Looking forward to reading all about your trip!In February, 2025, Jeremy Shepherd sent me a message here on Pearl Guide.
"Would you be interested in joining a small select group for an all-expense paid trip to Japan to visit a pearl farm in Uwajima and a behind-the-scenes experience with the JPEA and the JPPS (Japan Pearl Exporters Association and the Japan Pearl Promotion Society)?"
I replied YES immediately. I didn't even have to think about it. I yelled to my husband, "I'm going to Japan. You're not invited." He said, "Have a nice trip."
My trip started on 1-June-2025 and ended 10-June-2025. I just got back and it was wonderful. I have so many interesting things to share with you, that it will take me a while to post everything. So keep checking this thread for updates.
The trip was paid for entirely by the Japanese groups. Jeremy was tasked with putting together a group of influencers who would spread the word about akoya pearls.
Our group consisted of:
Jeremy Shepherd: Owner of Pearl Paradise, Pearl Guide, and the president of the Pearl Association of America, and globally recognized pearl expert.
Hisano Shepherd: Award-winning pearl jewelry designer, professional pearl buyer, and co-leader of Pearl Paradise. She is the creator of little h designs. She currently hosts the Pearl Paradise Live events from LA and around the world.
Tevai: He is the most influential pearl advocate of his generation, redefining how pearls are perceived by younger audiences worldwide. As a third-generation pearl farmer at Kamoka Pearl Farm in French Polynesia, he has harnessed the power of social media to make sustainable pearl cultivation both captivating and aspirational. With 1.6 million TikTok followers, 1.7 million YouTube subscribers, and 744k Instagram followers, his content has amassed nearly 4 billion views—an unprecedented reach in the pearl industry. Through visually stunning and educational storytelling, he brings the intricacies of pearl farming to life, making them accessible and engaging for a digital-savvy generation. Beyond his digital influence, Tevai has bridged traditional pearl farming with modern eco-conscious values. His emphasis on sustainability, marine conservation, and the cultural significance of Tahitian pearls has reshaped how younger consumers perceive pearls, transforming them from mere luxury items to symbols of responsible beauty. As a leading voice within this demographic, Tevai's authentic and innovative approach is actively shaping the industry's future.
Nathalie: She is the creator of The Journey of a Gem, is a certified gemologist (A.G. from AIGS Bangkok) and a prominent social media educator with a substantial European following. Based in Bangkok, she has cultivated a community of over 47,000 collectors, designers, and industry professionals. Her extensive travels to gem mines and markets provide firsthand insights into sourcing and its impact on local communities. Known for her engaging storytelling, Nathalie simplifies complex gemological topics, making education both accessible and captivating. Her high engagement rates underscore her role as a trusted industry voice.
Despite her extensive gemological expertise, Nathalie has yet to visit a pearl farm—an experience she is eager to undertake. She views pearls as a natural extension of her work, aiming to bring transparency and modern appeal to a younger audience. As a stylish educator within the 25-34 demographic, Nathalie aspires to redefine pearls' image while preserving their elegance, bridging the gap between traditional pearl narratives and contemporary jewelry trends. Her Instagram is thejourneyofagem.
Helena: She is a leading key opinion leader in both Europe and Asia, known for her unique blend of gemological expertise, luxury retail training, and digital influence. With over 15 years in the high jewelry industry, she has held senior roles with iconic maisons such as Dior, where she served as a high jewelry manager and client development specialist in Paris. A GIA Accredited Jewelry Professional and certified expert in colored gemstones and pearls, Helena combines deep technical knowledge with a refined understanding of the global luxury market. Now an independent consultant, Helena advises top jewelry houses on client development strategies, provides training for retail teams, and connects ultra-high-net-worth clients with exclusive brands. Her website, slightlyobsessedwith.com, offers insight into her work and philosophy, while her Instagram account (@helena.gems), followed by more than 38,000 people, showcases her storytelling approach—humanizing the luxury experience and highlighting her passion for rare rings and glyptic art. Fluent in English, French, Russian, and Polish, and experienced with Middle Eastern and Chinese clientele, Helena reaches a diverse international audience and brings a highly sought-after perspective to the global jewelry community.
Andrew: He is one of the world’s most influential field gemologists and educators, with over 30 years of experience shaping the industry. As the founder of Mine-to-Market field gemology, he has conducted over 210 research trips, published more than 220 articles, and built a reputation as a foremost authority on colored gemstones, diamonds, pearls, and processing. Now Dean of Guild Gemology Education, he has designed training programs for elite brands like Tiffany, Cartier, and Van Cleef & Arpels, educating professionals in over 50 countries. His expertise and research have redefined industry standards, earning him global recognition.
Andrew’s reach is unparalleled, particularly in Asia, where Guild Gemology Education dominates the field. Guild’s platforms command a following of over 230,000, and its events, including the Guild Aurora International Gem and Jewelry Competition, have amassed an astonishing 80 million views. His live broadcasts and educational content engage massive audiences, solidifying his influence in China’s gem trade and beyond. Through Guild, he has forged key collaborations with leading pearl and gemstone brands, providing industry-shaping insights to a vast global network.
Ruby: She is the president of GUILD Gem Laboratories and is Andrew's boss. Ruby is one of China's most respected gemologists and a leading figure in gemological education across Asia. The GUILD labs specialize in colored gemstones and pearls. As president of GUILD Gem Laboratories and co-founder of the GUILD Institute of Gemology, Ruby has spent over a decade shaping the future of gemstone knowledge and certification in China. She has personally visited major mining regions around the world, bringing rare first-hand field experience to her classroom and lab. Under her leadership, GUILD has become China's premier gemology academy, developing internationally respected training programs that bridge global standards with local industry needs.
BWeaves: And then there was me. I'm a retired computer engineer from Florida. I've loved pearls ever since I was little. Jeremy introduced the Pearls As One course during the first RUCKUS I attended, and I was one of the first 15 people to complete the Pearls As One course. I've been posting on Pearl Guide for years, sharing my collection and enjoying the pearl discussions that happen here every day. With everyone else on this trip being a certified gemologist or pearl farmer, I felt like the least qualified member of the group. However, everyone gravitated to me as the one with the most pearl knowledge (excepting Jeremy and Hisano, of course).
Jeremy was concerned that we were such a diverse group, but we all bonded instantly! Within an hour, it was like we'd known each other for years.
#pearlassociation
BWeaves Amazing Journey to Japanese Pearl Farms
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Looking forward to reading all about your trip!
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BWeaves
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The weather was beautiful, as you can tell from the photos. 70F with a light breeze and clear. I'd checked online and people said that June started the rainy season in Japan, and that it would be hot and humid. I live in central Florida. I know hot and humid. Japan was not hot and humid the week I was there. It was like winter in Florida. In a word, LOVELY. It only rained hard the day I left, and I was in a taxi to the airport, so it didn't bother me.
The Japanese kept us on a very tight schedule. We couldn't linger anywhere. If they said it was going take 12 minutes and 34 seconds to get to the next farm, it took 12 minutes and 34 seconds to get to the next farm. However, I always felt that we were at each location the exact right amount of time.
Next we went to the Yusumizu-ga-ura terraced fields where they grow potatoes on the mountain slopes. The people of this area of Japan ate potatoes, not rice, as their starch. There is no flat land here in which to grow rice. The houses and farms are right up against the water, and the mountain slopes are right behind the houses. 17 years ago they started to bring in rice, and that was so much easier than farming the potatoes, the they left the terraces alone and the forrest started to reclaim them. They've since realized that they need to keep the terraces clear of trees and vegetation and farm potatoes again for more variety.
Climing up to the terraces.
Our guide, Yukio Funakoshi. He was very into sustainable agriculture and living.
You can see the forrest overwhelming the terraced fields on the left in the next photo.
You can just see the water that is below us to the right in the next photo. It's full of pearl farms.
I joked with Jeremy that on April 1st, I was going to post the terraces and describe how they are culturing "Land oysters." However, people tend to believe everything I say, and I did NOT want to put false information out there, so IT'S A JOKE. There's NO such thing as "Land oysters." But the thought still makes me giggle, so I'm sharing.
The Japanese kept us on a very tight schedule. We couldn't linger anywhere. If they said it was going take 12 minutes and 34 seconds to get to the next farm, it took 12 minutes and 34 seconds to get to the next farm. However, I always felt that we were at each location the exact right amount of time.
Next we went to the Yusumizu-ga-ura terraced fields where they grow potatoes on the mountain slopes. The people of this area of Japan ate potatoes, not rice, as their starch. There is no flat land here in which to grow rice. The houses and farms are right up against the water, and the mountain slopes are right behind the houses. 17 years ago they started to bring in rice, and that was so much easier than farming the potatoes, the they left the terraces alone and the forrest started to reclaim them. They've since realized that they need to keep the terraces clear of trees and vegetation and farm potatoes again for more variety.
Climing up to the terraces.
Our guide, Yukio Funakoshi. He was very into sustainable agriculture and living.
You can see the forrest overwhelming the terraced fields on the left in the next photo.
You can just see the water that is below us to the right in the next photo. It's full of pearl farms.
I joked with Jeremy that on April 1st, I was going to post the terraces and describe how they are culturing "Land oysters." However, people tend to believe everything I say, and I did NOT want to put false information out there, so IT'S A JOKE. There's NO such thing as "Land oysters." But the thought still makes me giggle, so I'm sharing.
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BWeaves
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We followed Yukio's little white truck for the next 1 1/2 hours through winding mountain roads that's barely seemed wide enough for 2 cars. We stopped in a tiny farming village of about 120 people, and went to a small organic farm. We were given a basket and told to go pick the vegetables for our evening meal. At first we thought he was kidding, but he was not. He really expected us to go pick the veg and the herbs.
Helena, Nathalie, and Tevai.
Hisano and Jeremy.
Helena, Nathalie, and Tevai.
Hisano and Jeremy.
BWeaves
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The Riverside Lodge is GORGEOUS! It looks like a cross between a Swiss chalet and a very Zen Japanese mountain retreat. The slope down to the front door was very steep.
Andy, Hisano, Tevai, Jeremy, and Ruby. I don't remember who the man coming towards us is.
The foyer had a cupboard to put our outdoor shoes in, and they had slippers for us to wear inside.
The main entrance area was a lovely living room with a beautiful view out the window.
The through the window.
We only just got there and we did not want to leave.
The Riverside Lodge caters to families, so each room sleeps 6 to 8 people. 2 loft beds over 2 queen sized beds. And my couch could have slept another person. However, we each had our own room. My room had a small living room, minibar, and small private bathroom. My room was upstairs and at the back, right next to the babbling brook. Best night's sleep ever.
Shashiko pillows and woven seats. My weaver senses were tingling! There was even a handwoven runner on the cabinet to the right of the couch.
Separate bedroom through the door on the right. The bathroom was behind my turquoise bag. I travel very light. That was my entire luggage for 10 days.
Andy, Hisano, Tevai, Jeremy, and Ruby. I don't remember who the man coming towards us is.
The foyer had a cupboard to put our outdoor shoes in, and they had slippers for us to wear inside.
The main entrance area was a lovely living room with a beautiful view out the window.
The through the window.
We only just got there and we did not want to leave.
The Riverside Lodge caters to families, so each room sleeps 6 to 8 people. 2 loft beds over 2 queen sized beds. And my couch could have slept another person. However, we each had our own room. My room had a small living room, minibar, and small private bathroom. My room was upstairs and at the back, right next to the babbling brook. Best night's sleep ever.
Shashiko pillows and woven seats. My weaver senses were tingling! There was even a handwoven runner on the cabinet to the right of the couch.
Separate bedroom through the door on the right. The bathroom was behind my turquoise bag. I travel very light. That was my entire luggage for 10 days.
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BWeaves
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Our group took up the main lodge building. The Japanese contingent stayed in rooms right across the one lane street.
At 7 p.m. we met in the Lodge's restaurant. Since we were the only occupants, we had the whole small place to ourselves, and we filled it. The restaurant is attached to the Lodge, and we had to change out of our cloth slippers, and into the restaurant's rubber slippers, in order to enter the restaurant. It was another multi-course gourmet meal. This restaurant served a combination of homemade pizza (we could see the wood fired pizza oven from our seats), pasta, unique foods, and Japanese foods.
I ate with Yuko Yamashita (professor of Marketing at Hitotsubashi University), Yumiko Ijchi (JPEA Executive Director), Helena, and Nathalie. We had a fun women's table with lots of laughter. The courses were:
Potato puree (potatoes were from the terraced farm).
Japanese sweet potato with crunchy salt and then a bit of whisky poured over the top. DELICIOUS. A new way to enjoy whisky!
Salad of grilled cabbage, and veg we picked earlier in the day.
I was served a vegan pizza with the herbs we picked earlier today. (I can't eat dairy, and they made me special dishes.)
The others had tomato and cheese pizza. The dough for the pizza was amazingly good.
Then they got a goat cheese and kumquat pizza drizzled with local honey.
Now at that point, you might think the kumquat pizza was a dessert pizza. We certainly did. But we were wrong.
Deer meat pate' with focaccia. (I'm normally vegetarian, but I decided to eat everything because I wanted to experience the whole of Japan.)
They had a lot of deer in the area, so we got served a lot of venison. It was delicious, by the way. I also have a lot of deer in my backyard in Florida, and they eat my new plants, so this was revenge.
Pasta with squid ink and octopus. It was very dark purple.
Pork and beef rolled in layers like a jelly roll. I was told it was delicious and very tender, but I was so full at that point that I couldn't eat another bite.
Now we're served dessert. Everyone was served a scoop of strawberry sorbet with strawberries on top. I was served something different. It was a scoop of what looked like deer meat pate'. I asked if I could have what they're having, and I was told the strawberry sorbet had dairy in it. My flavor was coffee. It was very strong coffee, and I'm not a coffee drinker, and it was not my cup of tea, so to speak. I passed it around for everyone to taste, but everyone was laughing so hard because I thought it was deer meat pate'. It really did look like the pate'. No, really!
At 7 p.m. we met in the Lodge's restaurant. Since we were the only occupants, we had the whole small place to ourselves, and we filled it. The restaurant is attached to the Lodge, and we had to change out of our cloth slippers, and into the restaurant's rubber slippers, in order to enter the restaurant. It was another multi-course gourmet meal. This restaurant served a combination of homemade pizza (we could see the wood fired pizza oven from our seats), pasta, unique foods, and Japanese foods.
I ate with Yuko Yamashita (professor of Marketing at Hitotsubashi University), Yumiko Ijchi (JPEA Executive Director), Helena, and Nathalie. We had a fun women's table with lots of laughter. The courses were:
Potato puree (potatoes were from the terraced farm).
Japanese sweet potato with crunchy salt and then a bit of whisky poured over the top. DELICIOUS. A new way to enjoy whisky!
Salad of grilled cabbage, and veg we picked earlier in the day.
I was served a vegan pizza with the herbs we picked earlier today. (I can't eat dairy, and they made me special dishes.)
The others had tomato and cheese pizza. The dough for the pizza was amazingly good.
Then they got a goat cheese and kumquat pizza drizzled with local honey.
Now at that point, you might think the kumquat pizza was a dessert pizza. We certainly did. But we were wrong.
Deer meat pate' with focaccia. (I'm normally vegetarian, but I decided to eat everything because I wanted to experience the whole of Japan.)
They had a lot of deer in the area, so we got served a lot of venison. It was delicious, by the way. I also have a lot of deer in my backyard in Florida, and they eat my new plants, so this was revenge.
Pasta with squid ink and octopus. It was very dark purple.
Pork and beef rolled in layers like a jelly roll. I was told it was delicious and very tender, but I was so full at that point that I couldn't eat another bite.
Now we're served dessert. Everyone was served a scoop of strawberry sorbet with strawberries on top. I was served something different. It was a scoop of what looked like deer meat pate'. I asked if I could have what they're having, and I was told the strawberry sorbet had dairy in it. My flavor was coffee. It was very strong coffee, and I'm not a coffee drinker, and it was not my cup of tea, so to speak. I passed it around for everyone to taste, but everyone was laughing so hard because I thought it was deer meat pate'. It really did look like the pate'. No, really!
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BWeaves
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Thursday, 5-June-2025
I woke up at 5 a.m. again. I never did get my body clock onto Japan time. But, I did have my best sleep ever at The Riverside Lodge. I heard the river babbling past my window all night. I love it here. I went down to the living room and opened all the curtains. Then I spun silk on a Turkish spindle until breakfast at 8 a.m.
Yumiko came in early and we talked. We couldn't get the hot water machine to work, so we couldn't figure out how to make tea. Yumiko had stayed here before with her family, and she's the one who decided we should all come here for a couple of days. It's totally not pearl related, but it was everyone's favorite part of the trip. We all want to come back with our families and stay a week.
Then Jeremy and Hisano came down. And someone from the hotel showed up and showed us how the hot water machine worked. Jeremy made me hot cacao. It's like bitter hot chocolate. I really liked it.
Tatsu Kuramoto introduced himself to me before breakfast. He's the VP of the JPEA.
Breakfast this morning was a buffet, but they had made me a special plate with all the foods that did not contains dairy. Nathalie was eyeing my focaccia, because it was so good. I shared a slice with her because the focaccia wasn't on the regular breakfast buffet.
Then our guide, Yukio, took us on a two hour trek up the Nametoko Gorge. The name means "sliding rock" or "slippery rock." I only managed to slip and fall on my ass once, so I call that a win. It was because I stepped on some leaves which slid out from under me. As long as I kept my shoes on solid rock, I was stable.
I expected a Hobbit to pop out of a hole at any minute.
Hisano and Jeremy.
I have way too many photos and videos of the trek to post. And they're too big to post anyway. So here's the top of the trek. And by "the top" I mean it was a very steep trek up to the top of Nametoko Gorge.
One giant boulder that split into 3 pieces. 2 side pieces and 1 on top, almost like a dolmen. You can see our two videographers waiting to photograph us as we climb through the hole.
You can see why it is called sliding rock or slippery rock.
My husband would have loved this part of the trip. We're huge Lord of the Rings fans, and this place looked like The Shire or Rivendell or Lothlorien, take your pick.
Then back to the Lodge's restaurant for lunch. Deer meat Japanese curry with rice. Delicious. REVENGE.
I woke up at 5 a.m. again. I never did get my body clock onto Japan time. But, I did have my best sleep ever at The Riverside Lodge. I heard the river babbling past my window all night. I love it here. I went down to the living room and opened all the curtains. Then I spun silk on a Turkish spindle until breakfast at 8 a.m.
Yumiko came in early and we talked. We couldn't get the hot water machine to work, so we couldn't figure out how to make tea. Yumiko had stayed here before with her family, and she's the one who decided we should all come here for a couple of days. It's totally not pearl related, but it was everyone's favorite part of the trip. We all want to come back with our families and stay a week.
Then Jeremy and Hisano came down. And someone from the hotel showed up and showed us how the hot water machine worked. Jeremy made me hot cacao. It's like bitter hot chocolate. I really liked it.
Tatsu Kuramoto introduced himself to me before breakfast. He's the VP of the JPEA.
Breakfast this morning was a buffet, but they had made me a special plate with all the foods that did not contains dairy. Nathalie was eyeing my focaccia, because it was so good. I shared a slice with her because the focaccia wasn't on the regular breakfast buffet.
Then our guide, Yukio, took us on a two hour trek up the Nametoko Gorge. The name means "sliding rock" or "slippery rock." I only managed to slip and fall on my ass once, so I call that a win. It was because I stepped on some leaves which slid out from under me. As long as I kept my shoes on solid rock, I was stable.
I expected a Hobbit to pop out of a hole at any minute.
Hisano and Jeremy.
I have way too many photos and videos of the trek to post. And they're too big to post anyway. So here's the top of the trek. And by "the top" I mean it was a very steep trek up to the top of Nametoko Gorge.
One giant boulder that split into 3 pieces. 2 side pieces and 1 on top, almost like a dolmen. You can see our two videographers waiting to photograph us as we climb through the hole.
You can see why it is called sliding rock or slippery rock.
My husband would have loved this part of the trip. We're huge Lord of the Rings fans, and this place looked like The Shire or Rivendell or Lothlorien, take your pick.
Then back to the Lodge's restaurant for lunch. Deer meat Japanese curry with rice. Delicious. REVENGE.
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BWeaves
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After lunch we drove to Uwajima Castle. But first we made a stop at Inoue Pearl. It is a small shop in one of those covered streets. At first I wondered if it was a holiday, because all the stores were closed except for Inoue Pearl. But no, all the stores are out of business. It was very sad.
In the window of Inoue Pearl, they displayed the Japanese equivalent of the Pearls As One certificates for the employees.
I helped Helena pick out a pearl necklace. And Nathalie and Helena ordered matching pearl, tin-cup, bracelets.
Then we walked over to the castle. This is a much smaller castle than Matsuyuma Castle, but it's still up on top of a mountain. We could pick the steep stairs, or the "easy" walk up a steep slope. I went with the "easy" slope up. It was still breath taking (in every sense of the word, if you know what I mean and I think you do).
It was hot today. 80F. There were three men at the top dressed as Samarai warriors, and they looked hot. We all posed with the Samurai, and they had extra swords for us to wave around and look fierce. We also met the Mayor and the Deputy Mayor. The videographers captured everything. Then we toured the castle. Again, we had to take our shoes off. The stairs inside the castle were also very, very steep, like ladders. Someone behind me was pushing me on my butt to shove me up the stairs. Yumiko maybe? I didn't want to look down and lose my balance.
Takashi and Jeremy and Samurai swords.
Helena and Nathalie get their swords on.
Views out of the top windows of the castle.
A folding screen showing what the castle used to look like. This was on the top floor.
More views.
On our way back down the mountain, Jeremy decided NOT to take the steep stairs this time, but to go with us down the gentle slope, so I yelled, "CHICKEN!!!" And then I clamped my hand over my mouth. I had tried to memorize a few words I thought might come in handy, like THIEF, and PERVERT, and MOLESTER. Jeremy said, I was pronouncing "molester" wrong. It's pronounced "CHIK-KUN!" and he said it right when a Japanese family was walking past us. Great, we just called them molesters.
CHICKEN PEARL!
At the bottom of the mountain was a little store with snacks and souvenirs. Someone showed me pins made by his student. They were knots of Kumihimo (Japanese braiding) with an akoya pearl in the center. I've practiced Kumihimo myself for the past 35 years. I have a marudai (low round stand), a takadai (high stand), and an ayetakedai (warp weighted loom).
I think this is a creative use for Kumihimo. Originally it was used to tie the Samurai armor together. Then it was used for obi or belts.
A few days later, he introduced me to her at the Japan Pearl Fair '06.
In the window of Inoue Pearl, they displayed the Japanese equivalent of the Pearls As One certificates for the employees.
I helped Helena pick out a pearl necklace. And Nathalie and Helena ordered matching pearl, tin-cup, bracelets.
Then we walked over to the castle. This is a much smaller castle than Matsuyuma Castle, but it's still up on top of a mountain. We could pick the steep stairs, or the "easy" walk up a steep slope. I went with the "easy" slope up. It was still breath taking (in every sense of the word, if you know what I mean and I think you do).
It was hot today. 80F. There were three men at the top dressed as Samarai warriors, and they looked hot. We all posed with the Samurai, and they had extra swords for us to wave around and look fierce. We also met the Mayor and the Deputy Mayor. The videographers captured everything. Then we toured the castle. Again, we had to take our shoes off. The stairs inside the castle were also very, very steep, like ladders. Someone behind me was pushing me on my butt to shove me up the stairs. Yumiko maybe? I didn't want to look down and lose my balance.
Takashi and Jeremy and Samurai swords.
Helena and Nathalie get their swords on.
Views out of the top windows of the castle.
A folding screen showing what the castle used to look like. This was on the top floor.
More views.
On our way back down the mountain, Jeremy decided NOT to take the steep stairs this time, but to go with us down the gentle slope, so I yelled, "CHICKEN!!!" And then I clamped my hand over my mouth. I had tried to memorize a few words I thought might come in handy, like THIEF, and PERVERT, and MOLESTER. Jeremy said, I was pronouncing "molester" wrong. It's pronounced "CHIK-KUN!" and he said it right when a Japanese family was walking past us. Great, we just called them molesters.
CHICKEN PEARL!
At the bottom of the mountain was a little store with snacks and souvenirs. Someone showed me pins made by his student. They were knots of Kumihimo (Japanese braiding) with an akoya pearl in the center. I've practiced Kumihimo myself for the past 35 years. I have a marudai (low round stand), a takadai (high stand), and an ayetakedai (warp weighted loom).
I think this is a creative use for Kumihimo. Originally it was used to tie the Samurai armor together. Then it was used for obi or belts.
A few days later, he introduced me to her at the Japan Pearl Fair '06.
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BWeaves
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The day isn't over yet. We went to the Warei Shrine. It has the largest, solid rock Torii (the big gate) in Japan. Here you can see our two videographers under the Torii, photographing us. Instead of saying "Cheese" we always said "LUSTER!"
The building in the back is where you wash your hands. Andy and Ruby. The handspinner in me was impressed by the giant twisted things.
Looking back at the door above from where you wash your hands. Jeremy and Hisano. Takashi, Andy, and Tevai. We were told not to walk on the threshold, so Tevai is carefully stepping over it.
The shrine at the top of the stairs.
The inside of the shrine.
Hisano taught us how to pray at a Shinto Shrine. First, throw a 5 Yen coin in the box at the front with the slats on top. The 5 yen coin has a hole in the middle that is the size of a 5mm pearl, and it is the weight of 1 momme. Then Bow twice. Clap twice. Bow once more. She said many people make a wish, but that it was more proper to be grateful.
The building in the back is where you wash your hands. Andy and Ruby. The handspinner in me was impressed by the giant twisted things.
Looking back at the door above from where you wash your hands. Jeremy and Hisano. Takashi, Andy, and Tevai. We were told not to walk on the threshold, so Tevai is carefully stepping over it.
The shrine at the top of the stairs.
The inside of the shrine.
Hisano taught us how to pray at a Shinto Shrine. First, throw a 5 Yen coin in the box at the front with the slats on top. The 5 yen coin has a hole in the middle that is the size of a 5mm pearl, and it is the weight of 1 momme. Then Bow twice. Clap twice. Bow once more. She said many people make a wish, but that it was more proper to be grateful.
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BWeaves
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Then we had to kill time for 40 minutes because the road back to the Riverside Lodge was under construction, and it's barely wide enough for 2 cars, so they just close it completely. We found a pearl store to kill time in, as you do.
Then back to the Riverside Lodge and another multi-course gourmet meal that couldn't be beat. The people from Inoue Pearl and several pearl farmers, including the "Pearl Prince" joined us. Think Prom King, only he's the Pearl Prince. Tonight I sat with Takashi, Ruby, Andy, and the two videographers, EZ (a phonetic pronunciation of his name) and Mustache Man (whose name I'm sorry but I didn't catch), and the Inoue Pearl ladies.
A shot glass of gaspatcho
A cute little deep fried onion
Sake
Everyone was served a cheese and artichoke pizza, except me.
Mine was a Deer Meat Pizza. I texted Nathalie and Helena because we were still giggling about my Deer Meat pate' sorbet from the night before.
Then everyone else got a Deer Meat Pizza, too. It was very good, and that's coming from someone who's a vegetarian at home.
Pasta with zucchini
Fried sea bream
Then dessert.
Everyone got a scoop of vanilla ice cream except me. I got an orange pudding made from local oranges. Very good.
This is when Takashi and I took our photo with his pearls. It's the natural white, Hanadama, opera length strand.
Then back to the Riverside Lodge and another multi-course gourmet meal that couldn't be beat. The people from Inoue Pearl and several pearl farmers, including the "Pearl Prince" joined us. Think Prom King, only he's the Pearl Prince. Tonight I sat with Takashi, Ruby, Andy, and the two videographers, EZ (a phonetic pronunciation of his name) and Mustache Man (whose name I'm sorry but I didn't catch), and the Inoue Pearl ladies.
A shot glass of gaspatcho
A cute little deep fried onion
Sake
Everyone was served a cheese and artichoke pizza, except me.
Mine was a Deer Meat Pizza. I texted Nathalie and Helena because we were still giggling about my Deer Meat pate' sorbet from the night before.
Then everyone else got a Deer Meat Pizza, too. It was very good, and that's coming from someone who's a vegetarian at home.
Pasta with zucchini
Fried sea bream
Then dessert.
Everyone got a scoop of vanilla ice cream except me. I got an orange pudding made from local oranges. Very good.
This is when Takashi and I took our photo with his pearls. It's the natural white, Hanadama, opera length strand.
BWeaves
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Friday, 6-June-2025
Moving day. I woke up at 5 a.m. again and packed. I went downstairs and spun silk until 8 a.m. Today's breakfast was a traditional Japanese breakfast, so there was no problem with there being any dairy in it.
Miso soup
Raw egg on rice. No, it's not gross. The rice is hot, and when you mix it up, the heat cooks the egg. It's very good.
Eggplant and tofu
Umaboshi plum. I love these. They're actually a very tart pickle.
Seaweed and cucumber salad. I love seaweed.
Fermented soybean paste
None of us wanted to leave, but we had to. And we had to leave by 10:40 a.m. on the dot before the road closed again for construction.
At one point we met a car coming our way, and they had to back down the road until it was wide enough for us to pass. I'm not sure if they made it through before the road closed.
Moving day. I woke up at 5 a.m. again and packed. I went downstairs and spun silk until 8 a.m. Today's breakfast was a traditional Japanese breakfast, so there was no problem with there being any dairy in it.
Miso soup
Raw egg on rice. No, it's not gross. The rice is hot, and when you mix it up, the heat cooks the egg. It's very good.
Eggplant and tofu
Umaboshi plum. I love these. They're actually a very tart pickle.
Seaweed and cucumber salad. I love seaweed.
Fermented soybean paste
None of us wanted to leave, but we had to. And we had to leave by 10:40 a.m. on the dot before the road closed again for construction.
At one point we met a car coming our way, and they had to back down the road until it was wide enough for us to pass. I'm not sure if they made it through before the road closed.
BWeaves
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A long drive back to Matsuyama Airport. We boarded a small propeller plane which took off at 12:30 p.m. We landed in Osaka 50 minutes later. This is my smoothest flight of the entire trip. Then I walked down the stairs and across the tarmac to get to the airport. I haven't done that since 1968.
Then a 50 minute ride to Kobe. Since Kobe has an airport, I'm not sure why we flew into Osaka, but there may not have been flights at an appropriate time into Kobe, especially since the Japanese had us booked to the minute. I remember looking down the itinerary and seeing "Free Time . . . 15 minutes before dinner."
We dropped our bags off at the Portopia Hotel and went to K. Otsuki Pearl Company. They are the biggest processor of akoya pearls in Japan. Takashi (Akoya Pearl Company) does similar work but on a smaller scale and with higher quality pearls. And so does Tatsu Kuramoto, who is VP of JPEA and president of Kuramoto Paerl (sic) Company. Being competitors of Otsuki, Takashi and Tatsu were not invited to go to Otsuki Pearl with us.
At Otsuki we had a short lecture, and then a tour of the facility. They did not show us the pre-processing known as maeshori. They did not show us the bleaching or pinking processes. Highly secret processes. But they did show us drilling, sorting, and matching for necklaces. Everything was done by natural light from the windows.
The drilling room was noisy. The drills were noisy. The fans running to keep the room cool were noisy. The ladies pick up a pearl, look for a blemish that they can position the hole over and then drill the pearl through from both sides at the same time. The ladies who were half drilling pearls for earrings, had a more difficult job because they had to make sure the spot for drilling was opposite the good side of the pearl, which would be facing out.
You have to see the drilling in action.
Then a 50 minute ride to Kobe. Since Kobe has an airport, I'm not sure why we flew into Osaka, but there may not have been flights at an appropriate time into Kobe, especially since the Japanese had us booked to the minute. I remember looking down the itinerary and seeing "Free Time . . . 15 minutes before dinner."
We dropped our bags off at the Portopia Hotel and went to K. Otsuki Pearl Company. They are the biggest processor of akoya pearls in Japan. Takashi (Akoya Pearl Company) does similar work but on a smaller scale and with higher quality pearls. And so does Tatsu Kuramoto, who is VP of JPEA and president of Kuramoto Paerl (sic) Company. Being competitors of Otsuki, Takashi and Tatsu were not invited to go to Otsuki Pearl with us.
At Otsuki we had a short lecture, and then a tour of the facility. They did not show us the pre-processing known as maeshori. They did not show us the bleaching or pinking processes. Highly secret processes. But they did show us drilling, sorting, and matching for necklaces. Everything was done by natural light from the windows.
The drilling room was noisy. The drills were noisy. The fans running to keep the room cool were noisy. The ladies pick up a pearl, look for a blemish that they can position the hole over and then drill the pearl through from both sides at the same time. The ladies who were half drilling pearls for earrings, had a more difficult job because they had to make sure the spot for drilling was opposite the good side of the pearl, which would be facing out.
You have to see the drilling in action.
BWeaves
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After the pearls are drilled, they go to the sorting room. Here they are trying to sort out the lustrous pearls from the chalky pearls. The round pearls from the square or triangular or baroque shapes. From a distance they all looked round to me. Again, it's all done by natural light.
And you have to see the sorting in action.
And you have to see the sorting in action.
BWeaves
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And lastly, matching the pearls into 16 inch length strands.
Once again, you have to see this in motion.
I could maybe handle this job.
Let's look at why matching is so important. Can you tell the difference between these two strands? I know you can.
The strand on the left is dull, but has a perfectly smooth surface. The strand on the right has high luster, but it has blemishes. Both strands would sell for the same price. Americans would prefer the strand on the left because it's "perfect" and reject the strand on the right because it has blemishes. It's only seeing them side by side that you can really decide what's more important to you. Nobody can see the blemishes from a distance, but they can see the luster.
Look at the differences in all the strands they were matching.
After the tour, we went back to the classroom for a test. I went first. I had to sort these strands into best to worst. The pressure was on. I passed.
After the tour, we went downstairs to the lobby where we were interviewed and filmed for a promotional video.
Once again, you have to see this in motion.
I could maybe handle this job.
Let's look at why matching is so important. Can you tell the difference between these two strands? I know you can.
The strand on the left is dull, but has a perfectly smooth surface. The strand on the right has high luster, but it has blemishes. Both strands would sell for the same price. Americans would prefer the strand on the left because it's "perfect" and reject the strand on the right because it has blemishes. It's only seeing them side by side that you can really decide what's more important to you. Nobody can see the blemishes from a distance, but they can see the luster.
Look at the differences in all the strands they were matching.
After the tour, we went back to the classroom for a test. I went first. I had to sort these strands into best to worst. The pressure was on. I passed.
After the tour, we went downstairs to the lobby where we were interviewed and filmed for a promotional video.
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BWeaves
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Supper tonight at a restaurant. Yuko (the professor) joined us. Another multi-course gourmet meal that couldn't be beat. I have a confession. I thought with all the walking, and stair climbing, and probably just eating ramen, that I would lose weight on this trip. I gained 6 pounds in the first 5 days from all the multi-course gourmet meals. It didn't help that the hotel rooms had scales in them so I could check.
The Japanese really wined and dined us. And when they said it was all expenses paid, they meant all expenses paid. I haven't spent a single yen, yet.
Helena, me, Jeremy, Yuko, Andy, Tevai, Hisano, Nathalie, and Ruby.
Melon with salt, rosemary, and olive oil. I'm going to have to try this at home.
Fried fish on cold eggplant
Sashimi, 1 piece
2 kinds of pizza. Mine had eggplant on it and no cheese.
2 kinds of pasta.
Steak. It was excellent, but we were too full to eat it.
During dinner, Nathalie told us that Pantone had renamed a certain color number Tiffany Blue to match the color of the Tiffany jewelry boxes. Jeremy didn't know what color that was, so I said the immortal words, "Tiffany Blue is the blue version of Barbie Pink." Or maybe, "Tiffany Blue is the Barbie Pink of blues." Either way, Yuko wrote it down.
The taxi back to the hotel had to weave through so many people at 10 p.m. This was way too peoplely for me this late at night.
The Portopia Hotel where we stayed for the rest of the trip is a huge, very tall hotel with many huge banquet halls. My room was what I would consider a normal, American sized hotel room.
Because the hotel is over 30 stories tall, and narrow, this information was on my bed.
The Japanese really wined and dined us. And when they said it was all expenses paid, they meant all expenses paid. I haven't spent a single yen, yet.
Helena, me, Jeremy, Yuko, Andy, Tevai, Hisano, Nathalie, and Ruby.
Melon with salt, rosemary, and olive oil. I'm going to have to try this at home.
Fried fish on cold eggplant
Sashimi, 1 piece
2 kinds of pizza. Mine had eggplant on it and no cheese.
2 kinds of pasta.
Steak. It was excellent, but we were too full to eat it.
During dinner, Nathalie told us that Pantone had renamed a certain color number Tiffany Blue to match the color of the Tiffany jewelry boxes. Jeremy didn't know what color that was, so I said the immortal words, "Tiffany Blue is the blue version of Barbie Pink." Or maybe, "Tiffany Blue is the Barbie Pink of blues." Either way, Yuko wrote it down.
The taxi back to the hotel had to weave through so many people at 10 p.m. This was way too peoplely for me this late at night.
The Portopia Hotel where we stayed for the rest of the trip is a huge, very tall hotel with many huge banquet halls. My room was what I would consider a normal, American sized hotel room.
Because the hotel is over 30 stories tall, and narrow, this information was on my bed.
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BWeaves
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Friday, 7-June-2025. MIKIMOTO PEARL MUSEUM on Mikimoto Pearl Island!
I ate breakfast on the 30th floor. They had an amazing buffet. I tried everything. I love the Mochi. It reminded me of Turkish Delight, except Mochi is made from rice and I think it was coated with matcha. Turkish Delight is made with xanthan gum and sugar, and coated in powdered sugar. The mochi was only barely sweet. But they both have the same soft jelly like texture which I love.
I ate all the different pickles, and breads, and smoked mackerel and salmon, and seaweeds, and miso soup, and omelettes, and hot tea. I did not like the natto. It was like beans that someone had snotted all over. Not a texture I cared for. I also did not like the Curry Danish. I like curry, and I like Danish pastry, but I didn't think they were two flavors that went together very well. They had a robot bussing the tables, but I didn't take a photo. I did take a photo of my breakfast view of Kobe from the 30th floor.
Since I woke up at 5 a.m. AGAIN today, I spent a lot of time in the lobby spinning silk. The lobby is huge and looks like a movie set.
I have a confession. I keep wanting to call the Portopia the Portapotty. (Hangs head in shame.)
During the driveto the Mikimoto Museum, Tevai asked us if we wanted to see the one Kamoka pearl he'll never sell. Of course we all said YES.
PORNOGRAPHY ALERT!!!
This pearl!!!! This pearl!!!! What was the oyster thinking? Well, it wasn't because oysters don't have brains.
Nathalie said that I really wanted it. I had to confess that I have a bad reputation in my weaving guild of being penis crazy. And I'm NOT. I'm really NOT!
Okay, here's the story. During COVID, all the handweaving conferences were done online over ZOOM. The vendors could not have stalls, so they each had 1/2 hour to display their wares online, like a mini Pearl Paradise Live Event. One vendor said she wasn't sure if she should show the rest of her items, because they were kind of rude. Well, you have to show us now. She had made all these weaving tools in the shape of penises. And I bought all of them! Because I'm 5 years old in my head, and they made me giggle.
Anyway, I asked Tevai to share the photos with me, and now I'm sharing them with you.
I ate breakfast on the 30th floor. They had an amazing buffet. I tried everything. I love the Mochi. It reminded me of Turkish Delight, except Mochi is made from rice and I think it was coated with matcha. Turkish Delight is made with xanthan gum and sugar, and coated in powdered sugar. The mochi was only barely sweet. But they both have the same soft jelly like texture which I love.
I ate all the different pickles, and breads, and smoked mackerel and salmon, and seaweeds, and miso soup, and omelettes, and hot tea. I did not like the natto. It was like beans that someone had snotted all over. Not a texture I cared for. I also did not like the Curry Danish. I like curry, and I like Danish pastry, but I didn't think they were two flavors that went together very well. They had a robot bussing the tables, but I didn't take a photo. I did take a photo of my breakfast view of Kobe from the 30th floor.
Since I woke up at 5 a.m. AGAIN today, I spent a lot of time in the lobby spinning silk. The lobby is huge and looks like a movie set.
I have a confession. I keep wanting to call the Portopia the Portapotty. (Hangs head in shame.)
During the driveto the Mikimoto Museum, Tevai asked us if we wanted to see the one Kamoka pearl he'll never sell. Of course we all said YES.
PORNOGRAPHY ALERT!!!
This pearl!!!! This pearl!!!! What was the oyster thinking? Well, it wasn't because oysters don't have brains.
Nathalie said that I really wanted it. I had to confess that I have a bad reputation in my weaving guild of being penis crazy. And I'm NOT. I'm really NOT!
Okay, here's the story. During COVID, all the handweaving conferences were done online over ZOOM. The vendors could not have stalls, so they each had 1/2 hour to display their wares online, like a mini Pearl Paradise Live Event. One vendor said she wasn't sure if she should show the rest of her items, because they were kind of rude. Well, you have to show us now. She had made all these weaving tools in the shape of penises. And I bought all of them! Because I'm 5 years old in my head, and they made me giggle.
Anyway, I asked Tevai to share the photos with me, and now I'm sharing them with you.
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BWeaves
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It was a 3 1/2 hour drive to the Mikimoto Museum, with practically no scenery the entire way. Just tunnels and highways with high walls on both sides. We arrived at 12:30 p.m. and went to an udon noodle shop. I finally got my bowl of noodles, although I never ended up having any ramen. Udon noodles are thick and chewy, and I liked them a lot.
The restaurant had two toilets and Nathalie didn't want to use the traditional Japanese squat toilet. She and Helena waited for the regular toilet.
I decided to give the squat toilet a try. The secret is: Wear a dress. Take your panties off and put them on your head. Squat facing the toilet, because it's like a urinal that's laying on its back. Wipe, flush, and put your underpants back on.
I have to say, every single toilet in Japan (except that one) has been a bidet toilet that warms you, washes you, dries you, and has "princess mode" to play music while you make whatever noises you're too embarrassed to be making. The stalls are also large and fully enclosed. When I came back to the USA and experienced the typical American public toilet, it was like being in a 3rd world country.
We walked over to Mikimoto Island where the first of his cultured pearls were made. They were blister 1/2 pearls. It took a couple more decades before he was able to successfully culture round pearls.
The akoya oysters were also much larger back in Mikimoto's day. That's why he was able to do 2 pearls per oyster, or make bigger pearls.
Oooooo, July 11th. My birthday is July 10th.
The famous statue of Mikimoto.
Nathalie took this video of us. She has a technique of using the phone the wrong way around, so the distance camera is pointing towards us. Jeremy didn't know how she was sure she got us all in the video. Nathalie always said, "Trust the process."
The restaurant had two toilets and Nathalie didn't want to use the traditional Japanese squat toilet. She and Helena waited for the regular toilet.
I decided to give the squat toilet a try. The secret is: Wear a dress. Take your panties off and put them on your head. Squat facing the toilet, because it's like a urinal that's laying on its back. Wipe, flush, and put your underpants back on.
I have to say, every single toilet in Japan (except that one) has been a bidet toilet that warms you, washes you, dries you, and has "princess mode" to play music while you make whatever noises you're too embarrassed to be making. The stalls are also large and fully enclosed. When I came back to the USA and experienced the typical American public toilet, it was like being in a 3rd world country.
We walked over to Mikimoto Island where the first of his cultured pearls were made. They were blister 1/2 pearls. It took a couple more decades before he was able to successfully culture round pearls.
The akoya oysters were also much larger back in Mikimoto's day. That's why he was able to do 2 pearls per oyster, or make bigger pearls.
Oooooo, July 11th. My birthday is July 10th.
The famous statue of Mikimoto.
Nathalie took this video of us. She has a technique of using the phone the wrong way around, so the distance camera is pointing towards us. Jeremy didn't know how she was sure she got us all in the video. Nathalie always said, "Trust the process."
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BWeaves
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We were right on time for the pearl diving exhibition, so we watched 3 ladies fake pearl dive. Today, the oysters are put in baskets and can be hauled to the surface. Nobody has to dive for them.
Then we walked into the museum. I said, "If they say a pearl forms around a grain of sand, I riot." They did not. They told the real story of both natural pearls and cultured pearls.
Then we walked into the museum. I said, "If they say a pearl forms around a grain of sand, I riot." They did not. They told the real story of both natural pearls and cultured pearls.
