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


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newTea Mindfulness Workshop

newCenter (JCCCNC) Virtual Wagashi Workshop - Sat., October 12, 2024, 11am-1pmPDT



The workshop will feature two autumn wagashi, koimo and ukishima. Koimo represents the small taro that is harvested in autumn and is served during the various autumn moon celebrations. It is made with konashi a type of Kyoto wagashi made by steaming white sweet bean paste with both wheat and rice flour. Ukishima, floating island, is a two layer steamed sweet. The top layer uses smooth white bean paste mixed with eggs and flour. The bottom layer is made with smooth adzuki bean paste, chestnuts, eggs and flour. Easy to follow recipes will be provided. The video recording will be provided to all registrants. Workshop fee $30 ($25 Center Members).
For reservations - Center Virtual Wagashi Workshop - Sat., October 12, 2024, 11am-1pmPDT

 

newCenter (JCCCNC) Virtual Kaiseki Workshop - Sat., November 9, 2024, 11am-1:30pmPST




The Winter & New Year's menu will include magurotataki (seared raw tuna), kaburamushi (steamed white fish, prawns & mushroom coated with grated daikon and egg white), kobumaki (kelp rolls & prawns), kohakunamasu (carrot & daikon in a savory sauce), sekihan (steamed sweet rice with adzuki beans) aka Happy Rice. Ichibandashi (soup stock) will also be prepared. Easy to follow recipes will be provided. The video recording will be provided to all registrants. Workshop fee $30 ($25 Center Members).
For reservations - Center Virtual Kaiseki Workshop - Sat., November 9, 2024, 11am-1:30pmPST

new
20th Annual Hakone Chakai - Oct. 27, 2024

 

Japanese Tea Ceremony Classes


Urasenke Tanko Magazine Icho Plaza Article (Japanese)


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



S.F. Japantown Tea Ceremony with 2Chainz

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
or
teatimes@earthlink.net


(site updated September 24, 2024)