Welcome to
chanoyu.com
(Japanese Tea Ceremony)
San Francisco, California
What is
Chanoyu
?
new
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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San Francisco Chanoyu on Facebook
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San Francisco Chanoyu on Instagram
S.F. Japantown Tea Ceremony with 2Chainz
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Join our email list)
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 W
agashi
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 May 25, 2023)