We successfully held an event titled "The Ultimate Outdoor Tea Ceremony."

We cooked rice in freshly cut green bamboo and grilled sweetfish (ayu)—a seasonal treat just coming into season—for a simple yet satisfying ichijū issai meal.

After the meal, we enjoyed a bowl of usucha (thin matcha tea) served with a beautifully crafted wagashi shaped just like a loquat.

Using handsaws, hatchets, and chisels, we made our own bamboo containers to cook the rice.

First-time participants were gently guided by experienced members, and the young ayu were expertly skewered with carved bamboo sticks and grilled to perfection.

The loquat-shaped sweet, crafted so realistically by Fukutome Kikusuidō that it could easily be mistaken for the real fruit, was a delight. Paired with the refreshing matcha “Otowa no Shiro” by Yamamasa Koyamaen, it made for an unforgettable moment.

There were six participants in total.

Thanks to everyone, we were able to spend a truly wonderful time together surrounded by nature, good food, and warm company.

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