hishaku　柄杓
KEY WORD :　architecture / tea houses
　
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 水指, at a tea ceremony. It is made of wood, metal or bamboo. A bamboo dipper used with a fixed hearth *ro 炉, 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 風炉, 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 台子. 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 杓子; the bottom soko 底; the ridge on the edge of the dipper shinogi 鎬; the mouth kuchi 口; the handle and dipper junction point *kerakubi 螻首; the node fushi 節; the shape of the handle above or below the nodes as seen from the side kijimata 雉子股; and the cut at the end of the handle *kiridome 切止.

2　An utensil to scoop water from a wash basin in a tea garden.
　
　
a) kuchi 口　b) *kerakubi 螻首　c) shinogi 鎬　d) fushi 節　e) *kiridome 切止

　
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