MUSUBI KILN

Happy Halloween from Team Musubi!

Here's a maneki neko apparition to send some luck and protection your way on this spooky holiday. In Japanese culture, cats are believed to bring good fortune—even black cats!

Find out more about these furry friends in Japan with our feline facts at the link below.
https://musub.info/3NMyaFL

Flowers, flowers, everywhere... that's the distinctive charm of these sake sets from Taishi Kiln. The combination of one carafe and two cups is perfect for sharing a drink amidst the bold field of playful, hand-painted blooms.

See all three available colors at the link in bio.
https://musub.info/4fohP5M

Drink like a fish takes on a new meaning with this Seigado sake carafe and cup. The spotted pattern is inspired by the rare, multicolored fish called nishikigoi, often spotted outside of temples and shrines in Japan.⁠
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Learn more about these pieces at the link in bio.
https://musub.info/3C6c0f9

Our first-ever Fall Flash Sale is now live! We're surprising you with 15–20% savings on three special categories today and tomorrow. The sale is for 48 hours only so head to the link below ASAP and see what's on offer!
https://musub.info/3NHmmEL

His unconventional career path took him from medical school to a long tenure as Chef de Cave at Dom Perignon. Now, in what he calls his “third life,” Richard Geoffroy is the founder of IWA Sake, known for their much-hyped annual releases of IWA 5. We sat down with Geoffroy at MUSUBI KILN HQ to discuss his past, IWA’s present, and the future of sake.

Read the interview at the link in bio.

A stunning red version of the ever-popular maneki neko from Nakada Kingyoku is now available in the Musubi Gallery. The deep matte red is made even more powerful with the addition of shirochibu and aoichibu, collections of precisely placed dots of white and blue.⁠
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Learn more at the link below.
https://musub.info/3AetBAV

Add a down-to-earth vibe to any meal with our new serving bowls from Musashi Kiln!

See the collection at the link below.
https://musub.info/3Yeusts

Born and raised in Japan, Chef Masa Hamaya has spent most of his adult life in the States, giving him a unique perspective on creating dishes. Now, as Culinary Director of O-Ku in Atlanta, he introduces the restaurant’s guests to what he calls “American-style Japanese food.” Curious to know more about his cross-cultural menus and wanting his insight on our Musubi Mono chawanmushi bowls, we called across the Pacific for a chat.

Read on at the link in bio.

Photos by Heidi Harris and Vicki Artorntamarat, courtesy of O-Ku.

Born and raised in Japan, Chef Masa Hamaya has spent most of his adult life in the States, giving him a unique perspective on creating dishes. Now, as Culinary Director of O-Ku in Atlanta, he introduces the restaurant's guests to what he calls "American-style Japanese food." Curious to know more about his cross-cultural menus and wanting his insight on our Musubi Mono chawanmushi bowls, we called across the Pacific for a chat.⁠
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Read on at the link below.⁠
https://musub.info/4hg8Vck
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Photos by Heidi Harris and Vicki Artorntamarat, courtesy of O-Ku.

Get the lowdown on making your own beautiful table settings, just like Team Musubi. Sign up for the MUSUBI KILN Newsletter at the link in bio, and you'll gain exclusive access to our new Table Setting Guidebook!
https://musub.info/3Nw048X

We could all use a little extra luck these days. Lucky cats and auspicious icons just arrived at MUSUBI KILN, ready to up your fortune. Check them out at the link in bio.
https://musub.info/3A3gVwC

Wondering how we create our beautiful table settings? We’ve asked tablescape designer, Mizutani Mieko, to walk us through her creative process—starting with finding inspiration.

Read the first part of our series at the link in bio.

Join Team Musubi as we take a walk around the renaissance town of Higashi-Iwase. Once a bustling port town, it saw population decline and buildings left to ruin, until Masuda Ryuichiro, fifth-generation owner of Masuda Sake Brewery, decided to turn it into an artists' haven.

Learn more about one man's efforts to revitalize his community at the link below.
https://musub.info/3Y0qhBa

A delightful little bite, accented by golden maple leaves and rabbits. Our exclusive Musubi Mono dessert spoons are made of lacquered cherry bark by kabazaiku masters Yatsuyanagi.

Head to the link below for the full Musubi Mono collection.
https://musub.info/4gZY0DA

Seeking a simple Japanese dish to take your dinner to the next level? Chef Masa Hamaya, executive chef and culinary director of US-based Japanese chain O-Ku, has just the recipe. Adding simple ingredients to sashimi-grade tuna and fresh ramps creates an unforgettable umami experience that you’ll want to revisit over and over. Make sure to tag us and if you try this out!⁠
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Sashimi grade tuna: 1 strip⁠
Fresh ramp leaves: 7 each⁠
Dried kombu: 1 sheet⁠
Spring onions: 1 each⁠
Soy sauce: enough to marinade the tuna⁠
Sea salt: to taste⁠
Black pepper: to taste⁠
Extra virgin olive oil: to taste⁠
Shikuwasa (Okinawan citrus juice): to taste⁠
Shredded dry chili peppers: for garnish⁠
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1. Wet the kombu sheet with soy sauce. Wrap ramps with the soy-hydrated kombu. Let ramps cure in the kombu for 2 hours. ⁠
2. Cut tuna into strips and marinate in soy sauce for 30 minutes. ⁠
3. Slice spring onions, sprinkle salt and pepper, and extra virgin olive oil.⁠
4. Wrap marinated tuna with cured ramps and cut into small cubes. ⁠
5. Combine tuna and spring onions on the plate. Sprinkle sea salt and shikuwasa juice, and finish by garnishing with shredded chili peppers.

The change in weather calls for a shift in home decor. Delight in the autumnal vibes with the items in our Autumn Collection, at the link below.
https://musub.info/3XYs61B

Every glance at this lacquerware sake set delivers a new, fascinating detail. We welcome Takade Eiji to Musubi Gallery with this striking work, featuring intricate engraved designs of the moon and chrysanthemums, finished with a gold inlay that makes every stroke of the artist's tool stand out.⁠
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Explore the story of Takade and his lacquerware mastery at the link below.
https://musub.info/47XFNT9

From the omakase to the lively atmosphere, everything about Standing Sushi Jinjin in Toyama is world-class. The brainchild of Michelin-starred Chef Kimura Izumi, this place specializes local fare, including the chance to try IWA sake from nearby Tateyama. ⁠
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Head to the link below to learn more about this one-of-a-kind spot.
https://musub.info/4eoy0A9

There's more to autumn in Japan than just the changing leaves, like the vibrant flowers that appear as the weather cools down!⁠
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Learn about Japan's fall floral scene at the link below.
https://musub.info/3NcEQN6

These purr-fect bowls from the Neco series are ready to curl up on your table with a tasty side dish or your favorite snack. Want to bring them home right meow? Head to the link below to see our full range of cat motif tableware.
https://musub.info/4gKeU9n

In Japan, the transition to fall is marked by a chill in the air, the changing leaves, and the taste of wagashi, or Japanese sweets. Explore the different kinds of desserts that align with the autumnal harvest season at the link below.
https://musub.info/3Nba07y

When it comes to these Kaizan Kiln pieces, all that glitters is gold—or silver. Check out the new metallic handcrafted sake set and plates and add some shimmer to your dinner parties. See the full collection at the link in bio.
https://musub.info/4gJ1A50

Thank you for the lovely post! We're thrilled to see our item become a part of your artistic table.

Ingredients this stunning deserve a setting to match, and MUSUBI KILN’s beautiful dishware makes it picture-perfect. The brand was born from the founder’s love of world travel, where they collected traditional dishware unique to each destination that all blended in harmony. Each is handcrafted by artisans all over Japan, inviting quality and beauty to your table. ⁠
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Photo: Kelly Puleio Photography