Mukozuke opens the meal, set on the far side of the tray from the guest. It is a seasonal raw or cold dish — sashimi, a vinegared preparation, a dressed dish — served as the first accompaniment to sake, and it is held to be the dish where the host takes most care over both the combination and the vessel.
Origins
The name comes from its position: rice and soup bowls near the guest, the mukozuke beyond them. The food itself is long-standing in Japanese cooking, but in tea kaiseki the unity of dish and vessel is what matters, and the choice of vessel for the mukozuke is the greatest test of the host's eye.
In practice
Guests take a mouthful of rice and soup first, then turn to the mukozuke. Vessels include blue-and-white, enamelled ware, Shino, Oribe, and Bizen, chosen to the season and the theme of the sitting.
About this article
Edited by the operator of Chaen (a one-person operation) / Last updated:
Tea ceremony descriptions can vary by school and source. Where interpretations differ, this glossary avoids definitive claims and focuses on broadly shared understandings. If you notice an error, please let us know viaContact. To learn about our organization, seeAbout Chaen.
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