Happy holidays and a very happy new year – a Midorikai interlude

Happy holidays and a very happy new year to one and all!

Floating Torii gate

The holiday vacation allowed all of us here at Midorikai to enjoy four weeks of much needed rest and relaxation. Many people took trips to Tokyo, visited friends or family, and checked off must see Kyoto sites from their lists. The weather has been quite pleasant. Hovering between the 40s and 60s with some intermittent rain. There were a few nights when it dropped below freezing but warmed up again in the sunshine so people felt like venturing out. The leaves have gone from the trees and the berries left behind on some of the shrubs and smaller trees make for nice spots of color against an evergreen or bamboo backdrop. Sparrows are not around as much anymore, which is a real shame since I enjoyed hearing them from my dorm window.

View from Mt. Misen

Vacation with Kevin
Kevin joined me here in Kyoto for Christmas and New Years and we had a nice time sight-seeing. Our main trip was to Miyajima, famous for the floating tori gate there. We stayed for two nights over Christmas and the island was much nicer once the droves of tourists had departed after 5 pm when the shrine and shops had closed. Christmas is for lovers in Japan (similar to our Valentine’s Day), and so we enjoyed a nice dinner together like many other couples. The island was lovely and magical and we enjoyed an impressive hike up Mt Misen. Since we were relatively close by train, we also visited the Hiroshima Peace Park and Memorial. We visited the museum and it was very well done and sympathetic to all nations. The museum made clear how this should never be repeated and what a shame it was for the people that suffered. It was a lot like the Holocaust Museum in DC, if you have ever visited that.

On Miyajima

Once returning to Kyoto, we stayed a week by ourselves at a Homeaway rental at a typical Japanese-style house, which means that when the inside lights are off, you can see through the cracks in the plaster to the sun outside. Saying that, it was fun to sit on the tatami mats and sleep on the futon every night though after a while the fun wore off and we were just cold and our backs hurt. Traditional homes lack modern insulation, so they are cold in the winter and hot in the summer. The bathroom had two plate glass panes that were between you and the mini courtyard, so during those aforementioned freezing cold nights, you did NOT want to visit the toilet because you would freeze to it. On December 31, we visited two Joyogama (or last kettle of the year) chakai. They were both fun and the only similarity between the two was they both served soba. The noodles are meant to symbolize long life, good fortune, etc. On New Years Day, we went to Kinkakuji (the Golden Pavillion) to ring in the New Year per tradition. We went to many of the larger, touristy temples and shrines to ring the bells, gather New Years fortune upon ourselves and take pictures the first four days of the new year. 2017 is the year of the rooster, so there were many cute chicken and rooster things up. There were many, many tourists so we took many breaks from the madness of it all. Kevin left to return to Austin on January 5th and I was very sorry to see him go.

Keiko Hajime (or, “Hatsugama”)
For the first time since after break, all 8 Midorikai students gathered together on January 10th to attend the Urasenke Keiko Hajime along with 9 ICI students. The ICI is the group of students who live and work in Kyoto and attend a once a week class with Urasenke. The group has a better handle of Japanese than most of us because of that and they have been very friendly inviting Midorikai to events and places.

Keiko hajime group

This Keiko hajime literally means “first practice” and is usually a much grander affair called Hatsugama, meaning first kettle. It’s supposed to be fancy and celebratory and everyone wears their fancy, party kimono. Since the death of Okusama’s father in the fall, the Sen family is in mourning and Japanese tradition calls for festive events to be either eliminated, or in this case, toned down and sobered greatly. I didn’t notice a lot of sobering in my limited knowledge of the event, however. The other guests and teachers pointed out the subtle differences between the two. We had a delightful meal and one of our number (Bilyana from Bulgaria) won a shigaraki mizusashi with Daisosho’s kao! She was very excited, as we all were when we saw the beauty of the piece itself. Those level of tea utensils are in a far higher range than most people can ever hope to possess.

Update
On a side note, my Midorikai year will end in late March when I graduate the program, and it’s difficult to not already begin to think about transitioning back to the real world in Austin, Texas, America in that order. Living from day to day, from moment to moment is an admirable Buddhist quality to cultivate. But, it’s difficult in these modern times to not feel distracted and bogged down by the minutiae of email, plans for the future, job applications, etc. Much of our modern technology only bogs us down and much of our modern conveniences, though wonderful and life-enhancing, don’t truly enrich our souls. How poetically hypocritical of me to speak of this via a laptop connected to the Internet. In any case, I’m beginning to view mentally bridging the two cultures (American and Japanese) and seeing what ideas, routines, skills, and life-changes I want to continue to cultivate back home.

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Winter sweets workshop

On Sunday, January 29th, there will be a sweets making workshop at Issoan Tea School.

We will talk about the different kinds of bean paste, and make 3 kinds of sweets:  Kinton, mochi, and hand molded nerikiri.  Cost is $10, bring your apron, camera, notebook.

Space is limited to 6 people. To sign up email ma****@*******ea.com

 

Permanent link to this article: https://issoantea.com/winter-sweets-workshop/

Happy New Year 2017

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New introduction to Chado class now forming

Chado, the Japanese Tea CeremonyThe new Introduction to Chado, the way of tea, also known as the Japanese Tea Ceremony, will begin Wednesday, January 11, 2017 from 7:30-9:00 pm.  The class will meet at the new teaching space at the Jasmine Pearl Darjeeling room.

UPDATE: Only two spots left in the class.

Chado is a gift of hospitality that offers sanctuary for the human spirit, a quiet refuge in which to loosen the burdens of secular concerns to experience renewal. Chado is usually translated as “the way of tea” and incorporates centuries of Japanese history, literature and culture which come together in the study and discipline of making and serving tea.

Introductory classes explore the elements of Japanese philosophy and artistic beauty. Learn how to incorporate  harmony, respect, purity and tranquility into your everyday life. These are the four principles of tea ceremony and are distilled from Japanese aesthetics and culture.

In this ten week class, students will be introduced to Chado, the way of tea. The arts of Japan will be examined through the preparation and drinking of matcha, Japanese ceremonial tea. Students will learn how to be a guest at a tea ceremony, and will participate in at least six tea ceremonies, an incense ceremony, and kimono dressing. Japanese architecture, gardening, Zen meditation, flower arranging, ceramics, and calligraphy will also be covered. A final tea gathering for friends and family will be arranged.

Because of the individual attention, space is limited in the class.  To reserve you spot, use the Paypal link in the right hand column to send a $50 deposit.

When: Starting Wednesday, January 11, 2017, 7:30-9:00 pm and continuing for 10 weeks on Wednesdays

Where: The Jasmine Pearl Darjeeling room, 724 NE 22nd Ave,Portland, Oregon

Fee: $250, other materials will be available for purchase at class.

Instructor: Margie Yap.  Contact 503-645-7058. Email – margie[at]issoantea[dot]com or use this contact form at the bottom of the About page.

Permanent link to this article: https://issoantea.com/new-introduction-chado-class-now-forming/

Christmas chakai – a midorikai interlude

gardenFall has come and gone here in Kyoto and winter has come. The weather is getting much chillier and sometimes when the wind blows it almost feels like there is misty rain in the air; it’s so damp.

The last four weeks have been spent day and night preparing for the large Christmas chakai, the annual thank you chakai Midorikai hosts for the Sen family and other guests who have helped them over the course of the year. One reason it is called the Christmas chakai is that it’s held always in December.

Students are required to do all the work for it, which means select tea utensils from our home countries, plan on decorations for the welcome desk (uketsuke), waiting area (machiai), and the tea room. We also make the tea for the guests and serve it to them. In terms of preparation, we must make enough sweets for all the guests (they don’t allow us to buy them) and we also have to make gifts (omiyage). waiting-room

This year for gifts we hand-stitched little notebooks. They are great, but they have been a HECK of a lot of work. First we folded 3,000 pieces of paper, then we dyed the covers with oil paint, then we ironed the covers to remove the residue, then we glued the covers to the books. Then we assembled the books by putting a certain number of pages in between covers, hammering 6 holes and hand-stitching them together. We also machine sewed little green felt bags with red ribbon and also baked about 600 cookies for the bags as well. It took hundreds of hours from all eight of us doing various parts of the jobs. It’s not a complain, per say, but just an observation regarding the sheer number of man hours that were expected of us. sweets

Why was it so important to make the sweets and the omiyage yourself? Well, what I learned from it is that people appreciate a hand-made gift MUCH more than a purchased one. Take someone who has cooked a meal for you when you are grieving or when you are sick. It tastes better knowing that person cared enough to take the time to buy the ingredients, prepare the dish, bring the dish over and hopefully know you well enough that they made you something you will enjoy, The difficult part was times this by 165 people and it gets to be a bit of sap on one’s strength. This was on top of our normal duties too.

alcoveHowever, the big day of the chakai went off with out a hitch. We started quite early and cleaned the rooms again (even though we had come the night before to clean and load in all the utensils). Then the nerves started to set in because I was going to be the hanto (the person who speaks) during the hon seki, the main seki with O’iemoto and the family. So, I was trying to not be nervous but totally failing and all the teachers were nervous too, which didn’t help because they wanted everything to run smoothly.
So, when we heard they had arrived (O’iemoto, Okusama, and the two children and the two nephews), well I thought “there is NO WAY this can be harder than taking charge of a room full of 15 year olds,” so I opened the door, slid in and began. It’s like talking to the president, I imagine. Grzegorz from Poland made tea and I served O’iemoto the first bowl.
shelf
The utensil highlights from Portland that we used was a chashaku (tea scoop) made by Barbara Walker named Too-yama (distant mountain) that we had borrowed. O’iemoto told the men to pay careful attention to it and said it was quite beautifully made. I was so proud as I know Barbara and it was so neat to use something of hers. I’ve attached some other dogu pictures as well.
After the main seki, it was smooth sailing. We completed a total of seven seki and it was really fun. We were so exhausted by the end after the last guest departed that we packed everything up, had it taken back to the dorm, unpacked it all again to dry out and then took a quick nap for a few hours until we could have a post-meeting for about 20 minutes and then we slept for the rest of the night.
seki
We perhaps didn’t bring enough towels for the mizuya but we got by. We had several sensei helping us. Murata-sensei was the mizuya cho and the back end would have fallen apart with out him. Makela-sensei assisted us with timing the serving of the tea and other things in moving in and out of the tea room. I’m attaching some pictures of the day below. In the “helpers” picture, that is a picture of two of my kohai (Elise and Jennifer). In the “seki” picture, in the foreground, Sato-sensei is admiring my sparrow tea bowl randomly enough. All photos are courtesy of Hamana-sensei.
helpersAs for what’s next for us, we are finishing up the semester this week. I will have mizuya toban – the last one of this calendar year, yippee! Kevin is going to be joining me here in Kyoto for Christmas and New Years and I’m really looking forward to seeing him here.

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