Chanoyu

I had the pleasure of attending Kimika Soko Takechi and Larry Sokyo Tiscornia’s Kaiseki Workshop yesterday. These lovely folks teach Chanoyu — the art of tea ceremony — in addition to giving workshops in Wagashi (traditional Japanese sweet-​making), and Kaiseki, the wonderful several course meal that can accompany tea-​ceremonies.
Note — this particular Kaiseki is not the elaborate and über-​extravagant 7 – 12 course feast; rather, it’s cha-​kaiseki, and we learned its basic components of «one soup, 3 dishes.»
I found out about the workshop through the Japanese Cultural and Community Center’s newsletter and signed up by calling the JCCCNC directly, where you’ll be able to pay via credit card.
The 2.5-hour class is held in the kitchens of the JCCCNC — mostly demonstration with fantastic narration on the cultural context as well as useful cooking techniques in preparation of the 4-​course Kaiseki.
The Senseis made:
Ebishinjo — steamed prawn dumplings served in dashi — they have a *fantastic* recipe for making dashi stock, and the proper way/​proportions to make it.
Kaibashira no Kobujime — kelp-​marinated scallops
TatakiGobo (pounded burdock root with gomae — sesame dressing)
Susbasu — Vinegared lotus root
Sekihan — «red rice,» or rice with adzuki beans
Larry-​san and Kimika-​san trained in Kyoto at the Urasenke School of Tea for 6 years and are treasure troves of knowledge and experience — giving tips on where to source good products in San Francisco (Trader Joe’s has beautiful flash-​frozen scallops with no additives, straight from Japan; Rainbow has powdered pure wasabi powder that is real wasabi and not just horseradish and green food colouring).
Towards the end of the class, students are able to help plate the numerous bowls for the different courses, and partake of a wonderful, authentic and super-​oishi cha-​kaiseki.
Anyone who loves Japanese food (no, this is not sushi, but there could be a raw fish course), is interested in Japanese culture and cooking techniques, will adore this class, as I do. I’ll be signing up again and again, as the dishes will change with the seasons.