WEDNESDAY, FEBRUARY 11, 1975 TUCSON DAILY CITIZEN Japanese tea ceremony a graceful art of manners FOOD FASHION FAMILY ENTERTAINMENT HOMES FOCUS i'AGE 17 By BARBARA BARTE Cilizen Food Edllor Sosei Malsumoto thinks the United States needs the tea premony. "Everyone's getting so uncivilized," she said taking a few moments from arranging a single flower in a bud vase an ancient china tea caddy and other art objects in front of a Japanese tea house set rather incongruously in a corner of the Arizona Ballroom in the University of Arizona's Student Union building. The ballroom has been transformed into a representation of Japan this week for UA's international forum and is resplendent with everything from apple blossoms to motorcycles. Mrs. Malsumoto, a professor of tea ceremony for 25 years, came from Los Angeles with several of her graduate students to perform the genteel art Sunday, Monday and Tuesday returning home today. ' The main purpose of Chanoyu (tea ceremony), a centuries- old tradition, is the training of people to attain enlightenment and composure. Based on contentedness and the principles of courtesy and decency, the graceful ceremony includes nearly all phases of etiquette observed in the Japanese mode of living. Young women are encouraged to learn correct manners and deportment through tea ceremony lessons before marriage. Once taught to only the upper class in Japan, the tea ceremony is now learned by everyone, Mrs. Matsumoto said, and school branches of the art have been'established in Hawaii, Los Angeles, San Francisco, Seattle and New York, as well as in Brazil, Mexico and Argentina. She has noticed an increase in the number of Caucasians taking her classes, which are open to all -- males, females, kindergarten age to the elderly. "You learn to be very polite in the tea ceremony; it teaches you many graces," said Sojun Tokuyama, who moderated the forum tea ceremonies, Mrs. Matsumoto said the UA demonstration was of a very informal, outdoor-style tea ceremony, although it seemed quite formal by American standards. James Beard A great There are, in this country, a few hotels where a stay is an experience. I feel qualified to talk about this because I have known many of the world's great hotels. Some, like great restaurants, have very distinct and pervasive personalities. Such a one is the Stanford Court in San Francisco, where I now feel more at home than in any other hotel in the world. It has a personality, a quality and a sense of greatness that is not easily attained, and the man behind it all is James Nassikas, remarkably able and dedicat- . _ ed hotelier whose one aim in Â· ~ -- life is to have the tel. If there is anything new, Nassikas will try it. If there are dishes better than those he is serving, he will do them. He is always striving for better food, impeccable service, and for good taste, which is probably the most important thing of all. His thoughtfulness about food, about service, about housekeeping and, most of all, about his staff, makes the hotel what it is. I have observed the hotel at very close quarters because I have held classes there. I have been close to the kitchen and to the hotel personnel, starting with Marcel, the chef, and Bruno, the pastry chef, who turn cut some extraordinary good food. Two of the recipes I have chosen for you from the Stanford Court show the originality with which the hotel kitchen uses California's superb seafood and vegetables. recipes For their bay shrimp in sour cream with mushrooms, mix together in a stainless steel bowl 1 cup sour cream and '/ 2 pound cooked shelled Bay shrimp, Maine shrimp or the smallest you can find. Mix in 3 to 4 teaspoons drained horseradish (to taste) and a dash -- about 1 teaspoon -- Cognac. Cut '/ 2 cup firm white mushroom caps into thin julienne strips and mix in lightly. Serve in 4 ramekin dishes or scallop shells lined with lettuce leaves and sprinkle chopped parsley on top. Serve to 4 as a first course. Cream of artichoke soup with crushed hazelnuls is a delicate and delicious combination of flavors. Take 4 medium or 6 large artichokes and cut off the stems and about 1 inch of the top, then snip off the prickly tips of the leaves. Cook in boiling salted water with a squeeze of lemon juice until just tender, about 40 minutes, or until a leaf pulls out easily. Remove with tongs and drain up.side down on paper towels. Remove leaves, scoop out and discard the fuzzy choke and drop the artichoke bottoms into a pot containing 4 cups homemade, fat-free chicken stock. You need only (he artichoke bottoms for this recipe. You can eat the leaves cold with a vinaigrette sauce dip nr, if you have the patience, scrape the pulp from the base of each leaf with a teaspoon ami add it to the,s(ock. Toast % cup blanched hazelnuts in a 250-degree oven for 10 minutes, until golden, then crush them very fine, either in a blender or food processor, or by putting them through a nut grinder. Add to the stock, bring to a boil, reduce the heat and simmer the artichoke bottoms and nuts for / 2 hour. Puree the mixture in a blender, fond processor, or by putting it through a food mill. Return to the pot. Mix 3 tablespoons rice flour (available in Oriental groceries and some health-food stores) to a paste with 6 tablespoons cold water, stir into the soup and gradually bring p a boil, stirring. Reduce the heat and simmer for 15 minutes. Taste for seasoning and add salt and pepper if needed (this depends on how well seasoned your stock is). Stir in i/ 2 cup heavy cream and 1 tablespoon dry sherry (omit the sherry for a more delicate soup). Serve hot to 4. The Stanford Court is on Nob Hill on the corner of California and Powell Streets, a historic site where once the old Stanford Mansion stood, and then a lovely apartment house that bore the same name. Cnpyrijihl I97IJ Dressed in kimonos (with thongs left on the steps), the guests kneeled on a bamboo platform in front of the teahouse which Japanese university students had surrounded with grass, sand, plants and a few large, smooth stones. As Mrs. Matsumoto prepared the tea, following prescribed motions patterned after,a Samorai warrior cleaning his sword and after Japanese archers, the guests politely admired the tea caddy, china bowls, silk cloths, bamboo whisk and other utensils used in the ceremony. Conversation in the tearoom is restricted to the items within the room, with great concentration being given the ceremony. Gossip is, of course, forbidden. It is a quiet time to be shared with up to five friends, with pride and outside things being removed from the mind before entering. A scroll hung on the tearoom wall told the main principles behind the tea ceremony. The Japanese characters for wa, kei, sei and jaku -- harmony, respect, purity and tranquility -were on it. The tea used inline ceremony is not brewed. It is a fine powder which is whipped with a bamboo whisk into a froth in a china bowl, from which it is served (instead of the usual tiny teacups). A strong and bitter green tea, it is served after a contrastingly sweet rice cake. Mrs. Matsumoto's tea ceremony classes embody much more than tea making, although this is considered a most- important art, "First," she said, "I teach them how to walk, then how to handle the utensils, how to admire and appreciate them, how to fold the silk napkins. There are no rough movements." The tea classes incorporate not only grace and etiquette, but a brief study of Japanese history, architecture, flower arrangement, ceramics, fabrics and the baking of delicacies. But the most important teaching of all, Mrs. Matsumoto stressed, is that of respect for others and of a tranquil heart. "It's more a spiritual thing for me than something I do for show," agreed Sosho Onishi, one of her graduate students who assisted in the ceremony. Â· Harmony, respect. . . . Citi^n Plioto by Dan Tortorell .. .purity, tranquility -- these are the most important principles instilled in students of the tea ceremony by Professor Sosei Matsumoto, foreground. Here, with her graduate stu- dents, Soyu Koizumi (left) and Sosho Onishi, Mrs. Malsumoto demonstrates the peaceful ceremony to those attending UA's international forum on Japan. .^ Ciliien Photo by Joan Rennick Genteel service Experts see new pressures whittling at family life By RICHARDS. VONIER Citizen Slaff Writer A Tucson group pledged to bettering family life has been told that Pima County's rising 'divorce rate, new pressures on teenagers, and middla-age disillusionment with marriage are three of the contemporary issues facing it in 1976 The problems were outlined by a panel at the annual meeting this week of the Family Life Council of Greater Tucson, an association of counselors, educators, ministers and other professionals working with families Council members passed a resolution, proposed by Conciliation Court Judge Norman S. Fenton, calling on Gov. Raul Castro to initiate a statewide conference on the divorce problem and to appoint a permanent task force to study solutions Daniel Brown, executive director of the court, said the number of divorces in the county since 1970 had been climbing twice as fast as the number of couples getting married and three times faster than the population growth. Noting that divorces here in 1975 involved an estimated 2,500 children, he said, "When you think of the misery, the heartache and the convict that go with these situations, you really are talking about a serious human problem." Brown called for making a course in marriage and family relations mandatory for high school graduation; establishing government- level agencies specifically concerned with strengthening and improving family life; making premarital counseling available to all couples, and required for those less than 18 years old, and instituting "marital checkup" counseling that couples could use like regular visits to the family doctor. Paul Dahl, director of (he LDS Institute of Religion and outgoing president of the council, urged that special attention be paid to the growing number of divorces among middle-age couples. He termed this the "20-year fracture" or the "empty nest syndrome" because the split usually occurs when the children grow up and leave. "On the day the last child has left," he said, "the man and wife come down to breakfast, look- across the table at each other with no child to distract them . . . and lose their appetites." He said this usually occurred in situations where: -- Couples have focused on their children so much that they neglected their own relationship. --One partner grew more than the other. For example, when the wife put all her emphasis on caring for the children so she had little else to share with her mate. --Or where they spend their lives remembering tlie past instead of developing new goals and other things to share in the future. Douglas J. Bol, president of the Institute for Family Living, blamed some of the problems on what he called the "do-your-own thing" generation that emphasized i n d i v i d u a l i t y instead of participation in the community -- the family. "They see the family as a community to advance their 'own star," he said. He said a better way to gather self-esteem was enjoying the respect of participating in the family, and recognizing the equal value of each member. He said it was particularly important that children be given a sense of belonging and a role in developing, instituting and evaluating family goals. However, Maxine [jams, a counselor specializing in teen-agers, said it also was important to remember that teen-agers were in the process of establishing their independence from the family. This can bring a lot of guilt, she said. In addition, she said teen-agers face new pressures today -- from drugs, easily available birth control methods, a flood of media information about youth and what she termed ; postponement of adulthood through later marriages : and college. A final problem of the urban, mechanized family, she said, is that "there's no real opportunity for teenagers to feel productive, useful, that they are contributing to society." "Â·' i x ou Know, I can t really envision a kid feeling that he's contributing to the family when he empties the dishwasher," she observed. Hanako Allen (left) serves katsudon, a Japanese pork-and-egg dish, as her daughter, Kazuko McGan, pours tea. With others, they will demonstrate Japanese cooking tomorrow at the University of Arizona's weeklong forum on Japan. Katsudon cooking display planned at UA tomorrow Action, Please! Edited by ROBERT C. McCORMICK Katsudon, a delicious Japanese dish of pork, onions, eggs and rice with sauce, will be demonstrated by about a dozen local women of Japanese descent at noon tomorrow at the University of Arizo- The cooking demonstration will be given in a teahouse that has been set up in the Student Union building's Arizona Ballroom for a weeklong international forum on Japan, Events began Sunday. The katsudon demonstration will follow a noodle-eating contest with chopsticks at 11:30 a.m. on the mall, where a food booth will feature Japanese foods for lunch from I I a.m. to 1 p.m. Kazuko McGan, who will help with the cooking demonstration tomorrow, shared the recipe: Cook's Corner KATSUDON (5 large servings) 5 pork cutlets or tenderloin slices (about 7 ounces each) Flour for cutlets 2 eggs, slightly beaten 7-ounce bag panko (Japanese-style bread crumbs)" Oil for deep-frying 2 tablespoons sugar 3 tablespoons mirin (cooking sake)* % cup plus I tablespoon (Yamasa) soy sauce' P/2 cups water 1 tablespoon (Shirakiku) soup stock* 1V4 medium white onions, sliced 4 large eggs, beaten 5 cups short-grain rice, cooked Â·available at Oriental food stores Roll pork cutlets in flour. Dip pork in the two beaten eggs, then in bread crumbs. Heat several inches of oil and deep-fry pork until browned on both sides'. Make sauce by bringing sugar, mirin, soy sauce, soup stock and water to a boil. Add cutlets and sliced onion to sauce and return to a boil. Pour the four beaten eggs over and heat, without stirring, until eggs are set. Serve over rice. Mrs. McGan prefers short-grain rice for its sweeter flavor and thicker texture. This is a one-dish meal that needs only a pot of green tea and perhaps a salad and rice cookies to complete it. Barbara Bferte QUESTION -- This letter is going to be vague, but all I have left is the canceled check. The $12 check was made out to a New York City firm to pay for a book, a three-month subscription to a magazine and an "extra gift." All of these items had something to do with gambling and were supposed to be a Christmas present for a friend in New York. My check was sent on Oct. 29 and my friend never received any of the merchandise. Can you do anything with just this information? ANSWER -- The name you gave us turned out to be a reputable jewelry store (with a similar name) in New York City. The owner said he has received several letters and phone calls about the other company, but knows nothing about it. The local postal inspector's office has received no complaints about this operation and suggested you write to the New York City office. The address is: Postal Inspector in Charge, P.O. Box 555, New York, New York 10001. Enclose a copy of your canceled check, and initial and date it so it may be used as an exhibit in court if a case- is developed against the company. QUESTION -- For more than 12 years we have lived in this house on South Burcham Avenue. When we moved here the address was Rural Route 7, but several years ago the post office asked us in use the street address. We installed a mailbox at our driveway because the box on Frontage Road was too far for us to walk. However, the post office has refused to deliver mail to the box near our house. Neither of us is able to walk to the Frontage Road box every day, and unless we can find someone to pick up our mail, we must wait until after dark or a day or two to get the mail. My husband is past 85 and quite weak from extensive surgery, and 1 have to use a cane and must not expose myself to sunlight. The mailman comes to the garage next door to us. within 50 feet of the box in front of our house, but will not come the extra way. Since this is a dedicated street, and our mailbox has been in place for many years, why isn't it possible for us to gel our mail delivered where we can reach it? We would appreciate anything you can do to help us. ANSWER -- South Burcham (south of MO) is a dedicated street, but the county can't accept it for maintenance because it doesn't meet specifications, a postal official said. Thus, lural service can't be extended there. In the interest of public service, however, the residents of your area are being allowed to move their boxes from Frontage to a location directly across from your house, he told Action, Please! QUESTION -- On Nov. 28 I took record player, used by my children, to a department store for repair. It was supposed to take about 10 days and cost an estimated $20. Periodically I checked on the status of the project and was always told, "We have ordered the parts, but they haven't come in." Now my kids are starting to rebel. How about helping a father in dire need? ANSWER -- It turns out that the new motor needed for your machine has been out of production for some time, a company spokesman said. Therefore, the store offered you $20 toward the cost of a new record player and you were satisfied with this adjustment, he added. ^ . ^ Sound off! DEAR ACTION: Why can't Tucson Gas Electric be broken up under federal anti-trust laws? If we had separate gas and electric companies, and a little honest competition, maybe we wouldn't be paying the highest utility rates in the West. If you have a problem to be solved, write to Action Please!, care of the Tucson Daily Citizen, Box 26767, Tucson, 85726. PRINT your name, address, telephone number.
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