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A tasting workshop at MUJI's flagship Kansai store paired Yuiichimi's shichimi with JHOICE's bonbon chocolates from Kobe. Building on the two brands' existing Amande Chocolat collaboration, the session gave participants a first-hand experience of how chilli heat and cacao combine.

A daylong "Connecting Market" at MUJI featuring our limited-edition rice ball collaboration with Suttenkororin — a brown-rice onigiri specialist from nearby Nishinomiya — served alongside their hand-pressed amazake.

Each participant composed a personal seven-spice blend from 35 curated ingredients — Yuiichimi's heirloom chilli, yuzu peel, sansho, pistachio, dried lemon and more — guided by our master blender.

Our first workshop inside MUJI Nishinomiya Gardens, hosted in the OpenMUJI creative space alongside a community market of regional makers. Two intimate sessions of ten guests each.

Selected as the featured producer for MUJI Hankyu Nishinomiya Gardens' 2nd anniversary festival, under the theme "A Kitchen from Saga". Yuiichimi's heirloom chilli was introduced to the store's community over the three-day weekend — laying the foundation for the recurring workshop programme that began two months later.

Selected by MUJI as a featured producer for the 10th anniversary celebration of Abeno Harukas — Japan's tallest building. Across the five-day programme, Yuiichimi chilli was sold inside the Kintetsu Wing store, while our master blender hosted shichimi-blending workshops at Cafe and Meal MUJI.

A second invitation from Hakata Hankyu — Kyushu's premier department store. We introduced a new "personal recipe" service: each participant's custom blend received a recipe code, allowing them to re-order or have it gift-boxed for future occasions.