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hishaku@•¿ŽÛ | ||||||
KEY WORD :@architecture / tea houses | ||||||
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1@A
utensil with a long handle and dipper used to ladle hot water from the kettle,
or cold water from the water jar *mizusashi
…Žw, at a tea ceremony. It is made of wood, metal or bamboo. A bamboo dipper
used with a fixed hearth *ro
˜F, is about 40cm long. The side of the handle is cut on the diagonal and
the dipper is also large. A dipper used with a portable brazier *furo
•—˜F, has a shorter handle and its inner side is cut on the diagonal. This
dipper is also smaller. The finish on the handle-end of the larger dipper
is beveled outward on the sheath side but is beveled inward on the fleshy
side of the smaller dipper. When a dipper is used with both a fixed hearth
or brazier, the handle end has a straight edge. Another style of hishaku
is decorated along the handle through to the dipper and is used with display
shelves *daisu ‘äŽq. A
dipper with a moon-shaped mouth is used at an ordinary tea ceremony. The
names of the parts of the hishaku are: the dipper or scoop shakushi
ŽÛŽq; the bottom soko ’ê; the ridge on the edge of the dipper shinogi
èM; the mouth kuchi Œû; the handle and dipper junction point *kerakubi
屎ñ; the node fushi ß; the shape of the handle above or below the
nodes as seen from the side kijimata 賎qŒÒ; and the cut at the end
of the handle *kiridome
ØŽ~. 2@An utensil to scoop water from a wash basin in a tea garden. |
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(C)2001 Japanese Architecture and Art Net Users System.@No reproduction or republication without written permission. Œfڂ̃eƒLƒXƒgEŽÊ^EƒCƒ‰ƒXƒg‚È‚ÇA‘S‚ẴRƒ“ƒeƒ“ƒc‚Ì–³’f•¡»E“]Ú‚ð‹Ö‚¶‚Ü‚·B |
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