いけばなを、鑑賞するための芸術にとどめず、日々の暮らしのなかで自分と向き合うための「生活藝術」として育てる。花を選び、枝を切り、植物の個性を見極めて一つの形にする。その過程には、何を美しいと感じ、何を残し、何を手放すのかという、その人自身があらわれる。
We nurture ikebana not only as an art to be looked at, but as an art of living — a way to face oneself in everyday life. Choosing a flower, cutting a branch, seeing the character of a plant and bringing it into a single form: in that process, a person's own sense of what is beautiful, what to keep and what to let go comes into view.
二週間に一度、山は表情を変え、一年に二十四回の移ろいを見せる。その変化を映し出す花材を軸に、今この季節だからこそ出会える自然観を、いけばなを通して学ぶ。日本では古来、植物の性質を見極め、余すことなく暮らしに生かす循環の知恵が、工芸や食、文化を支えてきた。例えば桜は、いけばなの端材を料理に添え、葉を食し、染料や香りの素材として活用できる。枝を燃やした灰も、陶芸の釉薬へと姿を変える。季節の花を起点に、植物の変容と人の営みが織りなす生活芸術を学び、その知恵を教育・研修・プロダクトへとひらいていく。
Every two weeks, the mountains change their appearance, revealing twenty-four distinct moments across the year (the 24 sekki of the traditional calendar). Through plant materials that express these changes, ikebana offers a way to discover the natural world as it can be understood only in the present season. In Japan, the wisdom of cycles has long been embedded in everyday life, with plants supporting crafts, cuisine and culture through their many transformations. Cherry blossoms, for example, can take on new forms: ikebana trimmings can garnish dishes, leaves can be eaten, and the plant can provide materials for dyeing and fragrance. Ash from its branches can even become a natural glaze in ceramics. Beginning with seasonal flowers, this practice explores the living art of transforming plants into culture and bringing their value back into everyday life, opening this knowledge to education, training and products.
ARCHIVE旬の花といけばなを起点に、日本文化を身体で体験し、自分自身と向き合う学びの場。心惹かれる花材を選び、植物と対話しながら、自分だけの作品を生み出す。「花を生けると人になる」。生ける過程や作品には、その人自身の感性や価値観が映し出される。茶や能など多様な文化にも触れ、日本文化に根づく循環の思想を学びながら、伝統の本質を捉え、新たな価値を創造する力を育む。
A learning experience rooted in seasonal flowers and ikebana, inviting participants to engage with Japanese culture through practice and reflect on themselves. By selecting materials that resonate with them and engaging in a dialogue with plants, participants create a work that is uniquely their own. “Arranging flowers is an act of becoming human.” The process of arranging and the resulting work reflect each individual’s sensibility and values. Through encounters with diverse cultural practices, including tea ceremony and Noh theatre, participants explore the philosophy of cyclical life deeply embedded in Japanese culture. By discovering the essence of tradition, they cultivate the ability to create new value from the ground up―from zero to one.
医師・山本竜隆先生が提唱する、自然との関わりの大切さを背景に、富士山の麓にある日月倶楽部の森を散策し、自ら採取した枝や草花でいけばなを体験します。五感を通じて植物の生命力や自然の循環を感じ、自然と自分自身とのつながりを見つめ直す。
Inspired by Dr. Tatsutaka Yamamoto’s emphasis on the importance of connecting with nature, this workshop invites participants to explore the forests of Hitsuki Club at the foot of Mount Fuji and create ikebana using branches and flowers they gather themselves. Through their senses, participants experience the vitality of plants and the cycles of nature, reflecting on their own connection with the natural world.
横浜市竹山団地で、医師・横山太郎氏とともに「IKEBANA CULTIVATE PROGRAM / MEDICAL」に取り組んでいる。季節の植物に触れ、作品をつくり、語り合う。いけばなで病を治すのではなく、健康なときから自分の命と暮らしを考える入口として、生活藝術としてのいけばなの可能性を探る試みである。
At the Takeyama housing estate in Midori Ward, Yokohama, we are working with physician Dr Taro Yokoyama on IKEBANA CULTIVATE PROGRAM / MEDICAL. Touching seasonal plants, making works, talking together. The aim is not to treat illness through ikebana, but to explore it as an art of living — an entry point for thinking about one's own life and daily living while still in good health.
料亭浮月で、旬を五感で味わう催し。庭を美しく保つために剪定された枝は床の間の花材となり、いけばなを生ける過程で生まれた端材は料理に添えられる。庭・花・建物・食が植物を介してつながり、季節の循環を生み出す。参加者は旬の花材でいけばなを体験し、懐石料理を味わいながら、床の間の花が生み出されるパフォーマンスを堪能する。自然の恵みと日本文化の奥深さに触れるひととき。
A seasonal experience at Fugetsuro, where nature is savoured through all five senses. Branches pruned from the garden become materials for ikebana in the tokonoma alcove, while trimmings from the arrangements are incorporated into the cuisine. Garden, flowers, architecture and food are connected through plants in a continuous seasonal cycle. Guests create their own ikebana using seasonal materials, then enjoy kaiseki cuisine while witnessing a live ikebana performance. An encounter with the gifts of nature and the depth of Japanese culture.
EXPERIENCE