A kashibachi is the vessel in which moist sweets are carried in and passed among the guests, each taking a portion onto their own paper. Because it is seen at close range and handled by everyone, its material and form are part of the host's arrangement in the same way as the utensils for tea.
In practice
The host brings the bowl in and sets it before the first guest, who takes a sweet and passes it on. Lacquer, ceramic, and basketry all appear, chosen against the season and the sweets themselves. Where dry sweets are served with thin tea, a flat tray (higashi-bon) is used instead.
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Edited by the operator of Chaen (a one-person operation) / Last updated:
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Related terms
- Chaki (tea containers, collectively)chaki
The general term for vessels holding matcha, divided into thin-tea containers and thick-tea jars.
- Chasen (tea whisk)chasen
A whisk cut from a single piece of bamboo, used to mix matcha with water; treated as a consumable.
- Chashaku (tea scoop)chashaku
A slender bamboo scoop for measuring matcha, often carved by the host and given a poetic name.
- Kashikiri (sweet pick)kashikiri
A small pick used to cut and lift moist sweets; carried by the guest.
- Meimeizara (individual plate)meimeizara
Small individual plates used to serve sweets one guest at a time.
- Higashi-bon (tray for dry sweets)higashi-bon
A flat tray on which dry sweets are arranged and offered with thin tea.