- Wakin
- When coming down after doubuki on nakatsugi, usually you should use your fukusa for atsukai to place the nakatsugi back down. Same as in Daien no Sou. But if you are struggling with that, he also said it’s okay to hold fukusa nigiriconde then atsukai with remaining fingers.
- Hichigiri and Kusa-mochi
- He doesn’t use katakuriko at all for kusamochi. He just keeps his hands really wet to work with it. And somehow, it doesn’t stick to the bottom when he places it on the tray?
- He uses a lot of yomogi so it comes out really dark. (I should try, maybe 1 tbsp → 2 tbsp?)
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- For his yomogi, he reconstitutes it in a hot water slurry for 15m before using.
- Konashi
- Sometimes he brushes konashi with mitsu before serving to make it glossy
- Daien no Sou
- Ambiguous whether this is must do or can do, but he suggests that as a guest doing haiken, you can still use L/R for wamono / karamono, respectively.
- Dario:
- Fingers should not be underneath the kensui, and thumb should not be inside. Just practice this a lot.
