04

Date: 
Tuesday, March 3, 2015 - 18:00 to 19:45
Room: 
Large Classroom
Student should bring: 

tsukeshime bachi (usually smaller diameter, softer "hou" wood)
nagado bachi (usually larger diameter, harder "kashi" wood)
earplugs

Class syllabus: 

[10] Welcome
- today's goal: ipponzuki, kaeshi fundamentals
- drum setup
-- usu / kine / pillows / 3 shime in shop
-- Andrusu / 7 beta with mutes in small room

[10] warmup: 16's Drill group review
- review 0, 1, 2, 3, 4
- "Pass the buck"
-- give challenge ("6 inbetweens, L leading")
-- individual tries until they succeed
-- they give next challenge
- next time: 3, 7, 11, 15

[20] split practice
- run 16s Drill while others practice koneri and koneri handoff
-- koneri switch all 3?

[30] ipponzuki
- ipponzuki fundamentals, Toshi gives feedback
- M1 following the pounder

[5] ender: runthrough, oroshi, koneri, ipponzuki

closing
- mochitsuki roles
-- oroshi / komellero (Toshi?)
-- kaeshi / kine teams 1, 2, 3 / shime teams 1, 2, 3
-- kaeshi / ipponzuki (all)
-- mochillero (Toshi)
- rice prep: Jess, reminder: Kaitlyn
- bring take-home containers
- use of the non-standard ATUS spaces
-- "glad Mochi Mochi was here"

Rice Prep Instructions

Mochigome Prep Instructions

Thank you for your assistance in preparing mochi rice for mochitsuki.
Remembering to soak the rice the evening before is critical!
Imagine how bad it would be to forget the rice... ask someone to remind you!

7-8 lbs mochi rice

To prepare the rice, you'll need:
 two large bowls
 large seive
 bucket(s) for keeping runoff water (optional)
large, rectangular plastic container or large Zip-Loc bags etc, for washed rice
large spoon for transferring washed rice to bag

Night before use
  1) Rinse rice with cold water.
     depending on the size of your bowl, you may need to rinse in two batches.
     rinse 4-5 times or until water runs clear.
     do not "scrub" rice.  Gentle rinsing is sufficient.
     Discarded water can be used for indoor plants or landscaping.
  2) Soak rice.
     12 hours or until a grain will just barely crush in the fingers.

Day of use
  3) Drain rice.
     Shake in seive to thoroughly remove water.
  4) Put drained rice into bag and seal.
  5) Deliver rice on time.

Teacher(s): 
Kris Bergstrom
Attendance: 
Andrew Bordenave
Christopher Fong
Carol Fukuchi
Sharon Hayashi
Hiroka Fujimoto
Dina Aubrey
Kaitlyn Higa
Charles Hsueh
Toshi Kato
Kris Bergstrom
Jacob Ervin
Jessica Lord

Classes in this Course

Date Title
Tue, February 10, 2015 01
Tue, February 17, 2015 02
Tue, February 24, 2015 03
Tue, March 03, 2015 04
Tue, March 10, 2015 05
Tue, March 17, 2015 06
Tue, March 24, 2015 07
Tue, March 31, 2015 08
Tue, April 07, 2015 09
Tue, April 14, 2015 10
Tue, April 21, 2015 11
Tue, April 28, 2015 12
Tue, May 05, 2015 13
Tue, May 12, 2015 14
Tue, May 19, 2015 15
Tue, May 26, 2015 16
Tue, June 02, 2015 17
Tue, June 09, 2015 NO PRACTICE
Tue, June 16, 2015 18
Tue, June 23, 2015 19
Tue, June 30, 2015 20
Tue, July 07, 2015 21 - Mochitsuki
Tue, July 14, 2015 22
Tue, July 21, 2015 23
Tue, July 28, 2015 24
Tue, August 04, 2015 25
Tue, August 11, 2015 26
Tue, August 18, 2015 27
Tue, August 25, 2015 28 - mochitsuki
Tue, September 01, 2015 29
Tue, September 08, 2015 30
Tue, September 15, 2015 31
Tue, September 22, 2015 32
Tue, September 29, 2015 33
Tue, October 06, 2015 34
Tue, October 13, 2015 35
Tue, October 20, 2015 36
Tue, October 27, 2015 37
Tue, November 03, 2015 38
Tue, November 10, 2015 39
Tue, November 17, 2015 40
Tue, November 24, 2015 41
Tue, December 01, 2015 42
Tue, December 08, 2015 43
Tue, December 15, 2015 44
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