茶の湯 in サンフランシスコ ・ Japanese Tea Ceremony を San Franciscoで

表千家四方社中の茶の湯ブログ Japanese Tea Ceremony Blog for Shikata Shachu – Omotesenke


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盆香合・Bonko’ugo’u

香合・Ko’ugo’u

お炭のお稽古が続いたので、バリエーションを加える為ここぞとばかりに盆香合のお稽古もしました。盆香合は、香合が名物や由緒ある場合に行う炭点前です。大切なものというわけですから、お盆の上にのせてあり、香木を取るときに火箸ではなく手を使って香をたきます。初座(懐石の前)の炭点前なのですが、水次やかんで釜に水を足します。「釜をあらためる」という目的だそうです。

After several sessions of charcoal-related practice, we added bon ko’ugo’u (literally, an incense case on a tray) to the mix while the iron is hot, so to speak.  Bon ko’ugo’u is sumidemae (charcoal preparation) performed when ko’ugo’u is a masterpiece or of historical significance.  Because ko’ugo’u is of such importance, it is displayed on a tray.  When incense pieces are removed, fingers are used, rather than metal chopsticks.  This is charcoal preparation done during the first half of a tea event (shoza) before kaiseki meal – but water is added to kama with mizutsugi yakan.  Why?  I read that it is to “refresh kama“.

どちらかといえば客の拝見の作法の方がユニークではないでしょうか。貴重なものですから、畳ではなくふくさの上で、肩肘をついて低い位置で拝見します。

In any event, the manner by which guests view ko’ugo’u is quite unique – more so than otema’e itself.  The precious item is placed on fukusa, rather than directly on tatami.  Guests must lower themselves by placing one of the elbows on tatami.

Originally published September 12, 2014

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山寺もろこし・Yamadera Morokoshi

morokoshi

「もろこし(諸越)」とは、小豆や木の実などの粉を少量の砂糖と混ぜたものを型に押入れ固め、焼き目をつけた素朴なお菓子です。

Morokoshi” is a simple Japanese “cookie” made of a little bit of sugar with red bean flour (or nut flours).  The mixture is then shaped into desired shapes with molding tools, and lightly toasted.

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「山寺もろこし」は、小豆粉と砂糖をこね、小判型の木型にはめて炭火で半日乾燥させてから表面を香ばしく焦がします。全て手造りのため一日千個程しか造れないとききます。立石寺の茶席でも使われるそうです。

Yamadera morokoshi” is made with red bean flour and sugar.  A “coin”-shaped wooden mold is filled with the mixture, which is dried for half a day over a charcoal fire.  It is then toasted to enhance the fragrance.  All pieces are made by hand, and the shop can make only about 1,000 of them a day.  Risshaku-ji uses them when serving tea.

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丸前角向・Round/Front, Square/Back

料理を盛り付けるときに、継ぎ目や綴じ目がある器の正面を把握するために日本料理では「丸前角向(まるまえかくむこう)」と教えられるそうです。お茶でも同じですね。これは「陰陽」の原理から来るのだそうです。

When plating food on dishes with “closures” or “stitching,” the Japanese cuisine goes by the rule of “round/front, square/back” to identify the front of each dish.  The tea practice follows a similar rule, which comes from the principle of “yin and yang.”

「陽」は光、太陽、明、剛、火、夏、昼、動物、男、丸い器・浅い器、身体を温める食べ物、菜っ葉類、海の魚や丸ごとの魚、など。

“Yang” is represented by light, the Sun, hardness, fire, summer, day, animals, men, round dishes, shallow dishes, foods that warm the body, leafy vegetables, fish from the sea, whole fish, etc.

「陰」は闇、月、暗、柔、水、冬、夜、植物、女、角のある器・深い器、身体を冷やす食べ物、根菜類、川の魚、切り身、など。

“Yin” is represented by darkness, the Moon, softness, water, winder, plants, women, square dishes, deep dishes, foods that cool the body, root vegetables, fish from the river, fish slices, etc.

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四角の器の場合「陰」が手前で「陽」が向こう側となり、丸い器では「陽」が手前、「陰」はが向こう側です。よって、お客様へ「陽」の方向で出すため、角のある器は継ぎ目をむこう側にすることで「陽」になり、丸い器は継ぎ目を手前にすることで「陽」となります。

With a square dish, “yin” is the front (where the closure is), and “yang” is on the back side.  In contrast, for a round dish, “yang” is on the front (where the closure is) and “yin” is in the back.  To serve a dish with the “yang” side to guests, a square dish is served with the back side (the side without the closure) facing them, whereas a round dish is served with the closure (the front) facing them.

【参考・Reference】

http://worldchefsbible.com/調理以外に必要な知識/「丸前、角向こう」で盛り付ける理由は陰と陽/