HIROSHIMA PEACE DAY

On the 6th August the Melbourne Chapter of Ikebana participated in the annual commemorative service in recognition of Hiroshima Peace Day. As is customary, the service was held at St Paul's Cathedral in Melbourne. The Consul-General of Japan, Mr Shimada lit the Hiroshima Peace candle and gave an address to the congregation.

The team from the Sogetsu School created a large installation. They used Magnolia branches, Acanthus leaves and white disbud Chrysanthemums in a large urn, which was flanked by three large Gymea leaves suspended from black frames.

This year the Shogetsudo koryu team created the smaller of the two arrangements. They used a variety of materials including Magnolia branches, Oriental lilies, green and pink Chrysanthemums and Monstera leaves.

JULY WORKSHOP

The meeting on 8th July was a workshop on the theme of using previously unseen materials which were provided by the Melbourne Chapter. 

I.I. Branch member and senior Sogetsu School teacher Emily Karanikolopoulos provided a demonstration of two arrangements with materials that she herself had not seen until arriving at the venue. That meant she did not have the opportunity to plan and prepare the demonstration in advance. 

Her first demonstration was in a tall nageire vessel using long bare branches of Manchurian Pear, Disbud Chrysanthemum and Hypericum berries.

Her second ikebana was in a suiban using Umbrella Fern, red Tulips and Alstroemeria. 

Emily had asked the 25 participating members to bring both a suiban and a tall nageire vessel so that they had two options for how they could best work with their materials.

Below are the ikebana arrangements made by the members.

 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

JUNE 13th MEETING

The guest speaker at the June meeting was Saori Kojima who is a Melbourne based maker of Japanese sauces. Ms Kojima studied health science at Fuji Women’s University in Sapporo before moving to Melbourne. In Australia she decided to share her knowledge of Japanese cuisine and its health benefits with family and friends, which then became a successful business.

At the meeting Ms Kojima prepared lightly sauteed eggplant with her own Tsuyu sauce, as well as beans which were dressed with sesame seeds.

It was not long before the room was fragrant with mouthwatering aromas. Following the demonstration showing the simplicity of the food preparation and cooking, the members present were then able to taste the eggplant and beans for themselves.

We were then treated to an ikebana demonstration by Thea Sartori, a senior Sogetsu School teacher. 

Thea's four ikebana arrangements followed the theme of "Healthy Living".  

This ikebana featuring aloe, with cherry tomatoes, represented skin health and nutrition.

Dragon fruit is noted for being a low in calories, high in vitamin C and fibre. It is also dramatically beautiful.

Thea was given these flowers by a friend and she reminded us of the importance of relationships to our well-being.

Her "welcoming Ikebana" was composed exclusively of herbs. They can all be used in cooking or in the making of tisanes.

Below are photos of ikebana made by members on the theme of the meeting.

Helen Marriott

Chieko Yazaki

Christopher James

Akemi Suzuki

Beverley Webster

Susan Healey

Swann Lam

Sally Wilkinson

Judy Hajdu

Jenny Loo

Elizabeth Angell

Margaret Leung

13th June 2023