1@A sink used for washing food before its
preparation, for washing utensils after a meal, or for washing clothes. Traditionally,
in Japan, it was a long rectangular trough made of timber or stone, which was
either mounted on a stand or placed upon the floor. The former type was in used
in urban vernacular residences *machiya
¬Ę of Kyoto in the 17c, to judge from an illustration on a *rakuchuu
rakugai-zu O}, and was common in the Kinki ßE region by the later Edo
period. The squatting type was widely used in many other parts of the country
by the end of the Edo period. The widespread adoption of the nagashi would
seem to have been an Edo period development. Earlier, portable containers such
as wooden tubs, oke ±, were probably used, perhaps largely out of doors.
By the early Edo period, slatted raised-floor areas of bamboo or timber for use
as wet areas where dish washing and cleaning of food took place, were a common
feature of elite houses, both inside and outside. They were equipped with tubs,
buckets and often a well *ido
äĖ, and may be considered a kind of nagashi. Drainage channels beneath the nagashi
carried away the waste water. A common alternative term for the nagashi
is hashiri č. Less common terms include mizudana
I, and tanazu
IāÅ.
2@The washing area in a public bath, sentou K.
3@A service room with a timber floor containing a well and a sink
at the rear of vernacular houses *minka
ÆĘ, in the Aizu Wakamatsu ļĆį¼ area of Fukushima prefecture in the Edo period.
4@A washing area with a low timber floor at the rear of the the
earthen-floored area *doma
yŌ, of farmhouses in parts of Akita and Yamagata prefectures.
5@An
unfloored cooking and service area at the rear of the doma in farmhouses
in many districts, including parts of Niigata, Saitama, Toyama, Shimane, Kagawa
and Ehime prefectures. See also *mizuya
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