Abstract

★How to beautifully arrange tea sweets according to each type of dish—such as serving trays, sweet bowls, and individual plates.
★How to order and name sweets that reflect the season and the theme of a tea gathering.

What kinds of sweets are appropriate for the tea ceremony?
What are omogashi (main sweets) and higashi (dry sweets)?
After exploring the role and meaning of sweets in the tea ceremony, this book offers a visual guide to the fundamentals and variations of presentation, organized by the type of serving dish used. It also explains, with examples for each of the twelve months, how to work with confectioners to design sweets and give them poetic names that suit the theme of a particular chaji (formal tea gathering) or chakai (informal tea meeting).
A practical reference that clearly explains everything from the basics to more advanced applications—ideal for students of tea ceremony as well as for those who host gatherings and wish to refine their understanding of tea sweets.

Author’s Information

Born in Kyoto Prefecture in 1963. Researcher of Japanese sweets.
Professor in the Urasenke; member of the Shiku-kai association; Deputy Secretary-General of the Urasenke Tankōkai Kyoto North Branch. Instructor at Urasenke Gakuen.
Teaches tea ceremony at the Gion Higashi Kabukai (Gion Higashi Geisha Association) and lectures at Kyoto Asny and Yamashina Asny cultural centers.