Summer sweets workshop

mizu yokanThis Saturday, May 25th is the summer sweets workshop

It will take place at Issoan Tea School, 17761 NW Marylhurst Ct. Portland, OR 97229

From 1 -3 pm,  cost is $25. All recipes, ingredients and molds provided. Bring apron and container to take home your sweets.

We will be making mizu yokan, kudzu yaki and koi in a pond.

Mizu yokan is a favorite summer time treat.  In Kyoto we would buy them chilled in these green bamboo tubes and they would poke a hole in the bottom so you suck them out and eat them.  You can also mold them in a pan and slice them into squares or if you have cooking cutters, cut them into shapes.

Kudzu yaki is made with kudzu starch and cooked until clear. The kudzu is poured into a mold and dusted with potato starch and grilled.

Koi in a pond is an white bean paste koi sculpture in a round mold with kanten surrounding it.

Please mail me or call me if you would like to attend.
Margie 503-645-7058
ma****@*******ea.com
There will be a limit on the number of people to as many as I can fit in my kitchen.  (5-6 people).

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

Midorikai notes

My very good friend from Seattle has just started his year at Miorikai.  For the first month he is posting nearly everyday. For those of you curious about study in Japan at the heart of the Urasenke school, he is quite articulate.

Unlike me, Philip has spent time in Japan going to University, he has friends in Japan and speaks Japanese, so his experience is quite different than mine.  I had never been to Japan, I didn’t know anyone, and I could only speak three phrases not in the tea dialog or greetings: hajime mashite, Marjorie desu, biru onegaishi masu, and oishi desu.

And I know you will enjoy his photos of the fabulous sweets they get to eat every day.. Check out his blog: Drinking Liminality: Tea across borders

Permanent link to this article: https://issoantea.com/midorikai-notes/

From the archives

Last month was a very busy month with demonstrations, new classes, workshops and other things going.on.  You will hear about them in later posts but for now, here is my inspiration for a tea sweet I made.  It is a tsubaki (camellia) from my yard.  Picture of the tea sweet appears at the end of this post.

It is hard to believe that I started this blog 5 years ago this month.  I was going back through the archives and I think there are some posts that haven’t been seen if you have just joined recently.   One of these days I will organize everything and publish it in a more coherent manner.  In the meantime try looking at these:

1 year ago  Appropriate dress

2 years ago It’s the water — and a lot more

3 years ago: Where do things go in the mizuya?

4 years ago: Acquiring tea utensils part 2 for those curious here is part 1

5 years ago: Tea ceremony planning

If you are interested, please browse the rest of the archives.  There may be something you might find interesting.

 

Permanent link to this article: https://issoantea.com/from-the-archives-2/

Next year’s Sakura mochi

Sakura-mochiThe delicious sweet we have in April called Sakura mochi is composed of a bean paste and sweet sticky rice wrapped with a pickled cherry leaf.   We enjoy it while the Sakura cherry trees are blooming.  The interesting thing is that the Sakura blooms before there are leaves on the tree.  After the petals have all fallen, the leaves then come out.  So for next year’s Sakura mochi, pick the leaves now and preserve them using this recipe:

How to pickle Sakura leaves:

Choose the double blossom cherry trees.  Make sure that they are not sprayed with chemicals.
Pick leaves in the Spring when tender but large enough to wrap sweets (about  4-6 inches long).  Most of the leaves come out after the blossoms have fallen. Don’t wait until they are too tough.

Wash leaves in cold water and remove stems.  Arrange in a single layer and steam for about a minute.  (it smells heavenly).  Rinse leaves in cold water to cool.  Put a layer of kosher salt in the bottom of container (plastic or ceramic). Do not use aluminum.  Over the salt put a layer of leaves, then salt, then leaves. End up with salt.  Pour hot water over the stack until leaves are submerges.  Put plastic wrap over and put a weight on top.

Let pickle for 3-7 days.  Remove weight and layer leaves together in plastic wrap Do not wash.  Wrap and  put in freezer bag and freeze for next year.

Permanent link to this article: https://issoantea.com/1454/

New Class: Beginning Chado

tray-styleAs an instructor of Chado, I am continually thinking of ways to pass on what I have learned and instill in my students the enthusiasm and joy that I feel in the way of tea.   Being connected to the rich history of chado and honoring all of the efforts my own teachers have invested in me, make me glad that I have found a passion in life that I can share with others.

I have developed a new class for students who have taken the Introduction class and would like to continue.

Beginning Chado class.  It will begin Friday, June 7 from 7-9 pm, and run for 10 weeks.  In this class students will learn a complete tea ceremony procedure called ryakubon, or tray style.  It is a complete tea ceremony with all the essential elements, but you can do it without a lot of equipment or tea room.  I have shared tea this way for public presentations, and also while hiking, in the living room, on the train, in my hotel room while traveling and under the cherry blossoms.  Students will also deepen their understanding of the guest role, learn to make different types of sweets, and learn basic preparation and set up of the tea room.  We will begin to explore seasonal aspects of the tea ceremony, and at the end, put on a tea gathering for friends and family.  Come join us for this class.

You need not have taken the Introduction to Chanoyu class, but it is recommended.  For those interested, please reserve your place by using the Paypal button to the right , or contact Margie 503-645-7058, ma****@*******ea.com.

Permanent link to this article: https://issoantea.com/new-class-beginning-chado/