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Packed Full of Miyako Island’s Goodness, “Kaori no Foo” Aroma Bars by Indigo Invite You to Moments of Relaxation
post : 2019.06.29 06:00
When you’re feeling a little tired, what do you like to do? Some people do yoga, or enjoy a nice cup of coffee. Some like to soak in the tub or listen to music, or maybe have a drink or two…
I have my own methods of relaxing, too, but there’s one thing that’s easy and hassle-free. That’s to immerse myself in my favorite scent. Scent lets you feel refreshed, so when I’m especially tired or feeling a little down, aromas work for me.
Many of you might like to light an aroma candle to relax at home, but the extra care about not leaving flammables around or you feel like you can’t leave the room, just in case, when you light an aroma candle. Isn’t it a little bit of a hassle? Well, if you agreed, you’ll love these aroma bars.
These aroma bars are lovely to look at, too, so you may even want to use them to decorate your room. The creator of the aroma bars in the photo above is Mika Akasaki, the owner of a small shop on Miyako Island called “Umi no Soba no Yamagoya indigo” which offers various goods.
Akasaki-san started candle-making as a hobby in her 20s, and in April of 2016, she opened up her own shop. It was around that time when aroma bars were starting to get popular in the candle business, and she made a few to try it out. People around her loved it, and now, it’s one of the most popular items at her shop, indigo.
Her aroma bars, the Kaori no Foo, is both an interior decoration and fragrance. Its scent is refreshingly wonderful.
Being a Miyako Island native, Akasaki-san says, “I wanted to make something that connected to what Miyako Island has to offer.” In her aroma bars, she uses goya bitter gourds, local hot peepers, lemons, tomatoes, Zumami (Jimami in Okinawa) or peanuts, as well as ginger lily nuts and others. After chopping the ingredients, she dries them in a food drier for 6 to 10 hours. (Depending on the ingredients, the drying time differs; it takes longer for juicy ingredients like lemons, and also island hot peppers which can’t be shipped to mainland Japan unless they’re properly dried.)
She gave me an opportunity to see the production process.
First, she melted the soy wax extracted from soy bean oil in a small saucepan and added essential oils (she uses mint, citrus, citronella, geranium, rose or other oils, depending on the type of aroma bar she’s making). She then poured the liquid into a mold.
She waits until just the right moment when the bar starts to solidify to place the toppings on the bar. If they’re placed too early, they’ll end up sinking. After about two hours, the bar hardens, and they’re ready to go!
“I want to keep the toppings as natural as possible,” Akasaki-san explains. She makes sure to bring out the natural beauty of the toppings so she tries to preserve them as they are.
Ingredients grown in Miyako Island are certainly full of life, and this is an interesting way to use them.
She says the fragrance lasts for about six months (may vary depending on the environment they’re placed), so you can enjoy them for months after your trip and have the scent remind you of your time in Okinawa.
These aroma bars make great souvenirs, so how about picking up a few as gifts from Okinawa?
Address: 2F Connecting Terminal at Naha Airport, 150 Kagamizu, Naha City, Okinawa
Hours: 7:00 to 20:30
Okinawa CLIP photo writer, Sachiko Tachi