TANEJOURNEY
Food, skin, and daily life — kept gently in circulation
What you choose changes how you live
Knowledge becomes understanding. Understanding becomes something you can use.
From old ways and new findings — toward what suits you.
DISCOVER TANE
Food, skin, daily life —
and the notes in between
FOOD
Food & Fermentation
Miso, koji, vinegar, sourdough, pickles. Before the how — why this soybean, why this salt.
LIVING
Daily Life
Ways of keeping a home, seasonal work by hand, tools, soil. Old methods, in the shape of now.
SKIN
Skin
Starting from reading the ingredient list. See what is in it, then choose what suits you.
ON-DEMAND
Classes at home
On your own, at your own pace. Something you can come back to.
WORKSHOP
In the same room
We make it together. What the hands learn is slow to leave.
JOURNAL
Notes
The “why” that sits before the how, written down.
ABOUT
About TANE
Not answers, but what to look at when you decide. And why.
CIRCULATION
Food → daily life → skin → and back to food
These three are not separate. What you eat becomes your skin. What touches your skin comes from your home. How you keep your home decides what you eat.
Start anywhere, and it comes back around.
A GLIMPSE
Before the words,
the things we touch
OUR STANCE
There are things to learn from the old ways.
Being new does not make it right.
Knowledge handed down, and what science says now. Look at both, then choose again in the shape that fits your own life.
That is all TANE does.
So the answer is different for each person
What we hand over is what to look at when you decide.
What to see, what to compare it with, where to make the call.
Once you have that, you can choose for yourself the next time you are unsure.
- LookSee what is in it, and how it was made
- There are other waysSet the other paths beside the one you use now
- You can make itHere is how. And how to choose, when you cannot make it
- It has been here a long timeTrace where the method came from
- Try one thingOne thing you can do today
JOURNAL
Journal
Writing down the "why" that sits before the how.
LEARN
At home, on your own.
Or together, in the same room.
TEAM
The people behind it
YUKI
FOUNDER
After working in skincare counselling and product development at medical clinics in Japan and beauty salons in Australia, YUKI has spent over 16 years working in Japan, Korea, Australia and the United States. Staying close to each person's skin and daily life, she helps people make miso, koji, vinegar, sourdough and umeboshi themselves — not only how to make them, but how to choose the ingredients, and the tools as well.
HINONE
Integrative counsellor ／ Painter
With a background as a food coordinator and designer, HINONE knows the cultural ground beneath food. A specialist in Kyusei Kigaku, she reads the movement of the stars, the calendars of East and West, and Feng Shui, staying beside her clients as they look at the paths and connections handed down through their families. She hands each visitor a new way of seeing, and a seed of hope.
EVAN
Creative coordinator
EVAN looks after the site and its design, keeps projects moving, and supports the translation work. By quietly putting the unseen parts in order, he helps the seeds TANE hands out reach further.
VOICES
What people have told us
R.K ／ JAPAN
YUKI explained things carefully and clearly, and it opened my eyes. The way I see things changed, and so did what I choose in my daily life.
H.I ／ CA
I made miso with my child. I was surprised that the miso we eat every day is something you can make yourself, and from such simple ingredients.
M.A ／ CA
I had thought sourdough was difficult, but she taught me carefully and as simply as possible, as a beginner. She explained the reason behind each step, and it was fun — I learned a lot, and the time went by quickly.
T.S ／ CA
She took her time, starting with my living environment, and we thought together about how to choose the care that suits me. For me, it was a real discovery.
M.K ／ AUSTRALIA
The way YUKI looks at skincare is truly wonderful. She begins by listening carefully, taking the person's worries and hopes seriously, and stays beside them.
B.C ／ KOREA
Through YUKI I learned about fermented foods and the way I eat, and began bringing them into my own life. I spend more time facing my own body now, and the way I move through each day has become more comfortable.
These are individual experiences we received. They are not a promise of the same result.