Devils out, Good luck in!

 

"Oni wa soto, Fuku wa uchi"

Tomorrow is Setsubun, when you throw out the beans and yell "Oni wa soto, Fuku wa uchi!"  Devils out, Good luck in!  And it is the first day of spring in the lunar calendar.

More here

After you throw the beans, you are supposed to eat the number of beans equal to your age.

More reading

In these dark days, it is always good to have a few books to curl up with to take us away.   Here are two more books that I have added to my bookshelf:

Japan and the Culture of the Four Seasons, Nature, Literature and the Arts, by Haruo Shirane. ISBN: 978-0-231-15281-5
I heard a lecture by Professor Shirane at the Portland Japanese Garden this fall.  Here is the publisher's description:

Elegant representations of nature and the four seasons populate a wide range of Japanese genres and media—from poetry and screen painting to tea ceremonies, flower arrangements, and annual observances. In Japan and the Culture of the Four Seasons, Haruo Shirane shows how, when, and why this practice developed and explicates the richly encoded social, religious, and political meanings of this imagery.

Refuting the belief that this tradition reflects Japan’s agrarian origins and supposedly mild climate, Shirane traces the establishment of seasonal topics to the poetry composed by the urban nobility in the eighth century. After becoming highly codified and influencing visual arts in the tenth and eleventh centuries, the seasonal topics and their cultural associations evolved and spread to other genres, eventually settling in the popular culture of the early modern period. Contrasted with the elegant images of nature derived from court poetry was the agrarian view of nature based on rural life. The two landscapes began to intersect in the medieval period, creating a complex, layered web of competing associations. Shirane discusses a wide array of representations of nature and the four seasons in many genres, originating in both the urban and rural perspective: textual (poetry, chronicles, tales), cultivated (gardens, flower arrangement), material (kimonos, screens), performative (noh, festivals), and gastronomic (tea ceremony, food rituals). He reveals how this kind of “secondary nature,” which flourished in Japan's urban architecture and gardens, fostered and idealized a sense of harmony with the natural world just at the moment it was disappearing.

Illuminating the deeper meaning behind Japanese aesthetics and artifacts, Shirane clarifies the use of natural images and seasonal topics and the changes in their cultural associations and function across history, genre, and community over more than a millennium. In this fascinating book, the four seasons are revealed to be as much a cultural construction as a reflection of the physical world.

The other book I am reading is Elements of Japanese Design, by Boye Lafayette De Mente. ISBN:9780804837491

Here is the publisher's description:

 Elements of Japanese Design introduces 80 key concepts in Japanese design in a readable and accessible short-entry format. Including a brief explanation and examples of every aspect of Japanese design-from Wah (Harmony) to Kaizen (Continuous Improvement), from Mushin (the Empty Mind) to Mujo (Incompleteness).

My review:  This is an excellent little book that talks about hard to explain aesthetic concepts.  They all apply to the study of Chado.  What is particularly nice is that each chapter (concept) begins with the kanji, the romanji, and phonetic pronunciation, and then a short description to help you remember the concept.  The further description helps to put these concepts into a western context to help us better understand it.  Easy to read and understand English language helps to bridge the gap in those unexplainable concepts like wabi, sabi, and shibui.

One Taste of Truth

I am not a student of Zen, but I am a student of tea, so anything in English that helps me understand the relationship of Zen to tea captures my interest.   One of the overt examples of Zen in the tea room is the scroll displayed in the tokonoma.  It is often a Zen saying. Although it may seem on the surface to be a simple statement "nichi, nichi kore kojitsu"  everyday is a good day, or everyday is a day to be liked,  it can have deeper and more profound meanings.

I recently came across the book, "The One Taste of  Truth, Zen and the Art of Drinking Tea," by William Scott Wilson.
ISBN: 978-1-61180-026-5 paperback.

Here is the publisher's description:  Traditionally in China and Japan, drinking a cup of tea was an opportunity for contemplation, meditation, and an elevation of mind and spirit. Here, renowned translator William Scott Wilson distills what is singular and precious about this traditional tea culture, and he explores the fascinating connection between Zen and tea drinking. He unpacks the most common phrases from Zen and Chinese philosophy—usually found in Asia printed on hanging scrolls in tea rooms, restaurant alcoves, family rooms, and martial arts dojos—that have traditionally served as points of contemplation to encourage the appropriate atmosphere for drinking tea or silent meditation.

Part history, part philosophy, part inspirational guide, The One Taste of Truth will connect you to the distinctive pleasure of sipping tea and allowing it to transport your mind and thoughts. This beautifully written book will appeal to tea lovers and anyone interested in tea culture, Chinese philosophy, and Zen. 

What I especially appreciate about this book is that is shows the phrase in calligraphy so we may begin to learn to recognize it. The book also shows the romanji, so we know how to pronounce it, and the English translation.  The explanation that follows for each phrase is easy to follow, and contains more gems for those of us looking for gomei from these phrases.  Historical and cultural context are also covered.   An overall good addition to your Chado library.

Samurai! at the Portland Art Museum

Samurai armor from the Ann and Gabriel Barbier-Mueller Collection will be on display until January 12, 2104

Travel back in time and discover remarkable objects that illuminate the life, culture, and pageantry of the samurai, the revered and feared warriors of Japan—from one of the finest and most comprehensive collections in the world. Samurai! Armor from the Ann and Gabriel Barbier-Mueller Collection presents a treasure trove of battle gear made for high-ranking warriors and daimyo (provincial governors) of the 14th through 19th centuries. The exhibition illustrates the evolution of the distinctive appearance and function of samurai equipment through the centuries and examines their history.

During the centuries covered by the exhibition, warfare evolved from combat between small bands of equestrian archers to the clash of vast armies of infantry and cavalry equipped with swords, spears, and even matchlock guns. Arms and armor were needed in unprecedented quantities, and craftsmen responded with an astonishingly varied array of armor that was both functional and visually spectacular, a celebration of the warrior’s prowess. Even after 1615, when the stern rule of the Tokugawa military dictatorship brought an end to battle, samurai families continued to commission splendid arms and armor for ceremonial purposes. Because the social rank, income, and prestige of a samurai family were strictly determined by the battlefield valor of their ancestors, armor became ever more sumptuous as the embodiment of an elite warrior family’s heritage.

Drawn from the renowned Ann and Gabriel Barbier-Mueller collection, Samurai! features the full panoply of warrior regalia, with full suits of armor, helmets and face guards, weapons, horse trappings, and other battle gear. Highlights include helmets of lacquered metal adorned with emblems often inspired by nature—which signaled the status of the wearer, differentiated samurai from each other, and also frightened the enemy on the battlefield; armored horses carrying combat-ready samurai; and a full ensemble of armor and ceremonial jackets worn by the high-ranking samurai of the Mōri family. The Mōri, who traced their roots to famous warriors of the13th century, were among the most powerful warrior families in western Japan. Portland will be the only West Coast venue for Samurai!

One place left in the new Introduction Class

Editor's Note: The class is now filled.  Please contact me if you'd like to be on the waiting list.

The new Introduction to Japanese Culture and Chado Class begins this Friday, January 11, 2013 and meets on Fridays for 10 weeks.  We have a new venue at
Portland Tea Enthusiasts’ Alliance
828 Southeast Ash Street, #204
Portland, OR 97214

Fee: $250, includes all equipment, tea, sweets and supplies for all classes including calligraphy, kimono and incense. Only one place is left in the class.  Please contact me immediately if you would like to join us:  margie@issoantea.com, 503-645-7058.  Full tuition is due at the first class, and I take cash, check or credit card.


Tea ceremony in Japan is called Chanoyu, literally “hot water for tea.” Sen Rikyu, who established the foundations of the spiritual path of Chado (the way of tea), lived in the 16th century teaching wabi-cha, or tea of quiet taste. In Chado the spiritual aspect is most important. We learn the heart of Chado through the ceremony of drinking tea. The basic principles are expressed in the words harmony, respect, purity and tranquility. Harmony can be created between persons, between objects, between a person and an object – among all matters of the world. This is illustrated in the interactions between a host and a guest and the tea utensils handled. In Chado, we should respect every one and everything without distinction of status or rank. Spiritual purity is essential. We can embody tranquility only when we make harmony, respect, and purity our own. By learning Chado, we seek to obtain an ultimate peace of mind. The present Grand Tea Master teaches the thought of “peacefulness through a bowl of tea.” It is very simple if we are just making tea and drinking tea, but if we trying to understand the heart of Chanoyu, we can find that it is not just making and drinking tea. Through preparing a bowl of tea we learn to look within ourself, respect one another, make peace with others and express gratitude toward all things.
In this ten week class, students will be introduced to Chado, the way of tea. The arts of Japan will be examined through the ritual preparation and drinking of matcha, Japanese ceremonial tea.  Students will participate in at least six tea ceremonies, an incense ceremony, and kimono dressing.  Japanese architecture, gardening, flower arranging and calligraphy will also be covered

O-Tsukimi at the Portland Japanese Garden

The Autumn Moonviewing Festival, O-Tsukimi, will be held at the Portland Japanese Garden September 28, 29, 30th from 6- 8:30 pm.

On a quiet autumn evening more than 200 years ago, a retired imperial prince sat patiently on the polished bamboo floor of the veranda waiting for the moon’s reflection to shimmer across the pond of one of the world’s most exquisite gardens at Katsura Imperial Villa in western Kyoto. As it rose in the sky, he lifted his sake cup to catch its reflection and bring him good luck in love—something even emperors need.
Here in Portland, we have a place patterned after just such a garden, where people gather to sit and wait for that very same moon to raise high in the evening sky in autumn.

There is no better place in Portland to share the romance and mystery of the full moon in autumn than from the eastern courtyard of the Portland Japanese Garden Pavilion, with cup of sake in hand, gazing at the harvest moon as it rises above the city.
 
Moonviewing, or O-Tsukimi, is a traditional Japanese festival which honors the full moon in autumn. On the evenings of September 28, 29, and 30, guests enjoy a quiet evening in the Garden, observe a candle-lit tea ceremony in the Kashintei Tea House and listen to the elegant live music.

Poetry reading and writing have been part of traditional moonviewing events in Japan for centuries. Guests are invited to write their own poetry in honor of the autumn moon and listen to poetry readings in the Garden Pavilion. Sip sake or tea, enjoy a light sampling of seasonal Japanese foods, and experience a rare walk through the lantern-lit Garden during moonlit hours.

Issoan Tea will be presenting Tea Ceremony at Kashintei Tea House on Saturday, September 29.

September 28, 29, and 30, 2012
6:00-8:30 p.m., rain or shine
$25 members / $35 non-members
Reservations required; Space is limited

Reserve online or call (503) 542-0280

Cicada's Cry

We have been talking about poetic names and the sounds of the Japanese summer.  The Japanese cicada or semi are a ubiquitous part of the soundscape in summer.  Different species, I guess hatch at different times so there are different songs throughout the summer. 

I remember trying to fall asleep in Kyoto and the semi being so loud that one night I opened my window and shouted "SHUT UP" at the semi and it got quiet for about ten or 15 seconds, then quietly, "meep, meep, meep, Meep,.Meep, MEEP, MEEP" louder and louder again.




There are some that sound like rain showers:  Semi shigure





But sometimes they just sing in the evening with an evocative song:



And this one sounds very sad or plaintive

Obonfest at Oregon Buddhist Temple

Obon is an annual Buddhist event for commemorating one's ancestors. It is believed that each year during obon, the ancestors' spirits return to this world in order to visit their relatives.

Traditionally, lanterns are hung in front of houses to guide the ancestors' spirits, obon dances (bon odori) are performed, graves are visited and food offerings are made at house altars and temples. 

At the end of Obon, floating lanterns are put into rivers, lakes and seas in order to guide the spirits back into their world. The customs followed vary strongly from region to region. 

Oregon Buddhist Temple will be celebrating Obon on Saturday August 4, 2012.  The program gets underway at 3:00 pm until 9:pm.  Obondori dancing starts at approximately 6:30. Admission is free.

Location: 3720 SE 34th Ave, Portland, OR 97202

Join us for food, gifts, entertainment and dancing. This year's Obonfest features -- 
Food items: yakisoba, yakiniku, yakitori, shave ice, manju, chirashi sushi, beer garden, soft drinks, Spam musubi

Program: Tanuki Taiko, Portland Taiko*, Martial Arts Demonstration, Temple Talks, Bon Odori (public dance)

Vendors: Michiko Selby (Oshie art using chiyogami paper), Miwa McCree (massage), Kaori Oya (Shiatsu massage), Hiroshi Ogawa (Japanese Pottery), Margie Yap from Sweet Persimmon (handmade purses and meditation products), Karen Fullerton (notecards and art), Kinokuniya Bookstore (Japanese books, music, misc items) Others: Omiyage shop, T-shirt sale, children's corner, raffle

I will be there with a booth to sell handbags, meditation seats, incense, matcha, and basic tea ceremony utensils. And I tell you, the spam musubi can't be beat.

From the Archives

I am getting ready for two new classes this weekend, so here are some posts from the archives:

One year ago:  It's harder than it looks,  Care of your kama,and Introducing kagetsu

Two years ago:  After a tea gathering,   The heart of tea,  and The right way

Three years ago:  It's not my fault,  Slow down,  Pay attention to what you are doing, and Breaking bad habits

Four years ago: Time for reflection, Hataraki, working things out,  It's not about perfection, This moment is complete, Making a good bowl of matcha tea, and Performance anxiety

Whew, it has been nearly five years since I started writing this blog.  Please take the time to look at the archives.  I hope you enjoy reading them.

Introduction to Chado Class now forming

I have had some inquiries about when my next introduction class will be held.  And now here it is: starting Saturday, April 28th 1:00-2:30 for 10 weeks.

Introduction to Japanese Culture through the Tea Ceremony

Harmony, purity, respect and tranquility.  These are the four principles of tea ceremony distilled from Japanese culture.  In this ten week class, students will be introduced to Chado, the way of tea. The arts of Japan will be examined through the ritual preparation and drinking of matcha, Japanese ceremonial tea. 

An overview of Japanese aesthetics found in gardening, architecture, art and literature and how Tea Ceremony has influenced Japanese culture will be presented.  Also covered are tea ceramics, calligraphy, kimono dressing, and and learning etiquette on how to be a guest at a tea ceremony.. We will also learn zazen meditation and discuss how to put tea practice into every day life.

Classes will take place in a Japanese tea room located 4 blocks south of PCC Rock Creek campus.  17761 NW Marylhurst Ct.  Starting April 28th 1:00-2:30 pm for 10 weeks.  Fee is $250.  Space is limited, please register early.   

Contact Margie:  margie AT issoantea.com, or call 503-645-7058 to register.

Win a Trip to Japan!

Japan National Tourism Organization is giving away free trips to Japan - open to the US only.
Spring 2012 will be a special season as it marks the centennial anniversary of Japan's Gift of Trees to the U.S. To celebrate this anniversary, we're giving you and a guest the chance to explore Japan inside and out. Read through all 6 itineraries, pick your favorite, and enter for your chance to win your dream vacation!

Heritage
Indulgence
Gourmet
Adventure
Modern Art
Pop Culture

Go here to enter and for more details.

The Artist's Touch, The Craftsman's Hand

Today I went to the Portland Art Museum's Exhibition of Woodblock Prints from their collection, The Artist's Touch, The Craftsman's Hand.   It was a spectacular review of the history of woodblocks from the late seventeenth century to the present day.  The museum owns more than 2,500 works and is showcasing a selection of some 250 of the most historically important and visually compelling Japanese prints in the collection. I must say it is a fabulous exhibition, but hurry in to see it as it only lasts until January 22.

Before or after your visit, I recommend my friend Tomoe's, Behind the Museum Cafe, on Southwest 10th.  I had the matcha set which includes a Japanese Tea sweet and bowl of matcha, whisked by Tomoe.  She also serves sandwiches, onigiri (Japanese rice ball), pastries, and other types of Japanese green tea and, if you must, coffee. There you can also see ceramic artist Motoko Hori's works and antiques from Ryokusuido Antique shop.

What a wonder way to relax after the intensity of Hatsugama.

Japanese motifs -- tomoe

I had always thought of this motif as whirling commas and in fact, it represents a whirlpool in water.   My dictionary defines tomoe as a whirl  or eddy.

This symbol is used as protection from fire.  You can see it on roof tiles and other places for fire protection.

In Heian times, the Saionji family used it on thier carriage.

During the Kamakura period, it became a popular design motif for garments, household objects, and military items. 

Later, it was made into the mon or crest of the Hachiman shrine and represented thad God of War.

Book Review: Kitcho

I recently hosted a good friend of mine for the weekend and as a thank you he ordered this beautiful book: Kitcho, Japan's Ultimate Dining Experience, by Kunio Tokuoka. Hardbound  ISBN 978-4-7700-3122-8

This is book is the story of Kitcho, a kaiseki restaraunt with a premier reputation in Japan.   Chef Tokuoka relates how is grandfather began serving meals based on historical records of tea ceremonies given by Matsudaira Fumai. Kaiseki was typically not available unless you were invited to a tea ceremony.  Today, thanks to Kitcho's founder, Teiichi Yuki, the principals of seasonality, simple preparation and beautiful presentation of the kaiseki meal is firmly planted in the mainstream of Japanese haute cuisine.

The book is divided into five sections:  Spring Kaiseki, Summer Kaiseki, Fall Kaiseki, Winter Kaiseki and The Kaiseki Kitchen.  The seasonal sections feature exquisite food photography of different seasonal dishes.  The text combines commentary by chef Tokuoka and historical and cultural asides; from Rimpa style painting to court poetry that has inspired the menu. The last section is a look behind the scenes at Kitcho in the kitchen.  This section also includes a recipes for dashi and sauces, food notes to the seasonal dishes presented and a glossary of food terms.

The photographs in the book are outstanding.  Not only are there photos of the kaiseki dishes, but also elements of tea such as chabana, the tokonoma, teabowls, calligraphy, and sweets.  You will enjoy this book as inspiriation for your next chaji, and perhaps learn a little more about the history and culture of Japan.

New Class Introduction to Chanoyu, The Japanese Tea Ceremony

Introduction to 

Chanoyu, the Japanese Tea Ceremony

Harmony, purity, respect and tranquility.  These are the four principles of tea ceremony distilled from Japanese culture.  In this ten week class, students will be introduced to Chado, the way of tea. The arts of Japan will be examined through the ritual preparation and drinking of matcha, Japanese ceremonial tea.   

Students will participate in at least six tea ceremonies, an incense ceremony, and kimono dressing.  Japanese architecture, gardening,ceramics, flower arranging and calligraphy will also be covered. The final class will be a formal tea gathering for friends and family at the Portland Japanese Garden authentic tea house.

New Class: Starts Wednesday, Wednesday January 12  7:00 – 8:30 pm.

3826 NE Glisan St. 
Once a week for 10 weeks

Fee: $250, materials will be available for purchase at class.

www.issoantea.com for more information.

Space is limited, call 503-645-7058 to register

Marjorie Yap, Instructor, Urasenke Tradition of Tea

margie@isoantea.com

The season for Udon

Cold and rainy weather make it an ideal time for udon noodles.  When I lived in Kyoto, ankake udon was one of my favorite winter time dishes.  Ankake udon soup is thickened with starch and grated ginger adds a zing and warmth.  I love the big fat noodles and you can add your own garnishes to suit your own taste.

We recently had a meeting to re-start our Japanese tea garden project at Ryokusuido.  Part of the meeting was making and eating udon.

Below is a recipe for ankake udon from one of my former students, Ikuko.  Thank you for teaching us.


Ankake Udon (recipe for 2 people)
Make dashi soup stock. You can do this one of three ways:

1. From scratch:  for each 2 1/2 cups of water use a piece of dried konbu (kelp seaweed) 2" x 1". Wipe konbu with a clean damp cloth and place in pot of cold water. Bring to boil.  Just before water boils, remove and discard konbu.  Add 1/2 cup of katsuobushi (dried bonito flakes) and remove from heat.  Strain any foam that forms on the surface.  Let bonito flakes settle to the bottom.  Let steep for a few minutes then strain through several layers of cheesecloth. 
2. Use dashi powder (hon-dashi or dashi-no-moto) following package directions.  Try to find one without MSG.
3. Use a combination of konbu and dashi powder.

Make Udon soup:
For every 2 1/2 cups of dashi stock add:
2T sake
2T mirin
2T shoyu (soy sauce)
1/2 t salt
Adjust the combination above to your own taste.

Then mix a paste of
2 1/2 T of katakuriko (potato starch) or cornstarch
4T of water
Stir slowly and gently into the heated stock. The soup will begin to thicken, allow to simmer gently for a couple of minutes, stirring constantly. Remove from heat.

Cook udon noodles in boiling salted water until done (approx. 8-10 minutes). Drain.

To serve, put Udon noodles in a bowl, add soup and garnish with 1/2 to 1 t. of fresh grated ginger, 2T of finely sliced green onions, and shichimi (blended hot peppers) to taste. Sliced shiitake mushrooms cooked in dashi, and/or fried tofu squares may be added.  Other vegetables (also cooked in dashi) can be added for additional garnish.

Enjoy!

Hotarubi no chakai

One of the most memorable chakai that I attended when I lived in Kyoto was the Hotarubi no chakai at Shimogamo shrine. The tea gathering that is held in June amidst the glow of live fireflies at Kyoto’s Shimogamo Shrine (also known as Kamomiya Shrine). “Hotaru” means “firefly”; “bi” means “fire “or “glow”. One of its aims is the preservation of Tadasu no Mori, “The Forest of Justice,” which surrounds Shimogamo Shrine. About 600 fireflies are released over a stream called Mitarashigawa as invitees to the tea ceremony enjoy their tea.

Shimogamo is one of the oldest shrines in Japan, and is located just to the north of the confluence of the Kamo and Takase Rivers in north-central Kyoto. The history of this shrine dates back to prehistoric periods. The earliest reference to the shrine is a repair of the fence in 2 BC, suggesting that the shrine had existed even before that time. Since then, the shrine has played a central role in the religious lives of the people of Kyoto, and has served as a guardian of Japan and Kyoto. The importance of the shrine was especially significant in the Heian period, since prayers for the success of the capital were held there. This shrine has often been described in literature, including an appearance in the Tale of Genji. Today, Shimgamo Shrine has been registered as a UNESCO World Heritage Site. The shrine contains 53 buildings that are all recognized as Important Cultural Properties.

Hotarubi no chakai is usually held in the beginning of June. The connection between the shrine and tea began in the Kansho period (1441-1446) and tea ceremonies with fireflies were common until the Meiji period (1868 - 1912). In later days, however, those events ceased as the shrine was nationalized, and the fireflies became extinct in the surrounding forest because of pollution in the 1940s. But people recently started to clean up the area and release firefly larvae. Consequently, the number of fireflies began to increase in the forest, and so the tea ceremony was revived in 1991, after about 100 years of absence.

The fireflies are released over the Mitarashigawa. A cage holding fireflies was placed on a small pier at around 8pm (the big cage and some other smaller ones were on display in other places on the shrine grounds until the awaited time). We attended the festivities starting at about 5 pm. Then we went to the chakai and after we had tea and sweets, it was dark and they released the fireflies. As they flew out of the boxes, it looked almost like fireworks, yet they still glowed afterwards in the bushes and grasses around the river.

Wagashi For Foodies

As part of my tea study, we delve into the realm of Japanese sweets making, or learning how to make wagashi. As a self-defined foodie, I am fascinated with wagashi. The taste, appearance, subtle flavor and poetic name all combine to provide the taster with a unique and truly one-of-a-kind experience. One of the most enchanting ways to enjoy wagashi is with a bowl of tea. The sweet, eaten before your tea, cleanses your pallet and then brings out the flavor of the tea. No need to add sugar to your tea now!

Making your own wagashi is a challenge if you are currently not studying with a teacher. A teacher shows you the correct method you will need to make authentic Japanese sweets – it's not something you can learn from a book. I have made only a handful of wagashi: steamed & bean-filled sweets, sesame flat cookies and lima bean wet sweets. When making your own, it’s important to weigh everything out in grams –There is no such thing as “eye-balling it” when creating wagashi. By taking the time to weigh each ingredient, you are ensuring consistency between each sweet. Since the main ingredients are very static with a recipe, what vary are the appearance, texture and flavor. Every sweet is hand-formed and therefore each sweet is unique. A true artisan will take the same 5 – 10 ingredients and create something that is a mini, delicious work of art. Part of what is so lovely about creating your own wagashi is deciding what they should look like. Use food coloring, sweets molds, spices, sake, fruit and (most importantly) seasonal inspirations to make phenomenal wagashi.

It seems that anyone who is interested in wagashi has a difficult time finding new sweets recipes available in English. Even if you find a recipe, you may not be able to make it since many of the ingredients and materials are difficult to find outside of Japan. It doesn’t seem like there are any sweets recipe specialty books available in English. (Please, prove me wrong!) One thing you can do is eat many sweets and take note of what is being created in Japan. Ask questions about the sweets. Save your favorite images in a recipe book so when you do have that one coveted recipe (hey, there are a few available on this blog) you can make dozens of unique tasting and beautifully-shaped sweets. Bon Appétit!

Recipe Resources
Midorikai Sweets Recipes – This website is staffed and funded by Midorikai Alumni volunteers, so please consider a donation of any amount for its continuance and development if you decide to use this resource.
About.com – I haven’t tested any of these recipes, but feel free to browse. There might be a jem here. Word of the wise: Don’t experiment with a recipe the day you plan to serve it to guests.
Flickr – If you immediately want to start looking at images of wagashi, check out the great albums available for free on Flickr. Search for the keyword “wagashi” to get started.

Noh Drama Seattle

WING LUKE ASIAN MUSEUM TATEUCHI STORY THEATER
PERFORMING ARTS SERIES PRESENTS NOH DRAMA GROUP
CHUUDEN YUUGAKUKAI OF NAGOYA, JAPAN.

Witness the cultural legacy of traditional Noh Drama, and experience the
Japanese aesthetic of “yuugen:” profundity, subtlety, and mystery.

In a first-time visit to Seattle, Chuuden Yuugakukai of Nagoya, Japan will give a special demonstration of the centuries-old Japanese traditional art form of Noh Drama at the Wing Luke Museum of the Asian Pacific American Experience on Saturday, June 19th.

Based in Nagoya, this group has been perfrming regionally in central Japan's Aichi and Gifu Prefectures for 30 years. Chuuden Yuugakukai is part of the Kanze School of Noh drama, which has a lineage dating back to the 14th Century. With patronage from the Ashikaga clan of samurai warlords; the school flourished under the founder, Kan'ami, and his son, Zeami, to become one of the largest and most prestigious schools of Noh. It continues today to be known for its emphasis on graceful movements and beautiful costumes.

In this first-time appearance in Seattle, 10 members of the group will perform vignettes from classic Noh theater; including Chikubushima, Semimaru, Hagoromo, and Funa Benkei. Traditional flute and hand drums will accompany the singing. A special bonus will be a mask carving demonstration, and the display of a collection of hand-carved wooden masks used by actors in the NohTheater.

This will also be a FREE ADMISSION DAY at the Museum. See the excellent standing exhibit of Asian Pacific American History, current special exhibits “Cultural Transcendence” and “A Refugee’s Journey of Hope and Survival,” as well as the wonderful architecture and ambience of this Seattle jewel.

DATE: Saturday, June 19, 2010.
TIME: Mask Carving Demonstration begins around 11:00am.
Noh Performance begins at 1:00pm, performance length approximately 1 hour.
LOCATION: Wing Luke Museum of the Asian Pacific American Experience
719 S. King Street, Seattle, WA 98104.
ADMISSION: FREE!

FOR MORE INFORMATION: Contact the Wing Luke Museum at 206-623-5124, www.wingluke.org, or Tatsuo Tomeoka; Charaku Fine Japanese Tea / WaSabiDou Antiques & Folk Crafts 206-660-4189, info@charaku-tea.com

Imperfect beauty

Trying to understand the wabi aesthetic of the tea ceremony is very difficult because it is difficult to quantify.  One of the principles of wabi is "fukanzen no bi"  or imperfect beauty. 

Most people thnnk that there is a universal kind of beauty, but each person has a different sense of beauty -- depending on our culture, education, country and upbringing.  Beauty is in the eye of the beholder.  For example, the line from the ocean to Mt. Fuji is beautiful, but a cloud obscuring part of the line is more interesting and beautiful to some people.

The usual concept of beauty is close to perfect. Bronzes and celedon ceramics from China were of perfectly symmetrical beauty where each side matched.  The tea masters in Japan thought that it was boring.  They looked to Korean rice bowls -- asymmetrical, earth toned, rough textured and thought them beautiful.   These bowls, with their imperfections were more human. That led Rikyu to create raku.   Raku bowls, because they are not turned on the wheel, are made to fit in the hand and it doesn't conduct heat well so the hot tea in it will not burn your hand. Raku means enjoyment, ease, pleasure or happiness.

Oribe and shino ware are very popular with tea students and potters.  But these are not my personal favorites because there is so much bad oribe and shino copies out there.  Oribe knew just how far to push the boundaries, while copies of his work often go beyond.  Students think that just because it is distorted, or rough it must be wabi and therefore beautiful. Purposeful distortions of the form, sloppy craftsmanship, or just plain ugly pieces abound.  Wabi is not slobby.

Tea students must be able to differentiate between forgiving imperfection, and celebrating imperfection. Celebrating imperfection leads to weird stuff for its own sake rather than looking at the individual strength of the piece and forgiving its imperfections because of its strengths.