Four ladies attended Hikari School. The first part was Japanese incense ceremony called 'Kohdo'. Everyone burned incense wood chip in a cup-shaped incense censer following the instructions given by the teacher and appreciated the incense. After the workshop we enjoyed tasting 'obukucha', special tea at this time of the year. The teacher used green tea leaves blended with kelp, dry plum, brown rice, dry chestnuts, soy beans, black soybeans and Japanese pepper.
