This small red and black kogo was selected for use in chabako temae (outdoor tea procedures). The chabako kogo is used exclusively for the tsuki (moon) chabako, a unique tea procedure which is performed in the autumn. The style and color of this...
Japanese tea ceremony [lcsh]; Incense burners and containers [lcsh]
Incense container for the furo season. In the warmer months of the years (traditionally May through October in Japan) the lighter scent of fragrant wood incense, such as sandalwood chips, is thought to be most refreshing. During these months, kogo...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh];
The identifying feature of the furo trivet is the opening between the two front legs, which accomodate a fire baffle tile, known as maegawara. This controls the flow of air to the fire. The heads of the trivet may come in various shapes; these are...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
Koshiguro water replacement pitcher (mizutsugi) made of bronze-colored reddish on top and blackened on the lower half. Favored by tea master Sen Rikyu (1522-1591).
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
Lid rest (futaoki) in the shape of a flower viewing lantern, evoking the romantic activity of cherry blossom viewing at night. Ceramic lid rests are used in conjunction with various types of utensil stands as they are considered to be more formal...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]; Raku pottery [lcsh]
Lid rest, in the shape of an incense censor (hoya koro futaoki) that is part of the Rikyu Seven futaoki set. It is covered with a green raku glaze and highlighted with gold. Two versions of this lid rest exist, one with five medallions in which...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]; Raku pottery [lcsh]
Lid rest, in the three-lobed leaf shape (mitsuba futaoki) that is part of the Rikyu Seven futaoki set and crafted in a crackled white raku glaze known as koro kusuri (incense burner glaze).
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
Lid rest, in the shape of a trivet for a kettle, that is part of the Rikyu Seven futaokii set, made in green and white raku glaze that resembles Oribe ware. This shape of futaoki is used only at times when a trivet is not present in the sunken...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
This bamboo futaoki bears a configuration of the tsubo-tsubo design, an element of the Sen (Urasenke) family crest. Futaoki of painted bamboo are considered more formal than those made from fresh green bamboo, but are less formal than those made...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh];
Metal saki pourer used when the kaiseki meal is being served. May also be used for the chabako tea, as a kettle for hot water. Mount Fuji decorates the body while the knob on the lid is a pine cone.
Set of porcelain dishes for food. Could be used when serving an abbreviated Kaiseki meal, known as tenshin. In tenshin all foods, except for the main dish in broth, are served on a single tray. If one of the foods had a sauce, then it would be put...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
The classic, understated design and subdued color of this vessel complements its humble function. The shape of this kensui is called efugo, named after a similar container designed for feeding hawks. Though kensui are also crafted of ceramic or...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
Bentwood rinse water containers are dampened before use and so have an association of coolness in summer. For that reason their use is often confined to thin tea procedures.
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
This style of creating pattern thorough incising and impressing seals originated in Korea. When brought to Japan, the grid-like patterns reminded the Japanese of a famous calendar produced at a temple in Mishima.Tthe technique and the ware...
Used for serving a single fresh moist sweet (namagashi) to a guest, this plate employs a colorful blue motif depicting flower-viewing dumplings (hanami-dango). These skewered, steamed rice dumplings are common during Kyoto's Miyako-odori, a dance...
Used for serving a single fresh moist sweet (namagashi) to a guest, this plate employs a colorful green motif depicting flower-viewing dumplings (hanami-dango). These skewered, steamed rice dumplings are common during Kyoto's Miyako-odori, a dance...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
Tetsubin are small iron kettles with an integral handle that can be used in a variety of more informal tea procedures. Rather than using a ladle (hishaku) to pour the hot water into the teabowl, the host lifts and pours water directly from the...
