Course:
Date:
Tuesday, March 10, 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:
[-30] prep
- start water to boil
- wash
-- usu
-- kine
-- bougine
-- mochi trays
-- zaru (red)
-- nuno (mesh fabric)
-- mushi-ki (steamer)
-- kitchen table
- fill bucket with water for kine
- prep condiments
[5] Welcome
- today's goal: first mochitsuki!
- payment help
- review roles
[10] Explain dougu
- name, pronunciation
- location
- use
[20] dummy mochitsuki
[20] mochitsuki
[15] eat and talk
[30] clean
closing
- next practice arc
- include kane practice sometime
ROLES
komellero: TK, KB
koneri: all except HF, DT
koneri kaeshi: TK, AB
ipponzuki: all except HF, DT
ipponzuki kaeshi: TK, KB, AB, CF
Teacher(s):
Kris Bergstrom
Attendance:
Toshi Kato
Kris Bergstrom
Andrew Bordenave
Jessica Lord
Kaitlyn Higa
Christopher Fong
Carol Fukuchi
Sharon Hayashi
Charles Hsueh
Dina Aubrey
Jacob Ervin