Dallas Chapter and Fort Worth Chapter jointly celebrated their anniversaries on 29th of April. The chief guest was the Ambassador from Japan, Sam Shichijo and his wife Rai. The popular O'Hara first master, Rekha Reddy from Hyderabad, India was the presenter. The celebration was a one-day event...
We held Ikebana Exhibition 2023 by TFC Members, “Friendship through Flowers” on April 15th and 16th. On April 15, we prepared the venue and held the flower exhibition. On the 16th, we had a ribbon cutting ceremony by Ms. Yuko Hayashi, spouse of the Foreign Minister, spouse...
We had a most successful exhibition, Joyful Ikebana Flowers, with a total of 531 visitors over the course of two days. We had 58 arrangements by the members of the chapter and 17 Bonsai specimens as well. Two of our members gave very popular demonstrations which were...
Our March meeting theme was Girl’s Day, which is traditionally on March 3rd in Japan. Our chapter is very fortunate this year to have as an Honorary Member, Maika Yamaoka, a resident of Tokyo, Japan. Maika is presently serving as the University of Memphis and Memphis Botanic...
We held an ikebana workshop for students from overseas at I-House Hiroshima on January 8th as one of the events of “HOT JAPAN”. About 16 students enjoyed ikebana as Japanese traditional culture. Ms. Sumiko Inoue, Hiroshima Chapter President took part in the New Year Gathering 2023 held...
We had the 15th Anniversary Exhibition at Hotel Brillante Musashino in Saitama City from 10th to 12th in February. Many people visited the site including the participants of a wedding on Saturday. We gave each participant an original plastic document folder. We were delighted that one of...
In the rainy month of March, our spring program spotlighted the Ikenobo School. A student of Ikenobo for 50 years, Heida Bruce presented a history of her school along with several arrangements to illustrate its styles. Ceci Cheung, another Ikenobo student, created the woodland table centerpieces. Each...
March is a season of Ume in Thailand. In Japanese cooking class, we decided to learn how to make Ume Boshi (pickled Ume), Ume Syrup and Ume Shu (Ume liquor). After learning, we enjoyed Japanese food for lunch together.
