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Tea exercise Basic movements for beautiful ladies


Good afternoon ladies.
Today we’re recognizing the basic movements for beautiful lady. This pretty lady is one of the students. Thank you for your cooperation.

The basic movements we’re beginning from now are...
・to walk
・to turn
・to stand up
・to sit down
・to bow
・to have the cell phone
・to pass something
・to point a direction for someone
Okay, let’s start.

When in walking, your hands positions are important. They put on the thigh.
And fingers forms are important also.
All fingers hold inside softly just like hiding eggs in the palms.

Okay, we’re walking from the right, left, right...
When you walk, the tiptoes slide on the surface of tatami with making sounds.

Next to turn.
The right going, and the left is setting on the right tips. Next right turns the direction, the left going together. Okay continue walking.
And turn as described before.

Let’s sit down.
Keep your body straight and downing to the floor.
Your buttocks set on the heels with your knees up. After the knees on the floor, your tiptoes lying on also.

Let’s stand up.
Raise your buttocks up a little.
Stand the tiptoes up and the both heels go together. Set your buttocks on them.
Set up the right knee and stand up, and care about both feet go together.
Review again to sit down and stand up.

Next is how to bow.
The casual bow style is named “SOU”.
Your hands are sliding on the thighs to the floor.
Set the both hands in front of your knees making triangle. This is “SOU”.

Second bow is informal style, deeper than before named “GYO”.

Final bow is formal style, much deeper named “SHIN”. This style indicates your respect to the others.
 
After your body return to the original position, set the both hand on the middle and the right goes front.

Next is how to have the cell phone.
The cell phone is handled with both hands.
This both hands style looks more elegant and polite than the single hand style.

If you pass something, the both hands style seems good.

When you point a direction, the farther hand from it is used.

Okay all up today!
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2020年04月12日

Tasting Party Osechi ryouri Japanese new year's traditional food


Tasting party — Osechi ryouri—
 Today we have a tasting party with one of the students. This pretty lady beside me is a certificated professional food coordinator.
Thank you for coming today.
 Today’s kaiseki is Osechi ryouri meaning Japanese new year’s food. On the new year’s day Japanese people have a custom to enjoy special meals with their family.

 The meals have a lot of kinds and vary from region to region. Yoshian’s Osechi are Kyoto‘s-cuisine-flavored originals made by SOUKA, Yosian’s master.

●Sensei could you introduce some of them?
・Shiruwan—renkon jiru
Miso soup including grating lotus. Lotus helps you warm up your body.
・Yurine kinton —mushed edible lily bulbs
In Japan edible lily bulbs are ordinary seen in the supermarket. They are gentle sweet and good for the health.
・Gohan —cooked rice shaped pine leaves
It is mixed with cut pickled plum and seri, Japanese herb. And pine leaves are symbols for longevity as they are ever green tree.
・NIshiki tamago —two colored eggs
They are separated into two colors, cooked, mushed and sweet-seasoned.
・Tai no kombu maki —kombu rolling cooked sea bream—
Both kombu and sea bream are lucky items on new year. Kombu comes from YOROKOBU in Japanese meaning joyful.
Tai from MEDETAI meaning happy.
・Ebi no Yuzu kou Yaki—grilled shrimp flavored Yuzu—
Shrimp is also lucky food including the hope to live a long until they become bent.


Okay, itadakimasu.(let’s partaking.)
《How to eat beautifilly》
・With both hands take the plate or dish.
・Put it on the left palm.
・With the right hand take the chopsticks from the above.
・The tips of chopsticks once lie on the middle finger of left hand and keep the height horizontally.
・Right hand glides on the surface of chopsticks from the upper to the back, and handle them.









2020年04月12日

Tea bowl display (thin tea version)


 

《Tea bowl display —points to remember》
・With the both hands take the chawan and set it on the floor.
・Take out the natsume from the chawan.
・Have the fukusa which was set under the natsume. And fold and prepare to purify the natsume.
・After making thin tea, move to kyakutsuki (toward the principal guest).
・Put the chawan in front of your knees.
・Take out kobukusa from your kimono collar.
・Put it on the floor and spread it.
・With the both hand take the chawan . After that take it with the right hand and put it on the left palm.
・Turn it clockwise twice.
・With the both hands put it on the kobukusa.
・The both hands hold the knees steadily.
・Make two steps backward, left and right.
・And set your both hands besides the knees.
・If the chawan inside the guest border, make two steps forward, right and left.
・And move to temaeza.
・Bow once time in order to reply the guest’s greeting.
・With the right hand take your fukusa from the floor and handle and hook it on the obi sash.
・After the chawan return, move to kyakutsuki again.
・In this temae, the chawan is finally handled three times with the right, left and right.
・And put it on the floor.

《SOUKA and the guest dialogue》
S:SOUKA G:guest
S: 一服差し上げます。
 Ippuku sasiage masu
Thank you for coming. I’m making thin tea.

S: お菓子をどうぞ。
 Okashi wo douzo
Please partake the confection.

G: I feel happy thanks to your temae.
It seems to specialize in chawan.
Dose it have some stories?

S:先日、お茶会にて恩師よりいただいたお茶碗でございます。
 Senjitsu ochakai nite onshi yori itadaita O-chawan de gozaimasu
It was given from my former teacher at the last chakai.

G:What’s the name of the chawan?

S: 慶び、と申します。
 Yorokobi to moushimasu
The name is Yorokobi, joy.

G:Thank you. That’s good enough.

S:お仕舞いにさせていただきます。
 Oshimai ni sasete Itadakimasu
Thank you for your coming today.

G: Would I see the natsume and chasyaku?

G:Thank you for showing us your beautiful utensils. Would I have natsume’s form name?

S: 山水蒔絵の中棗でございます。
 Sansui-makie no chu-natsume de gozaimasu
This is medium natsume decorated with sansui-makie .

G: The lacquer is from where?

S: 輪島塗でございます。
 Wajima-nuri de gozaimasu
It’s from Wajima, Ishikawa prefecture.

G: Who made the chasyaku?

S: 玄々斎精中宗室の作でございます。
 Gen-gen-sai seichu-soushitsu no saku de gozaimasu
It’s made by Gen-gen-sai seichu-soushitsu.

G: What did you name it?

S:喫茶去でございます。
 KIssako de gozaimasu
It’s named KIssako.

G: Thank you for all.


2020年04月08日

Urasenke NagaO Chaire


 

Dialogues between the host and the guest
H...host G...guest

《scene 1》
(H) After having the confections, would you stay out of this room until it’ll be arranged for the koi-cha, the thick-tea, style.
(G) We’ll do as you said. Please let us know by either a drum or a clap, if you’re ready.
(H) It’ll be done. Which one to go with depends on the situation.

《scene 2》
(H) How was the taste?
(G) Thank you for the delicious tea.
I enjoyed partaking of your tea.
Could I have the tea name?
(H) The name was Ogura-Yama.
(G) Which is the brand of that?
(H) It was from Koyama-en.
(G) The confection which you served made me happy also. The name is...?
(H) The name was cherry blossom fragrance.
(G) Where was from?
(H) I made you it.

《scene 3》
(G) What’s the name of the tea bowl?
(H) This is the Hagi bowl, one of the Rikyu’s favorites.
I’m glad that you came, thank you.

《scene 4》
(G) Would you show us the tea container, tea scoop and the sack.

《scene 5》
(G) All the utensil are very beautiful, thank you.
How do you call the tea container’s form?
(H) This is Tai-Kai.
(G) The speciality from where?
(H) Ze-Ze ceramic from Shiga prefecture in Japan.
(G) Who made the tea scoop?
(H) It was made by the 11th tea master, Gen-Gen-Sai Seicyu-sou-shithu.
(G) What did you name it?
(H) It was Yo-Shi-No.
(G) Where is the sack fabric from?
Who made it?
(H) The fabric name is Takara-Zukushi made by Yuuko.
(G) Thank you for each of them.

2020年04月07日

Chaji, Tea function Tsubo kazari, Tea leaf jar display,


 

Chaji, Tea function


Tsubo-Kazari, Tea leaf jar display

Today, we have a special lesson, Chaji lesson.
I’m a teacher and also a chef.
So I’ve been preparing for kaiseki meal from early morning.

I’m making hashiarai (literally meaning chopstick rinser). It’s served as a small portion soup made from kombu broth.

Ms. Kudo is in rehearsal.
I feel certain of today’s success.
This Chaji features Tsubo-Kazari which is usually held in early November.
Among Chajin this event means once a year celebration.

Untie a string, disclose the cloth and bring it in front of the guests to show.

・These are sea bream for sashimi that I prepared this morning. They are fresh and luscious.
・These are for main dish made from chopped shrimp and grating lotus root.
・These are shiizakana, food to accompany the sake, made from mushroom and daikon little flavored with Yuzu.
・I made also seasonings for sashimi. It’s my special.
・These are desserts, my extra service for the students.
・These are additional main dish made from grilled sermon and topped with sermon roe.
・In kaiseki meal, soy source is poured to the fringe on a dish to avoid sashimi from simmering excessively. And wasabi, horse radish, is set on the edge in order to remove easily if the guest dosen’t like it.

Good morning ladies. Today we have Tsubo-Kazari Chaji, thanks to your cooperation.

Thank you for your invitation, and for designating me as the principal guest. I feel honor to be given the important role and will do my best for the pleasant day.

Thank you for undertaking, madam.

I completed kaiseki meal. Okay, let's start!

・This is the main event of today. The host brings Tsubo to the guests. All the guests admire it by turns.
・This is sumidemae, laying the charcoal, to boil the water. One of the students tried as a lesson.
・Shiru-wan, miso soup with sato-imo topped with a bean.
・The host is serving sake.
・This is the first main dish.
・How is it?
・All dishes taste good.

The right side lady was the principal guest at the last Chaji. She played a vital role.
Everyone applauded her, including Sensei.
Today she takes on temae, tea making.
After I told her “ leave it to you!”, she was getting nervous. So I apologized her.

・This soup called kozuimono made from kombu broth flavored with pickled plum and sweet poteto in it.
・These are hassun, two kinds of seasonal foods from the woods and from the water.

Why don’t you partake the soup while it is warm?

・This is Chidori-no-sakazuki, exchanging sake by turns. Now the host is asking the principal guest to borrow her sake cup.
・Today’s confection is named Miyama, meaning dense forest, chestnut jelly. (SOUKA’s original)

This scene is tea ceremony dialogue.
・The host said, “After having confection, stay out of this room until it’ll be ready for koicha(thick tea) style.”
・The guest said, “We will do as you said. Please let us know if you are ready.”
・It’ll be done.

The confection is taken.

Tsuzuki-Usucha
Usucha(thin tea) is directly combined with koicha(thick tea).

《Today’s kaiseki menu》
・Meshi...cooked white rice
・Shiruwan...miso soup with Sato-imo, bean
・Mukouzuke...sea bream sashimi sprinkled with steamed chrysanthemum petals
・Moriwan...chopped shrimp and grating lotus simmered with soup, topped with gingko nut and mushroom
・Yakimono...grilled sermon with sermon roe
・Shiizakana...grating daikon and mushroom
・Hashiarai...kombu broth flavored with pickled plum and sweet potato in it
・Hassun...from the wood...grilled chestnut
from the water...smoked sermon rolling boiled chrysanthemum petals,
・Confection...Miyama, dense forest, steamed chestnut jelly

 

2020年04月07日
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