Daien no Sou

Temae

• Daien no Sou (Furo)
• Daien no Sou (Ro)

Cliff Notes

Furo only:

Ro only:

History

Q: History?

Q: Dougu (specifically chaire?)

Q: Hishaku movements from mizusashi to kama, are they the same?

Q: Oki, kiri?

Q: Is the furo farther away to account for the bon?

Q: What is the rationale behind the snap?

Dougu

Note: This is done in a yojohan only,

For furo:

• Daien-bon
  • Created by Ennosai. Like a hakke-bon, but slightly smaller.
  • Today’s bon is usually Tantansai-konomi, either shin-nuri or kakiawase. The Ennosai bon is huge, and very uncommon. **
• Motobushi chashaku
  • Yes! Why, who knows!
• Meibutsu karamono chaire
  • Q: Is this also chuko meibutsu?
• Chuko meibutsu wamono chaire
• Koseto hitoeguchi mizusashi
• Tenmokujawan with shin-nuri dai
  • Presumably the dai has the same requirements as Gyo no Gyo, ie karamono or old wamono.
• Doanburo with rikyu-konomi kama
• Aodake futaoki
• Efugo kensui

For ro, same as above. Remember that this is only done in yojohan or smaller, so a robuchi with makie would not be used.

Special Characteristics

This temae is about highlighting the differences (or… the similarities? 🙃) between wamono and karamono.

Yon-ichi-rei-san

This is a mnemonic to remember how many times you wipe the chashaku.

• Yon - During the initial kiyome, wipe 3 + 1 with fuki-modoshi, refolding (no flipping) after the third wipe.
• Ichi - After scooping tea from the karamono chaire, wipe the chashaku once before returning to the bon (then pom-pom).
• Rei - After scooping tea from the wamono chaire, do not wipe the chashaku.
• San - During the final kiyome, wipe three times as usual for chashaku, starting with a fukusa snap while the chashaku is nigiriconde.
  • One theory behind why we do the snap here is to account for the “four” from the beginning. Because we are abbreviating to three and skipping the fuki-modoshi, we add the snap.

Other notes

• When handling tenmokujawan on a tray (including here and Daien no Sou), your L hand should still be low, as if you were holding it on a dai. Not on top like for “regular bowls” when on a bon.
• Just like bondate, any time you take the chaire outside of its shifuku, you momide!
• In all of the okuden, you must use your fukusa to open the kama lid.
• Opening/closing the door is done from the shin position.
• Guests must wait until you exit with the mizutsugi to retrieve the haiken dougu.
• Adding mizu is in escalator, like Gyo no Gyo.
• All shikko / shittai movements are 3x (LRL or RLR).
• For furo, placing the hishaku is always oki, kiri.
  • The first time you take water, you okibishaku, Next time, you kiribishaku, even if it’s cold water or you aren’t making tea with it. Then, ping-pong repeat between the two every time you handle the hishaku.
  • For Shin, it’s always tori-oki, ie “always do cold-water pickup, then always place down with okibishaku.”
  • Note that you never hikibishaku for Shin or Gyo, or anything in the juuden.
    • Sou and gyo temae are treated the same in the juuden, both doing the gyo style of oki-kiri.
• Sweets are 5x
  • Omogashi (ie manju), seasonal, saomono, fruits, nuts.
  • It’s preferable to use dried fruits and nuts, because guests are not expected to necessarily eat all of this. Especially in ro, where sweets immediately follow kaiseki, people will be too full! And wet things do not store nicely in your sleeve.
• For ro, imai is halfway between the corner of the ro and the corner of the daisu (projected onto the tatami heri). The knee line stays the same, but your body angle changes.
• For ro, haiken is done completely outside the ro.
  • Konarai — Bisected by the edge of the ro.
  • Shikaden — 3 mei to the right, relative to the edge of the ro.
  • Okuden — Completely outside the ro.

Kyaku Notes

Drinking

• Drinking is exactly the same as daitenmoku.
• NO HAIKEN after second drink. You’ve already seen the bowl.

Haiken

• Bringing the bon to yourself is as expected. When you get back to seki, bon stays center herisoto.
• To haiken:
  • View the whole thing
  • Open fukusa to right of bon, all the way
  • Momide, view karamono futa. Place center of fukusa (2h, because momide). View karamono. Return futa, then place karamono to upper-right quadrant.
  • View wamono futa, place center of upper-left quadrant. View wamono, return futa, then place wamono to upper-left quadrant.
  • View chashaku, center-middle.
  • View shifuku (R, then L, one at a time).
  • Then return everything to its home (one at a time, including shifuku).
• glenn tips
  • Unclear if this is “must do” or “allowed to do.” He suggests that guests follow the L/R division for wamono/karamono as well when handling.