Food / Dining
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Donabe Delights: A Table for Oden and Sake Cheers
This table, adorned in calm and subtle hues for a delightful Oden dinner, is a canvas for traditional artistry and cuisine.
Harvest Elegance: An Autumnal Affair with a Japanese Flair
Enjoy our fall tablescape that blends the radiant glow of Akae Kutani ware, the deep sheen of lacquerware, and the warm charm of Arita ware bowls.
Japan's Rice Harvest Season: A Blend of Tradition and Bounty
The journey of rice cultivation and its evolution in modern-day Japan paints a narrative of deep respect for nature.
Chrysanthemum Charm: Celebrating Choyo-no-Sekku
Adorned with Imari-style tableware, the color scheme is a perfect match for this festive occasion. This age-old tradition welcomes the harvest season with appreciation.
Embracing Autumn with The Choyo-no-Sekku: The Beauty of the Chrysanthemum Festival
In this article, we will introduce you to "Choyo-no-Sekku," a festival that beautifully encapsulates the tapestry of Japan's changing season.
5 Must-Try Japanese Seasonings to Elevate Your Cooking
Today, the passionate staff from Musubi Kiln introduce their favorite seasonings and how they enjoy them.
At our office, we enjoyed chilled Mizusawa udon from Gunma, served on bamboo trays with summer vegetables.
Delightful Summer Treats to Go with Your Tableware
Discover delightful ways to pair Japanese summer sweets with handmade tableware.
Sometsuke: The Refined World of Blue and White
Enjoy a table decorated with the fresh and gentle colors of blue evoking emotions of a Japanese summer. Experience the delicate art of blue from Kakusho Kiln.
The Charm of a Japanese Tea Room at Your Table
See how the authenticity of a tatami mat can be matched with modern sweet colors to decorate a table for a joyful tea party.
The Art of Plate Selection: A Chef's Journey in Picking Japanese Tableware
Discover Chef Yoshiaki Mori’s approach to Japanese tableware at Kisaku, where each plate enriches the art of dining.
Savoring Umami: A Deep Dive Into Japanese Kappo Cuisine
The team from Musubi Kiln visited "Kisaku," a Kappo-style restaurant nestled in Azabu Juban, Tokyo. We had the privilege of speaking with the Chef, Yoshiaki Mori.
Ume Preparation Final: The Homestyle Plum Delights
Finally after several days of committed plum work, here is the time to enjoy the fruits of our labor!
The tranquil light blue of celadon can be matched with the unexpected choice of black for a striking summer table decor.
Ready for Hot Summer: Making Umeboshi (Pickled Plum)
This is a memory from my elementary school days, on the day of the school sports festival.
Savoring the Fruits of Summer with Charming Tobe Ware
Indulge in a celebration of summer's bounty that is as visually enchanting as it is delicious.
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