Sept., Oct., Nov. & Dec. 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.)
This summer kaiseki workshop will feature: izumidai kobujime
(tilapia sashimi infused with kelp), sakana kuzutataki
(kudzu coated steamed white fish), gomaae (sesame dressed
vegetable) & takikomi gohan (mixed vegetable rice)
and ichiban dashi soup stock. 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 be provided.
Japanese Cultural Community Center -1840 Sutter St., SF (415-567-5505).
This 10th kagetsu koryu exchange will bring Urasenke
tea practitioners together to share the enjoyment of tea through
kagetsu. The day's kagetsu will include variations
of hira kagetsu including: hira kagetsu, musubibukusa
kagetsu, kashi tsuki kagetsu, kinin kiyotsugu kagetsu, mugon nagekomi
kagetsu and nakaoki usucha kagetsu. A bento
box lunch and beverage will be provided to all participants.
A basic knowledge of furo hira kagetsu is necessary to
participate. You may also attend as an observer. Advance reservations
This traditional Japanese wagashi (sweet making) class will
feature misomatsukaze and konashi. Misomatsukaze
is a steamed wheat flour cake made with black sugar and two types
of miso paste. The finished sweet is browned on a grill
before serving. Konashi is a traditional Kyoto sweet made
by steaming and kneading koshian (sweet smooth bean paste)
with flour. Multi colored maple shaped sweets will be created
with the konashi. 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 provided.
The theme of the tea will be robiraki, the opening of
the hearth that begins the winter season in tea. The hearth is
traditionally opened on Nov. 1, at Urasenke. In olden times it
was done on an auspicious day, usually a wild boar day as the
boar is thought to be a protector from fire. Rikyu also said the
hearth should be opened when the yuzu, citron, turns from
green to yellow signaling the beginning of the cold season. 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
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 candied burdock and miso flavored sweet bean paste.
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 2016 , is a time
to share tea with friends and enjoy the memories of the past year.
It is also a time to bid farewell to the year of the monkey. 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 toshikoshi soba, long thin buckwheat noodles,
for longevity and good health. Traditional sweets, tea and toshikoshi
soba will be served.
This tea is open to anyone who wants to experience Japanese culture
through Chanoyu, the Japanese tea ceremony.