Yokan with
Domyoji
|
Domyojiko |
1 oz / 30 g |
2 oz / 55 g |
|
Water |
¼ cup / 60 ml |
½ cup / 120 ml |
|
White sugar |
.5 oz / 15 g |
1 oz / 30 g |
Combine domyojiko, water, and
sugar.
Cook over low heat, stirring
slowly.
Cover and let sit for ½ hour.
YOKAN
|
Water (cold) |
1 cup / 240ml |
2 cups / 475 ml |
|
Kanten powder |
2 packets |
4 packets |
|
Kuzu |
1 ½ T |
3 T |
|
White sugar[1] |
1 cup / 185 g |
2 cups / 370 g |
|
White an or koshian |
10.5 oz / 300 g |
21 oz / 600 g |
Dissolve kanten and kuzu in
water and cook until clear.
Add sugar and an
and continue to cook - stirring constantly –
until extremely thick.
Add food coloring –
if desired – during this time.
.
DOMYOJI - Part II
|
Water kanten |
50 ml ½ packet (about ¾ t) |
100 ml 1 packet |
Dissolve kanten in water and
cook until syrupy.
Add it to the re-constituted domyoji.
Add ½ cup of the yokan
mixture.
Pour the yokan into mold.
Before it sets up, pour
domyoji/yokan mixture on top.
Allow to cool thoroughly and
de-mold.
[1] With koshian, try part – or
all – brown sugar
Peach Mizu
Yokan
|
Soymilk |
2
cups |
|
Kanten
– powdered |
1 packet (4 oz) |
|
White
sugar |
½
cup |
|
Fresh
peaches Pureed Diced |
1
cup ¼
cup |
Peach Mizu
Yokan with white an
|
Water |
¾ cup |
|
Kanten
– powdered |
1 packet (4 oz) |
|
White
sugar |
½
cup |
|
White
an |
150
g |
|
Fresh
peaches Pureed Diced |
(150
g) ½ cup ¼
cup |
Sowing the Moon Teahouse is a authentically constructed
Japanese teahouse, located at Green Gulch Farm Zen Center in Marin
County, California. The grounds include a traditional roji (tea
garden).
Classes in the Way of Tea, in the Urasenke tradition are
offered, by
We also offer Sunday afternoon (monthly) tea gatherings which are open to the public as well private tea gatherings. To register for a scheduled tea gathering, please call the Green Gulch office: 415-383-3134.
You are also invited to contact us to arrange a tea gathering for your friends, family, school or professional group, or work colleagues. Teas can be held in celebration or commemoration, for those interested in experiencing Japanese culture, or simply as an intimate way to meet.
For more information about classes or tea
gatherings please e-mail us at: GreenGulchTea@sfzc.org
or call
Information about Green Gulch Zen Center is available online at: www.sfzc.org
Please post your thoughts on tea as COMMENTS on this blog. All those interested in Tea are also invited to send me articles and information of interest to the Tea Community, to be posted on the blog. Sign up by putting your e-mail address in the little box. Keep in touch.
Thank you for your support.
Meiya Wender,
Blog editor
You are invited to contact us to arrange a tea gathering for your friends, family, school or professional group. Teas can be held in celebration or commemoration, for those interested in experiencing Japanese culture, or simply as an intimate way to meet.
Sunday Afternoon Tea Gatherings
August 26, September 16, October 14
November 11 - The Opening of the Winter Hearth (Robiraki)
1:30 - 3:00 pm
Join us in the quiet, timeless setting of the tea house for conversation, a traditional Japanese sweet, and a bowl of whisked green tea. Your role as guest is simply to be willing to be fully present and open to the possibilities of this particular gathering, this particular time and space.
No prior experience is necessary; a brief instruction will be given.
Please register in advance through the Green Gulch Office: 415-381-3134
$25
Scrolls in The Sowing the Moon Teahouse Collection
Download list_of_scrolls.DOC
Download ho_zo_onozukara_hiraku.doc
Tea guests and students are now enjoying sumi-e paintings on the fusuma of the teahouse. After several years of discussion and waiting for the right moment to present itself, Nanga painter Michael Hofmann painted the fusuma in July of this year. The paintings
encapsulate our Tea and Zen heritage - Green Gulch / Bay Area landscapes - hillsides,coast and foggy mountains - done by a Californian who trained in Japan in a tradition that came from China.
Michael was raised in the Bay Area and has lived in Japan for most of the last 34 years, studying painting with a Nanga painter and Buddhist priest, the late Jikihara Gyokusei. Nanga, (Southern School of Chinese Painting), is also known as "bunjin-ga" - "literati painting" - and is closely identified with the Obaku Sectof Zen.
Michael's work can be seen at: http://www.fsinet.or.jp/~ttstudio/hof-e.html
Tools and supplies
Attractive bamboo,
at least 3-4 cm. diameter
Froe or chisel and
mallet
Saw
Carving knife
Sandpaper
Masking tape
Deep pot
stove or hot plate
Candle
Making ‘blanks’
Choose pieces of
bamboo and saw into lengths of about 35 cm. Wrap masking tape around the pole
before sawing, to prevent splintering.
From node to
tip: about 20 cm. (If necessary, it could be as short as 14
cm.)
From node to
end: 13 cm.
Split the lengths
with a froe or chisel, choosing which parts you want to use for chashaku.
Depending on bamboo diameter, you may get 2 or 4 or even more possible pieces
from one length. Trim the ‘blanks’ to about 2-3 cm. wide.
Mark area to bend.
Soak in water for a
day, then heat the water and simmer.
Remove bamboo from
water and immediately heat over candle flame, continually moving it and being
careful not to scorch it. When it softens, bend gently.
Trim both ends with a saw
Tools for chashaku making are available at these 2 stores & online.
http://www.hidatool.com/index.html
Kiridashi knife (& others)
Japan Woodworker (in Alameda, CA)
http://www.japanwoodworker.com/page.asp?content_id=2896
“knives for woodworkers”
3/4" Blue Steel
Woodworking Knife (Kogatana) (& others)
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