This is a dish for 'kaiseki' occasions with chanoyu. It is about 17 cms square. Meal portions served in a tea ceremony are mostly small. Great care is taken in choosing the right sort of food for the occasion, and the appropriate dish for serving. But there is a great deal of difference in the mood of these occasions: sometimes they are socially happy occasions whilst others express a far deeper, contemplative awarenesses. The whole philosophy of, and history of the tea ceremony is extremely interesting. There are many books on the subject but one I especially value is titled Wind in the Pines, by Dennis Hirota, who, apart from his special knowledge on tea-matters is a Pure Land priest, Professor of Shin Buddhist studies in Kyoto.
A 'kaiseki' dish. This one is free-form in shape and would, I think, be more suitable in a less formal occasion. Free-form shapes are not unusual in Japan, and especially so in the Oribe tradition which follows the design taste of Furata no Oribe.
This sort of dish used for 'kaiseki' servings in the tea ceremony is challenging in mood. The dish is about 16 cms across and would hold small portions of food, or sweets. It is more the type used in happier chanoyu, rather than a more sombre 'wabi' occasion._In our culture, this dish is useful for small cakes or biscuits, or sweets and the like.