Had a long conversation about okuden okashi. TLDR, he is not aware of any “canonical” sweets (ie for 5 sweets, each being prescribed).
His way of thinking:
Start with shikaden (3). That is fixed, must be omogashi (manju/kinton), saomono (yokan), then mizumono.
Next, add 2 for gyo and daien no sou (5). Adding dried nuts (bottom) and seasonal sweet between the manju and saomono is nice. Now your ordering is joyo manju (ideally), kisetsu no mono, saomono, fruit, dried nuts. Alternately, drop the seasonal sweet and do manju, saomono, fruit, dried fruit, dried nuts.
Next, add 2 for shin (7). Add a kinton or something at the top, and dried fruit if not already there. So now you have something like manju, kinton, seasonal sweet, saomono, fruit, dried fruit, dried nut.
Arrangement in the fuchidaka
Nothing in particular. He has heard of having the main sweet in the center and surrounded by the others.
His suggestion, highest sweet in upper right, lowest sweet in lower left, then just kinda fill the box (ie 1 / 3 / 1).
Hosts give you a hoshigami to store your excess sweets (??? find a reference on this).
Standard advice is that you put this in your sleeve
Alternative advice from some gyotei, put the hoshigami back in the fuchidaka, then host will put your hoshigami with your things in the machiai (so you don’t need to throw stuff in your sleeve)
Temae - No real surprises! Very cool!
Setup
Mizusashi very far back (maybe even 20 mei!). I did enough so it didn’t cross beyond the knee line, and that seemed fine.
Bon with things kami-ichimai from mizusashi.
Imae is same as gyo no gyo
Walk in with kensui etc, take 5 steps and sit low at imae (facing diagonal). Place kensui directly down where it will live (it doesn’t move). Cover R knee with L palm, scoot forward 3. Kamae, place futaoki/hishaku in standard 3mei/3mei place for hakobi ro, sorei.
Turn to mizusashi shomen, move chawan + dai to tenmokuza, then take bon and bring to imae.
(Daien stuff as usual)
Dai kiyome is done in-place (ie hovering over tenmokuza)
Do close the kama lid completely after scooping water as usual for ro
Make karamono tea as usual
No need to support bowl when taking chashaku out after scooping
You do pom-pom after wiping chashaku
Chasen (after use) should go kensui no migi-kata, but that will be very tight. It can move a bit. For me, it ended up almost directly above the kensui, below the dai.
Serving tea
Take dai, move to kyakutsuki (bisected by robuchi). Put chawan on dai, turn (hidari-mawari), place out. Shittai, hikai, ofukukagen.
Turn back, close shop like usual. Have conversation.
Turn back, open shop (futaoki, hishaku, kama lid). Move the chakin onto the kama lid, and open the mizusashi lid to 3pm, tsumami facing the guests (3h). Koshi fukusa.
DO NOT SCOOP COLD WATER. ONLY KOSHI FUKUSA. Cold water comes later.
Take bowl, etc, make next thing of tea, serve, hikai, all that.
After ofukukagen, turn back to imae and add cold water! Then, have conversation from imae. No more moving.
**Note, don’t forget to sorei after both bowls.
At the end, move bon to mizusashi shomen, THEN move dai onto bon (same as beginning).
Haiken
Taking shifuku and putting on bon, it is okay to go right over bowl
Chashaku does not need to be under cords (but it is nice, Glenn opinion)
Random
Ennosai bon, instead of leaving 16 from the kinin heri, you leave 29 (!!!) mei.