Blog

Online Security for the Urasenke Midorikai Alumni OneWorld Chakai

We are aware of the issues that have been reported recently on the Zoom platform. We understand your concerns and assure you that we share them! Because Zoom has emerged as the primary video conferencing platform for most people conducting work from home over the last few weeks, there has been a lot of news...

Rikyu-ki Message from Oiemoto Zabosai

The following is a message from Iemoto Zabosai to Urasenke followers both domestic and international, composed on the occasion of the Rikyu Memorial (Rikyu-ki) on March 28, 2020. Along with a large number of other Urasenke events this year, the 2020 Rikyu-ki observance at Urasenke Konnichian, was closed to the public due to the...

Introducing Ms. Makiko Sakata

Ms. Makiko Sakata Honorary President of the Urasenke Midorikai Alumni Association Makiko Sakata was born in Kyoto in 1987 to Zabosai Soshitsu Sen XVI, sixteenth generation Grand Master of the Urasenke Tradition, and to Masako Sen, second daughter of His Imperial Highness Prince Takahito of Mikasa. After graduating from high school, Ms. Sakata continued her education...

Sakura Mochi

Kimika Soko TakechiLarry Sokyo Tiscorniateatimes@chanoyu.com INGREDIENTS cooked mochi rice azuki koshian (smooth bean paste) salted cherry leaves kanten (agar agar) 1/4 stick water 500cc (2c) sugar 100gm (3.5oz) PREPARATION Wash the kanten and tear it into small pieces. Soak in cold water until it softens a bit. Cook the kanten and water over low heat until it is dissolved and then add the sugar....

sasamaki

Sasamaki – bamboo leaf wrapped sweets

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS kuzu (Eng. kudzu [Pueraria lobata] 100gm (3.5oz) white sugar 50gm (1.8oz) brown sugar 50gm (1.8oz) kurosato (black sugar) 100gm (3.5oz) water 400cc (1.6c) sasa (bamboo leaves) PREPARATION Pick small sized leaves (available dried in Asian markets). Wash well in cold water and soak in fresh cold water overnight. Scrub both sides well with a soft...

tamasudare jeweled reed blinds

Tamasudare – jeweled reed blinds

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS kanten (agar agar) 14gm (0.5oz) or 2 sticks water 900cc (3.6c.) sugar 300gm (10.5oz) mizuame (or light corn syrup) 2T koshian (sweet smooth bean paste) approx. 30gm (1oz) per sweet yellow food color - approx. 2 drops umeshu (plum wine) 1T PREPARATION Wash the kanten well in cold water and remove any black/brown specks. Soak in...

mizubotan

Mizubotan – water peony

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS kuzu (kudzu) 1 part / 50gm (1.75oz) sugar 2 parts / 100gm (3.5oz) water 4 parts / 200cc (0.8c.) pink koshian (smooth bean paste) approx. 20gm (3/4oz) per sweet PREPARATION Prepare approximately 20gm (3/4oz) pink koshian balls that will be the center of the sweet. Dissolve the kuzu in the water until all of...

yomogi karukan - mugwort rice cake

Karukan

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS nagaimo (long mountain yam) 85gm (3oz) granulated sugar 140gm (4.9oz) joshinko [komenoko] rice flour 100gm (3.5oz) water - approx. 2T - 4T baking powder 3/4tsp dried yomogi (mugwort) approx. 1/2 loose Tbl. optional flavor or color PREPARATION Peel the long mountain yam and remove any brown spots that remain. Grate the yam into a large bowl...

hatsugari - first goose

Hatsugari – first goose

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS kuzu (Eng. kudzu [Pueraria lobata] 100gm (3.5oz) white sugar 50gm (1.8oz) brown sugar 50gm (1.8oz) kurosato (black sugar) 100gm (3.5oz) water 400cc (1.6c) yurine (lily bulb) or nagaimo (long yam) PREPARATION If the black sugar pieces are too large you can cut into small pieces with a heavy knife or smash with a mallet. Mix...

hanami dango

Hanamidango

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com The name of this sweet means "flower viewing dumplings" eaten during the cherry blossom season. The brown represents the tree trunk and branches, the green the leaves and the pink the blossoms. Make 3 batches of konashi (one with pink colored bean paste, one with azuki (adzuki) bean paste...

midori no hoshi - green stars

Midori no Hoshi – green stars

Glenn A. Sorei Pereira GAPereira@aol.com Named by Hounsai Daisosho みどりの星 midori no hoshi (green stars),this sweet was designed by Midorikai alum Glenn A. Sorei Pereira of Boston, MA, for the 40th Midorikai Reunion tea in Honolulu, Hawaii on July 19, 2010. INGREDIENTS Powered kanten 12gWater 600 cc (2.4c)Granulated sugar 700g (25oz)Light corn syrup 80g (3oz)Limoncello...

hanabira mochi

Hanabiramochi

Glenn A. Sorei Pereira GAPereira@aol.com Classic hanabira mochi is actually very easy to make, but does take planning ahead - Glenn Sorei Pereira breaks it all down. INGREDIENTS gyuhi skins shiratamako (sweet rice flour) - 50gm (1.76oz)water - 100cc (0.4C.)joshinko (rice flour) - 70gm (2.46oz)water - 130cc (0.52oz)sugar - 100gm (3.52oz)mochiko - as neededgobo...

aoume konashi - green plum

Aoume konashi – green plum

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS koshian (sweet smooth bean paste) 300gm (10.6oz)flour 30gm (approx. 3T)mochiko (sweet rice flour) 3gm (approx. 1tsp)granulated sugar 15gm (approx. 1/2oz)mitsu (sugar water syrup)shiro-an (sweet white bean paste) 200gm (7oz)green & yellow coloring PREPARATION mitsu is sugar water syrup that can be made in advance...

Ajisasi Kinton (hydrangea kinton)

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS kanten (agar agar) 3.5gm or 1/2 stickwater 225cc (0.9c.)sugar 75gm (2.64oz)mizuame or light corn syrup 1.5 tspyellow food color (approx 1 small drop) PREPARATION Wash the kanten well in cold water and remove any black/brown specks. Soak in fresh cold water to cover for a couple of...

Koshian: Sweet, Smooth Bean Paste

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS Baby lima beans or azuki (adzuki) beans 454 gm (1 lb) White granulated sugar 250 gm (8.8 oz) PREPARATION Check the beans carefully and discard any that are off color or broken. Remove any small rocks. Rinse the beans in cold water several times and then soak overnight in plenty...

Tsubuan (Chunky Bean Paste)

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS azuki (adzuki) beans 200gm (0.4lb) sugar 200gm (0.4lb) either white or 1/2 white & 1/2 dark brown light corn syru PREPARATION Check the beans and discard any small rocks or those that are broken or off-color. Rinse the beans in cold water several times and soak overnight in plenty of cold water. To cook -...

UMAA Donation Thank You from Urasenke

URASENKE TANKOKAI FEDERATION 682 Teranouchi Tate-cho Horikawa Teranouchi agaru Kamigyo-ku, Kyoto 602-0073 Japan June 12, 2019 UMAA Members and Friends The month of June, "Minazuki," has so far brought relatively little rain here in Kyoto, with moderately cool and comfortable weather. It is an opportune time to enjoy a bowl of tea outdoors. Oiemoto and Daisosho were very happy to receive the...

Konnichian Restoration News and UMAA Donation Drive

In 2013 Zabosai Oiemoto sama undertook the historic task of complete refurbishment of the Konnichian complex of tearooms. As these tearooms have been designated Important Cultural Properties by the Japanese government, the refurbishment is being treated almost as an archeological endeavor. The massive process has now entered its third of four phases. From the beginning...

Midorikai Asia Intensive Seminar

Midorikai alumni in Asia organized an intensive seminar in Yogyakarta, Indonesia April, 27 ~ 28, 2019. Eleven Midorikai alumni and 19 Tankokai Association members participated. Eileen Sung (’97, Singapore), organizer and coordinator, was assisted by Hanna Danudirgo (‘14, Indonesia), local coordinator; and Teti Indriati (Midorikai,Technical University of Indonesia), and Lia Japani (‘91, Bandung University)....

UMAA Kyoto Membership Meeting Summary June 28, 2018

Urasenke Midorikai Alumni Association Kyoto Membership Meeting June 28, 2018 2:00 PM - 4:00 PM Summary of Meeting Opening Remarks and Introductions Mike Hardy opened the proceedings and introduced Sakata Makiko-sama Welcome Greetings - Sakata Makiko-sama Makiko-sama talked about her thoughts on the importance of "the way" and the 3 characteristics of the practice of "the way": 1) there is...