Skip to content
  1. FREE SHIPPING: Check the blue bar!
  2. Subscribe and stay informed!

Suwada Blog

Japanese Rice Bowls Explained: Gohan Chawan, Meshiwan & Donburi
Japanese rice bowls are small personal vessels designed to be held comfortably in the hand. Learn the difference between gohan chawan, meshiwan and donburi, why the foot matters, and how rice bowls fit into the Japanese table.

Read more
Traditional Japanese tea room setting illustrating the context in which a carefully prepared haigata ash form supports the charcoal fire

What Is Haigata? Why Ash Is Shaped in Japanese Tea Ceremony
Haigata is the carefully shaped ash bed used around the charcoal fire in chanoyu, especially in the furo. Learn why ash form matters for fire and appearance, how haisaji and gotoku relate to it, why ro ash is different, and what Urasenke’s moon-shaped mark means at a chaji.

Read more
Shallow ceramic bowl illustrating the low open vessel form used for haiki ash containers in Japanese tea ceremony

What Is a Haiki? The Ash Container in Japanese Tea Ceremony
A haiki is the shallow vessel used to carry prepared ash into the tea room for charcoal procedure. Learn why furo and ro use different ash-container conventions, how haiki relates to haisaji and sumitori, and why Raku, Seto and other ceramics became part of the fire-side toriawase.

Read more
Traditional Japanese tea ceremony setting with kettle and fire-side equipment, illustrating the context in which haisaji ash spoons are used

What Is a Haisaji? The Ash Spoon in Japanese Tea Ceremony
A haisaji is the spatula-like ash spoon used to shape and manage ash around the charcoal fire in chanoyu. Learn why furo ash is carefully formed, how the tool differs from hibashi, how ro and furo contexts vary, and why ceramic haisaji sometimes appear in special hearth arrangements.

Read more
Japanese cane kettle mat or kamashiki from around 1775, Metropolitan Museum of Art

What Is a Kamashiki? The Kettle Rest in Japanese Tea Ceremony
A kamashiki is the heat-resistant rest placed under the hot kama when it is removed from the fire during charcoal procedure. Learn how it differs from gotoku and futaoki, why it works with kettle rings, and why tea examples range from cane and bamboo to folded paper and plaited cord.

Read more
Japanese iron ring used to lift a tea ceremony kettle, ca. 1775, Metropolitan Museum of Art

What Are Kan? The Kettle Rings in Japanese Tea Ceremony
Kan are the detachable iron rings used to lift the kama during charcoal procedure. Learn how they fit through the kettle’s kantsuki lugs, why they travel in the sumitori, how they work with the kamashiki, and why they are separate from the kettle itself.

Read more
Plum-blossom-shaped Japanese kogo incense container in Kutani ware from the early nineteenth century, Metropolitan Museum of Art

What Is a Kogo? The Incense Container in Japanese Tea Ceremony
A kogo is the small lidded incense container used during charcoal procedure in chanoyu. Learn why furo season uses fragrant wood while ro season uses kneaded incense, how materials change by season, and why kogo became an important field for ceramics, lacquer and seasonal design.

Read more
Japanese feather brush or haboki used during charcoal procedure in tea ceremony, Metropolitan Museum of Art

What Is a Haboki? The Feather Brush in Japanese Tea Ceremony
A haboki is the feather brush used during charcoal procedure to sweep the ro or furo and keep the fire area orderly. Learn why it travels in the sumitori, how it complements hibashi and gotoku, and why seasonal tea practice uses distinct feather-brush forms.

Read more
Nineteenth-century Japanese bamboo charcoal basket, illustrating the sumitori used to organize charcoal utensils in tea ceremony

What Is a Sumitori? The Charcoal Basket in Japanese Tea Ceremony
A sumitori is the charcoal container carried into the tea room for sumidemae. Learn what it holds, why ro and furo use different sizes, how bamboo basketry became part of tea aesthetics, and how sumitori organizes charcoal, hibashi, kogo, haboki and the other fire tools.

Read more

Eating at Home vs Eating Out in Japan: Naishoku, Nakashoku & Gaishoku
Japanese everyday eating is not simply home cooking versus restaurants. Learn the distinction between naishoku, nakashoku and gaishoku, and how convenience stores, supermarkets, bento, family meals and restaurants fit together.

Read more

Japanese Curry Rice Explained: Kare Raisu, Katsu Curry & Home Cooking
Japanese curry rice is a thick, mild-spiced sauce served with rice and a major part of everyday home cooking. Learn its history, curry roux, katsu curry, curry udon, regional versions and how it differs from Indian and Thai curries.

Read more

What Is Yakiniku? Japanese Tabletop Grilling Explained
Yakiniku is Japanese tabletop grilling: small cuts of meat and vegetables cooked by diners over a grill, then eaten with sauces and side dishes. Learn how it works, what to order, and the etiquette around raw and cooked food.

Read more