Tomoko先生のブログ：日常に溶け込む美

春の訪れと透木釜（裏鏊釜）
The Arrival of Spring and Sukigigama (Urago-gama)
寒さの中に春を待つ——筒茶碗と二月の茶の湯
Awaiting Spring in the Cold: Tsutsuchawan and the Tea Ceremony in February
雪見障子と過ごす、穏やかな冬の時間
Spending a peaceful winter time with a Yukimi Shoji
茶室に春の予感ー立春の一服ー
A Hint of Spring in the Tea Room – A Bowl of Tea for Risshun
節分の茶席：鬼と福を味わうひととき
節分の茶席：鬼と福を味わうひととき
茶室に訪れる春の兆し：梅の蓋置が語る物語
Signs of Spring Visiting the Tea Room: The Story Told by the Plum Blossom Lid Rest
2025年歌会初め：「夢」への思いを茶道とともに詠む
2025 New Year’s Poetry Gathering: Expressing Thoughts on “Dream” through the Lens of Tea Ceremony and Waka Poetry
「春入千林處々鶯」──初釜にかける一行の趣
Spring enters a thousand forests, and everywhere, nightingales sing.
冬の清らかな一杯、寒の水と茶道が教えてくれること
The Pure Winter Sip: What Kanno Mizu and the Tea Ceremony Teach Us
初釜ってどんな行事？
初釜ってどんな行事？
2025年　新年のご挨拶
2025 New Year's Greetings
大晦日、茶道の心で静けさを楽しむひとときを
Enjoy a moment of tranquility with the spirit of tea ceremony on New Year's Eve
冬の茶花が生み出す空間のやさしいひととき
The Gentle Moments Created by Winter Tea Flowers
抹茶を使ったクリスマス＆年末年始のおもてなしスイーツ
A Special Time with Family and Friends: Matcha Sweets for the Holidays
五感で味わう炭点前と冬の茶室
Experiencing Sumidemae and the Winter Tea Room Through the Five Senses
冬の茶室に広がる温もり
Warmth Spreading Through the Winter Tea Room
暖房が恋しくなる頃に「亥の子餅」を食べるのはなぜ？
Why Do We Eat “Inoko Mochi” When the Heater Becomes Appealing?
炉開きの季節、茶人のお正月を迎えて
As the season of Robiraki arrives, welcoming the New Year for tea practitioners
秋の深まりとともに～茶道の中置きと心遣いの美学～
With the Deepening of Autumn: The Aesthetics of ‘Nakaoki’ and Thoughtfulness in Tea Ceremony
十五夜に広がる、月と茶の静かな世界
The Tranquil World of Moon and Tea on the Mid-Autumn Festival
和の心で紡ぐ、穏やかな日々
Weaving Tranquil Days with the Spirit of Harmony