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chanoyu.com
(Japanese Tea Ceremony)
San Francisco, California

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Virtual Japanese Kaiseki Workshop - Sat., June 24, 2023 11am-1:30pm PDT
Reservations can be made here: The Center (JCCCNC) in San Francisco.
Ichijusansai, one soup and three dishes, will be featured during this summer kaiseki workshop. Tako karashisumisoae, chilled poached octopus in a mustard vinegar miso dressing, nasubimarudaki, poached "tea whisk" eggplant in a savory soup, tofudengaku, grilled tofu, awase misoshiru, mixed miso soup and shisogohan, perilla rice. Ichimonji gohan, one line rice serving used during the tea ceremony kaiseki will also be demonstrated. Easy to follow recipes will be provided.
Workshop fee $30 / $25 for Center members. (Note - The workshop video recording will be provided to all registrants after the workshop.)


Virtual Wagashi Japanese Sweet Making Workshop - Sat., May 27, 2023 10am-12:30pm PDT
Reservations can be made here: The Center (JCCCNC) in San Francisco.
This early summer wagashi workshop will feature aoume konashi and kingyokukan. Aoume are the small green plums used to make umeboshi, the salty red pickled plums. Konashi is a Kyoto style kneaded smooth sweet bean paste that can be colored and shaped in many seasonal forms. Kingyokukan is a refreshing summer sweet made with kanten (agar agar) as the gelling agent. Traditionally Daitokuji natto, fermented black beans, are placed in the sweet to give a nice salty contrast. Chinese fermented black beans can be substituted. There will also be a demonstration creating aokaede, green maple konashi, formed in a traditional wooden mold. Easy to follow recipes will be provided.
Workshop fee $30 / $25 for Center members. (Note - The workshop video recording will be provided to all registrants after the workshop.)



Southborough MA Recreation Nerikiri Wagashi Workshop, November 10, 2022
Here is the link to the Workshop recording on Youtube.
Nerikiri Recipe

 


Mushimanju Brockton, MA Public Library Webinar
Join us for this fun Online Cooking Workshop, to be delivered by Larry Sokyo Tiscornia and Kimika Soko Takechi senseis (Urasenke Chanoyu Instructors, San Francisco). In this cooking workshop, we will learn how to make: Mushimanju: (Japanese sweet steamed buns). We will make the plain smooth [steamed bun] and show how to change it seasonally to get different effects (burning in a seasonal design, adding salted cherry blossoms, etc.)
Here is the link to the Workshop recording: Mushimanju Workshop Recording


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S.F. Japantown Tea Ceremony with 2Chainz


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Japanese Tea Ceremony Classes

Urasenke Tanko Magazine Icho Plaza Article (Japanese) May 2013

Past Tea Times Index

In Home Wagashi Workshop

Washington & Lee Tearoom Opening

The Way of Tea, Asian Art Museum S.F.

"The New Way of Tea"  

 Dr. Genshitsu Sen Tea Offerings

Wa Kei Sei Jaku  

 Soko Takechi & Sokyo Tiscornia

Wagashi (Japanese sweets)

S.F. Chronicle Wagashi Article  

 Chabana (flowers for tea)

Ware for Chanoyu Show 1998  

Yukimi (snow viewing tea)

 Student Tea Demonstration

Chanoyu Links

Japan Related Links

Email: teatimes@chanoyu.com
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(site updated May 25, 2023)