My Ikebana: Springtime Holly In Vitamin Colours

Added on by the ikebana shop.

We were quite fortunate to get holly branches from someone who was pruning her garden!  The leaves were a deep green with a beautiful sheen.  I wanted to use the branches even if Christmas season was already over.  So I avoided reds and whites and decided to go with what we call in Japanese "vitamin colours" (ビタミンカラー).  These are colours that citrus fruits normally have, like orange, yellow and green.  

The branch is extended far out to the left in order to create space underneath.  This space allows us a glimpse of water below.

I hope you like it.  --Miyako

Easter Ikebana

Added on by the ikebana shop.

I am very thankful for the opportunity to prepare an ikebana arrangement to accompany the recent Easter Liturgy celebration at our children's school.

 
 

I used white palm leaf as a backdrop, a symbol for the sun, dancing for joy!  Fresh flowers--chyrsanthemums, alstroemeria, and, ornithogalum.  

Perhaps a bit more difficult to notice in the photo are the maple branches behind the white palm. These branches actually have buds on them. Inside are the young leaves getting ready to spring forth!

After the Liturgy, the arrangement was displayed in the school chapel.

I hope you like it.  -- Miyako

My Ikebana: Golden Pine Needles

Added on by the ikebana shop.

I thought I'd play with some old pine branches this time.  They have been cut quite a while back and the needles have lost their luster.  So, I added colour by painting them in gold!

...and some pink lilies to enliven the arrangement!

I hope you like it.  --Miyako

Halifax Tea Festival 2016

Added on by the ikebana shop.

Here's a collection of images from the Halifax Tea Festival held on April 9th, 2016 at the Halifax Forum.  Thank you to all who visited our booth!

The matcha cookies and cupcakes were a big hit!  We made 3 matcha intensity levels for the cupcakes: 

 
  • Level 1 = a hint of matcha (for those who love subtleties)
  • Level 2 = medium (for those who love balance)
  • Level 3 = intense and strong (for the die-hard matcha lover!)

We also brought Japanese teaware....and free hand-made coasters with every purchase!

And of course, tea tasting!

Here's our little matcha tasting corner.  We served matcha with imo-kempi (a Japanese snack made from sweet potato.)

...and some nice images from the Twitterverse.

See you next year! 

My Ikebana: Intertwining Palm

Added on by the ikebana shop.

Each leaf was peeled off the palm buds and then intertwined to create this "sculptural" arrangement.  The idea is to integrate the shape of the braided palm leaves with the the container.  

The centre is formed with solidaster and dianthus green trick.

Here is the whole arrangement.

 
 

I hope you like it.  -- MIyako

My Ikebana: Tiny Buds Of Spring

Added on by the ikebana shop.

After a recent storm, I was fortunate to find a fallen branch.  This branch had many buds on it, telling us that spring is finally coming!

The little twigs together become strong and provides good balancing contrast to the blooming mums and lilies.  

Here is the whole arrangement. 

I hope you like it.  -- Miyako

March Break Tulip Origami Workshop

Added on by the ikebana shop.

Let's welcome spring with tulips!

We are offering an origami workshop, making tulips and a small bunny too!  We will put them in a flower pot.  The flower pots will be decorated (using acrylic paints) by the participants too!

Date: Mar 16th (Wednesday)
Time: 2:00 - 3:15 p.m.
Place: the ikebana shop
Cost: $8 + HST.  All materials included

Max 10 persons.
Advance registration required. First come, first served!

Please call or email to book your spot!

Hope to see you there.

March Break Cupcake Workshops

Added on by the ikebana shop.

We are offering 2 workshops on March 14th, Monday.  We will be decorating cupcakes!

The venue will be at our studio above the shop.

1. Cute Animal Cupcake Decorating Workshop
Recommended for ages 8 and up.
Date: Mar 14th, 2016 (Monday)
TIme: 10:30 - 11:30 a.m.
Cost: $10 + HST per person.  All materials included.

2. Totoro Cupcake Decorating Workshop
Recommended for ages 12 and up.
Date: Mar 14th, 2016 (Monday)
Time: 1:00 - 2:30 p.m.
Cost: $10 + HST per person.  All materials included.
 

Max 10 persons per workshop.
Advanced registration is required.  First come, first served!
Please call or email us to register.

Let's enjoy decorating cupcakes together!

Please note that the workshops are not nut-free.  Please alert us to any allergies.

My Ikebana: Pussy Willow In Straight Lines

Added on by the ikebana shop.

I love using pussy willow branches.  They are so versatile that every time I use them, I tend to bend and curl them to create beautiful curves.

This time, I challenged myself to use pussy willow branches in straight lines only.  

I also chose a container with many corners to show mass and lines.  Here is the whole arrangement.  

Pussy Willow, Oregonia, Green Hypericum & Baby's Breath

 I hope you like it.  --Miyako

Ganmodoki Recipe

Added on by the ikebana shop.

"Ganmodoki" can be loosely translated as "that which resembles goose".  Not a very appetizing name eh?  But it is quite yummy.  Ganmodoki is one kind of "shoujin-ryori" (精進料理), the food that Zen monks eat.  They do not eat meat and so they have this kind of food made from tofu and other non-meat ingredients.

Portuguese filhós. (Click to see source.)

Portuguese filhós. (Click to see source.)

n the Kansai region, this dish is also called "Hiryouzu" (飛龍頭)...literally translated as "flying dragon head"...but really, it is just the Japanese phonetic equivalent for the Portuguese snack called "filhós" -- a kind of fritter made from flour, eggs and, oftentimes, pumpkin.  In Portugal, they are a traditional Christmas dessert. 

They do look similar!

Our version of this dish uses ingredients readily available in Halifax (and North America, in general) whilst hopefully still preserving its Japanese-ness.  It brings together simple yet savoury ingredients including shrimp, bacon, green onions and mushroom, all in a tofu base. The tofu's neutral flavour helps tone down the intensities of each filling, while allowing their distinct flavours to come out and be appreciated. These patties are also highly versatile; you can customize your ganmodoki with the ingredients of your choice.  Once you master the base, make it your own and experiment with different ingredients. The possibilities are endless! 

Ingredients (makes about 10-12 fritters):

The Fillings (finely chopped):
   fresh green onion
   fresh shiitake mushroom
   shrimp (pre-cook)
   bacon (pre-cook to crunchy!)
   fresh coriander leaves
   etc...

Cooking oil for deep frying

The Base:
   1 block [450g] tofu (firm) 
   1 egg
   2 tablespoons corn starch
   1 teaspoon sesame oil
   1 teaspoon soy sauce
   pinch or two of salt

The Dipping Sauce:
   soy sauce
   ginger

Procedure:

  1. Take tofu out of the pack and leave out for at least 30 minutes.  Excess water will come out.  Discard the excess water.
  2. Beat the egg.
  3. In a mixing bowl, mash the tofu with a whisk or with your hands (recommended).  
  4. Add the other Base ingredients: egg, corn starch, sesame oil, soy sauce, and salt... plus, your preferred Fillings.  Continue mixing.  If it seems watery, you can add more corn starch.
  5. Form into mini-fishcake-like patties.
  6. Deep fry until light brown.  Careful not to over-fry or else the outer layer becomes tough.
  7. Make the sauce by grating a bit of ginger and mixing it with soy sauce in a sauce dish. 

 

Itadakimasu!