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Raku bowls – Collaboration Osprey Studio
Get an insight into the craftsmanship behind our new matcha bowls.
Tokyo's rooftop greenhouse
To find Tokyo's few greenhouses, you usually have to look up. Tokyo's love for cacti and where to find them!
Matcha – Tea Cultivars
From the "true" tea plant Camellia sinensis there are now thousands of different cultivars.
Matcha – shaded vs non-shaded
Discover the difference and what makes shading so important for matcha!
First, second, third harvest - what's the difference
Harvest and the tea's flavor development throughout the year.
Wasabi – the Flavorful Root
In the valleys of Nagano, wasabi plants thrive under optimal conditions, giving the unique and complex flavor of real wasabi.
Shiitake - Umami of the kitchen
Discover the fuller and more complex flavor of dried shiitake, which provides rich umami and enhances your dishes all year round!
Soba – How it is made
Up in the mountains of Nagano Prefecture, Japan lies a factory that does something few can. A lo...
Shiitake – the umami of the forest
On the outskirts of the city of Oita, on the island of Kyushu, the southernmost of Japan's four ...
Daruma – Manufacturing
In the city of Takasaki in Gunma Prefecture is Imai Daraumu Naya co, a family business that has b...
How matcha is produced – after harvest
The finished matcha powder has a clear green color, fresh grassy scent and a smooth fine texture, ready to be enjoyed your way.
Raku bowls
Raku bowls are renowned for their unique character and were first developed by tea master Sen no ...