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Why Get An Ikebana Certificate?

Added on January 25, 2017 by the ikebana shop.

Most major schools of ikebana (Sogetsu, Ohara, Ikenobo, etc.) will have a certification programme in order to rank their practitioners according to skill and maturity.

From here on, we will talk about the Sogetsu School because that is where we belong.

Getting a certificate is not mandatory. You can still continue with your ikebana studies without them. So you might be wondering: Is it worth getting a certificate?

1. Becoming A Teacher
If you plan on becoming an ikebana teacher some time in the future, then you definitely need to get certification...all the way up to getting your Teacher's Diploma 4th grade, which is the minimum rank required in order to teach. Certificates are issued only out of the Sogetsu Headquarters in Tokyo. When you get your certificate, that means that you are duly registered with Sogetsu Headquarters and they can keep track of your progress. When the time comes for you to become a teacher, the headquarters will be able to accredit you based on your officially attained levels.

2. Recognition By Others
The teaching curriculum of the Sogetsu School is centralized and governed by the Sogetsu Headquarters in Tokyo. All Sogetsu teachers use the same textbooks. In this way, standards are upheld and the skill-set for each rank, whether attained in Tokyo, Toronto or Rome, is kept uniform. Any Sogetsu teacher will understand what you have been through just by simply knowing your rank.

This can be especially useful if you have to move and change teachers. Say you received your First Certificate in Sogetsu (like the one pictured above) here in Halifax. Then you move to Vancouver but still want to continue your studies. When you find your new Sogetsu teacher and show her the certificate, she will more or less know your skill level. She may ask who your previous teacher was and maybe contact her in order to better understand your training. She may also ask you to create a few test arrangements appropriate to your level. BUT, you will not have to start from scratch and most probably will simply continue from where you have left off with your previous teacher.

If you want to work as a florist or floral designer and would like your prospective employer to know that you know ikebana, then the certificate would definitely help! In Japan, people in the floral industry will certainly appreciate the kind of sweat and tears needed to get such certificates! Outside of Japan, we cannot really say... But compared to the person who claims to know ikebana just because he attended a few workshops, you will surely have better credibility with an official certificate!

3. A Sense of Achievement And Belonging
A certificate tells you that your school recognizes your accomplishment. It also puts you in the company of all the other persons around the world who have gone through the same training. Even if you do not intend to use the certificate in a practical way, the sense of achievement and belonging it brings could be worth it!

Other points to keep in mind (for Sogetsu School)....

Only your teacher can apply for your certification. You cannot apply for certification by yourself. Your teacher will decide if you are ready to move up to the next level.
Your teacher must be a duly registered member of the Sogetsu Teachers Association (STA) in a teaching capacity. Every member of the STA will have this ID (see picture above) that displays the member no., name, gagoh and rank. It will also indicate if the member is "teaching" (or "non-teaching"). Membership must be renewed every year.
There is an application fee for certification. This fee is decided by Sogetsu Headquarters and not by your teacher. Your teacher does not get a "commission" from this fee. It is paid to Sogetsu Headquarters in full. The cost of certification varies according to rank.

One last thought...

Just like learning music, painting, karate or any other art, the practice of ikebana is a life-long process. There is always something new to learn and discover. The certificates are there to provide milestones in the journey. They may also provide encouragement to strive to become better. The certificate, in itself, should not be the final objective in the study of ikebana.

We wish you the best in your ikebana studies. Gambatte kudasai!

Proverb: Too Much Or Too Little?

Added on August 27, 2016 by the ikebana shop.

We came across this Japanese proverb...

「過ぎたるは猶及ばざるが如し」

すぎたるはなおおよばざるがごとし
Sugitara wa nao oyobazaru ga gotoshi

"Too much is just the same as too little."

Very applicable to ikebana...as well as most anything else in life! Balance is key.

A Visit To A Tea Farm In Uji, Kyoto

Added on July 1, 2016 by the ikebana shop.

The city of Uji, Kyoto is known to be the birth place of Japanese tea. This small clump of trees is an area called “Oh-Fuku-Dani 大福谷” where the first tea leaves were successfully planted way back in 1271. Tea farmers have since moved tea-planting to other areas so now it has cedar trees.

This is the birth place of Nagatani So-en (1680-1778), the man who revolutionized (back in 1738!) Japanese green tea processing into how it is now.

Tea culture runs deep here, as evidenced even by the mailbox, which is shaped like a tea urn!

The city is surrounded by lush, green hills and the Uji River runs through it, making it a perfect setting to grow tea.

This is a field for sencha, tea, grown in full daylight.

Here is how gyokuro and tencha (the leaves used to make matcha) are grown, shaded for about a month before harvest.

Most tea leaves are already machine-picked. However, the highest grade teas are still hand-picked. After picking, the tea leaves are rolled/kneaded, steamed and then dried. They end up in boxes like this.

Here is the lady who vacuum packs our tea for us! Thank you for your hard work! :-)

Tea-tasting and a refresher course in the proper way of preparing matcha!

I also tried a hand in making matcha! The stone mill is cranked counter-clockwise, one revolution per 3 seconds. Too fast and the tea is not milled properly, resulting in a bitter tea; too slow and the powder gets stuck in the grooves of the mill. It takes about 30 minutes to grind enough matcha for one bowl. Modern farms still use the same stone mill with machines doing the turning.

The taste of freshly ground matcha is in a league of its own!

We hope you continue to enjoy Japanese green tea!

Zen Saying: Kou-Un Ryuu-Sui

Added on June 2, 2016 by the ikebana shop.

行雲流水 (pronounce: "koh oon ryu sui") is a Zen saying that literally translates as "Clouds move. Water flows."

Clouds do not stay in the same place. Water flows from somewhere to somewhere. If something blocks their way, they just move around it. They follow their natural course despite the obstacles. They also do not cling to any permanent shape.

In our lives, things happen, for better or for worse. There is no need to dwell on certain events. There is no use to cling to certain episodes. We must let life keep flowing and follow its natural course. As the Beatles said, "Let it be!" ...and life goes on.

Original calligraphy by Yukari Haverstock.

Ganmodoki Recipe

Added on February 21, 2016 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:

Take tofu out of the pack and leave out for at least 30 minutes. Excess water will come out. Discard the excess water.
Beat the egg.
In a mixing bowl, mash the tofu with a whisk or with your hands (recommended).
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.
Form into mini-fishcake-like patties.
Deep fry until light brown. Careful not to over-fry or else the outer layer becomes tough.
Make the sauce by grating a bit of ginger and mixing it with soy sauce in a sauce dish.

Itadakimasu!

Sekizen Yokei

Added on February 21, 2016 by the ikebana shop.

Sometimes we come across old calligraphy...and wisdom!

This one says: 『積善余慶』(Sekizen Yokei)
"One's accumulated good deeds shall bring blessings even to one's descendants."

Matcha and Suikinkutsu at Jomyo-ji, Kamakura

Added on July 26, 2015 by the ikebana shop.

We went to Jomyo-ji (浄妙寺), a Zen Buddhist temple in Kamakura with the express intention of visiting the tea house Kisen-an (喜泉庵).

It is a spacious tatami tea room, with the engawa (縁側) porch looking out to a serene karesansui (枯山水) Zen rock garden.

It is a very peaceful place.

The temple serves matcha and wagashi (Japanese sweets). There is no better place to enjoy such a treat!

Tucked in the left corner of the garden is a suikinkutsu (水琴窟). You can't see it because it is underground. All you can see is the stone basin with a little water trickling on it.

Source: http://www.suikinkutsu.com/image/suidanmen.jpg — Source: http://www.suikinkutsu.com/image/suidanmen.jpg

The suikinkutsu is a domed installation with a pool of water at the bottom and a tiny hole on top to allow water to fall in drops. The sound of the water drops echo inside creating a very pleasant (or shall we go as far as saying "mystical"?) sound.

The name suikinkutsu literally translates to sui = "water" , kin = "koto" (a string musical instrument), kutsu = "cave".

Next to the stone basin is a long bamboo pole that extends all the way to the engawa.

Put your ear close to the end of the pole and you can hear the melodious and soothing sounds of the water drops. Almost other-worldly!

We found a video of Jomyo-ji on YouTube. Enjoy the sound of suikinkutsu at around the 2:48 mark.

鎌倉五山「浄妙寺」喜泉庵の水琴窟。水琴窟の音を愛でるには、まず喜泉庵の座敷に上がってお茶やお菓子を注文します。そして、庭園の奥にある水琴窟から縁側へ渡された竹筒に耳をあてます。この日は雨。竹筒に当たる雨音のトレモロが一緒に聞こえてきました。訪れる人が少ない日で、ゆっくりと庭園を眺めながら録音できました。評判の石窯は休みでした。

Halifax's Little Japanese Secret

Added on March 9, 2015 by the ikebana shop.

We are often asked: "Where can we find authentic Japanese cuisine in Halifax?" There are a few places, for sure...like Sushi Shige, Daruma Sushi and Ko-Doraku. Let us let you in on a secret about the latter one, Ko-Doraku...right next to the "fast food" area, a new space has been created meant for finer Japanese dining...and it is not just sushi!

Shuji Manabe, who runs Ko-Doraku, has been in the restaurant business since 1985. After completing training at "sushi school" in Japan, he was hired by the Suisha Gardens in Ottawa. A young man looking for adventure but not really knowing much about the world outside Japan, Shuji-san hopped on a plane to Ottawa without really knowing where it was...not to mention that it was the capital of Canada! But after that, there was no looking back. Shuji-san was hooked on the restaurant business. His expertise of course is Japanese cuisine.

He settled in Halifax in 1992 and went on to set up a number of Japanese restaurants through the years--Daruma Sushi, Momoya Restaurant, Doraku (now re-named Suzuki Restaurant). Each time he sold a business, he found himself setting up another one later on.

"Ko-Doraku" means "child of Doraku". When Shuji-san sold the old Doraku Restaurant on Dresden Row to the current owner, he envisioned a less hectic pace with Ko-Doraku, settling on serving the lunch time crowd at his current location at the basement of Spring Garden Place.

But soon, his passion for Japanese cuisine could not be stopped. He took over the space beside Ko-Doraku and created a full service dining area where people can relax and enjoy Japanese food...not just sushi...and not just what you can find in the regular Ko-Doraku menu. And therein lies the secret! More on that later...

The restaurant is called "Dora-Q"....a little play on "Doraku". In Japanese, "Doraku"「道楽」means "hobby or something one does for fun". When applied to a culinary setting, it takes on an epicurean nuance, which is very apt. Shuji-san describes Dora-Q as his "hobby", not conceived for its business potential but more as an outlet for his love for Japanese cooking.

The interior is gorgeous, beautiful obi are draped all over and there is an elegant display of samurai armour and uchikake kimono. The photo on the left below is the waiting lounge where you can enjoy a drink or two whilst waiting for your table to be ready. The actual dining area is on the other side of the white curtain.

Shuji-san now runs the restaurant with his young business partner, Erika Tokuyama. Together, they keep the place humming! Shuji-san plays the mentor and has this to say about Erika-san: "One of the happiest moments of being a teacher is when we see that the student has the potential of one day surpassing the teacher. I see that in Erika-san."

This night, we had a sukiyaki dinner...which is not on the menu!

If you must know, sukiyaki is a Japanese meal where thinly sliced beef is simmered in soy sauce, mirin and sugar, along with vegetables, tofu, shirataki (stringy konnyaku jelly), etc. When cooked, diners take what they want from the pot into their own bowls to eat. Some people like to dip the sukiyaki in raw egg (optional!)

What a joy to eat there! Great surroundings and good food on exquisite Japanese tableware. (Shameless plug: Some of the pottery came from our shop! ^_^)

So is the food authentic? We ask Shuji-san if he guarantees that the food they serve will be exactly like it is in Japan. His answer: an honest "no".

Shuji-san explains.
"It is absurd to think that you can find all the original Japanese ingredients here in Atlantic Canada. Sometimes it is simply not possible; sometimes it is too expensive to make any sense. What Erika-san and I could offer is the fact that we 'know' Japanese food. We know it with our minds, our hearts and our bodies. We don't need to 'copy' anything. We know how the food should taste like and how it should be presented. We may lack some ingredients but we prepare our food in the Japanese way...so we are proud to call it Japanese cuisine, even if it won't be exactly like what you will find in Japan."

Indeed, the sukiyaki was as authentic as it could get!

So, how does one go about it? The secret is to call a few days ahead and tell them what you want. A certain familiarity with Japanese food would definitely help but is not necessary. Dora-Q will help and offer suggestions. So would you like a yaki-zakana teishoku (grilled fish meal), shabu-shabu or perhaps a proper tempura meal? Let them know in advance and they will prepare everything with utmost care. Why are they doing it this way? The kitchen is not very big enough to accommodate a full-blown menu....for now. We don't know how long this system will continue but we suspect that when clear favourites are identified, a regular menu would not be far behind. The key is to first let customers know that there is more to Japanese food than sushi!

Dora-Q is located at the basement of Spring Garden Place (5640 Spring Garden Road). They also have a direct entrance on Brenton Street. Contact them at (902) 423-8787.

Updates as of January, 2023

In 2020, Shuji-san and Erika-san sold Ko-Doraku. The new owner is also Japanese and continues to operate the restaurant successfully to this day.

In the same year, Shuji-san and Erika-san opened the new Doraku restaurant on Ochterloney St., Dartmouth NS.

Sadly, in December, 2022, Shuji-san passed away. Doraku restaurant continues to operate with Erika-san at the helm.

The Kanban And The Gagoh

Added on August 15, 2014 by the ikebana shop.

As you ascend the stairs to our ikebana studio, the first thing you will see is a small wooden board with Japanese characters carved on it. This is Miyako's ikebana kanban (看板). It means "signboard" in Japanese.

In the Sogetsu school of ikebana (we only talk about the Sogetsu school because that is what we are intimate with), the ikebana practitioner is allowed to have her own kanban after she obtains the Teacher's Diploma Fourth Grade. The diploma also means she can now start teaching ikebana. In the old days, many people taught ikebana from their homes. They hung their kanban outside to let people know ikebana was taught in that house. It is similar to the Western practice of a doctor or lawyer hanging out their shingle when they begin their practice. In this age of the Internet search engines, the kanban has probably outlived its usefulness but we imagine most teachers would still want to have one...if only for sentimental reasons! The kanban is not compulsory and you do not need it to start teaching. You can teach as long as you have the diploma and you are registered as a "teaching" member of the Sogetsu Teachers' Association! (Note: You can also register as a "non-teaching" member but this means you cannot take on students.)

Let's take a closer look at the kanban. The big white characters「草月」say "Sogetsu". The square symbol near the top left is the official seal of the Sogetsu school. The smaller characters in black on the middle right「師範」say "shihan" which means "teacher" or "instructor". The characters in light blue on the bottom half「バレステロス虹都」are Miyako's name...or rather her gagoh (雅号). It says "Ballesteros Kouto".

Gagoh can be loosely translated as a "pseudonym". Many people practicing the arts (ikebana, shodo, chado etc) in Japan use a gagoh when they reach a certain level of mastery. In the Sogetsu school, students who have earned the Fourth Certificate* (１級修業証) can start using a gagoh.

*Note: The Fourth Certificate is obtained after successfully completing Curriculum 4. The Fourth Certificate is not yet a teaching diploma. See here for more information about the Sogetsu ranks.

In Sogetsu, the gagoh is a name you can choose for yourself; but more often, it is your teacher who gives the name to you. In Japan, the study of ikebana is a lifelong endeavour for most people. Once a teacher has been chosen, students study under that teacher for the rest of their lives, except when their is a special reason to change. The gagoh is normally given in kanji, where one of the characters is taken from the teacher’s own gagoh. Miyako's teacher’s gagoh is “shikou” (紫虹 “purple rainbow”). Miyako's gagoh is “kouto” (虹都 “rainbow capital”). Incidentally, the character "to" (都) can also be read as "miyako" in Japanese!

Again, the gagoh is not compulsory but most people like to have one. The gagoh gives recognition of accomplishment and also a sense of continuity from teacher to student. If you do elect to have a gagoh, this must be duly registered with the Sogetsu Foundation. The gagoh appears in official documents like the Sogetsu Teachers' Association Membership Card.

It also appears in your diplomas.

Did you know....?
The gagoh of the founder of the Sogetsu school is "Sofu" (蒼風). Therefore, in Sogetsu no one is allowed to use the character「蒼」"so" in their gagoh. Likewise, the use of characters that will be pronounced as "Sofu" is also prohibited.

Sources:
草月流非公式用語辞典
花の情報局
How to Study Sogetsu Ikebana

Cold Brew Sencha Green Tea

Added on August 11, 2014 by the ikebana shop.

In the heat of the summer, sometimes we just prefer a cold cup of tea. So we tried cold-brewing some sencha green tea. It's really easy. It's basically just putting the tea in cold water and letting it sit in your refrigerator overnight!

We used 3 tablespoons (that's like 6 scoops of the wooden spoon you see in the photo) of sencha green tea leaves and 2 litres of water. We used a large teabag so that it doesn't get messy in the pitcher later.

The teabag has a flap that you can fold over so that the contents don't spill out later. (They're good to use for spices in your soup or stew as well!)

Then we added water into the pitcher and left it in the refrigerator overnight (about 8 hours). Unlike when brewing green tea with hot water where steeping time is important, you don't need to worry too much about an extra hour or so! There is no precise recipe for a cold brew. :-)

One sleep later...volia!

Extra tip: Using a pair of chopsticks, shake the teabag up a bit to release more flavour and colour!

The flavour of cold-brewed sencha green tea is a bit subtler and smoother. Cold-brewing also results in less caffeine in your tea. Very refreshing for hot days!

You can use gyokuro tea leaves too!

By the way, if you are wondering where you can get those teabags... We have them right here at the shop! :-) Or purchase online here.

We also have premium grade Japanese green tea, of course!