought to resemble both the Milky Way and the weaving threads worked by Orihime. Sōmen is commonly enjoyed in a light dipping sauce. Many parents will amuse their children by topping noodles with star-shaped slices of boiled okra.

It’s a day were it’s popular to wear colorful Yukata’s and enjoy the festival. 

Books on Minimalism and how to Declutter

In Japan, de-cluttering is about so much more than a little spring cleaning, when you do it properly and you will find some clear space to think and meditate.

Since the population in Japan is so large and we inhabit some of the smallest apartments, there is always the problem of clutter. Be it a stack of manga, clothes, shoes, etc, it is a constant battle to get rid of unused things.

If you go to your grandparents house you can either find the most minimalistic place or stacks of sentimental things that they don’t want to part with.

For precious things, we have a tradition where we burn them at the temple at new years. For good luck charms that are usually for 1 year, for family things that we cannot throw out as if they were trash, it is a way to respect and release items with a priest. It doesn’t have to be at new years but it is a nice tradition.

For most, we do the 4 season cleaning. Spring, Summer, Autumn, Winter. The most important usually is in winter at the end of the year. A day or two of cleaning and organizing everything and then going to the hot springs to cleanse your body and soul. A type of meditation and reflection and shedding of the old and prepared for the present and new.

This has been translated by Ms. Marie Kondo, the de-cluttering guru who advocates the binning of any possessions that no longer spark joy or are unnecessary. Her book, “The Life-Changing Magic of Tidying up”, has sold more than six million copies.

The Kondo concept is simple enough: empty our a cupboard of anything that you haven’t used in at least a year. If you want to store something, wrap it up, vaumme-pack it and keep it for another season. We have these at our store and it is a good way to store winter clothes, etc. We put some hiba or hinoki wood in as well to prevent any bacteria but gentle enough not to damage or stain your clothing.

In spring it is a good time to wash your cashmere and delicates. For this we have a good product by a brand at our store called Livrer Yokohama.

We also have storage bags so that you can vacuum pack your sweaters and Jackets. We also have cedar blocks to keep your clothes

Our dear friend and incredible architect, Fumihiko Sano, using the traditional form and tools, without nails. Everything is handmade. He recently penned the book called, “Goodbye, Things : The new Japanese Minimalism”. About the lightness when you get rid of unnecessary things. A true minimalist, yet always has impeccable style. 

Haru - Stuck On Design

Haru is the perfect tape that you can color up a room or a space. There are many colors and patters so whatever you can imagine, you can make. There are various sizes as well.

The tape sticks to the wall but is gently enough to put on and take off without ruining your walls or having to repaint.

The essence of this new collection has been made possible with our technology. Each material influences color, pattern and functionality (easy to come off, but with a lasting hold). Such functions were made possible with our experience in developing

There are different types of paper for different purposes.

Japanese washi paper can be thin but quite strong.

By incorporating this material, the tape can be easily torn with your hands, while still enjoying the matte finish and soft washi texture.

PET tape was developed for markings on hospital and gym-floors. The surface is glossy. Strong adhesive and easy removal without leaving traces reflects our technology.

OPP tape, transparent:

Made of material with a washi-like texture, the transparent part blends with the tape below, allowing the beautiful patterns to stand out. A variety of rich expressions is made possible by overlaying tapes of different material. Our technology allows us to provide you with the fine texture and adhesive strength best suited for your needs.

Please come see all the options that are available.

Jubako Boxes from Time & Style

From Hasami City, Nagasaki Prefecture. Hasami porcelain has been part of the history of Japanese pottery for roughly 400 years.

In the beginning, ceramics were at the heart of the production, but with the discovery of the clay used to make porcelain in the 19th century, porcelain gradually became the main type of ware to be produced. White, celadon and underglaze cobalt blue porcelains are the staple of Hasami porcelain.

Hasami boasts the largest porcelain production in Japan, using the elegant, white Amakusa clay to create sophisticated dishes.

Surrounded by other leading names in Japanese pottery production, such as Arida, Imari and Mikawachi, Hasami continues to make dishes for everyday use.

It is no exaggeration to say that the Japanese dinner table, with its assortment of different ceramics, porcelain, lacquerware and glassware, has been influenced by the evolution of Hasami porcelain dishes.

Boxes have held a special place within the Japanese traditional culture for centuries. From the bento lunch boxes to New Years gift boxes, each type has its own traditional use. Nowadays a lot of these boxes are lacquerware. However, our weighty porcelain ju-bako are a new take on this tradition. They can be used to preserve food, or as a serving bowl at the table. They can also be used  to put objects in.

We have two sizes and different colors that can me mixed colors.

Small: W85xD85xH43

Large: W130xD130xH53

Asako Iwamizu Kimekomi Artwork

“Kimekomi” means “Tuck in”. Traditionally this technique was used to make celebratory dolls and animals.  

Asako Iwamizu’s work is a bright pop take on this traditional craft.  

10 years ago Asako Iwamizu transitioned from being a fashion designer to an artist. From her background in fashion, she has always had a love of textiles and fabric, she uses this knowledge to create her art. After working with various mediums we are proud to have some of her new works using “Kimekomi” techniques in our store.

She begins with a piece of Styrofoam and a photograph, she draws the image directly on the foam. This medium is because of her love of street art and things that would otherwise be disposable. This includes scraps of cloth that have been cut away from garment making.

She doesn't use a projector to copy the image exactly, she just draws the form. From there she draws patterns into the image. She then cuts into Styrofoam and coses different scraps of fabric and tucks them into the image until her image is complete. The result is a very modern take on an old technique with a wonderful mix of colors and patterns.

Her Images range from Iconic images to specific themes where she examines various topics that intrigue her.

She currently will be exhibiting the theme of jet black hair and how it is shaped in Japan.

It’s new, funny and fun.

Her own description of her current work is as follows:

Kimekomi struck me with a flash in 2016.

Without using needles or threads, AS IN patchwork, containing elements of pop art,

it was born inspired by wooden dolls of Japanese traditional techniques.

From experiences being a former fashion designer, it has evolved into fabric art with originality.

"What will become of the future? What? It is noteworthy to the future of Kimekomi that will further evolve."

Let yourself be conquered!

Exhibition:

She will have an exhibition at Paris Miki from June 20th – June 30th. The artist WILL BE there every day at the PARIS MIKI's shop: 33 avenue de l'Opera 75002 Paris

Monday to Friday 15h-18h30

Saturday 14h-18h30

Her works can be purchased for a limited time at our store, “Bows & Arrows”.

We will have an opening reception for her on June 28th at 6pm. You can meet Asako and if you are interested, have the opportunity to request a portrait by her.

by her bright colors, positive feelings and good vibes.

Tonkatsu Sauce

This organic sauce could be likened to a dark "Japanese ketchup".

In Japan it accompanies a very common dish called tonkatsu: a breaded pork dish made at home or eat out. This is always served with “tonkatsu sauce”, rice, and salad. We also use the sauce with fried noodles called  and various other dishes like grilled meats, even fries etc. 

Its texture is creamy and its taste is between ketchup and Worcester sauce. A little sweet and little salty.

Ingredients: Vegetables, fruits (organic tomato, organic onion, organic carrot), organic vinegar (organic rice vinegar, organic apple vinegar), organic sugar, organic soy sauce, salt, spices, malt extract, (some ingredients contain soybeans and wheat).

Tampopo / Dandelion objet d'Art by Takao Inoue →

Born in 1970 in Fukouka Japan, Takao Inoue is a Fine artist, Cinematographer and Researcher of Shiro Kuramata Based in Tokyo. After working in films and photography and art he made is first dandylion in 2009.

He wanted  “to make a wish, the moment makes us release by something.... To live this chaos world, we need something like Art, Cinema, Nature... Seeing this little one for a short time, I hope you could take a rest only a few of the time.”

Each Dandylion is unique as he carefully molds them in acrylic. There are no bubbles. These make wonderful gifts for someone or for yourself.

We have them at our store.

Ceremonial Candles

Traditional Japanese candle made from natural wax

It is believed that warousoku (Japanese candles) first came to Japan through the introduction of Buddhism and based on an item dating back to the Nara period (710-794 CE) which was made of beeswax collected from beehives. In the Edo period (1603-1868 CE), the cultivation of haze (wax trees), a raw material used in warousoku, flourished in Kyushu and Shikoku, and these candles came into wide use by the masses.

With it’s good harbor, Nanao thrived as a port of call for cargo ships that sailed the Japan Sea during this era. These ships brought the wax used in warousoku from Kyushu, and washi (Japanese paper) used in the wick from Iwami (Shimane prefecture). After being manufactured in Nanao, warousoku were transported by the cargo ships once again, to areas across Japan. A candle making cooperative Rousokuza, was established in Nanao, and it continued into the middle of the Meiji period (1868-1912 CE). Today, TAKAZAWA Candle are continuing this tradition.

Warousoku have 2 traditional shapes. Ikarigata (anchor-shaped) widens at both the lower and upper parts and narrows in the center. The other shape, bougata (stick-shaped), is of cylindrical form. The term ikarigata is derived from the anchor of a ship, 'ikari' in Japanese.

There is both a scientific and aesthetic side to this unique shape. The upper part was designed to widen at the top to prevent wax from running down off of the candle after it had been lit. Additionally, this made the candle pleasant on the eye, and thus it came to have its current distinctive form.

Warousoku have 2 main characteristics. One is that they use plant-based raw materials, and the other lies in the special way the wick is made.

The candles use a wax that is derived from plant-based raw materials. Specifically, haze seeds, rapeseeds, and coconut oil are used. In contrast to animal-based raw materials, we have plants--these things that grow all around us--share the energy they develop and utilize that to make candles.

Warousoku became popular among people together with the spread of Buddhism, and in light of this historical background, one common use of these candles is as a tool for offering up prayer in places of worship. Examples of where they are used include temples, butsudan (Buddhist altars) in homes, and gravesites.

They have also come to be used as a way of making time for ourselves in the midst of busy, modern life. Candles can be lit as a way to make time for meditation or yoga, both of which restore calm to the body and mind, to ease tension after returning home from work, or to promote enjoyable conversation with family at dinner time. Their use as a way to make quality time that lasts until the flame extinguishes itself is becoming commonplace.

Use a candlestick that is the correct size for the candle. Secure the candle up right making sure it doesn't wobble, and light it in a place out of reach of wind and breezes.

A white powder may appear on the surface of warousoku. This is a trait unique to plant-based wax and occurs when the wax crystallizes. It is not a quality defect.

While the candle is burning, cut the black burnt part of the wick down to adjust the size of the flame. A specialist wick trimmer is recommended for this. Melted wax may splatter if you extinguish the candle by blowing it out.

Warm up wax left on the candlestick with warm water, melt, and rinse. Wipe the candlestick with a soft cloth and make sure to dry the candlestick completely before using it again.

Candles will melt if left in warm places such as a car in summer etc. Store them in cool places out of direct sunlight.

Warousoku burn with a large, bright flame. Keep the candle at a safe distance from other items and do not place flammable items above the candle.

These are for special private holy occasions. Not for a dinner party, etc. There is an occasion and your own performance when you burn it down. It can be considered similar to lighting a candle in a Catholic Church. We have a selection of these candles at our store in various shapes. Some with Buddhist marks.

Japanese Rice Vinegar

Rice vinegar is made from rice and it is sweeter, milder, and less acidic than western vinegars.  It is an essential ingredient in sushi rice and sunomono (a kind of cucumber salad that is a very popular addition to your meal or obento).

Also, rice vinegar is known for its anti-bacterial properties and this is why it is often used in Japanese dishes that include raw fish, seafood and meat.

We use this for many things including sushi, maki rolls, chirashi, pickles etc:

Simple and convenient recipe for maki:

- Cook Japanese sushi rice which is sticky and let it cool down a bit.

- Put nori seaweed on a bamboo roll if you have it or just do it by hand. We use cling film as well because it helps to keep the shape and any bits of sticky rice together without the mess.

- Put some rice vinegar on the rice.

- Inside you can put raw tuna or salmon or crab, cucumbers, avocado, egg roll, etc. There really aren’t any strict rules so just put in what you want. It’s always nice to make it colorful with your own inspiration.

- Simply roll it up and cut it to finger bite sizes

Chirashi another simple dish which is fun and versatile and colorful.

- Make rice. Add some rice vinegar.

 - On top you can put fish, fish eggs, shellfish, chicken breast, shiso herb, avocado, cucumber, and whatever you like.

- Keep it colorful. Every bite should be a mix of tastes.

- It is also a very popular dish on long shinkansen “Bullet train” rides. Nourishing and yummy.

Its flavor is sweet, slightly acidic and rich in umami because it contains Kombu.

This artisanal vinegar is made to flavor the rice used in sushi preparation. It can also be used for salad seasoning or to make pickles. To prepare 350g of cooked sushi rice (or half weight dry rice), mix 2 tablespoon of vinegar in the cooked rice.

Pure rice vinegar (Akitakomachi organic rice), sugar, salt, mirin, kombu.

Store in a cool, dry place, away from light.

Millisecond Aluminum Tapemeasure

Established March 31st 1993, Metrocs is an interior design brand that introduces Japanese outstanding products designs, carrying authentic quality products that are timeless and will increase in value over the years. They do not believe in buying design because of the designer's name but because of finding the item itself appealing. That is the point where the learning process starts: first about the designer and thereafter possibly purchasing his/hers other items for a collection.

This measure is made by the world highest level of metal cutting technique. Its Φ 50 mm disc-type shape is curved out from the aluminum, and surfaces are slightly concave to fit the fingers. There are three holes on the edge that you can put on your favorite keychain, strap & etc. It has an antibacterial soft textured tape made of glass fiber, and a stop button is attached.

The brand's name MiLLiSECOND means one-thousandth second, in a word 'a moment'. This shows the concept of the brand that produces the products attracting the people in a millisecond.

MiLLiSECOND means one-thousandth second, in a word 'a moment'. This shows the concept of the brand that produces the products attracting the people in a millisecond.

The brand was born in a project Takeda Design Project which is the collaboration of Caro.inc, the design office and Takada, the metal processing manufacturer in Tsubame, Niigata Prefecture.

Ampanman & Friends

Anpanman is a Japanese picture book series written by Takashi Yanase, running from 1973 until the author's death in 2013. The series has been adapted into an anime entitled Soreike! Anpanman.

The series follows the adventures of Anpanman, a superhero with an anpan (a bean-jam filled pastry) for a head, who protects the world from an evil anthropomorphic germ named Baikinman (Baikin means germ). Baikinman’s sidekick is a blue girl named Dokin-chan.

The world is populated by all types of little characters made from different types of Japanese breads.

The main character, Anpanman flies around and rescues his fellow friends by offering tem to bite a piece of his head. This sounds very strange but  Jam Ojisan (meaning Jam Grandpa) bakes his replacement head everyday. 

For a full list of characters please see the following link. http://www.awgosh.com/anpanmanchara.html

You can watch clips and episodes on youtube. It is very colorful and little kids love the show.

We have some of the characters at our store.

The difference between Sake, Shochu, and other Japanese Spirits

Shochu is a distilled liquor and very popular in Japan. In fact, despite sake’s popularity outside of Japan, in Japan shochu is the more consumed beverage.

There are many essential differences between shochu and sake. Shochu is distilled; sake is fermented. Sake is made from rice; shochu can be made from sweet potato (imo), barley (mugi), rice (kome) and other ingredients.

Shochu is typically stronger (on average, 25-30% alcohol vs. 15-18% alcohol for sake)

They taste nothing alike, and are best enjoyed in different ways

Aside from the fact that they’re both great beverages, their only major similarity is that you should try them both when visiting Japan!

While Shochu is occasionally referred to as “Japanese vodka,” not only is this misleading, it also doesn’t do Shochu justice. The taste of Shochu is closer to “Brazillian Cachaça”.

Some examples of Shochu: 

We typically have shochu on the rocks. Or with grapefruit  juice or lemon juice or Oolong tea., these can be bough in typical “Izakaya” style restaurants or in bars and also at convenient stores. In convenience stores they are called “Chuhai”.

The taste between Shochu and Sake are very different. Shochu has a much stronger taste whereas Sake has a lighter taste. We usually choose to drink on or the other with a meal and not mix them.

As with making any great beverage, making great sake starts with sourcing the finest ingredients.   Sake is made essentially from water and rice, with the help of important catalysts yeast and koji spores.  Koji spores are dusted onto some of the rice in order to convert rice starches into sugar, which is consumed by yeast to create alcohol.

Good rice must be used and very clean river water. The soaking process is very important as well. A carefully measured amount of rice is washed and soaked in preparation for its steaming.  While large breweries in Japan would normally (that is for all but the finest brews) measure, wash and soak rice for brewing by various machine processes. The best traditional way is by rice washing bags and tubs to achieve the perfect pre-steaming consistency, which is judged by texture of the soaked rice using the hands and experience of the brew-master rather than a simple calculation of time.

After the washed and soaked rice is at the perfect condition for steaming, the rice is hand-loaded into a rice steamer, which was manufactured in Japan especially for the production of small- batch sake rice for the highest quality sakes (large breweries use mechanized continuous steaming systems).  Unlike rice for the dinner table, which is typically boiled in hot water either in a pot or automatic rice maker, sake rice is prepared by steaming, which allows the rice to maintain a firm outer texture and soft center, thereby helping the brewing process.

Next is the Rice cooling process, when rice is taken out of the steamer it is very hot and must be cooled prior to being used in further stages of production. Using traditional methods of rice tossing and kneading to adjust the temperature, which also allows the brew-master to assess in detail the texture of the steamed rice and choose how to best use it within the brews.

Koji Making: heart of a sake brewery is its “koji muro”, the cedar-lined room in which koji is made, which has a delightful aroma in addition to having natural anti-bacterial resins which help to create a clean environment conducive to efficient koji production.

Koji making is a 48-hour process which involves the inoculation of rice with koji spores, careful kneading and control of temperature and humidity, resulting in very sweet and white koji, ready for becoming about 20-35% of the rice used in the production of sake depending on recipe.

The operating temperature in the koji muro is typically 30-32 degrees Celsius, which makes for a challenging work environment for the brewery staff.

Once the first batch of koji is ready, it is time to start mixing it into chilled spring water and yeast in a fermentation tank, then adding steamed rice.  The tank is filled gradually, in three stages over a 4-day period.  This allows the yeast to retain its strength to keep consuming sugar and producing alcohol throughout the fermentation period, which typically continues for 21 days.  Temperature within the fermentation tanks is carefully controlled using cooling jackets, as the sake’s pleasant tastes are enhanced by not allowing the yeast to act at its ideal productive temperature of 28 degrees Celsius, rather at a lower temperature ranging from 8-18 degrees depending on the stage of fermentation.   The brew, called “moromi”, is carefully mixed by hand on a daily basis to ensure consistent fermentation.  Each day tests are performed to check specific gravity, acidity and alcohol content.

Pressing And Racking: Once the moromi reaches completion as determined by the brewmaster, it is drained by gravity into cloth bags which are placed in the traditional “Fune” press which works with gravity and hand-applied mechanical pressure (in a large commercial brewery the moromi is machine-pumped into a large accordion like hydraulic press called a “Yabuta”).  The first juice of sake starts emerging from a spout at one end of the press under the natural weight of the filled bags, resulting in a light-and-fruity first-pressed sake known “arabashiri”.

Gathering around the press and tasting the arabashiri is a reward to the brewery staff who have worked very hard to create the batch.  It is also perhaps a treat to be savoured by those who visit our brewery on pressing days.

Bottling: Once pressed and racked the sake may either be bottled immediately or temporarily tank-stored at close to 0 degrees Celsius. The dark brown color of glass is used to best protect the sake from ultraviolet rays, which may damage the sake’s flavor and appearance.

We usually don’t mix sake with juice. There are different types, some are sweet, some are floral, but for most people that love sake we ask for “Karakuchi” which is a dry sake. Similar to the way people prefer sweet white wine or dry white wine.

For dinner with friends it is our custom to start with “Nama Beer” which is tap beer. And when the food arrives we order sake or shochu, depending on the meal.

Some people like to have “hot sake” in winter but it is not considered very good. Usually a very cheap sake is used and it is generally frowned upon.  It’s not really bad manners but we wouldn't recommend ordering it.  Hot tea is a better way to warm up.

We also have sake at the temple for new years with the monks. In many temples you will find these. Some are small and some are very large.

Our current selection of sake and shochu at our store is as follows, depending on the day and our stock. We also have sake tasting if you would like to sample it before purchasing. 

We also have “Ume-shu” which is a sweet plum wine. Sometimes we drink it with soda or tonic water. We also have Yuzu wine. Yuzu is made from a type of Japanese lemon. 

And for the late nighters, a Japanese whisky nightcap or rum that we have. But that will be for another story. 

Roberu

"Roberu" is dedicated to the art of handmade.

Roberu is a leather workshop that carefully selects organically tanned and dyed leather materials, arranges them in designs that highlight their distinctive features, and creates products that naturally blend into the lifestyle of their owners. The brand name is a derivative of the words "ROad, BEach, RUnner", which express the lifestyle and outlook of Roberu's owner Shinji Iwamoto.

The career of Shinji Iwamoto, owner of Roberu, began with his first encounter with leather.

“It was a piece of tanned and dyed leather, and when I spread it out, I saw that it was badly damaged. Yet, to me it looked very beautiful. I felt the primal energy of the cattle it once was, and ideas just started flowing. I wanted to make a wallet out of this part, and a bag of that part.” 

Ever since this first encounter, Iwamoto does not use pigments in a manner that covers and hides the surface, instead he selects leather materials that are tanned and dyed organically and retain the natural feel of the leather.

Iwamoto procures his leather materials from a trusted tanner in Himeji. Aware of the harsh condition that surround the leather industry, including the global deficit of raw leather and the lack of young people in Japan willing to learn the craft of tanning, Iwamoto takes the responsibility to make bulk orders when he discovers leather materials he intends to use.

“The ability to masterfully express hues through pigments is in the core of any trust-based relationship. I create my works taking into account the ideas of my counterpart.”

As for the manufacturing process, all operations that can be conducted at the atelier are performed by Roberu staff, while operations for which they do not possess equipment are outsourced to factories. This approach is based on the fundamental concept to visibly express the existence of the person who forms the background of each product. This straightforward attitude toward materials and the handmade art has solidified the Roberu brand's reputation.

Roberu has been creating iPhone cases since the time the iconic smartphone was first launched on the market. Its presentation excited Iwamoto and inspired him to create something resonant. Through a process of trial and error, Iwamoto combined leather with rubber to create a case that felt like a piece of clothing that covers the iPhone.

“I was really impressed and excited by the iPhone, so I don’t think I will make cases for other smartphones. The Roberu brand does not simply represent leather products, but also a special attitude, a personal touch. I took the photos myself, and created the website from scratch - all of this is Roberu.”

Shinji Iwamoto

The iPhone case is an item of exquisite quality that can be worn with a casual feel. Light and small as it is, the case is an embodiment of the Roberu spirit.