Japanese herbs/vegetables garden/Japanse kruiden/groententuin

Begonnen met een Japanse kruiden/groenten/bloementuin aan te leggen. Er stond reeds: wasabi (gekregen van chiyoko), hosta (gekregen van Marlène), crosne (gekregen van Lies), botan of pioenrozen, irissen (gekregen van Yvette),  Fuji of blauwe regen, Japanse kamperfoelie.
Nu erbij geplant: shiso, onsterfelijkheidskruid, shungiku, eetbare daglelie, mioga of Japanse gember, Japanse andoorn, slangenradijs.
I've begun to lay out a Japanese herb/vegetable/flower garden. There stood already: wasabi (given by Chiyoko), hosta (present from Marlène), crosne (given by Lies), botan or peony, Fuji, Japanese honeysuckle.
This week I've planted: shiso, immortality herb, shungiku, eatable daylily, mioga or Japanese ginger, Japanese andorn, snakeradish.

Daifuku mochi

Daifuku mochi gemaakt. Sinds ik in Japan versgemaakte heb geproefd, kunnen deze wagashi (Japanese sweets) die te koop zijn in Aziatische winkels me niet meer tevreden stellen. Dus 1e poging ze zelf te maken: eerst de anko (zoete bonenpasta) maken: azuki-bonen gekookt, suiker erbij, gepureerd, balletjes ervan gemaakt. De mochi gemaakt met zoete rijstmeel, water en suiker - stomen. Afgewerkt met sesamzaadjes of met kinako (sojabonenbloem). Lekker!
I've made daifuku mochi. I've eaten these wagashi fresh-made in Japan and now I can not enjoy 100% the ones you can buy here. First I've made the anko (sweet red bean paste made of azuki beans), then the mochi. Finishing touch with sesame or with kinako. Oishii!

Domburi

domburi gemaakt: kom bio-rijst, met daarboven gesmoorde shiitake en gestoofde wortelgroenten, afgewerkt met sesamzaad, uiengroen en raapbloemetjes.
I've made domburi: a bowl with organic rice, topped with shiitake and stewed root-vegetables, finished with sesame seeds, green of onions and turnip-flowers.

Japanese face wash

I made some little silk bags filled up with finely grinded azuki beans. You soak the bag a few minutes in warm water, then you use it to clean your face, little massage. After use you let the bag carefully dry, you can use it a few times, then you empty the bag, wash it, and fill it up again. This is a very traditional and ancient Japanese method for cleaning the face (and body).

Black sesame - Kuzu tea

Today I made this Japanese beauty recipe for beautiful dark hair and to prevent grey hair, it could even restore the natural haircolor. For best results you should drink this tea daily for at least 3 months. Recipe: stir 1 tablespoon of grinded black sesame in a cup of warm kuzutea (2 tablespoons of  kuzu in a cup of water are heated on low flame until the mixture is thick and translucent).

Zokin

My first self-made zokin, a traditional Japanese cleaning cloth. I used fabric of an old denim dress and indigo Japanese sashiko yarn. 3 layers hand sewing.

Temporarily closing/Tijdelijke sluiting IKI

Wegens grote wegenwerken in de Katelijnestraat en de schade die deze veroorzaakten aan ons huis, wordt IKI tijdelijk gesloten vanaf 1 maart 2020. Wij houden u verder op de hoogte. Voor meer info: 0496 938777
IKI will close from March 1st, for a temporarily period, by cause of the streetworks and the damage in the building caused by this works. We'll keep you informed.

Workshop shodo/sumi-e by Sol Michiels

Tuesday November 5th, another workshop shodo/sumi-e given by Sol Michiels

Japanese haori for men

Unique vintage haori for men in blue silk, with handpainted lining, sold to an artist-painter in London

Workshop shodo/sumi-e

Tuesday evening October 8th:  a new workshop shodo/sumi-e by Sol Michiels
with enthusiastic and talented participants

Vernissage exposition "sensu" by Tomohiro Kohdono

Exposition "sensu" (Japanese folding fan) October 3rd - November 3rd

Vernissage in presence of one of the artists: Tomohiro Kohdono

on Saturday evening October 12th

artists: Hayato Onomura, Takuo Ohsumi, Magane Okuda, Naondo Fukumoto, Takumi Azechi

the next day: workshop "sensu" given by Tomo

2nd workshop shodo and sumi-e

Tuesday September 24: second workshop shodo and sumi-e by Sol Michiels
for beginners as well advanced ones.
Time: 19 till 21h30 (with a tea/coffeebreak between)

Workshop Japanese tea by Carol Bailleul

Saturday June 22th from 14h till 16h Carol Bailleul (teasommelier) gives here a workshop Japanese tea. You will learn how to make a perfect cup of Japanese tea (sencha, gyokuro, matcha, ..)
and taste it with original homemade (by Carol) sweets.