June & July 2014
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. Please Email
to reserve your space: Most Monday's from 6:30 p.m. - Fee $20
Kimika, Larry and their students will host a tea celebrating
tango no sekku, the Boys' Day Festival, at the NichibeikaiKansoan
tearoom, 1759 Sutter St., S.F.
The festival dates from the Heian period and is celebrated in
Japan on May 5. It is also called shobu no sekku, the Iris
Festival as well as the Children's Day Festival. This tea
is open to anyone who enjoys Japanese culture and wants to experience
a traditional tea gathering.
This traditional Japanese sweet making class will feature minazuki
and ajisai kinton. 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. Ajisai kinton is made
from sweet bean paste that is pressed through a sieve into strands.
The strands are gathered and the finished sweet has glistening
jewels of agar agar added representing dew on the ajisai
(hydrangea). The freshly made sweets and tea will be served at
the end of the class. Easy to follow recipes will be provided.
This workshop will include a demonstration of the basic points
in creating the nimonji oshikiri ash formation. The special
summer form called toyama (distant mountain) will also
be introduced. There will also be a discussion of the various
styles of haigata used in the Urasenke tradition of tea. Participants
are encouraged to bring their own brazier. The second half of
the workshop will include guided practice in both the nimonji
oshikiri and toyama ash formations.
This summer workshop will feature aosudofu (green pea "tofu"),
cold somen noodles with prawns in a bainiku (pickled plum)
sauce, yasai kinomeae (seasonal vegetable with prickly
ash dressing) and shiso gohan (perilla rice). The class
will be mostly demonstration, with some hands-on arranging, and
participants will be able to sample the dishes that are prepared
during the class. Easy to follow recipes will also be provided.
Hotarugari, firefly viewing, will be the theme of this
summer tea gathering. Various utensils that reflect the season,
and this wonder summer activity in Kyoto, will be used during
the tea. Traditional seasonal sweets, tea and a tenshin
style kaiseki meal will be served. This event is open to
anyone wishing to enjoy Japanese culture through Chanoyu, the
tea ceremony. No prior experience is necessary.
This traditional Japanese sweet making class will feature kingyokukan
and mizubotan. Kingyokukan is made with kanten (agar
agar) and is cooled in a mold with a water pattern. Mizubotan
has an outer covering of kudzu starch enrobing sweet bean paste
that looks like a water peony. The freshly made sweets and tea
will be served at the end of the class. Easy to follow recipes
will be provided.
* Please Email firstname.lastname@example.org,
for more information or to make reservations. Advance payment
by mail will confirm your email reservations. As space is limited,
cancellations must be made not later than 5-days before each event
to receive a refund. Thank you.