A Day Helping with Kozo Harvesting

We recently went out to harvest kozo.

Surrounded by the clear, crisp air of winter, we worked in the kozo fields to cut this year`s crop.

With the leaves gone,

the shape of each branch can be seen clearly,

making it easier to choose where to place the blade. This allows the work to proceed much more smoothly.

raw kozo wood

The cut stumps are an important starting point for the next season’s growth. We leave them with the right thickness, always keeping next year’s budding in mind. The fields also look a little tidier at this time of year, giving the landscape a clean and seasonal beauty.

kozo stumps

And beyond the fields, there is the blue of the river and the outline of the mountains. Thinking that kozo, raised in this rich natural environment, will one day become paper and find its way into someone’s hands makes this process feel especially meaningful each year.

Next comes peeling the bark, followed by cooking the fibers. We look forward to continuing to share the journey of how kozo becomes washi.

Niyodo River