Dec. 2017, Jan. & Feb. 2018
We teach ongoing weekly classes in the Urasenke tradition of
Chanoyu from beginner to advanced levels. Please visit our Chanoyu
class and enjoy a first hand experience at being a guest. This
is a great introduction for those interested in learning more
about weekly tea study. Private tea lessons are also available.
Please email or telephone to reserve your space or for more information:
Most Monday's from 6:30 p.m. - Fee $20 (for Monday guest experience.)
An introduction to the Zen choreography in making a bowl of tea.
Participants will have guided practice in all of the steps necessary
to prepare a tasty bowl of matcha, powdered green tea, with an
open mind and pure heart. (Please contact us to arrange date and
This winter kaiseki workshop will feature izumidai no kobujime
(kelp marinated raw tilapia), kaburamushi (steamed fish
& prawns topped with egg white and grated daikon radish),
sekihan (red beans and rice [aka "happy rice"]),
subasu (vinegar pickled lotus root), kuromame (sweetened
black soy beans) and senmaizuke (thousand layer pickled
radish). Ichiban dashi soup stock will also be made using
konbu (kelp) and katsuobushi (shaved dried bonito).
The class will be mostly demonstration. Participants will sample
the dishes prepared and easy to follow recipes will be provided.
(Note -Reservations: www.jcccnc.org or call 415-567-5505)
Japanese Cultural Community Center -1840 Sutter St., SF)
This traditional wagashi, Japanese sweet making, class
will feature hishihanabiramochi and mushi manju.
Hishihanabiramochi is a special New Year's sweet with a
soft outer gyuhi mochi skin folded over candied burdock
and miso flavored sweet bean paste. We will also be making mushi
manju, a steamed wheat flour outer covering an interior of
sweet bean paste. The freshly made sweets and tea will be served
at the end of the class. Easy to follow recipes will be provided.
Joyagama, our final tea gathering of 2017, is a time
to share tea with friends and enjoy the memories of the past year
and looking forward to the New Year. Utensils reflecting the feeling
of the season will be used during this tea. Joyagama is
traditionally held on December 31, in Japan. Toshikoshi,
year passing festivities, include the eating of toshikoshisoba,
long thin buckwheat noodles, for longevity and good health. Traditional
sweets, tea and toshikoshisoba will be served. This tea
is open to anyone who wants to experience Japanese culture through
Chanoyu, the tea ceremony.
This workshop will feature guided practice in the enjoyment
of yojohan (4 ½ mat) hira kagetsu, koicha tsuki
kagetsu and kininkiyotsugu kagetsu. Instruction will
be provided in English. Participants should have a basic knowledge
of ro usucha and koicha. No prior kagetsu
experience is necessary.
This 12th kagetsu koryu exchange will bring Urasenke
tea practitioners together to share the enjoyment of tea through
kagetsu. The day's kagetsu will include hira
kagetsu, sumi tsuki kagetsu, kininkiyotsugu kagetsu, hanayose
and sanyu no shiki. A bento box lunch and beverage
will be provided to all participants. A basic knowledge of ro
hira kagetsu is necessary to participate. You may also attend
as an observer.
As the fragrance and beauty of the plum blossoms fill the warming
spring air, we would like to invite you to share in this special
celebration. Baikasai, plum-viewing festival, is celebrated
throughout Japan. A grand festival is held each year at the Kitano
Shrine in Kyoto on February 25, where plum blossoms fill the shrine
precincts. The plum festival will be explored through the selection
of seasonal utensil motifs and appropriate foods. Participants
will enjoy seasonal sweets, tea and a tenshin style kaiseki
meal. No prior experience is necessary.