June, July, Aug. & Sept. 2016
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 summer kaiseki workshop will feature tori bainikuae
(chilled poached chicken & pickled plum sauce), cold somen
noodle soup with prawn and okra, tako sunomono (octopus
& wakame seaweed marinated salad) & shiso gohan
(steamed rice with perilla leaves). Ichiban dashi soup
stock will also be made using konbu (kelp) and katsuobushi
(shaved dried bonito). The class will be mostly demonstration,
with some hands-on arranging, and participants will be able to
sample the dishes that are prepared. Easy to follow recipes will
Japanese Cultural Community Center -1840 Sutter St., SF (415-567-5505).
This traditional Japanese wagashi (sweet making) class
will feature minazuki and sasamaki. Minazuki,
the poetic name for June meaning "Rainless Month," is
a sweet made from rice flour that is steamed. It is cut into triangles
representing ice and topped with sweet azuki beans. Tradition
is that eating this sweet on June 30 will protect one from evil
and bring relief from the intense summer heat. Sasamaki
is a summer sweet made with kuzu (kudzu) starch and black
sugar. It is wrapped in a bamboo leaf and steamed.The freshly
made sweets and tea will be served at the end of the class. No
prior experience is necessary. Easy to follow recipes will be
Chabana, the art of flower arranging for Chanoyu (Japanese
tea ceremony), will be the focus of this hands-on summer workshop.
The workshop will include a discussion of the principles of chabana.
There will also be an overview of the various styles of vases
that can be used. Participants will enjoy guided practice in making
arrangements. Sweets and tea will be served at the end of the
Gion Matsuri, one of the major yearly festivals in Japan,
will be celebrated during this summer tea gathering. The festival
originated in the 9th century when a plague struck Kyoto. To help
rid the city of the disease, and to bring renewed spirit and good
health, this grand festival was held. Traditional seasonal sweets,
tea and a tenshin style kaiseki meal will be served.
No prior experience is necessary.
This workshop will feature guided practice in the enjoyment
of yojohan (4 ½ mat) hira kagetsu and koicha
tsuki kagetsu. Instruction will be provided in English. Participants
should have a basic knowledge of Urasenke furo usucha and
koicha. No prior kagetsu experience is necessary.
Choyo no Sekku, one of five sacred yearly festivals in Japan,
will be celebrated during this tea gathering. The festival originated
in China and celebrates the Chrysanthemum that is the Japanese
Imperial crest and a national flower. People drink sake
with chrysanthemum petals to ensure longevity and good luck. Traditional
seasonal sweets, tea and a tenshin style kaiseki meal
will be served. No prior experience is necessary.