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      Kaiseki Workshop in San Francisco

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      June 22, 2013

      Saturday  12:00 PM - 2:30 PM

      1840 Sutter Street
      San Francisco, California 94115

      • No Performers Listed
      Kaiseki Workshop

      Kaiseki ryori, seasonal Japanese cuisine served during the traditional

      Chanoyu (tea ceremony) gathering, has its roots in the simple seasonal

      vegetarian cuisine served in the Zen temple.


      Kaiseki cuisine uses fresh seasonal ingredients, simple seasonings and

      cooking techniques to create dishes that are beautiful to look at, tasty and in harmony with the season. Strictly vegetarian in earlier times, kaiseki cooking has changed with modern tastes and customs and now often includes

      seafood, poultry and meat in its many dishes.


      This summer workshop will feature aosudofu (green pea “tofu”), cold somen noodles with prawns in a bainiku (pickled plum) sauce, asparagus kinomeae (prickly ash dressing) and shiso gohan (perilla rice). The class will be mostly demonstration, with some hands-on arranging, and participants will be able to sample the dishes that are prepared during the class. Easy to follow recipes will also be provided.


      Participants should bring an apron.


      Kimika Soko Takechi and Larry Sokyo Tiscornia are instructors of the     traditional Japanese art of Chanoyu, the tea ceremony. They teach Chanoyu and its many   related arts in San Francisco and travel to many places sharing their knowledge with others through lectures and demonstrations. They        received their professional tea names in 1985 from Sen Soshitsu XV, then the head tea master of the Urasenke School of Tea, in Kyoto, Japan and both   received the Junkyoju, associate professor, degree in 1994.  The name Soko translates to "fragrance" and Sokyo to "bridge."


      Kimika is from Iyo City, in Shikoku, Japan, and came to the U.S. in 1976 to study English at Holy Names College and the University of San Francisco.  She worked as an artist in traditional kimono design in Kyoto and has been studying and teaching tea for 40 years.  She is also an accomplished artist specializing in watercolors.


      Larry, a San Francisco native, attended both City College of San Francisco and Los Angeles.  Larry     began his tea study in 1976 and trained for 6 years at the Urasenke School headquarters in Kyoto from 1979 to 1985.  He graduated from both the international and professional Japanese divisions of the school and returned to S.F. in 1985 as an instructor at the Urasenke Foundation of S.F.  Since 1988 he and    Kimika have been teaching Chanoyu privately in San Francisco and share the joy of tea with many.


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      Event details may change at any time, always check with the event organizer when planning to attend this event or purchase tickets.
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