Daien no Sou
Fukusa snap should happen over your L knee like yoho sabaki
- Taking dai on/off the bon:
- At opening: move dai + chawan to himado mae while sitting at mizusashi shomen, then pick up bon and move bon to imai
- At close: move chawan onto dai (which is at himado-mae), then pick up bon and move from imai to mizusashi shomen. Place bon onto its home, then place dai + chawan onto bon.
- At haiken: Turn with futaoki etc. Now facing mizusashi shomen, move dai + chawan to himado mae (NOT KARIOKI. IT DOES NOT GO TO THE WALL. So this means you don’t need to line up the hishaku with the chasen). Then from mizusashi shomen, place shifuku onto bon (L to pick up from bottom. Rehold naturally from sides, place down with R from bottom).
- Scooting:
- When scooting back to hikae after serving bowl, just do two scoots. There isn’t room otherwise.
- If scooting to and from the daisu, always 3.
- For daien-no-sou, when you have the room (ie beginning and end), scoot 3.
- Otherwise, scoot 2.
- Mizusashi lid
- Aaron and Ula say to never let the mizusashi lid enter your knee line.
- Glenn heard from izumimoto sogen sensei to bring the lid back to center, then close/open. Where exactly that goes though was tbd. Perhaps to kamae, which is exactly along the knee line plane. But, he has never heard about not letting the lid into your knee space.
- Kensui position
- It never moves, so you need to be cognizant of where you will need it to be through the whole temae. If you need to put it at a different position (ie not 5-mei from the heri), that’s fine!
- Hanami dango recipe:
- Make konashi like usual.
- White — just regular konashi, ie shiro-an
- Green — let yomogi soak in water to reconstitute, then add to konashi (ie shiro-an)
- Red — aka-an-based konashi
- Note, if you are quick, you can split the steamer in thirds and do all 3 colors at the same time. Then, when it comes out of the steamer, add mitsu and knead.
- Whichever you aren’t working with, wrap in saran wrap to keep the moisture.
- It’s okay to leave it in the steamer if you want to keep the heat too.
- Make konashi like usual.
- Sakura mochi recipe:
- Same as I did, just use hands instead of saran wrap. Keeping hands wet, either with water or mitsu, is important.
- Leaf should be facing inward! So that when the leaf unfurls (ie now facing up), there is a flower sitting on the leaf.
- And on leaf, slicing some of the stem (ie planing it) is nice
- Kashiwa mochi — if leaf is facing like sakura mochi (ie un-pretty side out), it is an-based. If it is facing pretty-side out, it is miso-based. This may have happened as a way to differentiate the two, assuming it started with an an-base.
- Eating okashi
- Hanami dango:
- Take whole skewer with R, give to L. Hold kaishi and skewer together in L, like with manju. Using kuromoji in R, pull off one at a time and eat. Maybe skewer so it doesn’t roll?
- Kashiwa mochi:
- If using tantansai kashiwa-bako, there is a slot for the leaf. You can take your sweet and place the leaf in.
- Otherwise, depends on the stickiness of the mochi. Too sticky, it stays no matter what. Probably makes sense to leave on kaishi while eating.
- Sakura mochi:
- No trick, cut as usual. But if it’s hard to cut, perhaps cut mochi (no leaf) for half, then wrap the remaining half in leaf and pop in your mouth (if leaf is making cutting hard).
- Nagashi-yokan (i think):
- Poke the hole and it should slide out naturally onto kaishi.
- Honestly, not easy to serve though during chaji.
- Joyo-manju:
- You must eat with your hands! Hold kaishi and manju in L, then pull apart with R.
- Joyo-manju is made with tsukune-imo, which will make the exterior very sticky. If you try to cut with a pick, you will just get it all stuck to the kaishi.
- Hanami dango: