Handashi

One of three options, the other two being Dashi nashi and Zendashi. This one is done for three-legged tana such as Ryuusei-dana, or tana that feel like three-legged tana such as San-un-dana.

How to handashi

(ref glenn)

1. Sit directly in front of the mizusashi.
2. If there is a futaoki on the ji-ita, place it 3h on the tatami.
   1. Depending on the spacing, either place it directly in front of the left leg of the tana, or along the diagonal formed between the left leg of the tana and the mizutsugi.
   2. Don’t just put it in the same position on the tatami as on the ji-ita. You will either have a hard time taking the mizusashi out, such as with Imogashira Mizusashi, or you will have a hard time placing the lid out when doing Zendashi, such as with Tampyo Mizusashi.
3. Bring the mizusashi forward.
   1. Glenn likes to have it cross the plane of the ji-ita (not too far).
4. Open the lid 3h, leaning on the front of the mizusashi.
   1. R takes tsumami, L reholds side, then R holds the right side. As-is, R then places down in front of the mizusashi (same position as in Shin no Gyo).
   2. You may also use both hands to place down if you prefer, or if the lid is particularly large.
5. Pour mizutsugi like usual.
6. Close mizusashi lid 3h as above, move mizusashi back, move futaoki back, exit.