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| Ya gotta be kidding! (^^) William, Shihandai of Yokohama Dojo sent us a report on the Kangeiko that was held earlier this month. Kangeiko and Mochi-Tsuki Taikai  Last Sunday, January 9th, Kenshinjuku Yokohama Dojo had its first joint Kangeiko with Wada Sensei’s Busoukan dojo and Hanamoto Sensei’s Seikukai dojo. Kangeiko written in Japanese is “寒稽古” (training in cold). It is a traditional Japanese way of disciplining mind and body during dead of winter. We gathered at 8 am to head down to Zushi beach. There we changed into our gis at the lodge where we had our fellowship lunch later. A total of 30 plus students and instructors gathered on Zushi beach to have our Kihon practice. Everybody hesitated to take their coats and shoes off because it was freezing outside! After a Kobudo kata demonstration using Tonfa by Hanamoto Sensei’s son, we started warm up and Kihon practice. It felt really good to hear everybody’s kiai in unison on the beach. The feeling of my feet gripping the wet sand was also refreshing. I must admit, however, nobody dared to go into the freezing cold ocean water! After practice, we headed back to the lodge where one member of Seikukai was preparing the Takibi (fire).  Tonfa Demo by Hanamoto Sensei's son.   After a quick change into warm clothes, everybody was busy chopping away at vegetables, setting up drinks, cooking and having a good time of fellowship. We prepared traditional Japanese rice cakes, known as Mochi. The rice is steamed in a two-layer wooden pot above the Takibi where it is cooked for about 40 minutes. The rice is then transferred to a smooth wooden bowl-shaped log where it is pounded into mochi. The rice is pounded with a very large hammer and the consistency is controlled by adding water and flipping over the rice to get it to a nice paste. I must say that Mochi-Tsuki itself is a true form of art because pounding and watering must be done in perfect timing and sequence.     The mochi is then broken down into little pieces by hand and topping is added to the mochi. We enjoyed a variety of anko (sweet bean paste), kinako, zunda (green tea and bean paste), and natto. Wada Sensei prepared a nice bowl of Motsuni (soup with gizzards and vegetables) and Yakisoba. After eating five pieces of mochi, three bowls of motsuni soup, and two bowls of yakisoba, I weighed probably 10 pounds more than in the morning! I have the rest of the year to burn off these extra calories… The fellowship was a real success for the start of a great New Year.  William, Yokohama Dojo Shihandai Mahalo for the report and pics, William!   |
Great Post Shihandai William!! I am home tonight cooking getting ready for our dojo's Kagami Biraki workout and After Holiday get together....We have held our Kagami Biradki indoors, its about -11 celsius here in New York. I enjoy the idea of kangeiko, and the friendship workout. I have one students from another dojo this month, but never thought about asking his dojo to join us. Shame on me!!
ReplyDeleteI am making Lasagna roll ups. Jen and I are just about done. I am going to work on Mochi now. Love looking at the tsuki mochi, but I am taking to make mine from Joshinko. Jen would like to try dango, I thought it be a good idea, reminds me of my time with Roushiichi and Yachi-san and Obon. Sorry to be short, but kitchen is calling...more soon...
Great Idea Kenshinjuku, Shihandai thank you for sharing we us in New York.....
After making tsuki mochi, do you still steam the rolled mochi. When we made the mochi from rice floor, we had to then steam the ichigo daifuku? Would the steaming still be done, when you make them from tsuki mochi?
ReplyDeleteTony,
ReplyDeleteThe mochi rice is steamed first and then pounded so there is no need to re-steam the mochi rice. For the ichigo daifuku, the same. Once you have the mochi, then wrap it around whatever fillings you desire. No need to re-steam. (^^) If the mochi gets hard then you can zap it in the microwave for a few secs.
When you do the "instant" mochi where no pounding is involved, then you can use it as is after the mochi dough forms.