Theory of Art Creation 20 "Sweet served with thick tea in a tea ceremony"
When we think of the tea ceremony, the first thing that comes to mind is the tranquil space of the tea room and the ceremony of matcha tea. Furthermore, the state of mind that one aims to reach may be one of wabi-sabi. However, in order to fully appreciate it, one thing that cannot be overlooked is the existence of the "main sweets" (omogashi). Stepping into the tea room, bending down to enter through the nijiriguchi (nijiriguchi) and enjoying a bite of sweetness - this is an important element that further accentuates the beauty of the space in which the tea ceremony takes place and soothes the soul. In this article, we will focus on the world of the "main sweets" and unravel their appeal, along with the space of the tea room and the spirituality of wabi-sabi.
Chapter 1: What is a main dessert?
There are two main types of sweets used in the tea ceremony: "Higashi" sweets, which go with thin tea, and "Shugashi" sweets, which go with thick tea.
- Main sweets : Fresh or semi-fresh sweets with a lot of moisture, such as joyo manju, kinton, and mochi. They are also known as "jounamagashi" (high-grade fresh sweets), and are considered the most formal at tea ceremonies.
- Dried sweets : Mainly dried sweets such as rakugan, senbei, and aruheito, characterized by a light sweetness and a crispy texture.
In the space of wabi-sabi, the role of the main sweet is to bring out the deep flavor of the thick tea. The thick tea, drunk after the rich sweetness of the main sweet has spread across the tongue, has a special presence, like a faint flickering light in the dimness of the tea room.
Chapter 2: The harmony between the wabi-sabi of the tea room and the main sweets
Last time , I wrote that a teahouse is not just a piece of architecture, but a special space that embodies the spirit of wabi-sabi. The simple clay walls, bamboo pillars, low ceilings, and dim light all seem "empty," but in fact they contain profound beauty.
When the main sweet is gently presented in this space, the vibrant colors of the top-grade confections stand out in the darkness. For example, the pale colors of the sweetened jelly and the plump white of the sweet potato buns - such natural beauty stands out even more in the simple setting of the tea room.
In the tea ceremony, attention is paid to every detail, so much so that it is said that "even the four corners of the tea room are a work of art." Adding seasonal main sweets to the tea room is an important "presentation" that changes the impression of the entire space, just like replacing a hanging scroll on the floor.
Chapter 3: Main sweets and utensils
When talking about the wabi-sabi of a tea room, the presence of tea utensils is indispensable. Just as the tokonoma alcove, the first thing a guest sees after passing through the nijiriguchi entrance, and the scrolls, flower vases, tea bowls, tea scoops, and other items hung there are all elaborately designed, the utensils used to enjoy the main course of sweets are also designed with a delicate aesthetic sense.
Fuchidaka (high edge)
A multi-tiered box-shaped container for serving the main sweets. A toothpick called a "kuromoji" (purified with water) is placed on top of the lid for each guest. The soft colors of the Japanese sweets stand out beautifully against the jet black lacquered rim, making it even more appealing in the quiet lighting of the tea room.
Candy bowl
There are many variations, including ceramics, glass, lacquerware, etc. From gorgeous ones decorated with colored or gold paintings to simple ones like plain flower vases, they are used according to the theme of the tea ceremony and the season.
Dried sweets container (Higashiki)
A variety of vessels are used to serve higashi, including lacquerware, wood, and metal vessels, but they often have a "lightness" that is different from the vessels used to serve the main sweets.
Although the main sweets are in the form of sweets, in the tea ceremony they are considered to be "one of the tools that decorate the space," just like flower vases and hanging scrolls. Not only is it important that they look beautiful, but the perfect balance with the vessel and the other tools they are paired with is also important.
Chapter 4: Enjoying main sweets that reflect the seasons
Just as teahouses incorporate the atmosphere of each season, the main sweets also fully reflect the season. Sweet potato buns shaped like plums and cherry blossoms, nerikiri confectioneries reminiscent of irises and hydrangeas, and refreshing, transparent water-based sweets - artisans use their skillful techniques to create gorgeous scenes to suit each season.
- Spring : Kinton sweets made in the shape of flower buds in soft pink and light green.
- Summer : A refreshing sweet made with agar and kuzu, creating a cooling sensation.
- Autumn : The harvest season is represented by Nerikiri and sweet potato buns with autumn leaves and chestnut motifs.
- Winter : The pure white daifuku and joyomanju, designed to resemble a snowy landscape, evoke the stillness of the cold.
In the world of tea ceremony, it is customary to pay attention not only to the appearance and taste of these main sweets, but also to their names, called mei. Elegant mei convey the mood and story of the season in a few words. In the microcosm of the tea room, the main sweet conveys the changing of the seasons in a condensed "sweet bite."
Chapter 5: The space and hospitality created by main sweets
Enjoying the main sweet before drinking thick tea is not just a practical aspect of "mitigating the bitterness of the tea with sweetness." It also represents a "pause" in the flow of the tea ceremony.
Upon entering the tea room, one feels a sense of tension and reverence, so first enjoying sweets helps to ease the mind and relax the five senses. This is also the host's way of showing his hospitality to his guests. The tranquility created by the tea utensils and the soft sweetness of the main sweets. The coexistence of these contrasting elements elevates the time spent in the tea room to a more intense and rich experience.
The main sweets add an indispensable touch to the world of wabi-sabi and simple beauty of the tea room. At first glance, they may seem like nothing more than very small fresh confections or buns, but in fact they are important in controlling the flow of the tea ceremony, conveying the seasonal atmosphere, and bringing a gentle vitality to the space. The tea ceremony is a comprehensive art in which the "space" encompasses everything. Among them, the main sweets are "art to be enjoyed with the tongue," and they stir our sensibilities like flowers and hanging scrolls. Please try seasonal high-grade fresh sweets at an actual tea ceremony or Japanese confectionery shop, and enjoy the spirit of the seasons and the lingering aftertaste of wabi-sabi hidden in their sweetness. I think that the messages conveyed by not only the tea room but also the main sweets themselves are part of the deep charm of the tea ceremony.