Experience | english-copy-3

Free member site

The basics of cooking

Enzyme Ingestion and Smoothie

Deadline of life. 100year-old project and nursing care

Macrobiotic and Japanese food

Inbound Tourists and Experience

In Soba experience, try Taste the buckwheat Uchitate!

Zen meditation

アンカー 1

Can do a Zen meditation experience in Tokyo

For those who for the first time experience, will be carefully explained by way of constructing of Zen meditation. Zen meditation is important to become a "no" in the correct posture.

Tea time after meditation be able to be able to hear the story from Osho (priest) 's.

Heart will continue to be purified to appreciate your words.

Basic information

* Name: Ryuuun temple
* An address: 3-38-1, Nozawa, Setagaya-ku, Tokyo
* Accessing: From Gakugei-daigaku station, 15 minutes on foot
* Telephone number: 03-3421-0238
* Official site URL:http://ryuun-ji.or.jp/

"Tea ceremony experience" a cup of tea,

spread the wheel of a smile.

Tea ceremony experience in Ginza

It'll be satisfied with a heart of a total through hospitality.

The tea ceremony which serves tea in a customer and entertains. In the Bunka, a Japanese heart and Japanese beauty are felt. Even a first person can experience a tea ceremony by our plan. A lecturer shall make tea immediately first. If I receive powdered green tea with a seasonal Japanese confection, I'll make tea by my hand. It's confronted with the heart with which I'll entertain a person and itself, and culture of the Zen sect which arranges a heart can be learned.

The expert lecturer who also has a guidance experience at foreign countries takes charge.

It's an expert lecturer of a tea ceremony for reki more than 30 years to take charge of a customer. A tea ceremony is spread among all over the world by the unique shape that a tea ceremony is held on the French overseas road such as triumphal arch and Times Square in New York. Correspondence in English and Chinese is possible by us. Japanese and a foreigner experience a Japanese heart through a tea ceremony, please.

Tea ceremony hand book

Miso

Make a Miso hand book

The proportion of <handmade miso of how to make> material

Large beans: 1 bushel (1.4K)
Coarse salt: 800g
Boiled juice: 300cc
Raw Koji: 2 squares (2.8k)
☆ charged is best from November to March position difficult mold occurs
☆ not charged a minimum of 4 kilometers or more of miso made in fermentation failure.
Eaten in three weeks,
3 to 6 months: white miso
6 months to 1 year: countryside miso
More than a year: Hatcho and miso, taste changes in the fermentation period

1, Keep boiled soft to the nearest that Tsubuseru by hand soybeans were immersed

in water overnight (weight is approximately 2-fold).

2, Broth divided into broth and beans so as not to throw away because later use! Leave to cool to human skin (so as not to kill the Aspergillus oryzae)

3, Crush the soybean. About crushing firm, to smooth finished.(Although using

the masher to crush the potatoes,Convenient to use a food processorAnd texture

of the finished good)

4, Since the raw koji is solidified into such a bagKeep loosened from above

5, Put the coarse salt, mix well

6, It was allowed to cool to (not to kill the koji) human skinMix well put the broth of ②

7, Soybean, crude salt, so that the broth is mixed firm,Mix with a masher or spatula

8, Put the koji mold, which had been loosened by ④Knead firmlySince the direction

of the hand is easy to mix it is from hereAnd the rubber gloves, to firmly mix

9, In the manner of making hamburger? While rounding your dumpling-like

Unplug the air, so that hit the bottom and sides of the container

Throw (again air vent!)

The cause of the mold the air! While unplug the air Press by hand

Repeat this work, from the edge of the top of the container

I packed up to about 5 ~ 7cm

(Since the swell at the time of fermentation, so as not too packed to overflowing)

10, Moistened with alcohol, such as a paper towel(OK even with a high frequency

if there is no alcohol shochu)Evenly the part that miso is not cloggedKeep clean, including the lid.

11, The crude salt about 1cm along around the edge,
Pave the thin coarse salt on the surface of the in
Cover the surface with plastic wrap cut into large

12, The lid while unplug the air(Pushuttsu! Innovation, let's end can play!)

Storage at low temperature

13, The first two to three months, once a week, of ⑫ Pushuttsu! Innovation repeat

the work of removing the air. From 3 to 6 months after the position,

"reservoir" is turn over up and down Once too accumulate below.

(For this reason, the sealed container from the pot is recommended!)

Soba