lifeofyoshimi2017:
January 12, 2017
Today’s highlights was being tasked with a whole bunch of kanji to write and memorize by the end of the week. Because I didn’t understand anything in physics, I was allowed to work on the kanji during that class. Yurika lent me her dictionary and I was able to get through the whole sheet and understand each kanji’s meaning.
After school, I had to get my uniform checked and then followed Yurika to her chado class. 茶道 : “the way of tea”. Chado started way back from the 12th century and it is a treasured art amongst the Japanese people. In the class, there were many students ranging from 中学生と高校生. All the students were girls but the teacher was a male. (See, @takeo-18 you can do it even if your a male). Anyway, a classmate came and taught me when to bow, how to hold the chawan, and every aspect of tea ceremony. During the class, we had to enter the room a total of 3 times. Each time bowing at the same places. However during each entrance, the amount of places we had to bow decreased. We each お菓子 as well. The first had a chicken design and had azuki inside and the second type was a hard sugary candy and a cookie sandwich with miso inside of it. We also had 2 types of tea. The first was めっちゃ苦い but the second was perfect. For the first type, the Sensei put about 6 scoops of macha and only one scoop of water. By the time you’d drink it, your teeth would be all green.
After chado, Yurika and I caught the train home. To our surprise, Riku and Matt were also on their way home so we all went home together. When we got to our stop, okasan was waiting for us. She took Yurika and I to a 美味しいお好み焼き restaurant. There we had 焼きそば,肉お好み焼きともちお好み焼き.美味しいかったでした!
Today, I really enjoyed learning about the different arts of Japan. I am definitely going to go back to chado but on Tuesday I am going to try the Ikebana club after school. I want to make this experience as memorable as possible. So the more I put in, the more I will get out.
Yes! For the first type of tea, it’s koicha, which is really thick like paste, and you pass the bowl around, so everyone drinks from that one bowl. Afterwards, there is the usucha, or thin tea, and everyone has their own bowl. I think everyone is most familiar with that kind, usucha.
The okashi for koicha is a “wetter” or “moister” kind, but it usually uses azuki or sweet bean paste. It’s now the year of the rooster, so that design is perfect! The sweet for usucha is a dryer type, so wafers or dry sugar sweets are used.
It looks like you really enjoyed it, @lifeofyoshimi2017
