Types of Jikiro used in Omotesenke for winter and summer

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I’ve started Omotesenke lessons this year and am slowly finding my way – would one use a covered ceramic Jikiro in summer – or what type of container would one use for omogashi in summer in Omotesenke? In winter a covered lacquered Jikiro is used – correct? Many thanks Dirk

 

 

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 Omogashi that are eaten with thin tea are usually served in lacquered food containers called jikiro in winter, and in summer they are served in ceramic containers.

from OMOTESENKE Fushin’an website

 

So looks like you have it correct, lacquered in winter and ceramic in summer.

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