Lacquer Bowl Made from Millennia-Old Yakusugi Cedar
Designed with motifs inspired by the landscapes of Yakushima Island—a UNESCO World Natural Heritage site known for its unparalleled natural beauty and ancient, untouched forests. This is a land where gods are said to dwell.
Yakusugi cedar trees, many over a thousand years old, are no longer permitted to be felled due to legal protections enacted in 2001. In 2019, even auctions for Yakusugi were banned, making it a material that exists only in Japan and is now nearly impossible to obtain. With its distinctive grain, fine texture, and warm tones, Yakusugi is considered one of Japan’s most prized woods.
Its features include various natural patterns such as moku (figuring), itame (flat grain), masame (straight grain), and koguchi (end grain). Particularly rare is the awakobu (burl), a unique and sacred formation within the wood. Large pieces of it are extremely scarce and believed to embody a spirit-like presence—something beyond human creation, evoking awe and reverence.
Ancient Japanese considered such natural phenomena expressions of Yaoyorozu no Kami—the countless deities of all things. The Yakusugi wood, nurtured over millennia by Yakushima’s climate, deepens in richness with time. After harvesting, it requires another five to eight years of careful preparation before being shaped into objects. When crafted into a bowl, it offers an exceptionally gentle feel on the lips.
Wakana Tray
Designed with artwork reflecting the culture of Wajima—one of Japan’s most renowned regions for traditional craftsmanship.
The Wakana Tray is made from a solid slab of domestic zelkova (keyaki), a broadleaf hardwood on par with Yakusugi in representing Japanese timber artistry. Its form captures the fleeting beauty of a flower in full bloom, earning the name wakana (petal tray).
Only trees over 100 years old can produce the deeply layered, beautiful grain seen in these trays. Among hundreds of trees, perhaps only one meets this standard. From this rare wood, master craftsmen carve each tray with great precision and care. Every piece showcases a unique grain pattern—one-of-a-kind expressions of nature.
Cultivating the Future—One Bottle of Juice
In the remote mountain village of Neba, Nagano, where forests cover 92% of the land and pure water flows through rich soil, fruits and vegetables grow slowly and powerfully. Despite its natural abundance, the village faces depopulation and aging. Yet young families are returning, drawn by the hope of raising children in a place where life still feels grounded. Among the region’s treasures are sun-ripened tomatoes, packed with flavor from the sharp temperature shifts between day and night. But many are discarded for not meeting market standards—despite their perfect taste. Refusing to waste these gifts of the land, locals began crafting juice using every imperfect tomato, harvesting and bottling each batch by hand. This juice is more than a healthy drink—it carries the hopes of those who wish to keep living here, to cultivate their future with care and resilience. Every sip supports someone’s livelihood, quietly connecting lives across distance. A small choice, perhaps, but one that can grow into a better future.
Ise no Ocha – Tea Rooted in a Thousand-Year Heritage
It is said that the first tea trees came to Japan around 800 AD, brought back from China by monks Saichō and Kūkai. Originally reserved for monks and nobility, tea evolved into a central part of Japanese life through the influence of tea masters like Sen no Rikyū during the Azuchi-Momoyama period. Alongside the tea ceremony, a deeper philosophy of harmony and respect was born—most famously expressed in the spirit of Wa-Kei-Sei-Jaku:
- Wa (Harmony): Respecting balance and unity with others
- Kei (Respect): Approaching others with humility
- Sei (Purity): Keeping the heart and surroundings clear
- Jaku (Tranquility): Remaining calm and centered
Through tea and its cultivation, the Japanese have long nurtured a way of life in tune with others, nature, and oneself.
One of Japan’s historic tea-growing regions is Mie Prefecture. In particular, the town of Kameyama—surrounded by satoyama landscapes and remnants of Edo-period charm—has been cultivating tea for over a millennium. After World War II, it even played a role in domestic black tea production, led by tea master Tsutomu Kawato, who had studied tea cultivation in Taiwan and returned home to establish a black tea industry in his native village of Notori.
Though the black tea tradition was lost to imported varieties over time, a new movement is now reviving the land and its forgotten legacy.
Among the overgrown fields stood a single surviving tea tree—an almost mythical cultivar known as F4, with its name derived from “Formosa,” the Portuguese word for “beautiful island,” referring to Taiwan. This rare plant, once brought to Japan by Kawato himself, now exists only in Kameyama.
Today, the F4 tea is cultivated organically—without pesticides or chemical fertilizers—and processed entirely by hand into both white tea and black tea. Its aroma and flavor deepen with each steep, offering a transcendent experience far beyond the everyday.
Whether you’re a seasoned tea enthusiast, a casual bottled tea drinker, or someone who hasn’t had a proper cup in years, we invite you to discover the richness of a thousand years in a single cup. Slow down, and savor the beauty of tea once more.
Tamari Soy Sauce – A Drop of Time and Nature
In a small brewery in Suzuka, Mie Prefecture, tamari soy sauce is made without heat, without pressure, and without rushing. The soybeans are fermented naturally in wooden barrels, and the liquid is allowed to drip out drop by drop—just as it has been for centuries.
This method is extremely rare today. Most soy sauces are mass-produced with heat and pressure, but this tamari is different. It’s alive, rich in natural enzymes and amino acids, which support digestion, recovery, and immune health. The flavor is deep, smooth, and full of umami—perfect for those who want more than just seasoning. It's a quiet expression of how food and nature can work together over time.
Kōji Natto – A Fermented Food with a Long Memory
Kōji Natto is not the sticky, stringy natto most people know. It’s closer to douchi, the ancestor of soy sauce—an ancient food that arrived from China 1,300 years ago and was once made in temples and eaten by monks and shoguns.
This version is naturally fermented using three kinds of microbes: natto bacteria, kōji mold, and lactic acid bacteria. It’s dry, preservative-free, and easy to carry. It keeps well and pairs beautifully with rice, cheese, pasta, or even wine.
Because it’s rich in B vitamins, amino acids, and probiotics, it gently supports gut health, energy, and skin. It's simple, honest, and made with care. For modern life, it may be one of the easiest ways to bring real fermented food into your daily routine.
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