One of special occasion during my stay in Japan was tea ceremony experience. ***************************************************************************************** Tea ceremony (we say "Sado" or "Cha-no-yu") was perfected by Master "Sen no Rikyu" in the 16th century. It is based on the spirit of ZEN and focuses on pursuing the Japanese WABI aesthetic, a simple and calm state of mind. Sado is a ceremony to cultivate one's mind and learn courtesy through inviting guests to the tearoom called "Cha-shitsu" and serving tea. There is the Japanese aesthetics there, and you can come across a Japanese heart. ***************************************************************************************** My friend, Eiko asked her teacher (tea expert, "Sensei-W") for me to have a formal tea ceremony, and I participated very delightfully. It was full-course of "Kaiseki"meal and tea with over 4 hours!
11:30am Before entering to the tea-ceremony room, we did mental preparation with drinking hot water.
11時30分、席入り前： 白湯をいただいて 心の準備。
＜ENTERING 席入り＞ With sitting down touching knee bottom on the tatami floor, bow and enter with showing respect to the space. The main guest enter first, followed by others one by one sequentially. お正客から順に、扇子を前に置き一礼、身をかがめて一人ずつお茶室に入ります。
＜INSPECTION 拝見＞ One by one, sit in front of "Toko" (alcove), put "Sensu" (folding fan) in front of person-self, bow slowly and see the "Kakemono" (scroll).
The letters written there expresses today's theme of the ceremony. We have known it by understanding this meaning.
拝見後、席に着きます。 After the inspection, sit on each place.
At the time, we met the host (Eiko's teacher, "Sensei-W") for the first time. After greeting each other, the Kaiseki full course meal has been started serving by her (Sensei-W). The all meal was cooked by her as well. ここで初めて本日のご亭主である先生との対面。 ご挨拶を交わしてから・・・先生自ら運んでいただいたお料理を味わいました。
＜OMO-GASHI (main dessert) 主菓子＞ They were in tiered boxes. I learnt how to take the sweet from it, watching the main guest who did. There were some procedures.
縁高（ふちだか）という重箱型の 菓子器に入って運ばれました。 四段重ね！
下の段から順に取ります。
Lift all the upper boxes and move a corner, put a wooden pick into the bottom box (your one). Then pass the upper section to the next guests.
During this time, the host is changing the part of interior of the tea room, and preparing the tea which is started soon.
＜ENTERING for the second stage＞＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ Enter again with the same procedures as the first entering. さて、再び席入り。 ここからは後座（ござ）。 お正客から入り、今度は生けられているお花を観賞します。 そして、点前座に加わった道具たちの拝見。
＜INSPECTION＞ See a flower arranged newly. A set and utensils of the tea successively.
Sitting in the position, and observe the tea-serving artistry. 席に着き、お点前を拝見。
＜KOI-CHA (strong tea of powdered Matcha)＞ The most important part of the formal tea ceremony. The host scoops Matcha from the special container of "Cha-ire" to a teabowl. Pour hot water by "Hishaku"(bampoo-wooden dipper) from the "Kama" (iron-kettle) gently into the teabowl. Stir it quickly but gently with "Chasen" whipper to make a paste of tea. Everyone takes a small sip from the same teabowl. Taste it, clean the edge of the teabowl by "Chakin" cloth, then pass it on to the next person.
It was made by Sensei-W, with wonderful performance. Under the tension, I couldn't to afford to photograph it. Also I couldn't point my camera towards to her... We shared the taste of the tea. I was just copying the main guest who did... The tea had thick touch, moderate bitterness and deep taste. Totally espresso after a meal!
＜HI-GASHI (second sweet) ＞ They let me image a scene of fresh green and mountain stream with tiny flowers blooming by the side. I took one each to my "Kaishi" paper.
＜USU-CHA (weak infusion of Matcha tea) ＞ After eaten the second sweets, "Usu-cha" is served. The host scoops Matcha (with less amount for this one) from the "Nastume" container to a teabowl. Pour hot water from the "Kama" kettle into the teabowl. Stir the tea quickly but gently with "Chasen" whipper. The tea afer stirring is covered with fine, frothy bubbles, which looks different from "Koi-cha".
"Usu-cha" is made for each person and is served separately.
On behalf of Sensei-W, Eiko did the Tea-serving manners.
いよいよ薄茶： 先生に代わって、 栄子ちゃんのお点前。
Taste great ! I asked second one.
お点前頂戴いたします・・・
とても美味しくて、お代わりしました！ その後は・・・
＜UTENSILS INSPECTION＞ Put elbows on knees (let body lower), picking one each in both hands, look at it carefully. It seemed to be acquired name for each. I felt that... "Feeling to thank for the encounter with the utensils" "Heart to treat a thing carefully"
＜LEAVING＞ Greet to the host and each others. Move to the front of the alcove, one by one, bow with express the feeling of thanks to the utensils and the scroll, then leave the room.
In a tea ceremony to respect "Once-in-a-lifetime chance", a carry-on of the cameras was originally a taboo. But I had a permission especially this time. However, I failed to photograph it often as I concentrated on the watching to understand a genuine one. It was so valuable experience that was able to feel the real Japanese spirit. I wish the custom and the spirit continue for long time....
YAMAHA is widely known to the world as one of the first-class maker of the piano production. I booked the factory tour, and visited it in Shizuoka prefecture with my daughter during this stay in Japan.
We transfer at "Kakegawa" Station of Shinkansen-line to the local line, then got off at "Sakuragi" Station. Quiet... there was no staff in the station. We then entered a Ramen shop which was in front of the station, to ask how to get there.
FACTORY TOUR ******************************************** (English speaking guide is also available there.) After we saw a pleasant film about the piano structure, we advanced to the factory. Because the rustle of the machine greatly sounded in the building, we all attached an earphone to hear explanation of guide.
Production of the part creating that outer form of the grand piano, installation of the internal part, adjustment for the details such as tuning, toning, keyboard's action, etc., and the final inspection. We observed the process sequentially. Expert engineers did the all of work carefully.
We got a pretty present! The key ring of hammer which is a part that really used in the inside of the piano. The hammer head is covered with compressed wool. It beats against the string, then a sound comes out.
********************************************************************************************* After the factory tour, We enjoyed the sounds of each piano which was in the showroom. They were all special models !!
Hybrid Piano: AvantGrand N3 "The new piano" which a traditional technique and the latest digital technology produced is possible for a silence perｆormance. A sound does not leak around while a player enjoys an authentic sound. We can devote ourselves to practice without minding people.
Greatest Russian pianist, Sviatoslav T. Richter (1915～1997) loved YAMAHA piano deeply. The model CF (left) which he played at Japan World Exposition in Osaka (1970) The model DFIIIS (right) which he played at his last concert in Japan (1994).
********************************************************************************************** Founder： Mr. Torakusu Yamaha Although Torakusu was an engineer of medical equipment, he was asked for the repair of an organ which was contributed by a company of U.S. to elementary school in Hamamatsu. It was an opportunity that he began his organ production (1887). Ten years later (1897), he established "Nippon Gakki Seizo K.K." (later renamed to YAMAHA corporation).
Episode: Torakusu elaborated an organ of the first domestic production. To ask Mr.S.Izawa at Tokyo institute of Music for judgement of the organ, he carried it over his shoulder on a carrying pole for 250km to Tokyo. The organ, however, was criticised harshly for its poor tuning. Then, starting from zero, he began studying music theory and tuning. Without failing, he accomplished to create the second one and took it to Tokyo again, which was approved with high evaluation.
We enjoyed such a wonderful opportunity at the showroom for a while... but stayed too long! We missed the train which we should have got on. "The next is 40 minutes later. Are we in time to get on the bus that we booked?"
We ran, and it was in time tightly, then heading to Tokyo. 3 hours and a half in the bus...
I thought thoroughly about Mr.T.Yamaha who carried his organ on his shoulder for this distance to Tokyo 128 years ago. Unlike this road, it should be a fierce distance over mountain and valleys at the time.
Japan, the treasure country of traditional cultures. The thing which I wanted to get all the time, a Japanese kitchen knife. "I want to buy it from the expert directly..." My wish came true during this visit to Japan.
Although I remembered my husband's word of "Craftsman doesn't sell his works to everyone", I tried to contact several factories in Sakai (in Osaka) where had been known well as a town produced swords and kitchen knives for centuries. Finally I could get an appointment with Mr. S. Yamamoto of "YAMAMOTO HAKEN".
I learned about "knives" with this specific book for the preparation, before my visit.
2 weeks later, I went to Osaka (600km west from my parents' house in Saitama) to see my old friend. Then I visited Mr.Yamamoto in Sakai city together.
2週間後に大阪へ。 向こうに住む友人にお付き合い いただき、路面電車に乗り込み、 高須神社で下車。
神社と古い町並みが ノスタルジック。
Takasu jinja (Shinto shrine) and old town atmosphere, was nostalgic.
At 5 minutes walk from the tramway stop, the factory, YAMAMOTO HAKEN was there. The family of Mr.Hideaki, Mr.Shinichiro, and his wife warmly welcomed us. They showed me a various kitchen knives and explained the features. I choose one of those gratefully. Mr.Shinichiro also let me experience sharpening of the knife with "Toishi" (whetstone). He gave me a lecture on; direction of the knife to the toishi, angle of the blade and how to place to the toishi, how much use power for sharpening, and how important accurate maintenance.
************************************************************************************************** ”YAMAMOTO HAKEN" is run by Mr. Hideaki Yamamoto (Bladesmith / Traditional craftsman of Sakai forged blades, with 67 years of experience) and his son, Mr. Shinichiro Yamamoto (Traditional craftsman of Sakai forged blades, with 30 years of experience / First-class architect). The kanji-character of ”英” engraved on the blade of kitchen knife is the proof of their superior technique. For their product info : www.sakaihamono.com **************************************************************************************************
I purchased a toishi (whetstone) and cutting board later. TOISHI : a lightest one of combination type with rough side & smooth side. I thought it was better to bring it home by airplane. CUTTING BOARD : a wooden board which is gentle to the blade. I chose paulownia one.
早速使ってみました。 ホキの切り身を、お刺身となめろうに。 I used the knife. It was so comfortable to cut ! Very smooth ! So pleasant feeling ! Beautiful slices of Hoki went well for "Sashimi".
包丁が具材をすっと通り、 まな板に吸付く心地よさ！
繊維を壊さず切れるので、 お刺身の口当たりが良い！
味噌・オリーブオイル・ライムで味付けした、 ちょっと洋風のなめろうは、ワインでもイケる！
"Namero" fusion version with chopped Hoki, mixed with miso, ginger, green onion, olive oil, and lime juice. Beautiful taste ! It went well with Chardonnay.
さ、この後は・・・ ご教示いただいた通り、メンテナンスもしっかりやります。 今度は砥石の出番！
I surely do the maintenance well with toishi as I was instructed. Love my knife...
11:30am
＜INSPECTION 拝見＞
Beautiful Sake pot and cups!
Hassun：
Yuto (hot water with scorched rice) and Pickles：
They were in tiered boxes.
＜INSPECTION＞
＜HI-GASHI (second sweet) ＞
"Usu-cha" is made for each person 
Taste great ! 
＜UTENSILS INSPECTION＞ 
掛川からは、天竜浜名湖鉄道・天浜線に
We transfer at "Kakegawa" Station 
We got a pretty present!
Hybrid Piano: AvantGrand N3
Greatest Russian pianist, 
Early-model grand piano: 
We ran, and it was in time tightly, 
バスにはギリギリ間に合い、一路東京へ。
第一号の評価を受けたとき、
伝統文化の宝庫、日本で
Although I remembered my husband's word of
Then I visited Mr.Yamamoto 
Here is my knife which I took home in NZ.
I used the knife.
