Japanese sweets and tableware - Seasonal selection and cultural delicacy

There are many different tools used in the world of tea ceremony. Among them, the confectionery containers used to hold Japanese sweets must be selected according to the season and type of sweets, which also speaks to the delicacy of Japanese culture.

For example, in the cold season, tea ceremonies are often held around a hearth. Warm steamed Japanese sweets are popular during this time of year. For example, "joyo manju" is a typical sweet for this time of year. In order to serve these sweets in the best possible condition, it is important to keep them warm. This is where a confectionery container with a lid called a "jikiro" comes in handy. This confectionery container keeps the sweets warm, allowing them to be served to guests in the best possible condition.

On the other hand, during the furo season, cool-looking sweets are chosen. Ceramic sweet bowls are often used for tea ceremonies during this season. The texture of the ceramic material enhances the refreshing, cool feeling, making the Japanese sweets look even more appealing.

In this way, even when it comes to tea utensils, various ingenuity is put into them according to the season and the type of sweets being served. It is a culture born out of deep consideration, based not only on beauty but also on practicality. The wisdom of beautifully expressing the four seasons of Japan and enjoying each moment to the fullest is also reflected in the way tea utensils are selected.

Even when it comes to Japanese sweets, the depth of their appeal is immeasurable. Warm sweets are served warm, and cool sweets are served cool. Each sweet is carefully prepared so that it can be enjoyed at its best and that you can feel the change of the seasons through it. You can feel the depth of Japanese culture and the delicate spirit of appreciating the seasons.