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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

〜4〜 第1章 4段落目

 

 

《本文》
The outsider may indeed wonder at this seeming much ado about nothing. What a tempest in a tea-cup! he will say. But when she consider how small after all the cup of human enjoyment is, how soon overflowed with tears, how easily drained to the dregs in our quenchless thirst for infinity, we shall not blame ourselves for making so much of the tea-cup. Mankind has done worse. In the worship of Bacchus, we have sacrificed too freely; and we have even transfigured the gory image of Mars. Why not consecrate ourselves to the queen of the Camelias, and revel in the warm stream of sympathy that flows from her altar? In the liquid amber within the ibory-porcelain, the piquancy of Lao Tzu, and the ethereal aroma of Sakyamuni himself.

《全訳:工藤さやこオリジナル》
傍から見れば、『そんな大袈裟な!』と本当に思われるかも知れない。『茶碗ごときの事で!』と。
しかし我ら日本人は思うのだ。ほんの小さな茶碗一碗を楽しんだからと言って、そんなに咎められることもなかろうと。
(どのくらい小さいかと言うと…)涙ですぐに溢れてしまうくらい、すぐに飲み干せてしまうくらい(喉の渇きは永遠に癒やせないのではあるが)。
人類はそれ以上に悪い行いをしてきたのだから。
酒の神バッカスを崇拝するあまり、多くのものを犠牲にしたり。
軍神マーズの血だらけのイメージを美しく理想化して英雄扱いしたり。
いっそ椿姫に身を捧げ、その祭壇から流れ出る温かい同情の小川を大いに楽しもうではないか。
象牙色の器に入った琥珀色のその液体の中に、茶道の入門者は孔子の甘美な沈黙に触れることができるかも知れない。あるいはそれは老子の刺激であるかも。さらには、この世のものとは思えないような香りを持つ釈迦その人に触れることが出来るかも知れないのだ。

《単語&文法の説明》
●wonder at(群動詞)〜に驚く
●seeming(名詞)考え方
●ado(名詞)から騒ぎ
much ado about nothing から騒ぎ
●tempest(名詞)嵐
a tempest in a teacup から騒ぎ
●after all 結局のところ
●overflow(自動詞)溢れる
●drain(他動詞)排水させる(自動詞)排水する
●dregs(名詞)おり
drain O to the dregs Oを飲み尽くす
●quenchless(形容詞)消すことのできない
●thirst(名詞)喉の渇き
●infinity(名詞)無限
●blame(他動詞)〜を非難する
●Bacchus 酒の神バッカス
●sacrifice(他動詞)〜を犠牲にする
●transfigure(他動詞)〜の外観を美しく変える
●gory(形容詞)血だらけの
●consecrate oneself to 〜に身を捧げる
●revel in 〜を大いに楽しむ
●altar(名詞)祭壇
●liquid(名詞)液体
●amber(名詞)琥珀、琥珀色
●initiate(他動詞)〜を始める、入会する
the initiated 入門者
●reticence(名詞)沈黙
●Confucius 孔子
●piquancy(名詞)刺激
●Lao Tzu 老子
●ethereal(形容詞)霊妙な、この世のものとは思えない
●Sakyamuni 釈迦

2020年03月24日

〜3〜 第1章 3段落目

英語で味わう『茶の本:The Book of Tea』〜3〜 第1章 3段落目『茶の本』の3回目今回は、茶道が私たち日本人の日常にどんな風に根付いているかを例を挙げて説明されています。第2段楽の最後の文(It represents the true spirit of Eastern democracy by making all its votaries aristocrats in taste.) を受けて、それを展開させています。出てくる単語は、日常会話では見慣れないものが多いのですが、それは文語表現を意識した上でのことでしょう。教養の高さが滲んでいます。


《本文》
The long isolation of Japan from the rest of the world, so conductive to introspection, has been highly favorable to the development of Teaism.
Our home and habits, costume and cuisine, porcelain, lacquer, painting, - our very literature, - all have been subject to its influence.
No student of Japanese culture could ever ignore its presence.
It has permeated the elegance of noble boudoirs, and entered the abode of the humble.
Our peasants have learned to arrange flowers, our meanest labourer to offer his salutation to the rocks and waters.
In our common parlance we speak of the man “with no tea” in him, when he is insusceptible to the seriocomic interests of the personal drama.
Again we stigmatize the untamed aesthete who, regardless of the mundane tragedy, runs riot in the springtime of emancipated emotions, as one “with too much tea” in him.

《全訳:工藤さやこオリジナル》
長きに渡った日本の鎖国制度は、日本人に自国の文化に目を向けさせたのであるが、これが結果として茶道の発展に大いに貢献した。我々の衣食住やしきたり、器や絵画など、文化と呼べるものは何もかもが茶道の影響を受けているのである。日本文化を研究する者は、誰もが茶道の存在を無視できないであろう。
茶道文化は、高貴なご婦人の持ち物すべてに浸透しているし、身分の低い者の住居にさえ見て取れる。
この国では小作人も花を生けるし、貧しいその日暮らしの肉体労働者であっても岩や水と挨拶を交わす。
我々のことわざには『茶目っ気がない』というものがある。人生というものは、悲喜こもごもであるが、嘆いてばかりいて楽しみを見出そうとしない人のことをこう言うのである。
また反対に『お茶らけている』というのもある。
日々の悲しい出来事に目もくれず、まるで春の海で魚たちが大騒ぎしているかの如く、感情を解放させている教養のなさそうな人のことをこう呼ぶのである。


《単語&文法の説明》
●isolation(名詞)ここでは鎖国
●be conductive to〜  〜へと導く
●introspection(名詞)内省
→intro(接頭詞)内へ、中に
→spect (ラテン語)見る
●favorable(形容詞)好ましい
●be subject to〜 〜の影響を受けやすい
●permeate(他動詞)を通り抜ける、に浸透する
●boudoir(名詞)女性の寝室
●abode(名詞)=home 住まい
●humble(形容詞)貧しい
 the humble で貧しい人
 形容詞にtheが付くと人を表す
●peasant(名詞)小作農
●mean(形容詞)身分の低い
●labourer=laborer(名詞)労働者
●salutation(名詞)挨拶
●parlance(名詞)用語、語法
●be insusceptible to〜 〜に無神経な
●seriocomic(形容詞)真面目で滑稽な
●stigmatise=stigmatize(他動詞)を非難する
●untamed(形容詞)手入れされていない=wild
●aesthete(名詞)美的感覚に鋭い人
●mundane(形容詞)日常のありふれた
●run riot 騒ぎ回る
●springtide(名詞)大潮、高潮
●emancipate(他動詞)を解放する、釈放する




2020年03月13日

〜2〜 第1章 2段落目

英語で味わう『茶の本:The Book of Tea』〜2〜 第1章 2段落目 今回は『茶の本』の2回目。知的なユーモアに富んだ表現で締め括られています。欧米の歴史や文化も熟知した上での素晴らしい文章です。


《本文》
The Philosophy of Tea is not mere aestheticism in the ordinary acceptance of the term, for it expresses conjointly with ethics and religion our whole point of view about man and nature. It is hygiene, for it enforces cleanliness; it is economics, for it shows comfort in simplicity rather than in the complex and costly; it is moral geometry, inasmuch as it defines our sense of proportion to the universe. It represents the true spirit of Eastern democracy by making all its votaries aristocrats in taste.

《全訳:工藤さやこオリジナル》
茶の哲学とは、単なる意味上のものではない。
それは倫理観や宗教観と一体となり、我々日本人の『人と自然との在り方』に対する見方を表している。
●茶道とは…衛生学である。清潔であることを旨としているからである。
●茶道とは…経済学である。簡素さの中にこそ、心の安らぎを覚えるからである。複雑なものや、華美なものよりも。
●茶道とは…精神的な幾何学である。時に茶室は宇宙空間となる。
●茶道とは…東洋における民主主義の真髄である。茶道においては、身分の隔たりがない。なぜなら茶室では、すべての参加者がみな平等に貴族なのだ。


《単語&文法の説明》
●philosophy(名詞)哲学
●mere(副詞)単なる
●ordinary(形容詞)普通の
●for(接続詞)というのは、
●express(他動詞)〜を表現する
●conjointly(副詞)統合的に
●ethic(名詞)倫理観
●whole(形容詞)全体の
●point of view(名詞句)視点
●hygiene(名詞)衛生状態、衛生学
●enforce(他動詞)〜を強いる
●economic(名詞)経済学
●comfort(名詞)快適さ
●simplicity(名詞)簡潔さ
●complex(形容詞)複雑な
●costly(形容詞)費用の掛かる
●moral(形容詞)道徳的な
●geometry(名詞)幾何学
●inasmuch as(副詞句)〜の限りは
●sense(名詞)感覚
●proportion(名詞)均衡、割合
●universe(名詞)宇宙
●represent(他動詞)〜を主に表している
●democracy(名詞)民主主義
●votary(名詞)信者
●aristocrat(名詞)貴族
●taste(名詞)趣味 ここでは茶道または茶室



2020年03月01日

〜1〜 第1章 1段落目

茶道教室よし庵の新企画

●英語で味わう『茶の本:The Book of Tea』 この度、茶道の精神を学ぶべく新しい企画を立ち上げました。岡倉天心の『茶の本』を原書で一緒に読んでみましょう。難しいところは、宗嘉先生が独自の視点から解釈を展開し、理解を助けてくださいます。 一語一語、ゆっくりじっくり味わいましょう。インスタントではない、本物の智を。
 

 

《本文》
Tea began as a medicine and grew into a beverage. In China, in the eighth century, it entered the realm of poetry as one of the polite amusements. The fifteenth century saw Japan ennoble it into a religion of aestheticism, -Teaism. Teaism is a cult founded on the adoration of the beautiful among the sordid facts of everyday existence. It inculcates purity and harmony, the mystery of mutual charity, the romanticism of the social order. It is essentially a worship of the Imperfect, as it is a tender attempt to accomplish something possible in this impossible thing we know as life.

《全訳:工藤さやこオリジナル》
茶は薬として生まれ、のちに人々に楽しんで飲まれる嗜好品となった。
中国では8世紀に、上流階級の娯楽の一つとして詩歌の域に高められた。
日本においては15世紀に、美における宗教にまで到達する。それが茶道である。
茶道とは、一種の宗教的儀式である。雑然とした日常生活の中で、美を見出すことができるから。
茶道は私たちに、飽きることなく何度も何度も教えてくれるのである。純粋さと調和、和敬の神秘、そして社会規範のロマン主義などを。
茶道とは、つまるところ未完成の美である。
私たちが『人生』と呼ぶ、この捉えどころのない頼りないものの中で、形あるものを掴むことのできる実践の場なのだ。何度も何度も教えてくれる優しい実践の場である。


《単語&文法の説明》
●enter (他動詞)〜に入る
●realm(名詞)領域、〜界
●polite(形容詞)上質な、丁寧な
●Japanese saw〜【無生物主語】
日本は〜を見た→日本で〜が見られた
●ennoble(他動詞)〜を上質にする
en➕名詞または形容詞 → 動詞化する
●religion(名詞)宗教
●aestheticism(名詞)美学
●cult(名詞)宗教的儀式
●adoration(名詞)愛でること、可愛がること、好むこと
●sordid(形容詞)不潔な、汚い、雑然とした
●fact(名詞)物事、事実
●existence(名詞)生活、存在
●inculcate(他動詞)〜に教え込む、〜を教え込む
●purity(名詞)純潔さ、純粋さ
●harmony(名詞)調和
●mystery(名詞)神秘
●mutual(形容詞)お互いの
●charity(名詞)慈悲
●romanticism(名詞)ロマン主義
●social order(名詞)社会秩序
●essentially(副詞)必然的に、本質的に
●worship(名詞)崇拝
●imperfect(名詞)不完全
●tender(形容詞)優しい
●attempt(名詞)試み、企て
●accomplish(動詞)〜に到達する、〜を達成する
●as(前置詞)〜として

2020年03月01日