I love this guy’s old school machine. His squid shocked my worldly cousin visiting Tokyo for the first time.
Fellow Shiho ceramic studio student Hagiwara-san organized a new year ornament or shimekazari workshop. It was so fun to work with beautiful, fresh materials, including several types of pine needles, pine cones and woody seed husks, Shinto folded paper, rice, ribbons and ropes, berries and rose hips, even dried chocolate cosmos and other leaves.
In past years I’ve bought them from Muji or even the supermarket. It was fun how all of the hand-made shimekazaris turned out differently. Some had circular and oval bases made of twigs and bamboo, others were tied together in a bunch. I used wires to attach the mini pine cones and even a yuzu.
Hagiwara-san is also a loyal Tokyo Green Space reader. Thank you!
Many foreigners are surprised just how full of persimmons Tokyo is in the fall. Maybe you’d miss them if you stick to inside the newest malls and corporate developments. But it must be one of the most popular residential trees, and a true marker of fall.
This one is behind Shiho ceramic studio, and the funny story is that my in law teachers say that this year there aren’t so many fruit. Despite being an off year in a two year cycle, there’s actually still quite a lot of fruit. My mother in law is a great cook, and she uses these fall persimmons and also small sour plums in summer for food she shares with students and friends. She didn’t plant these trees but has gotten a lot of use from them in the past ten years.
Some persimmon trees produce fruit that’s best eaten raw, others dried, or cooked into jam or other sweets. For me it’s an acquired taste, but seeing these orange globes dangling across Tokyo is undeniably beautiful.