Wednesday, January 11, 2017
My tea plant, Cami (short for Camellia), lives happily on the back balcony. At least she did until last night when we had a snow storm! I'm happy to report that the limb is bent, but not broken.
Mother Nature commands my attention, my respect, and my hard work to protect her.
Thursday, January 05, 2017
I've decided that I need moments of creativity every day, or at least nearly every day.
They can be spontaneous.
They can be brief.
They can be stolen moments, in the middle of something else.
Maybe it's picking out my socks
Or arranging the papers on my desk
Perhaps it's a doodle on the edge of a notebook
Or a new solution for a problem
Maybe it's placing a pretty fabric in a splash of sunshine
Or being inspired by someone else's creativity
It doesn't take long, but it does sustain me.
Saturday, November 26, 2016
Beautiful views of the interior garden at the Toraya Cafe
One of my favorite experiences while in Kyoto was wandering little streets, with my dear friend AM, and discovering the Toraya Cafe (Toraya Karyo Kyoto Ichijo). Returning to this little piece of heaven is a must-do the next time I visit.
I had known of Toraya, a famous maker of Japanese confections and tea sweets, from my tea studies. The company has been around since the 16th century, and is well known for its yokan. At the cafe, you can enjoy these sweets and a delicious bowl of matcha or brewed tea. If the weather is nice (and in late October, it was perfect), sit outside and take in the peace and beauty of the garden.
Enjoy these photos, and imagine a peaceful breeze that gently ripples the water, delicious and artful sweets, tea that both stimulates and soothes, and nurturing conversation. This was my experience.
I will close my eyes and go there too.
If you visit Kyoto, here's a tip: One of the retail shops is near the west side of the Imperial Palace. The cafe is tucked about a block down the side street.
Saturday, November 19, 2016
I'm missing a lot about Japan, including Japanese breakfasts. Here are some examples of what we enjoyed. These photos make my mouth water with longing.
Rice and miso, salmon, squash, tamago (a lightly sweetened omelette), greens with sesame, fruit - and not shown, tea
Made by the amazing Ikuko at Blodge Lodge
More deliciousness from Ikuko
Rice, miso, sauteed veggies, pan fried tea leaves, mushrooms and sausage, greens with sweet potatoes, fruit, tea
This interesting breakfast was what we received when we sat down at a small cafe in Kyoto. It was specially prepared for the Westerners - it's just what you got, no options. It was fun and good! The beverage options were tea or coffee. Tea was black, served with milk or lemon.
Monday, November 07, 2016
I recently visited Kyoto, Japan with my Chado (Japanese Tea Ceremony) Sensei and three other students. I learned so much about Chado and Japanese culture. We had lovely weather and incredibly generous local hosts. A primary goal was to have sweets and tea every day (often more than once). And so... an obvious way to start summarizing is through a sweets play-by-play! Here's most of them, with a bite of context for each. (Not included are some very special sweets from events we attended that will live on in our hearts, but not in photos.)
These sweets hold a special place in my heart. They were from our first tea experience in Kyoto, at Ochaji Cafe. Yamaguchi-san gently guided our jet-lagged bodies and minds through a lovely light meal, thick tea (koicha) and thin tea (usucha). The sweets above are the traditional kinton style of wagashi ("wet" sweet), soft sweet bean or sweet potato paste that has been grated. It's served before koicha. So delicious and lovely. The sweets below (higashi, "dry" sweets) were served just before the usucha. Crunchy apple-flavored sugars, chewy jelly strips and senbei (crispy rice crackers, lightly sweetened, with a thin film of miso paste).
Photo credit: Marjorie Yap
This beauty is from a sweets bar (think sushi bar), where the expert makes the sweet right in front of you. If you haven't figured this out, sweets in Japan are all about seasonality! This is a chrysanthemum.
The sweets below were from an assortment served to us at the famous Ippodo shop on Teramachi. Kinton (upper left) in autum colors, wrapped yokan and on the bottom, manju - a rice bun filled with - you guessed it. Bean paste!
A friend and I visited the Kyoto Confectionery Museum. While the descriptions were in all Japanese, we still learned and enjoyed from the experience, especially the tea and sweets at the end. Lucky us, it's chestnut season. We savored a glazed chestnut and a bean paste chrysanthemum.
Now on to Toraya, which is worthy of a post unto itself! For now, let me say that it's a bit of heaven - serene and with great tea and sweets. The two delicacies below are from there. The first, a green soybean (edamame) and silken tofu square, in a brown sugar sauce. The second, yokan with chestnut pieces. (Since being home less than a week, my friend has replicated this yokan with success, I am delighted to say!)
Next up - a sweets class! We got our chance to practice hand forming the sweets. One of these below is the professional ginko leaf, one is not. It's easy to tell. :-)
I did a little better with the persimmon sweet. They all four tasted great.
And here is another (professional) variation of the chrysanthemum. Notice the delicate fade of white to purple in the center. The secrets: lots of patience, practice and precision.
The sweet below is another favorite among favorites. My girlfriend and I were wandering the back streets near Daitokuji temple. We found a tiny little sweets shop (many of them are), which seemed to specialize in this interesting mochi. It's filled with bean paste, with some whole beans to give texture, and a savory/saltiness to the mochi. Unusual and delicious!
Photo credit: Ana Martinez
Another trip to Toraya...
And then a day trip to the famous tea-growing region and tea-company town, Uji. During an informative tour at the matcha company Marukyu-Koyamaen, we enjoyed this dango sweet.
Later that day, after I wandered through tea shop after tea shop, I enjoyed this sweet at the Kanbayashi cafe. It's hard to tell in the photo, but there is a chestnut at the center, and it's surrounded by what might be kudzu-gelatin-based "leaves." that wrap around. Of course, delicious.
Next, a small pause in our schedule before we headed to the countryside for the final leg of the trip. Four sweets below from the Japanese Tea & Gallery Kyoto Saryo in Kyoto Station.
And finally - a feast of sweets to close out our last dinner in Japan.
What an indulgence - to live where there is a Japanese sweets shop within easy walking distance of wherever I go!
Sunday, October 16, 2016
I hope to drink many bowls of tea over the next two weeks, while I'm in Japan! I'm traveling with my Sensei and three other tea students to the heart of the Japanese tea world, Kyoto. We'll visit the headquarters of the Urasenke school (of which we are affiliated), have tea and sweets as often as possible, take in the beauty of and pay our respects at temples (Buddhist) and shrines (Shinto), eat fabulous meals, enjoy Japanese gardens, visit museums and as the trip comes to a close, stay amidst the tea fields. I'm overflowing with excitement! I'll share photos here, a few while I'm traveling and more when I returned. Please wish us safe travels!