茶の湯 in サンフランシスコ ・ Japanese Tea Ceremony を San Franciscoで

表千家四方社中の茶の湯ブログ Japanese Tea Ceremony Blog for Shikata Shachu – Omotesenke

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私達社中の初釜 [お料理編]・Our Shachu’s Hatsugama [About Cooking]


Our “hatsugama” was in late January because we waited for a few students who were away – visiting their family or traveling otherwise.  Our sensei prepared a “tenshin” (a simplified form of kaiseki meal) for us.


Our sensei’s sensei from Berkeley also joined us; she brought stewed white beans and Japanese “trefoil” (like water crest) with sesame.


  • 海老 – 腰が曲がるまで長生きするようにと、長寿を祈る。
  • ぶり – 成長とともに名前が変わる出世魚。これにあやかり出世を願う。
  • 数の子 – ニシンの卵。卵が多いので子宝・子孫繁栄を願う。
  • 昆布巻き – 「養老昆布=よろこぶで」不老長寿とお祝いの縁起物。また「子生(こぶ)」の字をあてて、子孫繁栄を願うもの。
  • 煮しめ – たくさんの野菜を一緒に煮るので、家族が仲良く一緒に結ばれるの意。
  • 黒豆 – 一年まめに働き、まめに暮らせるようにと邪気を払い、無病息災を願う。
  • 紅白かまぼこ – 半円状の形が初日の出に似ている。紅白で縁起がよく、赤は魔除け、白は神聖の意。
  • 伊達巻き – 巻物に似ていることから文化の発展、学問や習い事の成就を願う。
  • 栗きんとん – 漢字で金団と書き、金の団子つまり金銀財宝を意味し、金運を呼ぶ縁起物。
  • 紅白なます- 紅白の色は水引を表し、平安と平和を願う縁起物。
  • レンコン – たくさんの穴があることから将来の見通しがいい(先見性がある)という縁起を担いだ食べ物。

Osechi” is a collective name for a variety of New Year’s holiday dishes.  Each item has a “hidden” meaning.

  • Ebi – Prawns.  Symbolizing long life (so you can live until you are so old your waist is bent).
  • Buri – Yellowtails.  In Japanese, the fish changes its name as it grows (mojako as a spawn, and then wakashiinada, warasa, and finally buri once it reaches 80 cm).  Hamachi is often used to refer to inada or warasa grown in a farm.  So, it is associated with promotions.
  • Kazunoko – Herring roe.  Kazu means “number” and ko means “child,” symbolizing fertility and prosperity for posterity.
  • Kobumaki – Kelp rolls.  A play on words – taking “kobu” from the word yorokobu (happiness)Also, associated with child (ko) birth (bu).
  • Nishime – Assorted stewed vegetables.  Symbolizing a united family (bringing different members together).
  • Kuromame – Black beans. Mame also means “diligent.” thus symbolizing gainful work (and health that you need for working).
  • Ko’uhaku Kamaboko – Red & white fish cake.  The half-circle shape symbolizes the rising sun.  The color red wards off evils, and the color white symbolizes holiness.
  • Datemaki – Sweetened omelet roll. Resembles a scroll, a symbol of culture, scholarship and learning.
  • Kurikinton – When written in Chinese characters, it means “gold dumplings,” thus symbolizing wealth and fortune.
  • Kohaku namasu – Shredded da’ikon and carrots in vinegar.  Red and white colors resembles “mizuhiki” – decorative strings on a money envelope used in Japan for festive occasions.
  • Renkon – Lotus roots.  It is full of holes, and symbolizes “seeing into the future.”

Key Words: Chanoyu, Japanese Tea Ceremony Class, Omotesenke, San Francisco


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和菓子作り決行!・We Made Sweets!

2014 年1 月26 日(日曜日)に午後2:00 からお菓子作り教室が行われました。講師はサンフランシスコにお住まいの三野宮貞子さんだったのですが、偶然お父様が日本からお見えとのことでお父様にも講師として参加して頂くことができました。お父様は東京にある宮内庁御用達の創業百七十余年の某老舗和菓子屋で40年程職人さんとしてお仕事をされていたそうです。さすがプロの方のお菓子作りを目の前で見学できたことは素晴らしい経験となりました。

Our Japanese Sweets-Making Class was held at 2:00 p.m. on Sunday, January 26, 2014.  The instructor was Ms. Teiko Sannomiya, a resident of San Francisco.  As luck would have it, her father happened to be visiting from Japan, and he also participated as an instructor.  Mr. Sannomiya worked for about 40 years as a professional confectioner at an old, established Japanese sweets shop in Tokyo with history of 170 years in business and an authorized supplier to the Imperial Household Agency.  It was without a doubt a great treat for us to observe a real professional in action making sweets.

講習会前の準備風景・Preparation Before Class


Ms. Sannomiya took an extra care by telling us a thing like: “My father did it that way, but he has developed his sense over the years so he can eyeball.  The rest of you – please stick to the recipe when you do this at home.”  Quite right.  Thank you for the pointer!

(上・Above)熱気のこもった講習会風景・During Class with Enthusiastic Participants
(下・Below)木型と型抜きの完成品・Wood Mold and Finished Products


We used the black and white bean paste provided to us to make our sweets of choice: with a mold (katanuki), hand-squeezing with wet linen cloth (chakin shibori), or with flakes created by pushing paste through a sieve (kinton).  Ms. Sannomiya brought professional-grade wood molds.  A mold of this quality, hand-carved by a professional woodworker, would cost about $400!

作成前と後・Before and After


At the end of the class we served tea (matcha) to participants.  Good times were had by all!

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組合点・総飾り: Kumi’awasedate・So’ukazari

1月24日のお稽古・Lesson on Jan. 24

(1)組合点四方棚(濃茶): Kumi’awasedate with Yoho’udana (ko’icha)


Kumi’awasedate is practiced when kensui is something special – an item of renowned fame or distinguished history.  The setup before the otema’e begins is almost identical to chasen kazari, except that the bowl with cha’ire inside is then placed on top of kensui, and these three items are displayed in front of the shelf.  The host therefore enters the tea room empty handed.


However, because the mizusashi‘s lid is not a lacquer lid today, the chashaku is placed on the bowl, rather than on the mizushashi.

組合点 / Kumi’awasedate
荒川陶器水指 / Mizusashi by Arakawa Pottery

小鹿田焼飛び鉋(とびかんな)建水 / Onta Ware Kensui (Tobikan’na Pattern)

(2)総飾り・四方棚(薄茶): So’ukazari with Yoho’udana (usucha)


So’ukazari (full display) has been practiced a few times in the past with marujoku (a round shelf) – but this is the first time with yoho’udana (a square shelf).  The placement of utensils is slightly different.  So’ukazari is said to be done when the host is expecting the arrival of more guests later for usucha (light tea), thus leaving the utensils he will need later on the shelf.  Indeed, the utensils – except for kensui – are all there.

Key Words: Chanoyu, Japanese Tea Ceremony Class, Omotesenke, San Francisco