Did you know not all #kombu are the same?
Kombu are #Japanese seaweeds essential for making dashi, the base broth of #Japanese cuisine. At Ikiya, we only offer natural, wild kombu directly from #Hokkaido. Each type has unique characteristics and ideal uses. Let’s explore the differences, and some key Japanese culinary terms!

#JapaneseIngredients #Food #JapaneseCuisine #Dashi #Ikiya #Kaiseki #TraditionalFood

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Today at #Ikiya, we’re hosting a special workshop dedicated to #matcha, where Antonella explains history, production, and preparation of the most famous Japanese #tea.
But do you know what matcha really is? It’s powdered green tea used in the #Japanese tea ceremony. Matcha spread in the 16th century, but it was the great Master Sen no Rikyu who codified a new way to drink tea and savor a unique, irreplaceable moment: the #Chanoyu.

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@tea #JapaneseTea

At #Ikiya, in addition to #tea tastings, we also host workshops in collaboration with artists and artisans. This Saturday, we’re welcoming the talented Momo Kanzashi, who will teach the art of tsumami zaiku.

What is tsumami zaiku?
Tsumami zaiku (つまみ細工 – "the art of pinching") is a traditional technique dating back to the 1600s, still practiced in #Japan today.

#JapanCrafts #IkiyaShop #tsumamizaiku #JapaneseCulture

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We are #Ikiya and we are finally on #Mastodon and the #Fediverse !

We are a small #Japanese shop located in Treviso, near Venice, and we focus on bringing to Italy a selection of Japanese teas (such as #matcha), ingredients for your recipes, kimono and haori, handmade pottery and much more.

We would like to start leaving mainstream social media for good to connect with our customers in a different way, and this is our first step towards a better communication.

Happy to be here!

#introduction