I could not walk correctly. I did not know where to sit. I did not know which hand to use, what to pick up, how to pick it up. Nothing had stuck with me, even though I had done it all just an hour before. You have to start from zero . . .
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Reporter and essayist Morishita Noriko reflects on twenty-five years of studying the Japanese Way of Tea, from her first uncertain steps as a college student to her gradual discovery of freedom within the very rules that once seemed to hold her back. As Morishita experiences the trials and triumphs of adult life, from job-hunting setbacks to lost love, from the struggle to build a career to the pain of losing a loved one, Tea is always there to remind her that simply being present in the moment is enough. The joy of savoring the seasons with all five senses—of smelling the rain, of hearing each individual raindrop. The importance of cherishing each meeting as a once-in-a-lifetime opportunity. Humor and heartbreak, despair and determination—in this memoir, Morishita vividly connects the Way of Tea to the full span of human experience, culminating in the exhilaration of realizing “I’m alive, right now!”
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Published by JPIC
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About the Author
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MORISHITA Noriko
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Morishita Noriko was born in Yokohama, Kanagawa Prefecture in 1956. She graduated from the Department of Japanese Literature at the Faculty of Humanities, Japan Women’s University. While still an undergraduate, she began working as a reporter, gathering stories for Shukan Asahi magazine’s popular Dekigotology column. Since publishing her experiences researching the column in the 1987 book Nori-yakko Dosue, she has enjoyed a flourishing career as an essayist and reporter. Morishita’s books include Nori-yakkoperushawan o yuku, Zense e no boken: runesansu no tensai chokokuka ootte, and Itoshii tabemono.
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\n","published_at":"2019-08-30T17:44:23+09:00","created_at":"2019-08-30T17:44:23+09:00","vendor":"Japan Library","type":"","tags":["book","gift","gift1","gift2","gift3","gifts","matcha","over-50"],"price":299900,"price_min":299900,"price_max":299900,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39648857882729,"title":"Essay Collection Only (Paperback)","option1":"Essay Collection Only (Paperback)","option2":null,"option3":null,"sku":"JPLIB-9784866581828","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Essay Collection (Every Day a Good Day) - Essay Collection Only (Paperback)","public_title":"Essay Collection Only (Paperback)","options":["Essay Collection Only (Paperback)"],"price":299900,"weight":450,"compare_at_price":null,"inventory_quantity":1,"inventory_management":"shopify","inventory_policy":"deny","barcode":"9784866581828","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/products/essay-collection-every-day-a-good-day-imperial-grade-uji-matcha-bundle-704026.jpg?v=1689808431"],"featured_image":"//yunomi.life/cdn/shop/products/essay-collection-every-day-a-good-day-imperial-grade-uji-matcha-bundle-704026.jpg?v=1689808431","options":["Options"],"media":[{"alt":"Essay Collection (Every Day a Good Day) + Imperial Grade Uji Matcha Bundle - Yunomi.life","id":22781314596969,"position":1,"preview_image":{"aspect_ratio":0.705,"height":2048,"width":1443,"src":"//yunomi.life/cdn/shop/products/essay-collection-every-day-a-good-day-imperial-grade-uji-matcha-bundle-704026.jpg?v=1689808431"},"aspect_ratio":0.705,"height":2048,"media_type":"image","src":"//yunomi.life/cdn/shop/products/essay-collection-every-day-a-good-day-imperial-grade-uji-matcha-bundle-704026.jpg?v=1689808431","width":1443},{"alt":null,"id":21196043419753,"position":2,"preview_image":{"aspect_ratio":1.333,"height":360,"width":480,"src":"//yunomi.life/cdn/shop/products/hqdefault_a25115bb-9de5-4b5f-99df-2426094d087d.jpg?v=1633662227"},"aspect_ratio":1.77,"external_id":"Liun_AMpVI8","host":"youtube","media_type":"external_video"}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
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Collection of essays reflecting Chanoyu, the Japanese Way of Tea (more commonly known as the Japanese Tea Ceremony). The video featured in the gallery is from a movie--one of renowned Japanese actress Kiki Kirin's last--based on this essay collection.
I could not walk correctly. I did not know where to sit. I did not know which hand to use, what to pick up, how to pick it up. Nothing had stuck with me, even though I had done it all just an hour before. You have to start from zero . . .
\n
\n
\n
\n
\n
Reporter and essayist Morishita Noriko reflects on twenty-five years of studying the Japanese Way of Tea, from her first uncertain steps as a college student to her gradual discovery of freedom within the very rules that once seemed to hold her back. As Morishita experiences the trials and triumphs of adult life, from job-hunting setbacks to lost love, from the struggle to build a career to the pain of losing a loved one, Tea is always there to remind her that simply being present in the moment is enough. The joy of savoring the seasons with all five senses—of smelling the rain, of hearing each individual raindrop. The importance of cherishing each meeting as a once-in-a-lifetime opportunity. Humor and heartbreak, despair and determination—in this memoir, Morishita vividly connects the Way of Tea to the full span of human experience, culminating in the exhilaration of realizing “I’m alive, right now!”
\n
Published by JPIC
\n
\n
\n
\n
About the Author
\n
\n
\n
MORISHITA Noriko
\n
Morishita Noriko was born in Yokohama, Kanagawa Prefecture in 1956. She graduated from the Department of Japanese Literature at the Faculty of Humanities, Japan Women’s University. While still an undergraduate, she began working as a reporter, gathering stories for Shukan Asahi magazine’s popular Dekigotology column. Since publishing her experiences researching the column in the 1987 book Nori-yakko Dosue, she has enjoyed a flourishing career as an essayist and reporter. Morishita’s books include Nori-yakkoperushawan o yuku, Zense e no boken: runesansu no tensai chokokuka ootte, and Itoshii tabemono.
Japanese traditional hand craft: hand stenciled bookmark made with a traditional persimmon-dyed paper called isekatagami (literally \"paper stencil from Ise\"). This traditional stencil from the Ise region in Mie is primarily used to dye kimono fabric. Included is a set of 3 different designs (Iris flower, Butterfly and Cherry Blossoms).
Japanese traditional hand craft: hand stenciled bookmark made with a traditional persimmon-dyed paper called isekatagami (literally \"paper stencil from Ise\"). This traditional stencil from the Ise region in Mie is primarily used to dye kimono fabric. Included is a set of 3 different designs (Iris flower, Butterfly and Cherry Blossoms).
"},{"id":1338267467881,"title":"Amabito no Moshio Gourmet Seaweed Salt by Kamagari Bussan","handle":"kamagari-amabito-moshio-gourmet-seaweed-salt","description":"
Moshio, literally seaweed-salt (mo- meaning seaweed, -shio meaning salt), is known to be the origin of salt making in Japan.
\n
The Inland Sea (Setonaikai) area was a famous salt production region since the 9th century due to its warm climate, but it is the Kamagari region in Hiroshima prefecture that is known to have first produced salt as early as the Kofun period (ca. late 3rd - 7th century). Back then a method called \"moshio-yaki\", literally moshio firing, was used in making salt.
\n
Beige in color, moshio is salt abundant in mineral such as iodine (a compound found in seaweed), calcium, potassium, magnesium, etc. And because its low in salt content, moshio helps control excessive consumption of sodium. Mild taste of moshio is a result of the umami extracted from seaweed, a unique quality of moshio.
\n
There are only two ingredients in making the moshio: sea water of Setonaikai (the Inland Sea, Japan) and sargassum (brown seaweed).
Moshio, literally seaweed-salt (mo- meaning seaweed, -shio meaning salt), is known to be the origin of salt making in Japan.
\n
The Inland Sea (Setonaikai) area was a famous salt production region since the 9th century due to its warm climate, but it is the Kamagari region in Hiroshima prefecture that is known to have first produced salt as early as the Kofun period (ca. late 3rd - 7th century). Back then a method called \"moshio-yaki\", literally moshio firing, was used in making salt.
\n
Beige in color, moshio is salt abundant in mineral such as iodine (a compound found in seaweed), calcium, potassium, magnesium, etc. And because its low in salt content, moshio helps control excessive consumption of sodium. Mild taste of moshio is a result of the umami extracted from seaweed, a unique quality of moshio.
\n
There are only two ingredients in making the moshio: sea water of Setonaikai (the Inland Sea, Japan) and sargassum (brown seaweed).
\n"},{"id":737234649193,"title":"Fujiki Denshiro: Obizutsu Tea Canister - Kaede Maple 帯筒茶筒かえで","handle":"fujiki-denshiro-obizutsu-tea-canister-kaede-maple","description":"
Utilizing kabazaiku (sakura wood bark craft) techniques and bark from various different woods, studio Fujiki Denshiro worked with award winning designer Kaichiro Yamada to create the sophisticated Obizutsu series of tea canisters. The series features the sakura bark as an \"obi\" or kimono sash framed by polished wood of different types.
\n\n\n\n
Fujiki Denshiro was established in 1851 as a kabazaiku wholesaler and transformed into the premier kabazaiku manufacturing studio by the late 6th generation owner Koichi Fujiki.
(Large) 8.2 cm diameter, 12.2 cm height; fits about 150g of high grade spring sencha
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(Small) 8.2 cm diameter, 9.3 cm height; fits about 80g of high grade spring sencha
\n
\n
\n
\nMaterial: Kaede Maple, sakura bark
\n
\nRegion: Kakunodate, Akita, Japan
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\nDesigner: Kaichiro Yamada
\n
\n
Research associate at Musashino Art University after graduating in 1997.
\n
Opened design studio KAICHIDESIGN in 2004 creating interior products that transform daily discomfort to comfort.
\n
Exhibited at Salone Satellite in Milan 2004-2006. A Dream Come True in Milan 2007.
\n
Received awards including Good Design Award 2004 & 2011 in Japan, and Red Dot Design award 2010 in Germany.
\n
\n
\n
About Kabazaiku
\n
“CHERRY BARK CRAFTWORK”: A TWO-HUNDRED YEAR OLD TRADITION
\n
Kabazaiku was initiated by samurai warriors as a supplementary work task approximately 220 years ago during the Temmei Era. This craftsmanship was adopted by the townspeople of Kakunodate (Akita Prefecture), and continues to be perfected in an environment rich in culture. Natural cherry bark breathes. It handles moisture well. Its tough surface makes Kabazaiku craft-ware suitable for everyday use. An intricate relationship exists between cherry bark, wisdom, and the devotion of skilled craftsmen that brings about a special harmony found in unique and beautiful kabazaiku products.
\n
HOW TO CARE FOR THIS ITEM
\n
Please observe the following instructions for the long-term enjoyment of your product. Avoid prolonged storage in damp places; do not wipe with a wet cloth. To prevent dehydration, avoid both excessive dryness and direct sunlight. To achieve maximum luster, occasional wiping in the direction of the grain is recommended. Use a soft cloth or tissue. Do not use in microwave, oven, or wash in dishwasher.
Utilizing kabazaiku (sakura wood bark craft) techniques and bark from various different woods, studio Fujiki Denshiro worked with award winning designer Kaichiro Yamada to create the sophisticated Obizutsu series of tea canisters. The series features the sakura bark as an \"obi\" or kimono sash framed by polished wood of different types.
\n\n\n\n
Fujiki Denshiro was established in 1851 as a kabazaiku wholesaler and transformed into the premier kabazaiku manufacturing studio by the late 6th generation owner Koichi Fujiki.
(Large) 8.2 cm diameter, 12.2 cm height; fits about 150g of high grade spring sencha
\n
(Small) 8.2 cm diameter, 9.3 cm height; fits about 80g of high grade spring sencha
\n
\n
\n
\nMaterial: Kaede Maple, sakura bark
\n
\nRegion: Kakunodate, Akita, Japan
\n
\nDesigner: Kaichiro Yamada
\n
\n
Research associate at Musashino Art University after graduating in 1997.
\n
Opened design studio KAICHIDESIGN in 2004 creating interior products that transform daily discomfort to comfort.
\n
Exhibited at Salone Satellite in Milan 2004-2006. A Dream Come True in Milan 2007.
\n
Received awards including Good Design Award 2004 & 2011 in Japan, and Red Dot Design award 2010 in Germany.
\n
\n
\n
About Kabazaiku
\n
“CHERRY BARK CRAFTWORK”: A TWO-HUNDRED YEAR OLD TRADITION
\n
Kabazaiku was initiated by samurai warriors as a supplementary work task approximately 220 years ago during the Temmei Era. This craftsmanship was adopted by the townspeople of Kakunodate (Akita Prefecture), and continues to be perfected in an environment rich in culture. Natural cherry bark breathes. It handles moisture well. Its tough surface makes Kabazaiku craft-ware suitable for everyday use. An intricate relationship exists between cherry bark, wisdom, and the devotion of skilled craftsmen that brings about a special harmony found in unique and beautiful kabazaiku products.
\n
HOW TO CARE FOR THIS ITEM
\n
Please observe the following instructions for the long-term enjoyment of your product. Avoid prolonged storage in damp places; do not wipe with a wet cloth. To prevent dehydration, avoid both excessive dryness and direct sunlight. To achieve maximum luster, occasional wiping in the direction of the grain is recommended. Use a soft cloth or tissue. Do not use in microwave, oven, or wash in dishwasher.
Utilizing kabazaiku (sakura wood bark craft) techniques and bark from various different woods, studio Fujiki Denshiro worked with award winning designer Kaichiro Yamada to create the sophisticated Obizutsu series of tea canisters. The series features the sakura bark as an \"obi\" or kimono sash framed by polished wood of different types.
\n\n
Fujiki Denshiro was established in 1851 as a kabazaiku wholesaler and transformed into the premier kabazaiku manufacturing studio by the late 6th generation owner Koichi Fujiki.
(Large) 8.2 cm diameter, 12.2 cm height; fits about 150g of high grade spring sencha
\n
(Small) 8.2 cm diameter, 9.3 cm height; fits about 80g of high grade spring sencha
\n
\n
\n
\nMaterial: Walnut, sakura bark
\n
\nRegion: Kakunodate, Akita, Japan
\n
\nDesigner: Kaichiro Yamada
\n
\n
Research associate at Musashino Art University after graduating in 1997.
\n
Opened design studio KAICHIDESIGN in 2004 creating interior products that transform daily discomfort to comfort.
\n
Exhibited at Salone Satellite in Milan 2004-2006. A Dream Come True in Milan 2007.
\n
Received awards including Good Design Award 2004 & 2011 in Japan, and Red Dot Design award 2010 in Germany.
\n
\n
\n
About Kabazaiku
\n
“CHERRY BARK CRAFTWORK”: A TWO-HUNDRED YEAR OLD TRADITION
\n
Kabazaiku was initiated by samurai warriors as a supplementary work task approximately 220 years ago during the Temmei Era. This craftsmanship was adopted by the townspeople of Kakunodate (Akita Prefecture), and continues to be perfected in an environment rich in culture. Natural cherry bark breathes. It handles moisture well. Its tough surface makes Kabazaiku craft-ware suitable for everyday use. An intricate relationship exists between cherry bark, wisdom, and the devotion of skilled craftsmen that brings about a special harmony found in unique and beautiful kabazaiku products.
\n
HOW TO CARE FOR THIS ITEM
\n
Please observe the following instructions for the long-term enjoyment of your product. Avoid prolonged storage in damp places; do not wipe with a wet cloth. To prevent dehydration, avoid both excessive dryness and direct sunlight. To achieve maximum luster, occasional wiping in the direction of the grain is recommended. Use a soft cloth or tissue. Do not use in microwave, oven, or wash in dishwasher.
Utilizing kabazaiku (sakura wood bark craft) techniques and bark from various different woods, studio Fujiki Denshiro worked with award winning designer Kaichiro Yamada to create the sophisticated Obizutsu series of tea canisters. The series features the sakura bark as an \"obi\" or kimono sash framed by polished wood of different types.
\n\n
Fujiki Denshiro was established in 1851 as a kabazaiku wholesaler and transformed into the premier kabazaiku manufacturing studio by the late 6th generation owner Koichi Fujiki.
(Large) 8.2 cm diameter, 12.2 cm height; fits about 150g of high grade spring sencha
\n
(Small) 8.2 cm diameter, 9.3 cm height; fits about 80g of high grade spring sencha
\n
\n
\n
\nMaterial: Walnut, sakura bark
\n
\nRegion: Kakunodate, Akita, Japan
\n
\nDesigner: Kaichiro Yamada
\n
\n
Research associate at Musashino Art University after graduating in 1997.
\n
Opened design studio KAICHIDESIGN in 2004 creating interior products that transform daily discomfort to comfort.
\n
Exhibited at Salone Satellite in Milan 2004-2006. A Dream Come True in Milan 2007.
\n
Received awards including Good Design Award 2004 & 2011 in Japan, and Red Dot Design award 2010 in Germany.
\n
\n
\n
About Kabazaiku
\n
“CHERRY BARK CRAFTWORK”: A TWO-HUNDRED YEAR OLD TRADITION
\n
Kabazaiku was initiated by samurai warriors as a supplementary work task approximately 220 years ago during the Temmei Era. This craftsmanship was adopted by the townspeople of Kakunodate (Akita Prefecture), and continues to be perfected in an environment rich in culture. Natural cherry bark breathes. It handles moisture well. Its tough surface makes Kabazaiku craft-ware suitable for everyday use. An intricate relationship exists between cherry bark, wisdom, and the devotion of skilled craftsmen that brings about a special harmony found in unique and beautiful kabazaiku products.
\n
HOW TO CARE FOR THIS ITEM
\n
Please observe the following instructions for the long-term enjoyment of your product. Avoid prolonged storage in damp places; do not wipe with a wet cloth. To prevent dehydration, avoid both excessive dryness and direct sunlight. To achieve maximum luster, occasional wiping in the direction of the grain is recommended. Use a soft cloth or tissue. Do not use in microwave, oven, or wash in dishwasher.
Back in the middle of nineteenth century in Ori Inatsu cho, Mizunami-city in Gifu prefecture, the ceramic ware called “Risen-yaki” was created and it was the first challenge in the country to try ceramics painting by using copper plate.
\n
Miyama was born in this place in 1977, inheriting the art and spirit developed in this area. Our tableware is created by the technique called “casting”, which forms porcelain with plaster mold. This technique involves many people’s skill in creating tableware.
\n
“Beautifully finished material.”
\n
Finishing material beautifully. For white porcelain, it is important to draw its original whiteness, which will lead us to improve its quality as well. Miyama’s white porcelain is created by firing porcelain clay which is rich in glass component at 1340 degrees. By firing in a high-temperature oven, the clay and glaze get harmonized, vitrified and create translucent luster on its surface, and it becomes an easy-to-wash and stain-resistant material at the same time. It will grow to be more functional and aesthetically pleasing through this process. Tableware with the beauty of utility.
Back in the middle of nineteenth century in Ori Inatsu cho, Mizunami-city in Gifu prefecture, the ceramic ware called “Risen-yaki” was created and it was the first challenge in the country to try ceramics painting by using copper plate.
\n
Miyama was born in this place in 1977, inheriting the art and spirit developed in this area. Our tableware is created by the technique called “casting”, which forms porcelain with plaster mold. This technique involves many people’s skill in creating tableware.
\n
“Beautifully finished material.”
\n
Finishing material beautifully. For white porcelain, it is important to draw its original whiteness, which will lead us to improve its quality as well. Miyama’s white porcelain is created by firing porcelain clay which is rich in glass component at 1340 degrees. By firing in a high-temperature oven, the clay and glaze get harmonized, vitrified and create translucent luster on its surface, and it becomes an easy-to-wash and stain-resistant material at the same time. It will grow to be more functional and aesthetically pleasing through this process. Tableware with the beauty of utility.
Chikutan, or bamboo charcoal, is charcoal made by a traditional process of roasting bamboo in a 1000C degree kiln for a month. The charcoal is then powdered and used in a proprietary dyeing process to create a soft, natural gray hue for the material of this bag.
\n
Product Info
\n
\n
\nName: Bamboo Charcoal - Chikutan Shoulder Bag
\n
\nSize: height 31 cm, width 30 cm (excludes the handle)
\n
\nMaterial: 100% cotton
\n
\nOrigin: Dyed in Kyoto. Made in Japan.
\n
\n\n
Vendor Info
\n
\n
\nName: Maeda Senko (\"Dye Works\")
\n
\nCEO: Junichi Maeda
\n
\nEstablished: 1961 by Seichi Maeda
\n
\nLocation: 168 Saiinshimizuchō, Ukyo-ku, Kyoto, Japan
Chikutan, or bamboo charcoal, is charcoal made by a traditional process of roasting bamboo in a 1000C degree kiln for a month. The charcoal is then powdered and used in a proprietary dyeing process to create a soft, natural gray hue for the material of this bag.
\n
Product Info
\n
\n
\nName: Bamboo Charcoal - Chikutan Shoulder Bag
\n
\nSize: height 31 cm, width 30 cm (excludes the handle)
\n
\nMaterial: 100% cotton
\n
\nOrigin: Dyed in Kyoto. Made in Japan.
\n
\n\n
Vendor Info
\n
\n
\nName: Maeda Senko (\"Dye Works\")
\n
\nCEO: Junichi Maeda
\n
\nEstablished: 1961 by Seichi Maeda
\n
\nLocation: 168 Saiinshimizuchō, Ukyo-ku, Kyoto, Japan
![\"Meister](\"https://cdn.shopify.com/s/files/1/0926/4578/files/koichi-fujiki_1024x1024.jpg?v=1522511293\")
![](\"https://cdn.shopify.com/s/files/1/0926/4578/files/denshiro-hero_img01.jpg?v=1647876986\")
![](\"https://cdn.shopify.com/s/files/1/0926/4578/files/company-greeting_img01.jpg?v=1647875361\")
![\"Kaichiro](\"//cdn.shopify.com/s/files/1/0926/4578/files/kaichiro_yamada_large.jpg?v=1522509961\")
Designer: Kaichiro Yamada
