Most commented posts
- Heart to heart connection — 8 comments
- April update, a Midorikai interlude — 6 comments
- Making a good bowl of koicha — 6 comments
- It is harder than it looks — 6 comments
- Seeing things as they are — 6 comments
Permanent link to this article: https://issoantea.com/carpenter-inspects-japanese-tea-house/
I just found another Midorikai blog. She seems to post quite frequently and has a lot of photos. It takes me back to the time I was there in Kyoto. Please check it out and add comments, it helps get through the tough times at Midorikai. Link below:
Fail Better
Permanent link to this article: https://issoantea.com/another-midorikai-blog/
I remember one of the most memorable chakai was at the Japanese Garden in Winter. The snow was softly falling and it was only the host and I. The scroll hanging in the tokonoma read, “Everything’s important, nothing really matters.”
He had opened up all of the windows to the tea house and made tea …
Permanent link to this article: https://issoantea.com/remembering-winter-chakai/
Yesterday was Black Friday, the busiest shopping day of the year. Today is small business Saturday and Cyber Monday coming up. It is officially now the shopping, buying and consuming season until the end of the year.
When my husband and I were first married, I asked him not to buy me things for occasions …
Permanent link to this article: https://issoantea.com/tis-the-season/
Shiro an is a basic ingredient for making wagashi, or Japanese tea sweets. This white bean paste can be colored, hand formed, molded and manipulated and used in many. many different ways to make different kinds of wagashi.
When I was learning to make this, Minako sensei said to make a big batch, because it …
Permanent link to this article: https://issoantea.com/wagashi-basics-shiro-an/