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Saturday Mina night market

Mina Night Again

This time in Winter in July.
You can expect a great evening with a Mina produced night out.
Come to Minanoie and enjoy dinner and interesting shopping.
Team CIBI and Minanoie will be selling some tasty winter dinner cuisine, together with new products that will blow the chills away.

5-9pm, Saturday 25 July (Free entry)
At Minanoie 33 Peel St Collingwood
At the heart of CIBI cooking and eating we hold dear a handful of core beliefs that touch every step, from the selection of ingredients through to savouring the last grain of rice on our plates. Use fresh seasonal produce with lots of different varieties to enjoy a host of benefits. Stay true to the taste of each ingredient. Balance the ingredients for each dish for their nutrition, flavours and visual appeal.
Food
A fresh approach to simplicity

Meg says: "I grew up in a traditional Japanese small town, living with my relatively large family in a compact neighbourhood, with relatives close by, where everyone ate locally and seasonally. The growing, cooking and enjoyment of food was closely aligned with the changing seasons, and deeply embedded in our lives.

Each season was known for its vegetables, fruit, river fish and seafood, starting with the sprouts of wild mountain vegetables in spring, through summer greens, to autumn pumpkins and the all-important rice harvest. Seafood and river fish had their own cycle of what is running and best eating throughout the seasons. Everyone had their own plots, so a flow of fresh produce and seafood was exchanged between family and friends throughout the year, with the excess preserved naturally and stored to add variety and ensure a healthy balance.

CIBI food philosophy

Today we treasure this approach to food, but as a cibi (young one) that’s just how it was. It came naturally to eat local and fresh, because it was the best and cheapest — as well as the tastiest because most of it went straight into the kitchen and never even got as far as the fridge. There were no packaged foods because everything we needed was available.

The art of presentation, from hearty winter one-pot dishes through to elaborate New Year’s feasts, also reflected local arts, crafts and manufacture in the selection of pottery, wood and metal dishes that we used. It is a growing cycle, cooking and eating culture that has evolved locally in towns and cities throughout Japan for many centuries. No wonder it came naturally!

Living in a big city you can easily forget how good the quality of simple local living was. At CIBI, our cooking is a direct expression of the Japanese food culture I grew up with. Starting with quality rice as the base, we match a variety of ingredients from fresh vegetables, fish, and meats through to seaweeds and beans, to create simple, thoughtful and balanced meals."

Sori Yanagi stainless bowl
Kobo Aizawa black cutlery
At the heart of CIBI cooking and eating we hold dear a handful of core beliefs that touch every step, from the selection of ingredients through to savouring the last grain of rice on our plates. Use fresh seasonal produce with lots of different varieties to enjoy a host of benefits. Stay true to the taste of each ingredient. Balance the ingredients for each dish for their nutrition, flavours and visual appeal.
CIBI kitchen

At the heart of special occassions

Beyond the hearth of the CIBI kitchen, we enjoy bringing our food and eating philosophy to a small number of outside events, where our thoughtful menus, stylish dishes, and warm service can enhance the enjoyment of a very special occasion.

We love to curate the menu and service to the significance of the event, using cultural and seasonal cues to create a memorable presentation and meal. Each menu is born out of the belief that the food we cherish everyday is key to maintaining a healthy lifestyle. It should also excite us and pleasure our eyes, intellect, body and soul.

At the heart of CIBI cooking and eating we hold dear a handful of core beliefs that touch every step, from the selection of ingredients through to savouring the last grain of rice on our plates. Use fresh seasonal produce with lots of different varieties to enjoy a host of benefits. Stay true to the taste of each ingredient. Balance the ingredients for each dish for their nutrition, flavours and visual appeal.
Cibi cafe

As every "cibi" instinctively knows the warmest space is made warmer with food from the heart, so the café at CIBI is at the heart of the CIBI experience. CIBI’s approach to food is simplicity itself. Using the tastiest seasonal ingredients, available organic produce and a healthy balance of vegetables, fruits, fish and meats, we create a menu of simple homely dishes, that will excite the senses and feed the cibi in you.

Spaces
CIBI
Mon to Fri 8am - 4pm
Sat and Sun 9am - 4pm
(Serving special breakfast on the weekends)

45 Keele Street, Collingwood

Our CIBI café is a warmly welcoming space that breathes life into CIBI values — wholesome food, aromatic coffee, eclectic furniture, welcoming decor and warm conversation. A space where people can gather and chat – enjoy food and inspire each other, and take their discoveries and treasures home with them.

On the weekends, we serve special Japanese breakfast plates inspired by my grandmother’s home cooking. It’s a treat of Japanese home cooking that touches on childhood flavours and way of life.

Sori Yanagi butterfly stool
Noda Horo Coffee/Tea Pot
Cibi retail dept.

Creating a warm and inviting sense of space. CIBI is about the essential goods that you can treasure like a child. Each CIBI item must have that special appeal that attracts the eye, stimulates the curiosity, and is a "keeper" because it feels "so right". CIBI products are always chic and cool, yet have a timeless quality and aesthetic - they’ll become an essential part of your lifestyle, bringing you years of pleasure.

MINA-NO-IE

In Mina·no·ie, CIBI creates a comfortable place where you will simply feel at home: somewhere you can truly relax, yet feel inspired. The heart and soul of Mina·no·ie is our food. It is healthy, delicious, loving, caring, sustainable, and organic. Our desire is to present simple life-affirming dishes that provide energy, health, comfort and balance – like the very best of home cooking.

The characters in Mina·no·ie are embedded in a traditional Japanese small town sense of home that embodies a simple way of life.

MINA-NO-IE
Tue to Fri 8am - 4pm
Sat 9am - 4pm
Close Sun & Mon

33 Peel St, Collingwood
Welcome to the world of CIBI

CIBI is the love and life of Meg and Zenta Tanaka, a wide-ranging expression of their concept of 'living with design and style.' CIBI blends Meg and Zenta's training and experience in food & wine, design and architecture with Japanese sensibilities from their upbringing and evolving lifestyles in Australia, to create a unique lifestyle experience summed up by their philosophy: head, hands, heart.

The CIBI Approach

The CIBI approach is based on the Japanese ‘衣食住,’ the 3 key elements required for enjoying our personal environment and bringing happiness to daily life:

HEAD:
a shaping of space and style that appeals to the intellect

HANDS:
good design in living that touches the senses

HEART:
simple fresh food made with loving care that feeds body and soul It is brought to life in three natural complementary fields of food, design and architecture.

CIBI - What's in a name?

In Japanese, 'CIBI' means 'a little one.' Once every one of us was a 'cibi,' enjoying that pure and innocent time in life when we could do whatever we liked. As you know, 'cibi' are always curious, looking at and touching all sorts of things, exploring and playing with different objects in myriad and often unexpected ways. We treasured our favourite things for a long time. And with their natural sense of delight, 'cibi' always fill a space with warmth.

CIBI celebrates those precious times and pleasurable moments, when everything was fresh and full of possibility, reaching out to touch the child in all of us. CIBI brings out the 'cibi' in you, refreshing your curiosity, prompting a sense of discovery, and creating the warm feeling of a special place.

CIBI Design dept.

Creating a warm and inviting sense of space
The challenge of how to shape and use a space so that it is a natural extension of your personality for individuals, or brand for companies, that enhances the quality of life and work appeals to our intellect. In shaping and giving expression to space, we are very aware of the overall environment and society in which the building and its occupants live, as well the desire of the individuals involved to express their personality and complement their lifestyle. We believe designs should be simple, functional and efficient at the operating level, and at the same time warm, inviting and intriguing to excite a joyful quality of life at the personal level.

Thoughtful attention to aesthetics and the spirit of each space is central to giving expression to the owner’s desire for a sense of place. The design and choice of materials are key elements in creating a harmonious balance between ourselves, visitors to the space, and objects within, catching the eye, engaging the senses, and stimulating the intellect. To create a space that is intuitively warm and inviting it needs to engage and intrigue the individual, to excite a highly personal response. We believe a growing sense of discovery in the details adds to the depth of a relationship with a space and the feeling of comfort and enjoyment that grows the more the time you spend there.

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Kobo Aizawa
Kobo Aizawa Copper grater
Kobo Aizawa

“Quality Japanese cutlery and kitchen utensils”

Established in 1911, Kobo Aizawa is a famous cutlery and kitchen utensil manufacturer located in Tsubame City in Niigata Prefecture in northern Japan. Tsubame City is a prominent metal manufacturing centre, the centre of the cutlery industry in Japan, and well known for the quality of its metal tableware, housewares, specialty fabrication and industrial pieces.


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G-soy sauce bottle
G-soy sauce bottle

Hakusan Porcelain was the birthplace of the popular Mori-designed soy sauce bottle which was awarded the first ever Good Design Award by the Japan Design Committee. At the time people were amazed that such a prestigious award was given to a product as common as a soy sauce bottle, something which everyone uses and every household has. It is also very functional, preventing dripping after the soy sauce is poured. This bottle also received the Special Prize for Long-Selling Good Design Products from the Japan Industrial Design Promotion Organization (JIDPO) in 1977. As a very practical, reasonably priced product it continues to sell well today.

This is a great bottle for any sauce, vinegar or olive oil — as well as soy sauce.


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Sori Yanagi tongs
Sori Yanagi tongs




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SIWA tote bag
SIWA tote bag

Washi: traditional craftsmanship with a modern twist

The making of washi (traditional Japanese paper) is a time-honoured craft that weaves together a long history, culture and expertise that can be traced back over 1000 years. Long used for art, calligraphy, origami, and screens in sliding doors, the intrinsic character of washi, its natural softness, warmth and subtleness, make it an especially appealing addition to contemporary daily life.

The ONAO washi company made this possible with the creation of its SIWA product range. The SIWA name gives an insight into its innovative twist on an ancient craft: 紙和 reverses the characters in the kanji for washi, and also means “crinkle’ in Japanese.

Just like fine leather goods, each of these washi bags are lovingly crafted. They appeal to CIBI’s “head, hands, heart” philosophy of a smart stylish product, that’s beautiful to the eye and touch, and practical enough to be used everyday. What’s not to like about the ultimate unrippable paper bag!



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Tenugui
Tenugui
Tenugui

The rich world of tenugui
The Japanese textile form of the tenugui has a rich and textured history that weaves together art and commercial uses. Still handcrafted by artisans in Tokyo shitamachi (old downtown), its versatility and affordability ensure it continues to evolve in exciting new ways even today.
Everyday art — versatile & practical
Tenugui are used for a multitude of purposes, from hand towel to headwear, bandage to business card, place mat to wall hanging. As every tenugui is handmade, each is unique. Their individual appeal grows with repeated use and washing, as the cloth softens and the dyes take on a well-used patina—natural qualities which we love here at CIBI.



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Noda Horo
Noda Horo

Since 1934
Noda Horo has been producing enamel products for over 70 years. Their simple stylish designs and exacting production standards have made their products standard items in the kitchens of many food professionals in Japan. 
Enamelware is long lasting, doesn't produce environmental toxins, and keeps food fresh and germ free, making it ideal for storage. Pans and casseroles also benefit from the excellent heat efficiency of enamelware.


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Sori Yanagi
Sori Yanagi

(1915-2011)

Designed by hand, to be used by hand
The functional beauty of everyday products

Sori Yanagi is one of the most respected designers around the world, and his work continues to inspire designers around the world. He played an important role in the establishment and development of Japanese industrial design, demonstrating an amazing diversity with designs ranging from industrial products, furniture, tableware, kitchen utensils and other tools, to architecture and environmental structures.

Sori Yanagi’s cutlery and porcelain designs and Butterfly Stool are in the permanent collection of museums worldwide, including MoMA in New York and the Louvre in Paris.


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Usuhari glass
Usuhari glass

“The elegance of ultra-thin glass”

These remarkably thin drinking glasses called “Usu-hari” (thin glass) are each carefully hand blown and crafted by master craftsmen in the Sumida district in downtown Tokyo. They are created using the same techniques that was traditionally used for hand-making glass light bulbs. Less than 1mm thick, the feel of it in your hands, the sound ice makes when it is swirled in the glass, and fineness of the rim is truly exquisite—and unique to this glass.

“Usuhari” appear to be extremely delicate but it can be handled like normal glassware. So experience and enjoy this exquisite glass for yourself often. It adds an exquisite touch to enjoying your favourite drink.
*TumblerL375ml


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Japanese tin toys
Japanese tin toys

Japan commenced producing tin toys in the early 20th century, and mid century was the world’s leading producer, exporting the toys to the world. But before long the industry began a rapid decline with the introduction of plastics and other materials in the 1960s. Today just one tin toy factory remains in Tokyo, and its unique skills for making tin toys are on the verge of disappearing.

These tin toys are still made to the same designs as those in the 1950s, and are loved by enthusiasts in Japan and around the world. CIBI loves “Made in Japan” tin toys. They are new and fresh again!



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Nanbu tekki pan
Nanbu tekki pan

Designed by Sori Yanagi in 1999. Produced in Japan.
The unique functionality of these pots and pan lie in the shape of a slightly curved edge which makes it easy to pour liquids. The difference between “Nambu Tekki” and normal iron products is the thickness. Nambu Tekki absorbs and distributes the heat evenly. The Nambu Tekki won the prestigious Good Design Award in Japan in 2001.
It copes with all kinds of heat sources.


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Japanese tin toy
Japanese tin toy




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Shotoku Glass
Shotoku Glass Factory
Shotoku Glass

“The elegance of ultra-thin glass”

These remarkably thin drinking glasses called “Usu-hari” (thin glass) are each carefully hand blown and crafted by master craftsmen in the Sumida district in downtown Tokyo. They are created using the same techniques that was traditionally used for hand-making glass light bulbs. Less than 1mm thick, the feel of it in your hands, the sound ice makes when it is swirled in the glass, and fineness of the rim is truly exquisite—and unique to this glass.

“Usuhari” appear to be extremely delicate but it can be handled like normal glassware. So experience and enjoy this exquisite glass for yourself often. It adds an exquisite touch to enjoying your favourite drink.


Shop here
Sori Yanagi Cutlery
Sori Yanagi Cutlery

Designed by Sori Yanagi in 1974, this cutlery is a good example of the clean lines, simplicity and functionality at the heart of Sori Yanagi’s design, evident in the grapefruits spoons elegantly designed specifically for this purpose. In 1974, Yanagi’s cutlery won the prestigious Good Design Award in Japan. In 2001 the series won the Long Life Design Award for exceptional design and functionality. They are made in Niigata, a region famous for the craftsmanship and quality of its stainless steel products.
Dishwasher safe.

Tablesetting for a person RRP$65
6 person setting RRP$285



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Hakusan porcelain
Hakusan porcelain sake set
Hakusan porcelain

“400 years of ceramic heritage”

Close to the famous ceramic arts town of Arita, the small town of Hasami in Nagasaki Prefecture (in Kyushu, southern Japan) has a 400-year history of porcelain production. The Hakusan Porcelain Company, a ceramics manufacturer located in Hasami, was established in 1779.

From design to production, Hakusan has always focused on quality. Their philosophy for making porcelain is to always produce practical goods for everyday use which enhance the quality of daily life. They believe beautifully designed ceramics are simple yet special, and their design should be timeless to give you years of pleasure. This approach realises the Japanese ideals embodied in “wabi-sabi”. Hakusan has received numerous design awards including Good Design Awards and Long Life Design Awards, and continues to create timeless ceramics that are cherished.

Simple yet timeless, precious yet to be enjoyed and appreciated everyday. These characteristics express the spirit we bring to everything we do at CIBI. Fine design, good food, and warm friendship, to enjoyed and appreciated as a natural part of everyday life!


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Sori Yanagi kettle
Sori Yanagi kettle

“The great Japanese art of boiling…..for more than just green tea…”
Because of its subtle shape, the manufacture of this kettle involves an elaborate process. Little of it can be done with machines, so the welding and grinding requires the expertise of fifteen small factories. As a result, only 2000 of these kettles can be produced per month. It boils water faster because of the large bottom. The handle is set at an angle that makes it easier to pour.

Sori Yanagi Kettle MirrorRRP$115
Matte RRP$135


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Sori Yanagi strainers
Sori Yanagi strainers

Sori Yanagi design
SS Strainer 16cm RRP$30
SS Strainer 19cm RRP$40
SS Strainer 23cm RRP$60
SS Strainer 27cm RRP$70


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Kobo Aizawa Black Cutlery Salad Server
Kobo Aizawa Black Cutlery Salad Server

In designing this tableware, Kobo Aizawa focused on making cutlery as art objects rather than functional pieces. They succeeded spectacularly, winning a place in the permanent design collection of museums worldwide, including MoMA in New York. The cutlery is made from stainless steel, coated and fired with an epoxy resin to provide a fine finish. It is available in black, white or red. The simplicity of the designs and quality of the finish appeals to us.

CIBI recommends washing this cutlery with a soapy soft sponge by hand. However, with extensive use this coating may come off. We believe this ageing is part of the character, the patina of life that makes each item your own. However you like to use them – daily, casually, formally, or for a special occasion – this cutlery is sure to make your dining experience special.



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What: Saturday Mina night market
When: 5-9pm, Saturday 25 July (Free entry)
Where: Minanoie, 33 Peel St Collingwood


Mina night again : this time in Winter in July.
You can expect a great evening with a Mina produced night out.
Come to Minanoie and enjoy dinner and interesting shopping.
Team CIBI and Minanoie will be selling some tasty winter dinner cuisine, together with new products that will blow the chills away.
Events

One of the great delights of our CIBI building and location is that we have a great space in which to experiment, learn, share and grow. We fuse these elements into hosting a small number of events and exhibitions each year that focus on exploring ideas that enhance our lifestyle and express our love of great design that improves our quality of life.

It is a great space for us to join in new collaborations, to curate events and exhibitions that provide a special experience of not only being able to handle and learn how to use the products on show, but to learn the history behind their design, evolution, manufacture and use, immersing in the culture of the product.

We curate these exhibitions with the desire to provide ideas and insights into products and objects that add a touch of convenience, joy and style to our lives every day.


Cibimas 2014
Usuhari CIBI bar
Saturday Mina Night Market

Price: Buy now