Yuka Fukushima 福島 由桂
Floral Designer
Born and raised in Nagoya, Japan. Growing up in a family of florists, Yuka Fukushima became acquainted with greens and flowers since a young age.
Studied at Hana Ami Blumenschule led by Kazumasa Kubo and Gabriele Kubo, Fukushima was exposed to the European floristry in the summer of 2002, when she visited Staatliche Fachschule für Blumenkunst Weihenstephan, a national school in Germany specialised in floral design. Subsequently in 2008, Fukushima won the Hanaami Competition where it was judged by an esteemed panel including Gregor Lersch, one of the world’s pioneers in the industry.
Starting from 2019, after a considerable amount of time working with the family, Fukushima was determined to pursue her career as an independent floral designer and launched a new business called Petrichor devoted to the creation of floral art. The showcase Touch・Smell・Taste at Space SYNONYM presented Fukushima’s first-ever floral installation as well as objects inspired by distillation and the Proust effect, where she looked to widen the possibilities of scent and demonstrate the beauty of impermanence.
On the 18th of September and the 10th of October 2021 during KG+, SYNONYM conceived two themed welcome events titled [Suigetsu Kyōka 水月鏡花] and [Akikaze to Akishigure 秋風と秋時雨] respectively at MOGANA BAR, in collaboration with Fukushima, together with MUGA and BAR chord. The collaboration aimed to highlight the ephemeral and subtle beauty of Japanese aesthetics, paying homage to the inception concept of MOGANA.
名古屋生まれ。花屋を営む家庭で育ち、幼い頃から緑や花に親しむ。
久保数政と、ドイツのフローラルマイスターであるガブリエレ・ワーグナー久保が日本で創設したフラワーデザインスクール・花阿彌 ブルーメンシューレで学んだ福島は、2002年夏、ドイツの国立フラワーデザイン専門学校であるヴァイエンシュテファン校を訪れ、ヨーロッパのフラワーデザインに触れた。2008年には世界的なフラワーデザインの先駆者であるグレゴール・レルシュ氏らが審査員を務める「Hana-ami コンペ」で優勝。
生家の家業に重点を置いて活動していた福島は、2019年からフラワーデザイナーとして独立することを決意し、フラワーアートの制作を目的とした新事業 petrichorを設立。Space SYNONYMで開催された「Touch・Smell・Taste」展では、福島にとって初となるフラワーインスタレーションのほか、芳香蒸留水やプルースト効果（特定のにおいが、それに結びつく記憶や感情を呼び起こす現象）に触発されたオブジェを展示し、香りの可能性を広げ、無常の美を表現した。
Interview
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“By the end of the trip I just thought, I wish I could preserve all these, all the emotions, even the commotions, if I could distil that crispy taste of the river and the gin, the sense of having that graceful breeze passing through my hair and the warming sunshine glancing on the face, the feeling of how I was reaching out for the rocks on the mountain and treading cautiously among the forests, the rise in my body temperature and heartbeat, if I could…” |
Works
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