This is a haiku poetry written by a 17-year-old Japanese schoolgirl.
I've introduced it here because the sensibility of "a sigh becomes a butterfly" is so wonderful.
On the back of the Oi, Ocha tea bags, haiku by boys and girls from all over the country are introduced, and I look forward to reading them every time I make tea.
Green tea is one of the oldest Japanese zen traditions, originating from Eisai, a Zen monk around the 12th century. The supposedly bitter matcha green tea flavour is now mixed with sugar and milk and is popular all over the world. I regularly use "Oi, Ocha" tea bags for this time-honoured green tea, which is super easy and tasty.
Oni are a popular symbol in Japanese culture, particularly in the samurai tradition. The oni is a demon or ogre-like creature from Japanese folklore, depicted as having a red or blue face with horns, sharp teeth, and a fearsome expression. They are said to represent the darker side of human nature such as anger, jealousy, and greed.
In samurai culture, the oni is often associated with the idea of the warrior's inner demons. Samurai were expected to be stoic and disciplined, and the oni is a reminder that even the strongest warriors have their own inner struggles. An oni mask displayed in the home of a samurai is a present reminder of their commitment to facing and overcoming these demons, both in battle and in life.
"Koto Matsuri Zu" ("Ancient Capital Festival"). It took 7 months to finish this elaborate design. The family name was hidden in the background. This print was shown at the 1992 CWAJ print show in Toyko.
On January 7th, “Nana Kusa Gayu” (Seven Grass Porridge) is traditionally eaten in Japan, a rice porridge made with, as the name implies, seven different “grasses”, or herbs. The dish is meant to ward off sickness and accidents in the new year, and each of the seven herbs are included for specific reasons, which you can read about here. Mutsumi made us our bowls this morning using a freeze-dried mix as it’s hard to find these fresh herbs in NYC, and she served it with umeboshi plum, three types of konbu seaweed, pickled watermelon radish and fresh sansho pepper, with mitsuba leaves on top of the porridge. Here’s to a safe and healthy 2023!!