![]() Shape, an octagon, various animal shapes, moon shapes, etc. From simple round to cherry blossom petal A KogoĬan be made in many shapes and forms. Together with other utensils and Sumi in the Sumitori charcoal container. During Sumidemae the Kogo is brought into the room Kogo / Kougou (香合) (Incense container) : SmallĬeramic or wooden container used to hold a few pieces of incense. One is placed near the fire, one is paced a little further from the fire so that it will burn later in the tea ceremony, and the last one is left in the Kougou for the guests to appreciate during Haiken. There usually are three pieces of Kou in the Kougou. When the Ro is used in colder seasons we use tiny balls of Neriko which is blended insence. In the warmer seasons when the Furo is out we use Kouboku aromatic wood. Kou ( 香 ) (incense) : During the tea ceremony two kinds of insence are used. Good hand coordination is needed to syncronize the movements of left and right hands to stick the ring through the tiny holes of the Kama and turning them clockwise. They are either hung on the end if the Hibashi or on the handle of the Sumitori charcoal container. These rings are brought into the room when performing Sumidemae. Kan (鐶) (rings to move the Kama) : Used to lift and move the Kama from the Ro or Furo, the Kan are made of iron or copper. It is placed in the Sumitori with the top facing down so that the charcoal dust doesn't stain the Tatami floor. The Kamashiki has to be made of material which is not too rough because it has to slide over the Tatami. The Kamashiki can be made of various materials such as rattan which is woven into a flat round coaster. Kamashiki ( 釜敷 ) (kettle coaster) The Kamashiki is used to place under the Kama during Sumidemae when the Kama is removed from the Ro or Furo. ![]() It takes lots of practice to have the ash slide off the Haisashi evenly from start to end. There are four ritual strokes made in the fire pit (Omotesenke style) before the charcoal is added. With the Kama removed and placed on the Kamashiki, the ash is scooped into the Ro using the Haisaji. The Haisaji is placed in the Haiki bowl which has ash in it. Haisaji (灰匙) (ash spoon/ scoop) : Ash added to the Ro during Sumidemae, is scooped from a bowl called a Haiki with the Haisaji. Also the ash used during Sumidemae is a little moist, but is still able to smoothly slide off the Haisaji spoon. In order to beautifully smoothen the ash, is has to be slightly moist. A Maekawarake is placed in the front area to prevent guests from seeing the charcoal and stop sparks from damaging the (expensive) Kimono. During the summer this layer of ash is carefully shaped and smoothened out with specially shaped spoons called Haioshi according to the style of tea ceremony. Hai (灰) (ash) : A thick layer of ash is placed under the Sumi (charcoal). The wood used is usually that of a Mulberry tree. These chopsticks are made from some iron because they are used to pick up burning charcoal in the fire pit as well.įor the Furo in summer and the Ro in winter time, the Hibashi chopstick vary slightly in that the ones used in winter have half of the top part covered with wood. Hibashi ( 火箸 )(long metal chopsticks) The Hibashi are used to transfer charcoal from the Sumitori to the Ro or Furo. Feathers of an eagle and a crane are most commonly used. The Habouki used in summer is wider on the right side. In winter the left side of the feather is wider than the right side. When picking the Habouki up, the end of the brush will be shortly touched to indicate its higher ranking than other charcoal procedure tools. ![]() After charcoal and incense have been added, again the rim will be cleaned to make sure there is no ash nor other dust left behind. Haboki (羽箒) (feather brush) When the Kama is removed from the sunken fire pit (Ro), the wooden rim of the fire pit is ritually cleaned with this feather brush before beginning to re-arrange and add more charcoal to the fire. Equipment for a Sumidemae Charcoal Procedure
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