October, November & December
This traditional wagashi, Japanese sweet making, class
will feature hishihanabiramochi. Hishihanabiramochi
is a special New Year's sweet with a soft outer gyuhi mochi
skin folded over miso flavored sweet bean paste and candied
burdock root. We will also be making yukimochi kinton,
a traditional Kyoto style Chanoyu sweet made with nagaimo,
long yam, and sweet bean paste that resembles a snowball. 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 2019, is a time to enjoy
tea with family and friends and to enjoy the memories of the past
year. Utensils reflecting the feeling of the season will be used
during this tea. Joyagama is traditionally held on December 31,
in Japan. 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. No prior experience is necessary.